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My Bang Bang shrimp is the perfect takeout copycat recipe with juicy, crispy shrimp and the best sweet and spicy dipping sauce. It’s way better than Bonefish and makes a fabulous appetizer or a protein option for salads or rice bowls.
Table of Contents
Why you need to make my Bang Bang shrimp
Bang bang fried shrimp is THE #1 appetizer at Bonefish Grill. If you are unfamiliar with it, it’s essentially breaded shrimp fried until golden brown and served with a creamy, spicy, sweet sauce, similar to my spicy mayo. Because my family is obsessed with it, I’ve created a homemade version that tastes even better!
It’s crispy and crunchy on the outside, with juicy shrimp in the middle. I’ve been asked if frozen breaded shrimp works, and while it does, making it from scratch is so easy and so fast. All you need to do is bread it, fry it, and in under 15 minutes, the shrimp is ready.
If you love crispy seafood like us, try my crispy calamari recipe, coconut shrimp, and fried octopus next.
★★★★★ REVIEW
“Excellent recipe. Quick and easy, too. Love the sauce!” – Carrie
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Shrimp. I prefer large or jumbo shrimp as they’re less likely to get overcooked when fried. Opt for the easy-peel and deveined shrimp, or devein it yourself.
- Lemon juice and heavy cream. When combined, the result is a thick, tangy buttermilk to dredge the shrimp.
- Flour. For the breading. You can also use blanched almond flour. I tested the recipe with cornstarch, but it made the shrimp too gummy, and the breading slid right off.
- Bread crumbs. For the classic crunch. Use panko breadcrumbs for a finer, crispier bite.
- Oil. Opt for oil with a high smoke point, like vegetable oil.
- Bang bang sauce. A simple combination of mayonnaise, sriracha, honey, and vinegar.
How to make bang bang shrimp
This is an overview with step-by-step photos. Full instructions are in the recipe card below.
Step 1– In one bowl, combine the lemon juice and cream. In a second bowl, whisk the dipping sauce ingredients. In a third bowl, combine the flour, breadcrumbs, salt, and pepper.
Step 2- Dip the shrimp in breading, then buttermilk, then breading. Repeat with all of the shrimp.
Step 3- Add the breaded shrimp to a pot of hot oil and fry until golden brown. Toss the shrimp in the sauce and serve.
Arman’s recipe tips
- Use frozen shrimp. Let the shrimp thaw overnight or submerge them in a bowl of cold water for 30 minutes. Then, drain the water and pat them VERY dry before using.
- Give the ‘buttermilk’ 5 minutes to set so the cream has time to become acidic and thicken up.
- Transfer the shrimp to a plate lined with paper towels to soak up excess oil.
Storage instructions
To store: Leftover shrimp can be stored in an airtight container in the refrigerator for three days. The sauce will keep longer, closer to one week.
To freeze: Place the cooked and cooled shrimp in a freezer-safe container and store it in the freezer for up to two months.
Bang Bang Shrimp
Video
Ingredients
- 1 pound shrimp shells and tails removed
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1/2 cup flour I used almond flour
- 1/2 cup bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup oil to fry
Instructions
- Whisk together the lemon juice and heavy cream in a small bowl and let it sit for 5 minutes.
- In a small bowl, make the bang bang sauce by whisking together the mayonnaise, sriracha, honey, and vinegar.
- In a mixing bowl, whisk together the almond flour, bread crumbs, salt, and pepper.
- Bread the shrimp by coating it in the breading, then the buttermilk, then back in the breading. Repeat until all the shrimp are breaded.
- Add the oil into a non-stick pan and place it over medium heat. Once hot, add the shrimp and cook for 3-4 minutes, flipping halfway through. Repeat the process until all the shrimp is cooked.
- Toss the fried shrimp with the sauce and serve immediately.
Notes
- Add more heat. Fold in hot chili garlic or Thai sweet chili sauce for even more spice.
- Garnish the shrimp with fresh cilantro or green onions for a pop of color.
- Turn the leftovers into shrimp tacos (you can thank me later!).
Nutrition
Frequently asked questions
The difference comes from the sauce. Bang bang sauce is sweet, spicy, and creamy, whereas boom boom sauce has a mustardy flavor and more vinegar, making it tangier.
Yes, bang bang fried shrimp can be served cold, though I’ve found it benefits from reheating so the breading becomes crispy again.
Wow shrimps on completely different way. I would like to try it.
This reminds me on Chinese foods so much. Really looks amazing.
Excellent recipe. Quick and easy too. Love the sauce!
Outstanding. Especially the sauce. I use the sauce on everything
This was such a delicious recipe! The shrimp goes so well with the sauce. Thanks!