Description

This Bonefish Grill Bang Bang Shrimp copycat recipe brings restaurant-level magic straight to your kitchen. Crispy, golden shrimp meet a creamy, spicy-sweet sauce that clings to every curve and crunch. Addictive, bold, and easy to make.

Ingredients

Units Scale

Shrimp

1 lb raw shrimp (deveined & peeled)

Oil for Frying

Oil for frying (canola, olive, or avocado)

Bang Bang Sauce:

2/3 cup mayonnaise
1/4 cup Thai sweet chili sauce
1 garlic clove, minced
1 Tbsp sriracha

Milk Mixture:

1/2 cup whole milk
2 Tbsp sour cream
2 tsp lemon juice

Flour Mixture:

1/2 cup all-purpose flour
1/4 cup corn starch
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

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Instructions

In a medium bowl, mix mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Set aside.
Devein, peel, and pat shrimp dry with paper towels.
Whisk together milk, sour cream, and lemon juice in one bowl.
In another bowl, mix flour, cornstarch, salt, pepper, and paprika.
Dip shrimp into the milk mixture, then dredge in the flour mixture, pressing to adhere.
Heat 1 to 1½ inches of oil in a large skillet to 325°F.
Fry shrimp in batches for 2–3 minutes per side until golden and crispy.
Transfer shrimp to a bowl and drizzle with the prepared sauce. Toss gently to coat.
Serve immediately, optionally garnished with scallions or sesame seeds.

Notes

Pat shrimp dry before coating for maximum crisp. Double-dip for crunchier texture. Sauce only at the end to preserve crispiness. Store leftovers in the fridge for up to 3 days. Reheat in air fryer or oven for best texture.

Nutrition

Serving Size: 1/4 recipe
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 24g
Cholesterol: 170mg