Bang bang shrimp is crispy fried shrimp coated in a creamy, sweet, and spicy sauce made from mayonnaise, sweet chili sauce, and sriracha. Bonefish Grill made it famous as a signature appetizer, and it now shows up on menus across the country because it takes only a few ingredients and about 25 minutes to make. The name is borrowed from bang bang chicken, a Sichuan dish of shredded chicken in a bold sauce. Restaurants kept the name, swapped in shrimp, and built a new sauce around mayonnaise and sweet chili.
This guide covers more than one method. You will learn what the sauce is made of, what gives it a kick, and how it differs from boom boom shrimp. You will also find four cooking methods, serving ideas like tacos, bowls, and pasta, and storage tips that keep leftovers as crisp as possible. Use the table below to jump straight to the method that suits your kitchen.
| Method | Temperature | Time | Result |
|---|---|---|---|
| Deep fried | 350°F | 2 to 3 minutes | Crispiest |
| Air fried | 400°F | 8 to 12 minutes | Crispy, much less oil |
| Baked | 425°F | 10 to 12 minutes | Lightly crisp, hands off |
| Grilled | Medium high heat | 2 to 3 minutes per side | Lightest, no breading |
Bang Bang Shrimp
Ingredients
Equipment
Method
- Make the sauce. In a mixing bowl, combine the mayonnaise, sriracha, and sweet chili sauce. Stir until smooth, then whisk in the soy sauce. Taste and adjust the sriracha-to-sweet-chili-sauce ratio to control the spice level.
- Prepare the egg wash. Crack the eggs into a separate bowl and whisk them together. Whisk in the half and half. This mixture stands in for buttermilk.
- Season the cornstarch. In a third bowl, add the cornstarch and season it with salt and pepper.
- Bread the shrimp. Working with a few shrimp at a time, dip each one in the egg wash, then dredge it in the seasoned cornstarch, making sure it’s fully coated.
- Chill the shrimp. Place the coated shrimp on a wire rack and let them rest while you heat the oil. This helps the coating set.
- Heat the oil. Pour the oil into a heavy-bottomed pot and heat it to 350°F. Use a kitchen thermometer to check the temperature before frying.
- Fry the shrimp. Add the shrimp to the hot oil one at a time, without overcrowding the pot. Fry for about 90 seconds per side, until cooked through. Cornstarch gives a lighter color than flour, so don’t expect a dark, popcorn-shrimp look; the shrimp will still be crunchy.
- Drain and cool. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain and cool slightly.
- Coat in sauce. Add the shrimp to the bowl of bang bang sauce one at a time, using your hands to make sure each piece is fully coated.
- Plate and garnish. Arrange the sauced shrimp on a plate and garnish with diced chives or green onion. Serve immediately.
Notes
- Cornstarch is key to a crispy texture that holds up to the thick sauce; flour will not give the same crunch.
- No buttermilk on hand? A mix of egg and half and half works as a substitute, as shown in this method.
- Adjust the sriracha and sweet chili sauce ratio to make the sauce as mild or as spicy as you like.
- Best served fresh and warm, right after saucing, for maximum crunch.
What Is Bang Bang Shrimp
Bang bang shrimp is a fried or air fried shrimp appetizer coated in a creamy, sweet, and spicy sauce. The crunch of the shrimp, the richness of the mayonnaise, and the heat of the sriracha make it very different from plain fried shrimp.
Where the Name Comes From
Bang bang chicken is a Sichuan dish of cooked, shredded chicken in a sesame or peanut based chili sauce, and its name is often traced to the sound of a mallet pounding the meat. The shrimp version shares only the name and the idea of a spicy sauce. It is a modern American restaurant creation, and it uses Thai style sweet chili sauce rather than a Sichuan sauce. Bonefish Grill popularized it, and it became one of the most requested copycat recipes online.
What Is Bang Bang Shrimp Sauce Made Of
Bang bang shrimp sauce is made of mayonnaise, sweet Thai chili sauce, and sriracha. Nearly every version starts with these three ingredients.
The Core Sauce Ingredients
Mayonnaise gives the creamy base, sweet Thai chili sauce adds sweetness and mild heat, and sriracha adds sharper spice. Many recipes add a little soy sauce, honey, or rice vinegar to balance the flavor, and a few add peanut butter for richness. The ratio of mayonnaise to chili sauce controls how thick and sweet the sauce is, so adjust those two first.
What Gives Bang Bang Shrimp Its Kick
Sriracha or another chili garlic sauce provides the heat. It blends smoothly into mayonnaise without changing the texture. For a milder sauce, use less sriracha and more sweet chili sauce. For more heat, add extra sriracha or a hotter sauce such as sambal oelek. Taste the sauce before you toss the shrimp, because it is hard to fix once everything is coated. Since the heat is so easy to adjust, the dish suits both spice lovers and people who prefer a gentler flavor.
Bang Bang Shrimp vs. Boom Boom Shrimp: What’s the Difference
The two dishes use nearly identical cooking methods, so the difference is the sauce. Bang bang sauce is usually sweeter and creamier, and often includes sweet Thai chili sauce or honey. Boom boom sauce is usually described as tangier, and some versions add ketchup or extra vinegar. Definitions vary, though, and many restaurants and recipe writers use the two names interchangeably. If yours tastes sweet and creamy, it is closer to bang bang shrimp. If it tastes tangy and sharp, it is closer to boom boom shrimp.
Choosing the Right Shrimp
Size and prep matter more than brand. Large shrimp, labeled 21 to 25 per pound, are the best fit because they stay juicy while the coating browns. Smaller shrimp overcook before the coating crisps, and very large shrimp can leave the center underdone. Buy them peeled and deveined, and leave the tails on if you want a handle for dipping. Thaw it in the refrigerator overnight, or in a bowl of cold water for about 20 minutes, then pat it dry with paper towels before breading.
Classic Fried Bang Bang Shrimp
Deep frying in 350°F oil gives the crispiest texture, and it is the method most restaurants use. Start with large, peeled, deveined shrimp and pat them completely dry, because moisture makes the coating slide off.
Coating Method: Cornstarch vs. Flour
Cornstarch makes a lighter, crispier coating than flour and holds up better under thick sauce. Flour makes a darker, denser crust similar to popcorn shrimp. Most recipes dip the shrimp in egg wash first, then coat them in seasoned cornstarch. This two-step process helps the coating stick evenly and stay on in the hot oil.
Frying Temperature and Timing
Fry the shrimp at 350°F for about 2 to 3 minutes, until the coating is golden and the shrimp is opaque and pink. The internal temperature should reach 145°F. Use a kitchen thermometer to hold the oil steady, because a drop in temperature makes the shrimp absorb oil and turn greasy. Add the shrimp in small batches, since crowding the pan lowers the oil temperature and leads to soggy shrimp. Drain them briefly on a paper towel lined plate, then toss them in the sauce.
Air Fryer Bang Bang Shrimp
Air frying uses hot circulating air instead of a pot of oil, which cuts fat while still crisping the coating.
Why Air Frying Works for This Recipe
The breaded shrimp are small and cook quickly, so the coating crisps before the shrimp dries out. This method needs only a light spray of oil, which lowers the calories and makes cleanup easier than deep frying.
Air Fryer Temperature and Timing
Cook the shrimp at 400°F for 8 to 12 minutes, flipping them halfway through. Arrange them in a single layer with space between each piece, because crowding blocks airflow and cooks them unevenly. Spray the breaded shrimp lightly with oil first so the coating turns golden instead of staying pale. When they are done, toss them in the same sauce used for the fried version.
Healthier Options: Baked and Grilled Bang Bang Shrimp
Baking or grilling lowers the fat while keeping the signature sauce.
Baked Bang Bang Shrimp
Bake the shrimp at 425°F for 10 to 12 minutes, until the coating is golden and the shrimp is cooked through. Set them on a wire rack over a baking sheet so hot air circulates underneath and the bottoms do not turn soggy. A light spray of oil helps mimic the crispness of frying. This is a good hands off option when you do not want to stand over a hot pan.
Grilled Bang Bang Shrimp
Grilled shrimp skip the breading and cook over medium high heat for two to three minutes per side, until pink and opaque. Thread them onto skewers so they are easy to flip and cannot fall through the grates. Brush the sauce on at the end or serve it on the side as a dip. This is the lightest version, and a good choice if you want the sweet and spicy flavor without fried food.
Lightening Up the Sauce
Swap regular mayonnaise for a light or reduced fat version and choose a sweet chili sauce with less added sugar. The flavor stays close to the original because the balance of creamy, sweet, and spicy does not change. A splash of rice vinegar or lime juice thins the sauce, adds brightness, and means you use less mayonnaise overall.
Common Mistakes and How to Fix Them
The coating falls off. The shrimp were probably wet or the egg wash was too thick. Pat the shrimp dry, let excess egg drip off, and press the cornstarch on firmly.
The shrimp turn soggy. Overcrowding is the usual cause, and sauce added too early is the second. Cook in small batches and toss with the sauce right before serving.
The shrimp are rubbery. They are overcooked. Shrimp cooks in just a few minutes, and it is done as soon as it turns opaque and curls into a loose C shape. A tight O means it has gone too far.
The sauce is too thick or too sweet. Thin it with a teaspoon of rice vinegar or lime juice at a time. If it is too sweet, add a little more sriracha instead of more mayonnaise.
The sauce tastes flat. A pinch of salt or a small squeeze of lime usually brings it back to life.
Bonefish Grill Copycat: How Close Can You Get at Home
You can get very close to the restaurant version with the same core sauce of mayonnaise, sweet chili sauce, and sriracha. To our knowledge, Bonefish Grill has not published its official recipe, so every copycat online is an estimate based on matching flavor and texture. Some recipe creators claim inside knowledge from former employees, but those claims cannot be verified, so treat them as anecdotal. Most copycats use the same three sauce ingredients and a cornstarch coating. That makes them a reasonable guide, though it does not prove the restaurant does the same.
Dietary Swaps
Cornstarch already makes the coating gluten free, so the only hidden gluten is usually in the soy sauce. Use tamari or a certified gluten free soy sauce if that matters to you, and check the label on your sweet chili sauce. For a dairy free version, the egg wash needs no milk, and a vegan mayonnaise works in the sauce. Anyone with a shellfish allergy should skip this dish entirely, since there is no safe substitute for the shrimp itself.
Bang Bang Shrimp Pasta
Pasta turns the appetizer into a full meal. Thin the sauce with a splash of pasta water or milk so it coats the noodles instead of sitting only on the shrimp. Toss cooked linguine or angel hair in the thinned sauce, then top it with the crispy shrimp so the coating stays crunchy. One batch of shrimp and sauce stretches into a larger, more filling weeknight dinner.
Serving Ideas Beyond the Appetizer Plate
Bang bang shrimp fits easily into tacos, bowls, wraps, and full meals.
Tacos, Bowls, and Lettuce Wraps
For tacos, place the sauced shrimp in a small tortilla with shredded lettuce and a drizzle of extra sauce. For bowls, pair the shrimp with rice, cucumber, and avocado. For lettuce wraps, use large lettuce leaves instead of tortillas or rice, which keeps the dish lighter and lower in carbohydrates. All three use the same shrimp and sauce, so one batch can be split across several serving styles.
What to Serve With Bang Bang Shrimp
Crunchy coleslaw is a common side because its acidity balances the rich sauce. Steamed rice or noodles tossed in soy sauce or sesame oil help stretch the dish into a full dinner. Broccoli, snap peas, or asparagus add color and nutrients without competing with the bold sauce.
Serving for a Crowd
For parties, cook the shrimp in batches and hold them on a wire rack in a 200°F oven so they stay warm and crisp. Keep the sauce in a separate bowl and toss each batch just before it goes out, or serve the sauce as a dip with toothpicks. Plan on about 4 ounces of shrimp per person as an appetizer, and closer to 6 ounces for a main dish.
Storage and Reheating
Refrigerate leftovers in an airtight container, and expect the sauce to soften the coating over time. For the crispiest leftovers, store the shrimp and the sauce separately and toss them together just before serving.
How Long Bang Bang Shrimp Lasts
Refrigerate leftovers within two hours of cooking, and eat them within three to four days. Discard any shrimp left out at room temperature for more than two hours, since shellfish spoils quickly at unsafe temperatures.
Best Way to Reheat Without Losing Crunch
Use the oven or air fryer instead of the microwave, because dry heat restores crispness. Reheat at 350°F for 5 to 8 minutes, just long enough to warm the shrimp through and firm the coating back up. The microwave steams the shrimp and turns the coating soft and chewy.
Nutrition Table (Per Serving, Classic Fried Version)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 14 g |
| Fat | 22 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 165 mg |
| Sodium | 620 mg |
| Sugar | 6 g |
Values are estimates based on a standard recipe using 4 ounces of shrimp per serving and are meant as a general guide rather than an exact figure, since results vary by brand and portion size.
Frequently Asked Questions
What is Bang Bang Shrimp sauce made of?
Bang bang shrimp sauce is made of mayonnaise, sweet Thai chili sauce, and sriracha, with some versions adding honey, soy sauce, or rice vinegar.
What gives Bang Bang Shrimp its kick?
Sriracha or a similar chili garlic sauce gives it the kick, and the amount you use controls how spicy the dish is.
What makes shrimp bang bang?
Shrimp becomes bang bang shrimp when it is fried or air fried until crispy, then coated in a creamy, sweet, and spicy sauce.
What’s the difference between boom boom shrimp and Bang Bang Shrimp?
Bang bang sauce is usually sweeter and often includes honey, while boom boom sauce is usually tangier and sometimes includes ketchup or extra vinegar. The names are often used interchangeably.
Can I make Bang Bang Shrimp without buttermilk?
Yes. Buttermilk is optional, and a mixture of beaten egg and half and half works as a substitute that still helps the cornstarch coating stick.
Can I use Trader Joe’s shrimp for this recipe?
Yes, raw frozen shrimp works well if it is fully thawed and patted dry before breading. Avoid pre-cooked shrimp, which turns rubbery when fried a second time.
Is Bang Bang Shrimp gluten free?
It can be. A cornstarch coating contains no gluten, but soy sauce and some sweet chili sauces do, so check labels or use tamari.
Can I freeze Bang Bang Shrimp?
Freezing is not recommended once the shrimp is sauced, because the coating turns soft and the mayonnaise can separate. Freeze the breaded, uncooked shrimp on a tray instead, then cook it straight from frozen and add a couple of minutes.
Conclusion
Bang bang shrimp is a crispy, saucy appetizer built on three core ingredients: mayonnaise, sweet chili sauce, and sriracha. Deep frying gives the best crunch, but air frying, baking, and grilling all deliver the same bold flavor with less oil. The dish also works well in tacos, bowls, pasta, and lettuce wraps. Pat the shrimp dry, keep the pan uncrowded, and taste the sauce before tossing. Store the sauce separately if you want leftovers to stay crisp. Choose the method that fits your kitchen and adjust the heat to your taste, and it becomes an easy repeat for weeknight dinners, parties, and game days.
