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The first time I ordered Bang Bang Shrimp at Bonefish, I knew I had to figure out how to make it at home. With a family of five, restaurant appetizers disappear fast, and I wanted a copycat recipe that I could make in my own kitchen without overthinking it. After testing and tweaking, I finally cracked the code. Now this crispy shrimp appetizer is one of our most requested dinners, even from my picky eater.
This Bang Bang Shrimp recipe starts with juicy shrimp coated in a simple seasoned breading, then fried until perfectly golden brown and crunchy. The real magic is the creamy bang bang sauce made with mayonnaise, sweet chili sauce, and chili garlic sauce for that signature sweet heat. It tastes just like the restaurant version, but I can pile the shrimp high on a platter and pass them around without anyone fighting over the last piece.
If you love this quick and tasty shrimp dish, my Air Fryer Coconut Shrimp or Shrimp Pasta Alfredo are a few other easy favorites that come together in no time.
Key Ingredients
Let’s go over the simple ingredients you’ll need to make this recipe. You’ll find the full measurements in the recipe card below.
Shrimp
- Medium shrimp are recommended. Jumbo shrimp can also be used.
For the sauce
- Mayonnaise: Full fat works best, but light mayonnaise can be used. Japanese mayo can also be used for a richer, slightly sweeter flavor.
- Thai sweet chili sauce: Adds sweetness and mild heat. A small splash of rice wine vinegar can help balance the sweetness and brighten the sauce.
- Chili garlic sauce: Sriracha can be substituted if needed.
For the egg mixture
- Egg: Helps the breading stick.
- Buttermilk: Can be substituted with milk mixed with a small splash of lemon juice.
For the breading mixture
- All-purpose flour: Gluten-free flour can be used as a swap. Adding a bit of cornstarch to the flour will make the shrimp extra crisp.
- Panko breadcrumbs: Regular breadcrumbs work but will be less crunchy.
- Salt, black pepper, onion powder, garlic powder, and paprika
For frying
- Vegetable oil: Canola or sunflower oil also work.
How to Make Bang Bang Shrimp Recipe
- Make the sauce: Whisk together mayonnaise, sweet Thai chili sauce, and chili garlic sauce in a small bowl. Set aside.
- Mix the wet ingredients: In a separate bowl, whisk together the egg and buttermilk until combined.
- Prepare the breading: In another bowl, combine flour, panko breadcrumbs, salt, pepper, onion powder, garlic powder, and paprika. Mix well.
- Bread the shrimp: Dip each shrimp first in the flour mixture, then in the egg mixture, and finally back into the flour mixture.
- Chill the shrimp: Place the coated shrimp on a plate and refrigerate for 20 to 30 minutes. This helps the breading stick while frying.
- Fry the shrimp: Heat vegetable oil to 350°F in a large skillet. Fry shrimp for about 3 minutes, turning halfway through, until golden brown.
- Coat and serve: Toss the cooked shrimp with some of the sauce and serve the remaining sauce on the side for dipping.
Make Ahead & Storage Instructions
- Make ahead: You can mix the bang bang sauce a couple days in advance and keep it chilled in the fridge until you’re ready to use it.
- Store: Any leftover shrimp will keep well for a few days when sealed in an airtight container and stored in the refrigerator.
- Reheat: Warm the shrimp in the oven or air fryer so they crisp back up instead of getting soggy.
- Freeze: For the best texture, freeze the cooked shrimp and the sauce separately. Let them thaw fully before reheating.
More Easy Shrimp Recipes You’ll Love
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Bang Bang Shrimp
Ingredients
- 1 pound medium shrimp peeled and deveined
For the sauce:
- ½ cup mayonnaise
- ¼ cup Thai Sweet Chili Sauce
- 1 tablespoon chili garlic sauce
For the egg mixture:
- 1 egg beaten
- 1 cup buttermilk
For the breading mixture:
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For Frying:
- vegetable oil
Instructions
- In a small mixing bowl add mayonnaise, Thai sweet chili sauce, and chili garlic sauce. Whisk to combine. Set aside.½ cup mayonnaise, ¼ cup Thai Sweet Chili Sauce, 1 tablespoon chili garlic sauce
- In a separate medium mixing bowl, add egg and buttermilk. Whisk to combine.1 egg, 1 cup buttermilk
- In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.½ cup all-purpose flour, ½ cup panko breadcrumbs, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika
- To bread the shrimp, dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last, you’ll dip the shrimp back in the flour mixture. Repeat for all shrimp.1 pound medium shrimp
- Place the coated shrimp on a plate and place them in the refrigerator for 20-30 minutes. This will help the breading setup and stick to the shrimp as they are frying.
- In a skillet with deep sides add vegetable oil so it is 2 inches deep. Heat over medium heat until the oil is 350°F.vegetable oil
- When the oil is ready, carefully place shrimp in the hot oil and fry for about 3 minutes total, turning half way through the cooking process. Remove golden brown shrimp from the hot oil and place on a paper towel lined plate.
- When all of the shrimp are done cooking place them in a large mixing bowl. Spoon ¼ cup of sauce over the shrimp, and toss to coat. Serve the remaining sauce with the shrimp.
Jenn’s Notes
- To Store: Leftovers can be stored in an airtight container in the fridge for up to three days.
- To Freeze: For longer storage, put the container in the freezer. Thaw completely before reheating. It’s best to freeze the shrimp and sauce separately.
- To Reheat: Reheat in the oven or air fryer until hot and crispy. But, if you’re in a hurry you can also pop it in the microwave.
Jennifer i am always excited to open your email because just when Ilp think you have outdone yourself, you do it again!!! I thank you so much for always sending out the best and easiest to follow recipes!
awwwwww thank you so much, Carla!!! I really appreciate the great feedback!
I can’t wait to try this! Do I use cooked or raw uncooked shrimp?
Hi Kris, you are going to use uncooked raw shrimp.
Thank you so much for responding back to me! I am making it tonight😀
Loved this recipe. My husband and I recently went plant based, so I substituted the shrimp for tofu. Absolutely delicious!!
no need to post information about storing leftovers there won’t be any
absolutely delicious!!
I want to make this dish and take it to a pot luck, how do I keep it hot without losing the crunchiness?
Absolutely delicious! I cannot thank you enough for the suggestion to chill the shrimp in the refrigerator after applying the breading. I have never had shrimp that the breading did not fall off up until now.
Hi Vicki! So glad it was a hit!!
Delicious!! Will make again and again!! Thank you!