If you’ve ever been to Bonefish Grill, you know how good their Bang Bang Shrimp is. It seems like no matter how much we order, it’s never enough! So I figured it was time to try making it at home. My family all agreed that this version was pretty close to the original.
Once you’ve fried your shrimp, it’s tossed with a creamy, sweet and spicy sauce and garnished with fresh green onions. If you’d like, feel free to serve it on a bed of shredded lettuce, like they do at the restaurant. My family never actually eats that part, so I don’t bother. But it does make a lovely presentation.
I don’t often go to the trouble of making fried food at home because it can be so messy and time consuming, but this Bang Bang Shrimp is totally worth it!
Bang Bang Shrimp (Copycat)
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 2/3 cup cornstarch
- 1 teaspoon Creole or Cajun seasoning
- Cooking oil
- 2-3 sliced green onions, for garnish
For the Bang Bang Sauce
- 1/2 cup mayonaisse
- 1/4 cup sweet chili sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
- Salt and pepper, to taste
- In a medium bowl, stir together ingredients for bang bang sauce and set aside.
- In a shallow pan or pie plate, mix cornstarch and creole seasoning and set aside.
- Place shrimp in a large bowl. Add about 1/2 cup of bang bang sauce to the shrimp and marinate for about 10 minutes.
- Heat about 3 tablespoons of oil in a large skillet over medium heat.
- Coat shrimp in cornstarch and season mixture, shaking off excess. Working in 2-3 batches (depending on the size of your pan) fry shrimp for 2-3 minutes per side, or until golden brown. Add more oil to the pan as needed. Place cooked shrimp on a paper towel lined plate.Remove from oil place on paper napkin.
- Place the cooked shrimp in a large serving dish and add the desired amount of remaining bang bang sauce (you may not use all the sauce, but you should use most of it). Toss gently to coat.
- Garnish with chopped green onions and serve immediately.
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Who Dished It Up First: Adapted from Creole Contessa