Bang Bang Shrimp Throwdown

That is right it is a throwdown.  Me vs. The Bonefish Grill Bang Bang Shrimp.   I dedicate this throwdown to my sister-in-law, who I saw scarf down and entire order of Bang Bang Shrimp in 2.5 seconds, with my own eyes.    Yes, she was run over with beads of hot sweat, ate half a loaf of bread to sooth her mouth and developed a bit of a runny nose….if you know what I mean.  But she did not care, she concured that mound of spicy crunch goodness and then happily patted her belly and said she could eat more.  Mind you the chick is like a size 2, I don’t know where she puts the stuff.  Punk! Yes, I know….it’s ok….I will kick her for you next time I see her.

Bang Sauce

To be honest she isn’t the only one scarfing down a plate of these tasty, spicy, crispy morsels.  I was sitting right there with her, with my own order and fighting her for some bread.  The suckers have some heat that builds up on you.  No matter the pain you just charge through and keep on eating.

Soak shrimp in bowl of milk. Prepare a bowl with 1 cup of panko bread crumbs and another with 1/2 cup of corn starch.

Bonefish grill is one of my favorite chain restaurants.  In fact Hubby took me there for dinner before proposing.  Ahhhhh! 😀  Unfortunately Hubby is starting to put the lock down on the money bags.  Something about kids and a house in the future.  Needless to say we have not been frequenting the Bonefish Grill, but I was craving some of their Bang Bang shrimp.


Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

I thought about it for awhile and figured that it really cannot be that hard to make.  It is basically pop corn shrimp covered in a creamy spicy sauce.  I noodled on it for awhile trying to think what could they use for the sauce.   I figured that it had to be super easy because they serve it as an appetizer and serve it up pretty quick.  Another one of their appetizers that I love are the crab cakes which are garnished with a sarachi sauce.

Bang Bang Fry

Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.


Drain fried shrimp on plate lined with paper towels.

I figured that sarachi had to be in the sauce and the creaminess could be from mayonnaise. I decided it was time to experiment.  I mixed some mayonnaise together with sarachi and although I was getting the heat it wasn’t this simple, obviously.   I remember that the sauce has some little red pepper flakes in it and it reminded me of sweet thai chili sauce, you know the kind they give you to dip your spring roll in.  I tasted it again and I was almost there but it still needed something.  I looked at all of my asian condiments and the rice wine vinegar caught my attention.  That did it, I added the rice wine vinegar in and I had my sauce.

Bang Bang Mix

In a large bowl combine fried shrimp with prepared sauce until evenly coated.

I kid you not people I cracked the code. These turn out perfect, just like the real thing.  The best part is I didn’t have to fork over almost $7 for my bang bang shrimp.  They came out deliciously crispy and tender and the sauce did it thing.  I was creamy and it made be break out into a sweat. I was so excited that I can now have bang bang shrimp when ever I want.  Hubby was also very impressed and excited that we will be saving all that dough.  EAT THIS PEOPLE!

Bang Bang

Pile high on a bed of shredded cabbage, garnish with scallions.

Here it is people!

Print Recipe

Faux Bang Bang Shrimp

  • 16 Medium Shrimp, peeled and deveined
  • 1/2 Cup Mayonnaise
  • 6 tsp Sweet Thai Chili Sauce
  • 3 tsp Sriracha sauce
  • 2 tsp Rice vinegar
  • 1 Cup Milk
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup Corn Starch
  • shredded cabbage (optional)
  • scallions (optional)

In a bowl combine mayonnaise, sweet thai chili sauce, sarachi chili sauce and rice vinegar. Whisk together until will combined, set aside.

Soak shrimp in bowl with milk. Prepare a bowl with panko bread crumbs and another with corn starch.  Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.  Drain fried shrimp on plate lined with paper towels.

In a large bowl combine fried shrimp with prepared sauce until evenly coated.  Pile high on a bed of shredded cabbage and garnish with scallions.


  1. Karoline says

    I love the bang bang shrimp at the Bonefish but unfortunately I live in the Netherlands. I googled this recipe and I hope it will turn out a bit the same.
    I’ll keep in touch.

  2. KL says

    This recipe is missing the savory flavor that the Bang Bang shrimp at Bonefish have. I figured out what it is: Hoisin sauce. Add in some of this and it adds that extra dimension of flavor. Mystery solved! Hoisin sauce can be found in the Asian food aisle or a specialty asian grocery store.

  3. Natalie says

    We made this for dinner tonight and it was GREAT! Thank you so much for this fantastic recipe!! All the ingredients were so easy to find, I love recipes that are no-fail.

  4. Rick says

    Really great copy cat recipe. Normally I never take the time to write back to someone about a recipe they posted but I felt I had to this time. I’ve tried other variations of bang-bang shrimp recipes but they never measured up to Bone-Fish original receipe. We had just been to Bone Fish a couple of days ago and this was every bit as good. I think the Asian White Vinegar was the missing ingredient. This gave just a slight “tang” that others failed to capture. One thing I did do that you don’t mention is I made my sauce a couple of hours before I cooked the shrimp to let it blend the flavors. Great Job!!! Your’e husband must be a very lucky man.

  5. Gloria says

    I just prepared it with CHICKEN! Turned out SPECTACULAR. I’ve never been to Bonefish Grill since there’s none @ Puerto Rico. Whenever I enter the blog looking for a recipe there’s a highlight of a comment in this recipe. I’m rehearsing appetizers for Super Bowl and decided to give it a try. Don’t know if any of the guest is allergic to shellfish so I figure if I use chicken (scallopini) it would be a nice twist for the standard buffalo boneless wings! Thanks for another great fool-proof recipe!

  6. Jessica says

    I made this for dinner and LOVED it! It tastes just like the bang bang shrimp from bonefish grill. I got lots of compliments :)

  7. Brittney says

    THANK YOU SO MUCH FOR THIS RECIPE!!! :) I have only had bang bang shrimp once in my life, but have searched all over the internet until I came across your fabulous recipe. I only changed two things-I used jumbo cooked shrimp as I didn’t have any raw and since I didn’t have any rice vinegar, I omitted that. The cooked shrimp deep fried turned out just fine. Your recipe was super easy to follow (thanks for the pictures too!) and it turned out fabulous. Everyone thought it was a hit, I will be sure to try it with raw shrimp and the rice vinegar next time. Thank you again!

  8. Loni says

    ive heard that they put a little garlic and citrus (orange zest i believe) in the sauce too! love me some bang bang! for only 5bucks on wed i am finding it hard to be motivated to make it myself! but good to know anyways!

  9. susan says

    I forgot to mention, for all the people who have to eat a gluten free diet- Bonefish awesome gluten free menu- it is a seperate menu you can ask for it. The best kept secret is the gluten free chocolate cake served.with vanilla ice cream and chocolate sauce – the BEST dessert I ever had! It’s not on the regular menu but you can order it. If you could copycat that recipe, I may stay in all winter!

  10. susan says

    Ok – it’s settled once and for all- this is it folks- this recipe is THE copycat-tried them all last night and we just went to Bone Fish last weekend- so I had my favorite app of all time fresh in my head. First, the frequently published recipe with just cornstarch is horrible-
    I tried it- yuck! Secondly, it can’t be right because my brother has celiacs and ordered it
    Gluten free and it was bare shrimp with the sauce – no crisp whatsoever- they could of used corn starch because there is no gluten in it, but there is gluten in breadcrumbs (wheat). I only added an egg to the milk (was already in there per another recipe)- my husband friend who dined with us both said this one was spot on! I had to take more shrimp out of the freezer to make more once the kids found it! All I can say is Thank You! Fantastic recipe- you nailed it!

  11. Kathy says

    I decided that I wanted to try your sauce but did not have shrimp available tonight. I used popcorn chicken instead and it was very yummy!

  12. Cheryl says

    JUST LIKE THE REAL THING! I did add a little soy sauce to it and I swear it was just like the restaurant! My family loves them and I am happy I found your receipe!

  13. Chuck Baldwin says

    I tried it, this is not a knockoff of the Bonefish. It lacks the taste which Bonefish has.

    I wish you had posted all the comments including the ones which are not positive, they would have saved me time & money.

  14. alice j says

    Some in our family are gluten free so will have to grind up gluten free bread toasted for the crumbs. They do have some g free crumbs in certain stores. thanks for the recipie. Love it and them. Alice

  15. monique says

    I just made this using this recipe. ididnt have any rice wine vingar but it was still so good plan on making it for me and my honey as apptizer for valentines day. thanks so much for recreating. sincerly foodie

  16. cookin~mom says

    Thanks for the post and pictures ~ you did a great job!
    We (hubby and I) love to see if we can copycat our favorite dishes at home with much success! Haven’t attempted this one yet —So glad you figured this one out for us!!
    Can’t wait to make it — taking it to a dinner party tomorrow night — hope it is the “hit of the night”!!

  17. Karen says

    This not only looks tasty…it IS tasty! I’ve made this several times using this recipe and my family scarfs it down! The only thing I do differently is that I add extra Siracha. We like things extra “hot”. Many thanks!

  18. Debbie Cowl says

    Used your recipe for a Christmas Eve initiation of a new deep fat fryer, and I have to say it was incredible. The sauce is spot on to Bonefish! Thanks so much for posting!

  19. Carousel Lady says

    We just ate at Bone Fish for the first time last night. Everyone else at the table (7 of us) recommeded this Shrimp we got two orders and ate every bite. It was so wonderful. I have been looking for the recipe all morning. I canot wait to surprise my husband and make this. Thanks a lot.

  20. Linda says

    Just had Bang Bang Shrimp for the first time, so I’m trying to hunt down a recipe for it. I’m confused by “sarachi” sauce – do you mean Sriracha?

    Some other recipes suggest using a little Peanut Butter, or Peanut Satay Sauce as the “secret ingredient” – what do you think?


      • says

        Thanks for the clarification – I thought there was *another* sauce I need to find.

        I think I’ll try without the satay sauce first and see if it needs something more.

  21. sf says

    I have been working on this for a while. I think if you try this recipe for the sauce you will say that the “secret ingredients” are indeed concentrated lemon juice and white vinegar.

    1 cup mayonaise
    3 tablespoons thai chili garlic sauce (i use rooster brand)
    1 tablespoon sweet thai chili sauce
    1 1/2 teaspoons concentrated lemon juice
    3/4 teaspoons white vinegar

  22. Terri says

    Made this tonight and it was great! Used coconut milk and peanut oil, I will cut down on the mayo next time, had to add more sweet and hot sauce to cut the mayo taste, maybe a light mayo would have worked better. A very good recipe and now I’m a fan of panko crumbs, thanks for posting this!

  23. Freda says

    Hello, I just want to say that I have tried the bang bang shrimp and I love it I made this for a party and everyone was asking for the recipe. Thank you for sharing your recipe

  24. Daryl says

    I made this tonight and wow!!! This is perfect!
    The heat was on!! I love how crispy the shrimp came out!
    Thank you!

  25. Lynn says

    Hi, I stumbled upon your site sometime in the fall when i was searching the web for bang-bang shrimp recipies. I found yours and saved it.

    Just last weekend we decided to give it a try, and i cant believe we waited so long. they were awesome. thanks for doing all the work to figure it out! they were so good we made them the next day too.

    Great job, very nice site.

  26. bigstrev says

    just cooked the bang bang for the whole family. I used frozen shrimp and followed the recipe. As I was cooking for six I used roughly 70 shrimp, some were golden brown and some not. I didn’t have a thermometer to check temperature. I noticed you recommended using a skillet, just curious, is that better than using a saucepan. I could only only find sweet chili sauce at our local Asian store, is there a difference. It was very helpful to have the photos very easy to follow for a novice cook like myself. Thanks.

  27. MK says

    Where do you find Sweet Thai Chili Sauce at? And do you have to use Panko Bread crumbs, or can you substitute with regular bread crumbs? I don’t know what the difference between the two is, probably because I’ve never heard of Panko Bread crumbs before. :)

    • says

      You can usually find both in the Asian aisle of your local grocery store. If you can’t find them there you can try a local Asian market. It is best to use panko bread crumbs because they are lighter and toast better then regular bread crumbs. Using regular bread crumbs can make them lumpy and heavy. I use panko in almost any breaded meal because it’s so much lighter and crispier then regular bread crumbs. If you can’t find sweet thai chili sauce, you can also try sweet and sour with some chili or sarachi mixed in.

      Hope you enjoy them!

  28. bangbangshrimpshrimp says

    We just had dinner there tonight, for my husband’s company Christmas party (I know, a little late…they are always super busy during the holidays and always have the party in January) and I was finally able to get my bang bang shrimp fix on. I don’t even like spicy food but I can put these away! Probably my all time favorite restaurant dish ever. So glad to find this recipe so I can make them at home. We have tight moneybags these days too, but I don’t want to wait another year to have this dreamy, creamy, firey taste of heaven! If I wasn’t still stuffed from dinner…oh yes, I’d make me some right now!

  29. Donna says

    Thank you so much for figuring this out and posting it! I cannot wait to try it. This has to be my all time favorite thing to eat out!!!

  30. Marylou says

    Just found this recipe and cannot wait to try it! Just had these at BF last night and just have to have more. :) Thanks for sharing!!

  31. John says

    I tried this for my wife and myself on Tuesday night. It was wonderful indeed !!! I made the sauce (excellent too). I battered the shrimp, then placed them in the fridge until deep fryer was ready (and the phone stopped ringing :-), fried them up and they were delicious. I placed them on a bed of Herb mix salad greens and Grilled asparagus. I also like controlling how much or little sauce is added as the shrimp are so flavorful on their own. I will make it again tonight and dip the shrimp in coconut milk. thanks very much

  32. says

    It’s so funny you just blogged this, because I’ve been craving my own favorite bang bang all week – Cheesecake Factory’s Bang Bang Chicken & Shrimp. I think I’m going to create my own real soon!

    • Amanda says

      The Cheesecake Factory’s bang bang shrimp and nowhere near, even close to the same thing as the bang bang shrimp at Bonefish. I worked at the Cheese for 5 years and so many people would order it and think its like Bonefish’s and be so disappointed.

  33. Pat says

    Actually the recipe is posted on They dredge the shrimp in cornstarch and then fry it up. You got it right though with the Siracha and Mayo. I too love the Bang Bang Shrimp @ BF, they now have them in tacos! If you haven’t tried their Mussels, you must! They are to die for!

    • La says

      I had the tacos for the first time a month ago, and they are WONDERFUL! I’m actually tempted to try and replicate them with this recipe.

  34. Molly says

    These look just like the real thing! My hubby LOVES Bonefish, and would eat Bang Bang Shrimp everyday. Can’t wait to try!

  35. Giselle says

    You know, I don’t like the shrimp at Bonefish Grill. I know, I’m sorry. It just always has the off taste that you sometimes get with shrimp at some restaurants. BUT your recipe seems awesome and since it’s made at home with whatever shrimp you buy, you can avoid the off taste! Yay!!

    • says

      You know, I know the taste you’re speaking of. I eat it so much (it seems)… It’s almost a metalic type taste ans sometimes it’s noticeable and sometimes it’s not. Is it really the shrimp? Or could it be the re-used grease it’s fried in? OR is it that the shrimp are tossed in a metal bowl of sorts that give it that taste? I’m really not sure, but again, I don’t ALWAYS taste that wierd taste when I’m at the restaurant (which I’m found at-usually on a wednesday-$5.00 bang bang-after I’m done shopping at the mall…which can be so tiring you know 😉 ). So, here I am, on the hunt for a copycat recipe because I’m craving it badly but am not able to go over there for a while… So far, this looks like one of the more worthy copycat recipes to try!

      • Shannon says

        It is the shrimp. Frozen shrimp are the usually the culprits. Fresh shrimp, I don’t get the same taste from.

    • says

      That actually sounds pretty tasty! I would give it a try and see what happens. It’s definatly not going to be unediable, so you might as well give it a try. No fear! Let me know how it goes, you know how we feel about coconut over here. 😀


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