Copycat Bonefish Grill Bang Bang Shrimp Recipe
The first time I sank my teeth into the signature Bang Bang Shrimp at Bonefish Grill, I was hooked – the creamy sauce, the succulent shrimp, and that irresistible crunch all combined for a flavor sensation that left me craving more.
I vividly remember making this recipe for my family on a sunny summer evening, with my kids begging for seconds (and thirds!) of these delectable shrimp – it was a warm July night, and we were all gathered around the dinner table, savoring every bite.
But what really sealed the deal for me was when my husband declared it his new favorite dish – and now, this Copycat Bonefish Grill Bang Bang Shrimp quickly became a cherished family favorite.
Why You’ll Love This Copycat Bonefish Grill Bang Bang Shrimp
- The perfect combination of crunchy and creamy textures will have you making this recipe over and over.
- The sweet and spicy flavors in the Bang Bang sauce are absolutely addictive.
- This recipe is ready in just 20 minutes – perfect for a quick weeknight dinner.
- The foolproof method ensures your shrimp turn out succulent and delicious every time.
- Whether you’re hosting a party or just want a special treat, this recipe is sure to impress.
Ingredients You’ll Need
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1/4 cup chopped green onions for garnish
- 1/4 cup toasted sesame seeds for garnish
- 1/4 cup bang bang sauce (see below)
- bang bang sauce: 1 cup mayonnaise, 1/4 cup sriracha sauce, 2 tablespoons soy sauce, 2 cloves garlic, minced, 1 tablespoon honey
The star ingredients of this dish are undoubtedly the succulent shrimp and the creamy Bang Bang sauce – together, they create a match made in heaven.
Expert Tips for the Best Copycat Bonefish Grill Bang Bang Shrimp
- For the crispiest coating, make sure to chill the breaded shrimp in the refrigerator for 10-15 minutes before frying.
- A common mistake is overcrowding the pan – fry the shrimp in batches for the best results.
- Take your Bang Bang sauce to the next level by adding a sprinkle of toasted chopped peanuts on top.
- The shrimp are done when they’re golden brown and float to the surface of the oil.
- You can make the Bang Bang sauce ahead of time and store it in the fridge for up to 3 days.
Variations and Substitutions
For a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend. You can also substitute the shrimp with chicken or tofu for a different protein option. And if you want to add an extra kick, try adding some diced jalapeños to the Bang Bang sauce!
How to Store and Reheat
The leftover Bang Bang Shrimp will keep in the fridge for up to 3 days in an airtight container. To reheat, simply place them in the oven at 350°F for 5-7 minutes, or until warmed through. You can also freeze the shrimp for up to 2 months – just thaw and reheat when you’re ready.
Frequently Asked Questions
What is the best way to make Bang Bang sauce?
The best way to make Bang Bang sauce is to combine 1 cup of mayonnaise, 1/4 cup of sweet chili sauce, and 1 tablespoon of sriracha in a bowl and mix until smooth.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe – just make sure to thaw them first and pat them dry with a paper towel before using.
How do I serve Bang Bang Shrimp?
You can serve Bang Bang Shrimp as an appetizer or main course – try pairing it with some steamed vegetables or a side salad for a well-rounded meal.
I hope you love this Copycat Bonefish Grill Bang Bang Shrimp recipe as much as my family does – give it a try and let me know what you think! Don’t be afraid to get creative and make it your own.
Bang Bang Shrimp
🧂 Ingredients
👩🍳 Instructions
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1In a shallow dish, mix together the flour, paprika, cayenne pepper, salt, and black pepper.
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2Pour the buttermilk into a separate shallow dish.
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3Dip each shrimp into the buttermilk, coating completely, then roll in the flour mixture to coat.
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4Place the coated shrimp on a plate or tray.
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5Heat about 1/2-inch of oil in a large skillet over medium-high heat.
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6Add the panko breadcrumbs to the oil and cook, stirring constantly, until lightly browned and crispy.
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7Remove the breadcrumbs from the oil with a slotted spoon and place on a paper towel-lined plate.
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8Add the coated shrimp to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
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9Remove the shrimp from the skillet and place on a paper towel-lined plate to drain any excess oil.
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10In a small bowl, mix together the melted butter, mayonnaise, sriracha sauce, soy sauce, garlic, and honey.
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11Add the toasted breadcrumbs to the bowl and stir to combine.
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12Add the cooked shrimp to the bowl and toss to coat with the bang bang sauce.
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13Garnish with chopped green onions and toasted sesame seeds, if desired.
