This Copycat Bonefish Grill Bang Bang Shrimp recipe brings the iconic, crave-worthy appetizer right into your kitchen. Easily recreate the restaurant’s signature sweet and spicy creamy sauce with succulent, crispy shrimp, making it perfect for home cooks seeking that familiar, delightful kick without leaving the house.
Key Ingredients for Copycat Bonefish Grill Bang Bang Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs, beaten
- 1/4 cup panko breadcrumbs
- Vegetable oil, for frying (about 2-3 cups)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust to your spice preference)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- Pinch of salt
For Garnish (Optional):
- Chopped fresh parsley or green onions
- Sesame seeds
How to Make Copycat Bonefish Grill Bang Bang Shrimp
Prepare to be amazed by how simple it is to achieve that irresistible, creamy, and slightly spicy flavor profile that makes Copycat Bonefish Grill Bang Bang Shrimp a true crowd-pleaser. This recipe is designed for ease, delivering a deeply satisfying culinary experience with its perfectly crispy shrimp coated in a luscious, zesty sauce. With a preparation time of approximately 30 minutes, you can enjoy this restaurant-favorite appetizer or main course in no time.
Step-by-Step Instructions
- Prepare the Shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is crucial for ensuring the breading adheres well and the shrimp fries up crispy. Place the dried shrimp in a medium bowl.
- Set Up Breading Stations: In three separate shallow dishes or pie plates, prepare your breadingstation.
- Dish 1: Whisk together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper (if using).
- Dish 2: Whisk the eggs lightly.
- Dish 3: Place the panko breadcrumbs.
- Bread the Shrimp: Working in batches, dredge each shrimp first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp generously in the panko breadcrumbs, pressing gently to help them adhere. Place the breaded shrimp on a clean plate or baking sheet as you work.
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together all the ingredients for the Bang Bang sauce: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust the sriracha for your desired level of heat, or add a touch more honey for sweetness. Set aside.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of breading into it; it should sizzle immediately.
- Fry the Shrimp: Carefully place a few breaded shrimp into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy shrimp. Fry for about 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
- Sauce the Shrimp: Once all the shrimp are fried, gently place the hot, crispy shrimp into a clean bowl. Pour the prepared Bang Bang sauce over the shrimp and toss gently to coat each piece evenly.
- Serve: Arrange the sauced Bang Bang Shrimp on a serving platter. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds, if desired. Serve immediately.
Why You’ll Love This Copycat Bonefish Grill Bang Bang Shrimp
You’ll absolutely adore this Copycat Bonefish Grill Bang Bang Shrimp for its incredibly addictive sweet and spicy flavor that dances on your taste buds. The combination of crispy, perfectly fried shrimp and the luscious, creamy sauce is truly sensational, a delightful upgrade from simple fried shrimp. Plus, recreating this popular dish at home is significantly more budget-friendly than dining out, offering you restaurant-quality satisfaction without the hefty price tag.
The secret to its charm lies in the balance of flavors within the sauce – that touch of honey and sweetness from the chili sauce perfectly complements the kick of sriracha and the creamy base, making it a truly unforgettable experience. It’s a guaranteed hit for appetizers, a light lunch, or even a decadent dinner. You’ll find yourself making this Copycat Bonefish Grill Bang Bang Shrimp recipe again and again. Give it a try and bring a taste of the tropics to your table!
Storing and Reheating Tips
Leftover Copycat Bonefish Grill Bang Bang Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days. To maintain the best texture, it’s ideal to store the fried shrimp separately from any extra sauce if possible.
When reheating, the goal is to revive the crispiness. The best method is to reheat them in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-8 minutes, or until heated through and slightly crisped. Microwaving is not recommended as it will make the shrimp soggy. If you have a lot of sauce leftover, you can gently warm it and toss the reheated shrimp in it just before serving. For longer storage, you can freeze the un-sauced fried shrimp in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1-2 months. Thaw them in the refrigerator overnight before reheating using the oven method.
Final Thoughts
This Copycat Bonefish Grill Bang Bang Shrimp recipe truly delivers an explosion of flavor and texture that’s hard to resist. Whip up this sensational dish at home and impress your friends and family with this restaurant-style favorite. Get ready to enjoy a perfectly balanced, delicious, and satisfying meal!
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Copycat Bonefish Grill Bang Bang Shrimp
Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is crucial for ensuring the breading adheres well and the shrimp fries up crispy. Place the dried shrimp in a medium bowl.1 pound large shrimp, peeled and deveined
- In three separate shallow dishes or pie plates, prepare your breading station.
- Dish 1: Whisk together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper (if using).1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Dish 2: Whisk the eggs lightly.2 large eggs, beaten
- Dish 3: Place the panko breadcrumbs.1/4 cup panko breadcrumbs
- Working in batches, dredge each shrimp first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp generously in the panko breadcrumbs, pressing gently to help them adhere. Place the breaded shrimp on a clean plate or baking sheet as you work.1 pound large shrimp, peeled and deveined, 1/2 cup all-purpose flour, 2 large eggs, beaten, 1/4 cup panko breadcrumbs
- In a medium bowl, whisk together all the ingredients for the Bang Bang sauce: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust the sriracha for your desired level of heat, or add a touch more honey for sweetness. Set aside.1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, Pinch salt
- Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of breading into it; it should sizzle immediately.2-3 cups Vegetable oil, for frying
- Carefully place a few breaded shrimp into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy shrimp. Fry for about 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack set over a baking sheet to drain excess oil.1 pound large shrimp, peeled and deveined
- Once all the shrimp are fried, gently place the hot, crispy shrimp into a clean bowl. Pour the prepared Bang Bang sauce over the shrimp and toss gently to coat each piece evenly.1 pound large shrimp, peeled and deveined
- Arrange the sauced Bang Bang Shrimp on a serving platter. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds, if desired. Serve immediately.Chopped fresh parsley or green onions, Sesame seeds