Discover how to make Bang Bang Shrimp, inspired by the Bonefish Grill classic—crispy, lightly battered shrimp tossed in a creamy, sweet‑spicy sauce. This recipe delivers restaurant-quality flavor at home using simple ingredients: shrimp dredged in cornstarch or cornstarch/flour, fried (or baked), then coated in a sensational mayo-based sauce featuring sweet Thai chili and sriracha. No deep fryer required!
Ingredients
Directions
1. Marinate Shrimp
Combine shrimp and buttermilk in a bowl. Let it sit for 5–10 minutes to lightly tenderize.
2. Prepare Sauce
In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, and sriracha. Add rice vinegar or lemon juice if desired for tang. Refrigerate until serving.
Cooking with Cocktail Rings
3. Bread the Shrimp
Drain excess buttermilk from the shrimp. Dredge shrimp in cornstarch (and flour/panko if using), pressing gently to ensure an even coating.
4. Cook the Shrimp
Heat about 1–2 inches of oil in a heavy-bottomed pot or cast iron skillet to ~350°F (175–180 °C). Fry shrimp in batches for 1–2 minutes per side, until golden and crisp. Drain shrimp on paper towels.
Alternate option: Bake or air fry at 425°F (~220 °C) for 8–10 minutes, flipping halfway, until crispy. Salt spray helps crisping.
5. Toss with Sauce
Place cooked shrimp in a bowl while still warm. Pour cooled or room-temperature sauce over and gently toss to coat.
6. Serve
Serve immediately over a bed of lettuce or shredded cabbage. Garnish with green onions or scallions. Pair with rice, tacos, or stir fry bowls.
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