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Bonefish Grill Bang Bang Shrimp (Copycat)

Bonefish Grill Bang Bang Shrimp (Copycat)
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Crispy, golden-fried shrimp tossed in a creamy, spicy-sweet sauce that perfectly balances heat and tang. This copycat version of the iconic Bonefish Grill appetizer delivers the same addictive crunch and bold flavor, ready in under 30 minutes.

Ingredients

Scale
  • 1 pound large shrimp (16/20 count), peeled and deveined, tails removed
  • 1/2 cup buttermilk, well shaken
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Vegetable or canola oil, for deep-frying (about 4 cups)
  • 1/4 cup full-fat mayonnaise
  • 2 tablespoons sweet chili sauce (such as Mae Ploy)
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon honey
  • 1/2 teaspoon rice vinegar
  • 2 tablespoons thinly sliced scallions, for garnish

Instructions

  1. Pat the shrimp dry with paper towels to remove excess moisture. In a shallow bowl, whisk together the buttermilk and egg until fully combined. In a separate shallow dish, mix the flour, panko, salt, pepper, and garlic powder. Dredge each shrimp first in the buttermilk mixture, allowing excess to drip off, then coat evenly in the flour-panko mixture, pressing gently to adhere. Place breaded shrimp on a parchment-lined tray.
  2. Fill a heavy-bottomed pot or Dutch oven with 2 inches of oil. Heat over medium-high heat until the oil reaches 350°F (177°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a pinch of breading into the oil; it should sizzle immediately and rise to the surface. Adjust heat to maintain temperature.
  3. Working in batches of 6-8 shrimp, carefully lower them into the hot oil using a slotted spoon or spider. Do not overcrowd the pot — the oil temperature will drop, causing greasy shrimp. Fry for 2 to 3 minutes, turning once halfway, until the coating is deep golden brown and the shrimp are opaque and curled. Use the spoon to gently separate any sticking shrimp.
  4. Transfer the fried shrimp to a wire rack set over a baking sheet (not paper towels, to keep the coating crisp). Let drain for 1 minute while you fry the remaining batches. Bring the oil back to 350°F between batches.
  5. While the shrimp are still warm, prepare the sauce. In a medium mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth and creamy. Taste and adjust heat (add more Sriracha) or sweetness (more honey) to your preference.
  6. Add the fried shrimp to the bowl with the sauce and gently toss with a rubber spatula until every shrimp is evenly coated. Avoid tossing too vigorously or the crust may fall off. Work in two batches if needed.
  7. Transfer the glazed shrimp to a serving platter. Sprinkle the sliced scallions over the top for a fresh, mild onion contrast. Serve immediately while the shrimp are still hot and crispy.
  8. For the best texture, serve within 5 minutes of tossing with sauce. If the shrimp sit too long, the sauce will soften the coating. Leftovers can be stored, but will not re-crisp fully.
  9. To reheat any leftover shrimp, spread them in a single layer on a baking sheet lined with parchment. Bake at 350°F (177°C) for 5-7 minutes, or until heated through and the coating becomes slightly crunchy again. Avoid microwaving, which makes the shrimp rubbery and the coating soggy.
  10. This recipe can be doubled for a crowd; just fry in smaller batches and keep the finished shrimp warm on a baking sheet in a 200°F (93°C) oven while finishing the rest.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a 350°F (177°C) oven for 5-7 minutes to restore some crispness. Do not freeze, as the texture of both the shrimp and the creamy sauce will degrade upon thawing. For a lighter version, you can bake the breaded shrimp at 425°F (218°C) on a wire rack for 12-15 minutes, but the coating will not be as crunchy as deep-frying. The sauce can be made up to 3 days ahead and refrigerated.

Nutrition

Keywords: bang bang shrimp, copycat bonefish grill, crispy fried shrimp, spicy shrimp appetizer, creamy sriracha sauce, easy shrimp recipe, fried seafood, party appetizer, weeknight dinner, shrimp with sweet chili sauce

Find it online: https://copycatkitchenco.com/bonefish-grill-bang-bang-shrimp-copycat/