Okay, so if you’ve ever been to Bonefish Grill, you already know about Bang Bang Shrimp. That crispy little bite with the creamy-spicy sauce? Addictive. I started making a version at home one night when I was craving takeout, and it’s honestly better than I expected. It’s got the crunch, the creamy kick, and it comes together way faster than waiting on delivery. Whether you serve it as an appetizer, over rice, or in tacos (yes please), this shrimp always disappears fast.

Why You’ll Love This Recipe

This is one of those recipes that tastes way more impressive than it actually is. The shrimp fry up perfectly crisp thanks to a light cornstarch coating, and the sauce—it’s tangy, creamy, and has just the right amount of heat. It’s also super versatile, which makes it a go-to when you need something quick and fun for dinner or even a party snack.

Ingredients

You’ll need shrimp, cornstarch, mayo, sweet chili sauce, sriracha, and a few pantry staples. Full list of ingredients and amounts is in the recipe card below.

Coat the Shrimp

Start by tossing peeled and deveined shrimp in a mixture of cornstarch and a little salt. This gives them that perfect light, crispy texture without a heavy batter. Make sure each one is nicely coated.

Fry Until Golden

Heat oil in a skillet or deep pan and fry the shrimp in batches until golden and crisp, just a couple of minutes per side. Transfer them to a paper towel-lined plate to drain any excess oil.

Whip Up the Bang Bang Sauce

While the shrimp are frying, mix together mayonnaise, Thai sweet chili sauce, and a little sriracha. Taste and adjust the heat if you want it spicier. That’s it—it’s ridiculously simple and so flavorful.

Toss and Serve

Once all the shrimp are fried and still warm, toss them gently in the sauce until coated. Try not to overmix—you want them saucy, but not soggy.

Expert Tips and Tricks

Pat your shrimp dry before coating for maximum crispiness
Fry in batches so the oil stays hot and the shrimp don’t crowd
Let the shrimp rest on a wire rack instead of paper towels if you want them extra crisp
Add a pinch of garlic powder or a splash of lime juice to the sauce if you want to tweak the flavor

Recipe Variations and Possible Substitutions

Swap shrimp for bite-sized pieces of chicken or tofu for a fun twist
Make it lighter by baking or air-frying the shrimp instead of deep-frying
Add chopped green onions or cilantro for a fresh topping
Serve it over shredded cabbage, in lettuce wraps, or even on sliders

Serving and Pairing Suggestions

I love serving Bang Bang Shrimp as an appetizer with toothpicks and a little extra sauce on the side, but it’s also amazing piled into warm tortillas with slaw for tacos. You can also spoon it over steamed rice or even mix it into a salad for a spicy protein boost. Pair it with something crisp and cool—maybe cucumber salad, chilled noodles, or even a light beer or white wine.

Storage and Reheating Tips

Bang Bang Shrimp is best when it’s fresh and crispy, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to get some of that crunch back. I recommend storing the sauce separately and tossing before serving if you’re planning ahead.

FAQs

Can I use frozen shrimp?
Absolutely—just thaw and pat them dry really well before coating and frying.

Is Bang Bang Shrimp very spicy?
It has a gentle kick, but you can easily adjust the sriracha to your taste.

Can I air fry instead of deep fry?
Yes! Spray the coated shrimp with a little oil and air fry at 400°F for about 8 minutes, flipping halfway through.

What’s the best oil for frying shrimp?
Use something neutral like vegetable or canola oil so the shrimp flavor shines through.

Conclusion

Once you make Bang Bang Shrimp at home, you’ll see how crazy easy and satisfying it is. It hits that sweet spot of being crunchy, spicy, creamy, and just fun to eat. Whether you’re feeding a crowd or just treating yourself on a Friday night, this recipe is a keeper.

The Crispy, Spicy Bang Bang Shrimp I Can’t Stop Making

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This homemade version of the Bonefish Grill classic is crispy, spicy, and coated in a creamy, tangy sauce that’s completely irresistible. Ready in minutes, it makes the perfect appetizer, taco filling, or rice bowl topper. Once you make it, you’ll understand why it’s so addictive.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Appetizer, Main Course
Method: Fried
Cuisine: American, Asian-Inspired

Ingredients

Scale

1 lb large shrimp, peeled and deveined
½ cup cornstarch
½ tsp salt
Vegetable or canola oil, for frying
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1–2 tsp sriracha (to taste)
Optional: green onions or cilantro, for garnish

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Instructions

Pat shrimp dry with paper towels. In a bowl, toss them with cornstarch and salt until well coated.
Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side or until golden and crispy. Transfer to a paper towel-lined plate or wire rack.
In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, and sriracha. Taste and adjust spice level.
While shrimp are still warm, gently toss them in the sauce until coated.
Serve immediately as-is, in tacos, over rice, or as an appetizer. Garnish with green onions or cilantro if desired.

Notes

For extra crunch, let shrimp rest on a wire rack after frying instead of paper towels.
Air fry at 400°F for 8–10 minutes as a lighter option—spray shrimp with oil before cooking.
Want to switch it up? Try it with chicken, tofu, or in lettuce wraps!