The Crispy, Spicy Bang Bang Shrimp I Can’t Stop Making
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.
- 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
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!
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 710mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 150mg