15 Minute Bang Bang Shrimp Bonefish Grill Copycat

Need more creative appetizers? Try my tuna tartare, popcorn chicken, or buffalo cauliflower bites. I like to surprise my family with fun appetizers now and then. It keeps things interesting and saves us the expense of going out to eat (hello, inflation!). When I want a starter that’s impressive and tastes incredible, I make bang bang fried shrimp!

Why I love this recipe

Crispy, crunchy, and delicious. The exterior is golden and crackling crisp, while the center holds tender, juicy shrimp. Better than any restaurant. Bonefish will always hold a special place in my heart, but when it’s this easy to make a copycat at home, it’s a no-brainer. Multiple cooking methods. I prefer the stovetop method, but to make things more versatile, I also included instructions for the oven and air fryer. Works as an app or main course. Serve it before dinner or pair it with a side dish (like coconut milk rice) for the perfect weeknight dinner.

Ingredients needed

Shrimp. I prefer large or jumbo shrimp as they’re less likely to get overcooked when fried. Opt for the easy peel and deveined shrimp, or devein it yourself. Lemon juice and heavy cream. When combined, the result is a thick, tangy buttermilk to dredge the shrimp. Flour. For the breading. You can also use blanched almond flour. I tested the recipe with cornstarch, but it made the shrimp too gummy, and the breading slid right off. Bread crumbs. For the classic crunch. Use panko breadcrumbs for a finer, crispier bite. Salt and black pepper. To taste. Oil. Opt for oil with a high smoke point, like vegetable oil.

For the bang bang sauce: Bang bang fried shrimp is THE #1 appetizer at Bonefish Grill. It’s composed of breaded shrimp fried until golden brown and served with a creamy, spicy, sweet sauce that’s kind of like my spicy mayo.

Mayonnaise. The base for the sauce. Sriracha. I prefer Sriracha since that’s how Bonefish does it, but you could use any hot sauce. Honey. For sweetness. Vinegar. Just a pinch to balance the strong flavors.

How to make Bonefish Grill bang bang shrimp

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Fry. Add the breaded shrimp to a pot of hot oil and fry until golden brown. Toss the shrimp in the sauce and serve.

Arman’s recipe tips

Use frozen shrimp. Let the shrimp thaw overnight or submerge them in a bowl of cold water for 30 minutes. Then, drain the water and pat them VERY dry before using. Give the ‘buttermilk’ 5 minutes to set so the cream has time to become acidic and thicken up. Transfer the shrimp to a plate lined with paper towels to soak up excess oil.

Storage instructions

To store: Leftover shrimp can be stored in an airtight container in the refrigerator for three days. The sauce will keep longer, closer to one week. Air fryer method. Almost identical to my air fryer coconut shrimp recipe. Prepare and bread the shrimp as directed, then place them in a single layer in the basket and air fry at 400F/200C for 8 minutes, flipping halfway through. Oven method. Place the breaded shrimp on a lined baking sheet and bake at 200C/400F for 15 minutes, flipping halfway through.

Add more heat. Fold in hot chili garlic or Thai sweet chili sauce for even more spice. Garnish the shrimp with fresh cilantro or green onions for a pop of color. Turn the leftovers into shrimp tacos (you can thank me later!).

To freeze: Place the cooked and cooled shrimp in a freezer-safe container and store it in the freezer for up to two months. Reheating: Bake or air fry the shrimp at 300F until warm or reheat in a skillet until fully cooked.