Bang Bang Shrimp Recipe Bonefish Grill Sauce: Spicy Creamy Kick for Crunchy Shrimp

This recipe brings restaurant-quality flavor to your kitchen with a creamy, spicy kick that’s impossible to resist. Inspired by Bonefish Grill’s signature dish, it combines crispy shrimp with a bold, tangy sauce.

Each bite delivers a perfect balance of heat and richness, making it an unforgettable appetizer. The sauce clings to the shrimp, ensuring every mouthful is packed with flavor.

Ingredients for Bang Bang Shrimp Recipe Bonefish Grill Sauce

Crispy shrimp meets bold, creamy sauce in this appetizer that delivers serious flavor.

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The shrimp quality matters most here. Wild-caught if possible, but farmed works too—just ensure they’re fresh or properly thawed. Costco has great frozen options that save time. For the coating, cornstarch is non-negotiable for that signature crunch. The mayonnaise should be full-fat (Hellmann’s or Duke’s are solid choices) to balance the heat and create that creamy texture the dish is known for.

No sweet chili sauce? Mix apricot jam with rice vinegar and a pinch of red pepper flakes. Out of Sriracha? Any hot sauce works, but adjust the amount to taste. If you’re avoiding honey, agave or maple syrup can substitute. The green onions add a fresh contrast—skip if you must, but they cut through the richness. For extra crunch, panko breadcrumbs in the coating mix works wonders.

The sauce keeps in the fridge for up to 5 days—great for meal prep. Fry the shrimp fresh for best texture, but leftover shrimp can be reheated in the oven at 375°F for 8-10 minutes. Serve with lime wedges for that final zing.

Step-by-Step Instructions for Bang Bang Shrimp

Here’s the method I rely on for achieving that perfect crispy exterior and luscious sauce combination.

Step 1: Prepare the Shrimp Coating

In a shallow bowl, whisk together the 0.5 cup All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Salt, and 0.5 tsp Black Pepper until fully combined. This blend creates the ideal crispy foundation for your shrimp.

In a separate bowl, beat the 2 whole Eggs until uniform in color. Pat the 1 lb Large Shrimp completely dry with paper towels—this is crucial for the coating to adhere properly. Then, dredge each shrimp first through the egg, letting any excess drip off, then through the flour mixture, pressing gently to ensure full coverage.

Place the coated shrimp on a wire rack set over a baking sheet. This setup allows air circulation on all sides, preventing the coating from getting soggy as you work. Let them rest for 5 minutes to help the coating set before frying.

Step 2: Fry the Shrimp to Golden Perfection

Heat the 2 cups Vegetable Oil in a deep, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer for accuracy—oil that’s too cool will make the shrimp greasy, while oil that’s too hot can burn the coating before the shrimp cooks through.

Working in batches to avoid crowding the pan, carefully add the shrimp to the hot oil. Fry for 2-3 minutes per side until the coating is golden brown and crisp. The shrimp should float to the surface when fully cooked. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.

Step 3: Make the Bang Bang Sauce

In a medium bowl, combine the 0.5 cup Mayonnaise, 0.5 cup Sweet Chili Sauce, 2 tbsp Sriracha Sauce, 1 tbsp Rice Vinegar, 2 tbsp Honey, and the 2 cloves Garlic Cloves (minced finely). Whisk until the mixture is smooth and all ingredients are fully incorporated.

Taste the sauce and adjust the flavors if needed. For more heat, add an additional ½ tbsp Sriracha Sauce. For a sweeter profile, drizzle in a touch more Honey. The sauce should be creamy with a balanced sweet and spicy kick that coats the back of a spoon.

Step 4: Toss and Serve Immediately

Place the fried shrimp in a large bowl and pour the sauce over the top. Gently toss with a spatula until every piece is evenly coated. The sauce should cling to the crispy shrimp, creating that signature sticky, creamy texture.

Transfer the shrimp to a serving platter and garnish with the 0.25 cup Green Onions (thinly sliced). Serve immediately with the 1 whole Lime cut into wedges for squeezing over the top. The lime adds a bright, citrusy contrast to the rich, spicy sauce.

Storing and Reheating This Recipe

Refrigerator Storage

Store any leftover shrimp in an airtight container with the sauce separated. Keep at 40°F or below for up to 3 days—the shrimp loses crispness but retains great flavor. I use glass containers to avoid plastic odors. ❄️

Freezer Storage

Freeze uncoated, cooked shrimp on a tray first, then transfer to a zip-top bag for up to 1 month. The sauce freezes separately for 1 month too. Thaw overnight in the fridge before reheating to maintain texture.

Oven Reheating

Preheat oven to 375°F and spread shrimp on a baking sheet. Warm for 8-10 minutes until crisp. Reheat sauce separately in a small pot over low heat with a splash of water to loosen. 🔥

Air Fryer Revival

For the best texture, reheat shrimp in an air fryer at 375°F for 3-4 minutes. Shake the basket halfway through. This method restores crispiness better than any other I’ve tried.

Sauce Storage Tip

The sauce actually improves after 24 hours as flavors meld. Store in a small jar with a tight lid. If separated, just stir vigorously—Hellmann’s mayo keeps it stable.

Frequently Asked Questions