Bonefish Grill Bam Bam Shrimp Recipe: Spicy-Sweet Sauce With Perfect Crunch

This copycat version delivers the perfect balance of crispy shrimp and bold spicy-sweet sauce that made the original famous.

I’ve refined the technique to ensure restaurant-quality results with a texture that’s impossible to resist.

Ingredients for Bonefish Grill Bam Bam Shrimp

Crispy shrimp meets bold spicy-sweet sauce with ingredients you probably have already.

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The shrimp are the star, so source large, wild-caught if possible—16-20 count per pound gives the right bite. Costco or Whole Foods are reliable for quality frozen shrimp (thaw overnight in the fridge). For the dredge, cornstarch is non-negotiable—it’s what creates that signature crunch. Use a neutral oil with a high smoke point like vegetable or peanut oil for frying.

No Sriracha? Any hot sauce at a 1:1 ratio works, though the flavor profile will shift slightly. Agave nectar substitutes for honey if you need a vegan option. For a milder sauce, reduce the cayenne by half. The mayonnaise base can be swapped for Greek yogurt for a lighter version, but the texture will be less creamy. Fresh lime juice is ideal, but bottled works in a pinch.

The shrimp are best served immediately, but the sauce keeps for 5 days in the fridge. Store in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Leftovers reheat well in a 350°F oven for 8-10 minutes to revive crispiness.

Step-by-Step Instructions for Spicy-Sweet Bam Bam Shrimp

Achieve that signature crunch and balanced heat with this proven restaurant-style method.

Step 1: Prepare the Shrimp and Dredging Mixture

Pat the 1.5 lb Large Shrimp completely dry with paper towels—this is crucial for achieving maximum crispiness. Any moisture will cause the coating to steam rather than fry to a golden finish.

In a shallow bowl, whisk together the 1 cup All-Purpose Flour, 0.25 cup Cornstarch, 1 tsp Kosher Salt, 0.5 tsp Ground Black Pepper, 1 tsp Paprika, 1 tsp Garlic Powder, and 0.25 tsp Cayenne Pepper. The cornstarch is the secret to that extra-crispy texture that sets this dish apart.

Step 2: Fry the Shrimp to Golden Perfection

Heat the 2 cups Vegetable Oil in a deep, heavy-bottomed pot to 350°F. Use a thermometer for precision—oil that’s too cool will create greasy shrimp, while oil that’s too hot will burn the coating before the shrimp cooks through.

Dredge each shrimp in the flour mixture, pressing gently to adhere, then shake off any excess. Fry in batches to avoid crowding the pot, which would lower the oil temperature. Cook for 2-3 minutes per batch until the shrimp are golden brown and floating at the surface. Transfer to a paper towel-lined plate to drain.

Real talk: if your oil isn’t hot enough when you start, the shrimp will absorb too much oil and become soggy. I always test the oil with a pinch of flour—if it sizzles immediately, you’re ready to go.

Step 3: Create the Signature Bam Bam Sauce

In a medium bowl, whisk together the 0.5 cup Mayonnaise, 0.25 cup Sriracha Sauce, 2 tbsp Honey, 1 tbsp Rice Vinegar, and 2 tbsp Fresh Lime Juice until completely smooth. The rice vinegar and lime juice balance the heat from the sriracha while the honey rounds out the flavors.

Taste and adjust the heat level if needed—this is where personal preference comes into play. I’ve found that letting the sauce sit for 5 minutes allows the flavors to meld together more harmoniously before serving.

Step 4: Toss and Garnish for Serving

Place the fried shrimp in a large bowl and pour about three-quarters of the sauce over them. Toss gently until each piece is evenly coated—you want that perfect balance of crunch and sauce in every bite.

Transfer to a serving platter and drizzle with the remaining sauce. Garnish with the 0.25 cup Green Onions, thinly sliced. The green onions add a fresh, sharp contrast to the rich, spicy-sweet shrimp. Serve immediately while the shrimp are still hot and at their crispiest.

Dietary Considerations for This Dish

Gluten-Free Option

Swap the 1 cup All-Purpose Flour for 1 cup gluten-free all-purpose flour blend. I’ve tested this with King Arthur Measure for Measure with great results. The cornstarch already in the recipe helps maintain that signature crunch.

Dairy-Free Adaptation

The sauce is naturally dairy-free as written. Just ensure your 0.5 cup Mayonnaise is egg-free if needed—I recommend Hellmann’s Vegan for the closest flavor match to traditional mayo.

Lower-Calorie Version

For a lighter take, use Greek yogurt instead of mayonnaise in the sauce. It will be tangier but still delicious. Bake the shrimp at 400°F for 12-15 minutes on a wire rack for a crispy texture without frying.

Shellfish Allergy Note

This dish obviously contains shrimp, but the same technique works beautifully with chicken tenders. Use the same dredge and sauce—just adjust cooking time to 6-8 minutes for chicken.

Spice Level Control

Easily adjust the heat by reducing or omitting the 0.25 tsp Cayenne Pepper and 0.25 cup Sriracha Sauce. For extra mild, replace sriracha with 1 tbsp Frank’s RedHot and add 1 tbsp extra honey. 💡

Vegan Alternative

Use cauliflower florets instead of shrimp for a plant-based version. The same dredge and frying method works perfectly. For the sauce, use vegan mayo and agave instead of honey. The flavor profile remains surprisingly close to the original.

Frequently Asked Questions