Bonefish Grill Bang Bang Shrimp Recipe: Spicy-Sweet Sauce With Crispy Bite

This restaurant favorite brings crispy, golden shrimp coated in a bold spicy-sweet sauce that’s impossible to resist. I’ve refined the technique to ensure every bite delivers that signature crunch and flavor explosion.

The secret lies in the double-frying method for crispy perfection, paired with a sauce that balances heat and sweetness beautifully. Serve immediately for the best texture.

Ingredients for Bonefish Grill Bang Bang Shrimp

Golden shrimp meet a bold, spicy-sweet sauce for that signature restaurant crunch and flavor.

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The shrimp quality is non-negotiable for authentic texture. Wild-caught Gulf shrimp (16/20 count) yield the best results—look for firm, translucent flesh at Whole Foods or Trader Joe’s. Buttermilk is essential for tenderness; full-fat buttermilk ensures the coating adheres properly. For the sauce, Mae Ploy sweet chili sauce delivers the right balance of sweetness and subtle heat, available at Asian markets or Amazon.

No buttermilk? Whole milk with 1 tbsp vinegar (let sit 5 minutes) works in a pinch. Swap mayonnaise for Greek yogurt if preferred, though the flavor profile shifts slightly. For gluten-free, replace all-purpose flour with rice flour—the coating stays crispy. Sriracha can be reduced to 1 tbsp for milder heat or increased to 3 tbsp for extra kick. The cilantro garnish is optional but recommended for freshness.

Fry oil can be reused once if strained and stored properly. Cooked shrimp keep 2-3 days in the fridge but lose crispness—reheat in a 400°F oven for 5 minutes to revive. The sauce holds for 1 week refrigerated in an airtight container. Always fry in small batches to maintain oil temperature and prevent soggy shrimp.

Step-by-Step Instructions for Bang Bang Shrimp

Master the technique for achieving that signature crispy texture and bold, spicy-sweet flavor.

Step 1: Marinate and Dredge the Shrimp

Begin by patting the 1.5 lb Large Shrimp completely dry with paper towels. This step is critical—excess moisture prevents the coating from adhering properly. Place them in a bowl and pour over the 1 cup Buttermilk, ensuring each piece is fully submerged. Let it marinate for 15-20 minutes at room temperature.

While the shrimp soaks, whisk together the 1 cup All-Purpose Flour, 0.5 cup Cornstarch, 1 tsp Salt, and 0.5 tsp Black Pepper in a shallow dish. The cornstarch is what gives the final product its ultra-crispy texture. After marinating, dredge each shrimp in the flour mixture, pressing gently to ensure full coverage. Shake off any excess—you want a thin, even layer.

Step 2: Deep-Fry to Golden Perfection

Heat the 4 cups Vegetable Oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer for accuracy—oil that’s too cool results in greasy shrimp, while oil that’s too hot burns the exterior before the shrimp cooks through.

Working in batches to avoid overcrowding, carefully lower the dredged shrimp into the hot oil. Fry for 2-3 minutes until they float to the surface and turn a deep golden brown. The shrimp should be crispy on the outside and just opaque in the center. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining shrimp, allowing the oil to return to temperature between batches.

Step 3: Prepare the Bang Bang Sauce

In a medium bowl, combine the 0.75 cup Mayonnaise, 0.5 cup Sweet Chili Sauce, 2 tbsp Sriracha Sauce, 2 tbsp Honey, 1 tbsp Rice Vinegar, and 3 cloves Garlic Cloves (minced). Whisk until smooth and fully emulsified. Taste and adjust the heat level with additional Sriracha if desired, or balance sweetness with extra honey.

The sauce should be creamy with a vibrant, slightly tangy kick. The rice vinegar brightens the flavors, while the garlic adds depth. Let the sauce sit for 5 minutes to allow the flavors to meld while you finish the shrimp.

Step 4: Toss and Garnish for Serving

Once all the shrimp are fried, transfer them to a large bowl while still hot. Pour the prepared sauce over the shrimp and toss gently until every piece is evenly coated. The residual heat from the shrimp will slightly warm the sauce, making it cling beautifully.

Divide the shrimp among serving plates and garnish with the 0.25 cup Fresh Cilantro (chopped) and 4 whole Green Onions (thinly sliced). The fresh herbs add a bright contrast to the rich, spicy-sweet shrimp. Serve immediately while the coating is still crisp.

Pro Cooking Tips for Great bonefish grill bang bang shrimp

Oil Temperature Control

Maintaining 350°F oil temperature is non-negotiable for that perfect crisp. I use a candy thermometer clipped to the pot for real-time monitoring. If the oil drops below 340°F, let it recover before adding the next batch—this prevents greasy, soggy shrimp. 🌡️

Double-Fry Secret

For restaurant-level crunch, try a double-fry method. After the first fry at 350°F for 2 minutes, rest the shrimp for 5 minutes, then fry again at 375°F for 1 minute. This extra step ensures maximum crispiness that holds up to the sauce.

Sauce Consistency

If your sauce feels too thick, thin it with 1-2 tsp water until it coats the back of a spoon smoothly. For extra shine, add ½ tsp sesame oil—this is my secret trick for that glossy restaurant finish. Whisk vigorously for 30 seconds to emulsify.

Batch Frying Tips

Never overcrowd the pot—fry in batches of 8-10 shrimp at a time. Overcrowding lowers oil temperature and creates uneven cooking. I use a slotted metal spoon to gently lower and retrieve shrimp, keeping my hands safe from splatters. ⚡

Crispiness Preservation

To keep shrimp crispy while frying in batches, place finished shrimp on a wire rack set over a baking sheet. This allows air circulation underneath, preventing steam buildup. Avoid stacking—it traps moisture and turns that beautiful crunch into a soggy disappointment.

Final Sauce Toss

Toss the shrimp in sauce only when ready to serve. If they sit too long, the coating absorbs moisture and loses its crunch. I use a large metal bowl for even distribution—just 2-3 gentle folds with a silicone spatula does the trick.