Easy to make Bang Bang Shrimp! This simple shrimp appetizer is crunchy, spicy, and creamy. Bang Bang Shrimp is an oh so delicious Bonefish grill copycat. With each bite of this crunchy seafood appetizer you will want more.
This crunchy creamy shrimp appetizer is well known for being a popular appetizer on the Bone Fish Grill chain restaurant’s menu. But why go out when it is so easy to make yourself at home? With a mixture of mayo and chili sauce, and a nice crispy batter, this shrimp is everything you want in an appetizer.
Great for a party, a pre-dinner snack, or toss it with some noodles and veggies for a complete meal! This stuff is addicting. You won’t be able to get enough of the sweet spicy crunchy taste.
For this recipe I simply coated the shrimp in a little cornstarch. I wanted something the sauce could stick too, but am not a fan of a ton of breading on my shrimp. I want to be able to taste the shrimp too, not have to dig around the breading to find it. When I was researching this recipe I saw some recipes that called for a thicker coating. If you want to do that, soak your shrimp in buttermilk first, and dip the shrimp twice instead of once.
How to Make Bang Bang Shrimp Sauce
The sauce for bang bang shrimp typically consists of a sweet chili sauce, a hot sauce, some honey, some mayo, and in my case, a little bit of peanut butter. Peanut butter is not a typical ingredient in bang bang shrimp. But after making it over and over, I felt it needed just a little something extra. And that slight addition of peanut butter brought just a deeper, richer, flavor profile, and took this shrimp over the top for me!
Other Great Appetizers
Tools Use for Making Bang Bang Shrimp:
In the kitchen, the right tools make all the difference. This bang bang shrimp is an easy recipe, made easier with a few of the right tools and ingredients.
- Staub Dutch Oven: This pot is an investment, but I find it to be well worth it. I use it daily, and it is a nice, thick, high quality pot perfect for maintaining an even temperature when deep frying.
- Oil Thermometer: Keeping the oil at the right temperature is critical for a good result. You want a crispy exterior, but you do not want it to burn or undercook either. Frying too hot or too cold will result in less than happy results.
- Shrimp Cleaner: I cook with shrimp regularly, and could not believe how much easier this little $7 tool made my life. If you cook with shrimp regularly, this makes things so much easier.
- Thai Sweet Chili Sauce: If you want it to have great flavor, start with great ingredients, this is the brand I like best. It can be found in most grocery stores.
- Sriracha: This is my personal favorite of chili garlic hot sauces, and something I use in many, many recipes. Buy a bottle. You will use it often.
- Chop Sticks: it makes everything a little more fun to eat this bang bang shrimp appetizer with chopsticks.
Bang Bang Shrimp
Ingredients
- 1 lb large shrimp shelled and deveined
- 1 inch of oil
- ½ cup cornstarch
- ½ tsp salt
- 4 tsp cayenne pepper
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce Mae Ploy
- ½ tsp sriracha sauce
- 1 tsp honey
- 1/2 Tbs peanut butter
- Green onion/Scallions for garnish
Instructions
- Start by mixing your sauce ingredients together in a large bowl, then set it aside.
- Preheat an inch of oil in the bottom of a large pot, over medium-high heat, to 375 degrees.
- While oil heats, mix together cornstarch, salt, and cayenne pepper
- Coat shrimp in cornstarch. mixture
- When oil is hot, fry the shrimp until lightly brown. About 2-3 minutes
- Remove shrimp from oil, and place on paper towel lined plate.
- Then add shrimp to bowl sauce is in, and toss it all together
- Serve in a lettuce lined bowl, top with chopped scallions.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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