If you love the famous Bonefish Grill Bang Bang Shrimp, this easy copycat recipe brings that restaurant favorite straight to your kitchen. Lightly battered, fried until golden crisp, and tossed in a creamy sweet and spicy sauce, these crispy shrimp are always a huge hit at my house.
My inspiration for this method came after years of making my Honey Walnut Shrimp. I realized that tossing the shrimp in egg whites and cornstarch creates the crispiest, lightest batter without needing a heavy flour coating. When I set out to recreate Bonefish Grill's version, I knew that exact coating would be perfect.
Whether you're serving these as an appetizer, turning them into tacos, or making dinner bowls over jasmine rice, this 20 minute recipe is way better than takeout.
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Why You'll Love This Recipe
Extra crispy texture: That cornstarch coating holds up incredibly well without getting soft or soggy under the sauce.
That addictive sauce: Just 3 main pantry ingredients make a creamy sauce with the perfect balance of sweet and heat.
Fast and easy: From prep to plate, you can have this on the table in under 20 minutes.
Ingredients You'll Need
Raw Shrimp: Peeled, deveined, with tails removed. Medium to large shrimp work best here.
Cornstarch: This is the secret to an extra crispy coating without a thick breading.
Egg whites: Helps the cornstarch adhere and creates a delicate outer crust.
Oil for frying: Pick a neutral high heat oil like vegetable, canola, or peanut oil.
Mayonnaise: The creamy base for the sauce
Sweet chili sauce: Adds that signature sweet, tangy flavor.
Sriracha: Gives the sauce its warm spicy kick. Adjust to your heat preference!
Recreating Bonefish Grill's Famous Bang Bang Sauce
The real star of this dish is the sauce. It takes less than two minutes to whisk together, and you can easily adjust the sweet-to-spicy ratio to fit your taste.
Sauce Ratios:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 to 2 tablespoons Sriracha (use 1 tablespoon for mild, 2 tablespoon for extra kick)
Sauce Tips & Variations
Lighten it up: Swap half (or all) of the mayonnaise for plain Greek yogurt or light mayo.
Make ahead: Mix this up 2-3 days in advance and keep it chilled in an airtight container in the fridge.
Leftover ideas: Drizzle extra sauce on fish tacos, use it as a dip for french fries, or spread it on crispy chicken sandwiches.
Make it keto/low carb: Swap the cornstarch for arrowroot powder or tapioa starch and use a sugar-free sweet chili sauce to keep the net carbs minimal while keeping that great crunch.
How to Cook Air Fryer Bang Bang Shrimp
If you prefer to skeip deep frying on the stove, the air fryer does a fantastic job getting these shrimp nice and crispy with minimal oil!
- Prep: Dip the shrimp in beaten egg whites, then coat thoroughly in cornstarch, shaking off any excess.
- Preheat Air Fryer: Set your air fryer to 400°F.
- Arrange & Spray: Place the shrimp in a single layer in the basket without overlapping. Lightly spray the tops with cooking oil to help cook off any dry cornstarch pockets.
- Cook: Air fry for 7-8 minutes, flipping halfway through and giving them another quick mist of oil.
- Sauce & Serve: Transfer the hot shrimp to a bowl, pour the sauce over top, and gently toss to coat.
What to Serve with Bang Bang Shrimp
Turn these fried shrimp into a complete meal with a few quick additions:
- Rice & Veggies: Serve over a bed of fluffy jasmine rice with a side of Spicy Grilled Baby Bok Choy or Air Fryer Broccolini.
- Tacos & Slaw: Tuck the shrimp into warm corn and flour tortillas layered with homemade coleslaw or fresh cucumber kimchi salad for a light crunch.
- Appetizer Spread: Pair them alongside crispy Crab Rangoon, Air Fryer Egg Rolls. or Cauliflower Fried Rice for a full Asian-inspired feast.
Storing and Reheating Leftovers
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store extra sauce separately from uncoated shrimp if you know you'll have leftovers.
Reheating: Skip the microwave so the coating doesn't turn rubbery! Warm leftovers in the air fryer at 350°F for 3 minutes or on a baking sheet in a 400°F oven for 5 minutes until crisp.
Frequently Asked Queestions
Traditional bang bang sauce is a creamy blend of mayonnaise, Thai sweet chili sauce, and Sriracha hot sauce.
You can whisk the sauce together up to 3 days in advance. However, for the best crunch, coat and fry the shrimp right before serving so they don't lose their crispiness.
This recipe is naturally almost gluten-free! Just make sure your sweet chili sauce brand is certified gluten-free, or substitute arrowroot powder for the cornstarch.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Bang Bang Shrimp
Equipment
- Slotted frying spoon
- Sheet pan
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Ingredients
- 2 pounds raw shrimp peeled and deveined with tails removed
- ⅔ cup cornstarch
- 4 large egg whites
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 scallion green part only, optional
- 4 cups oil for frying
Instructions
- In a large mixing bowl, whisk together the egg whites and cornstarch until a sticky paste forms.
- Add the raw shrimp to the cornstarch mixture and toss well to coat.
- In a large dutch oven, heat the oil until it reaches a temperature of 350 degrees. Add the shrimp, one piece at a time. Cook for 3 minutes, or until batter is lightly browned. Remove the shrimp from the pot and drain on a paper towel lined sheet pan. Continue to fry remaining shrimp.
- In a small mixing bowl, stir to combine the mayonnaise and sweet chili sauce. Place the fried shrimp in a clean mixing bowl and pour the sauce over top. Toss to coat the shrimp with the sauce. Before serving, sprinkle with green onion tops, if using
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