My Best Ever Crispy Copycat Bang Bang Shrimp Recipe

My Best Ever Crispy Copycat Bang Bang Shrimp Rec

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Preparation time:20 Mins

Cooking time:12 Mins

Servings:4 servings

Ingredients:

• 120 g (1/2 cup) Mayonnaise (preferably Kewpie)
• 60 ml (1/4 cup) Sweet Thai Chilli Sauce
• 2 Tbsp Sriracha or equivalent hot sauce
• 1 Tbsp Honey or Maple Syrup
• 1 tsp Rice Vinegar (optional, for balance)
• 450 g (1 lb) Large Prawns (Shrimp), peeled, deveined, tails removed
• 60 ml (1/4 cup) Buttermilk or regular milk
• 1 large Egg
• 120 g (1 cup) Cornstarch or Potato Starch
• 60 g (1/2 cup) All-Purpose Flour
• 1 tsp Fine Sea Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Garlic Powder
• 750 ml (about 3 cups) Neutral Oil (e.g., canola, peanut, or vegetable oil)
• Chopped spring onions (scallions) or fresh coriander (cilantro), for garnish

Instructions:

• In a medium bowl, combine the mayonnaise, sweet chilli sauce, Sriracha, honey, and rice vinegar (if using). Whisk until perfectly smooth and homogeneous. Cover and refrigerate while you prepare the shrimp.
• Pat the shrimp very dry. In a shallow bowl, whisk the buttermilk and egg together. Place the shrimp in this wet mixture and set aside for 5 minutes.
• In a second shallow dish, thoroughly combine the cornstarch, flour, salt, pepper, and garlic powder.
• Pour the neutral oil into your heavy pot or deep-fryer to a depth of about 2 inches (5 cm). Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer to monitor the temperature constantly.
• Working quickly, remove the shrimp from the wet mixture (let excess liquid drip off) and place them directly into the dry starch mixture. Ensure each piece is fully coated, pressing the dry mixture onto the shrimp for maximum adherence.
• Carefully drop the coated shrimp into the hot oil, ensuring you do not overcrowd the pot. Fry for approximately 2–3 minutes per batch, turning once, until the shrimp is deeply golden brown and perfectly crisp.
• Remove the cooked shrimp with tongs or a spider and place them immediately onto a wire rack lined with paper towels to drain excess oil.
• In a large mixing bowl, place the drained, crispy shrimp. Spoon the prepared Bang Bang sauce over the shrimp (use about 3/4 of the sauce initially). Gently toss until every piece is coated, but ensure the coating remains intact.
• Transfer the coated shrimp to a serving dish, ideally over a bed of shredded iceberg or green leaf lettuce. Drizzle with the remaining sauce and garnish generously with chopped spring onions or coriander. Serve immediately while hot and crunchy.

Nutrition Facts

Calories:550 kcal

Protein:22 g

Fat:35 g

Carbs:20 g

Sugar:10 g

Sodium:650 mg

Recipe Info

Category:Appetizer

Cuisine:American

Goodbye Takeout: The Ultimate Crispy Copycat Bonefish Grill Bang Bang Prawns

G’day, and welcome back to my chaotic kitchen, mate! Do you have that one restaurant dish you always crave? For me, it’s definitely the legendary Copycat Bonefish Grill Bang Bang shrimp.

Oh my gosh, that sweet, spicy crunch! Honestly, recreating restaurant faves at home just hits different, you know?

Everyone knows this is the ultimate Bonefish Grill appetizer recipe . It’s basically the definition of "more-ish." When I first tried to make the sauce, I struggled to nail the balance.

But after much testing, I cracked the code on How To Make Bang Bang Shrimp Sauce . It's miles better than any sad takeaway version.

Forget just making a standard Yum Yum Shrimp Recipe ; this is truly dynamite.

This isn’t a tricky recipe, but it does need attention. It is a quick Medium difficulty job, ready in 35 minutes tops.

The dish yields four perfect appetizer servings. The real star? The ultra-crunchy shell. That perfect crispness comes from a killer cornstarch shrimp frying technique .

It’s the secret to How To Make Crispy Shrimp that lasts. You want texture, not soggy sadness, right?

I’ve spent ages figuring out the key to making the coating stay crisp even after saucing. It's all about that high-protein base.

Plus, shrimp is a lean protein, so you get a bit of goodness mixed in with the naughtiness! This dish is a massive crowd-pleaser and fantastic for parties.

It makes a great opening act for whatever meal you are planning.

The flavour punch comes entirely from the sauce. It's a gorgeous mix—creamy, sweet, and fiery. We rely on a great Kewpie mayonnaise Sriracha sauce recipe base.

Seriously, using the right rich mayo makes a huge difference here. If you're wondering What Goes With Fried Shrimp , this sauce is always the answer!

The best part is the versatility. We love eating these prawns straight up. But they are fantastic stuffed into Crispy Bang Bang Shrimp Tacos .

Plus, if deep frying seems scary, try the Air fryer bang bang shrimp method! This whole process results in an unbeatable, authentic Copycat dynamite shrimp recipe .

Now, grab your apron, mate. Let's see what we need to get started.

Okay, let’s talk shopping. To truly nail this incredible Copycat Bonefish Grill Bang Bang flavour, we need the right building blocks.

You can’t make magic with bland ingredients. Honestly, the quality of a few main things really matters here. If you cheap out, it won't have that gorgeous Yum Yum Shrimp Recipe vibe.

I learned that the hard way trying store-brand mayo once. Trust me on this.

Mixing Up the Dream: How To Make Bang Bang Shrimp Sauce

The sauce is the absolute star of the show. It’s the whole reason this Bonefish Grill appetizer recipe went viral.

You need 120 g (1/2 cup) of mayonnaise. Go for the premium stuff. If you can find it, I always grab Kewpie.

It’s so much richer and tangier. Next is 60 ml (1/4 cup) of sweet chili sauce. Then we add the fire: 2 Tbsp Sriracha .

This ratio gives you that perfect sweet-heat combo. That's the key to this amazing Kewpie mayonnaise Sriracha sauce recipe . If you’re planning on turning these into Crispy Bang Bang Shrimp Tacos , double the sauce batch now.

You'll thank yourself later.

Getting That Crunch: How To Make Crispy Shrimp

Now for the shrimp coating. This is where we ensure the crunch stays put, even after we toss it. We use a lot of starch.

You want 120 g (1 cup) of pure cornstarch. Seriously, don't substitute this with flour only. The cornstarch shrimp frying technique is what guarantees that airy, light shell.

Mix in 60 g (1/2 cup) of regular flour, too. Add salt and pepper, plus a bit of garlic powder for flavour.

Oh, and the shrimp itself? Get the big ones. Like, U15s or U20s. They hold up better to the fry.

You need 450 g (1 lb) peeled and deveined. Thaw them completely. Then pat them bone dry. This step is mandatory.

Dry shrimp gives crispy results. People always ask What Goes With Fried Shrimp . Honestly, this sauce is the answer. It transforms plain shrimp into the best Copycat dynamite shrimp recipe out there.

The Essential Kit

You really don't need fancy gadgets here. A heavy pot works perfectly for frying. But listen up: You absolutely need an instant-read thermometer.

This is non-negotiable. Trying to guess 375° F ( 190° C) is a nightmare. Too cool, and the shrimp gets greasy.

We don't want that! A sturdy wire rack is also crucial. It keeps the shrimp crisp after frying. If you’re avoiding deep oil, an air fryer works well in a pinch.

Hello, Air fryer bang bang shrimp ! Toss the coated prawns with oil spray and cook at 400° F ( 200° C) .

See? Easy peasy.

Gosh, I adore this recipe. Honestly, if you've ever had that famous Bonefish Grill appetizer recipe , you know the magic we're chasing here.

It's crispy, it's saucy, and it instantly cheers up a weeknight dinner. We are absolutely nailing the Copycat Bonefish Grill Bang Bang version today.

This isn't just a snack; it's a mood setter, you know?

Getting Ready: The Perfect Prep Dance

Before the frying starts, you need to channel your inner kitchen ninja. This is your essential mise en place time.

First job: the sauce. Get your Kewpie mayonnaise Sriracha sauce recipe ingredients together. Whisk the mayo, sweet chili, and Sriracha until it’s perfectly smooth.

Put it straight in the fridge. Trust me, cold sauce on hot shrimp is the key to life.

Now for the star of the show—the shrimp. You need them dry, dry, dry! Pat those non-human vertebrae (the prawns, obviously!) down firmly with kitchen paper.

Damp shrimp equals soggy crust, and we absolutely don't want that disappointment. Next, set up your dredging station quickly. You need a wet bowl (egg and buttermilk) and a dry bowl using mostly cornstarch.

This setup is critical to How To Make Crispy Shrimp —the cornstarch shrimp frying technique is everything here!

Frying for Glory: The Crisp Factor

This step requires focus. Grab your instant-read thermometer—it’s honestly your best friend right now.

1. Heat the Oil: Fill your deep pot with neutral oil (canola or veg is fine). Heat it precisely to 375° F ( 190° C) . Too low? You get grease city. Too high? The coating burns before the shrimp cooks. Monitor this temperature constantly!
2. Dredge: Quick dip in the wet mix, letting the excess drip off. Then plunge it into the dry cornstarch powder. Press gently so the coating really adheres.
3. Fry in Batches: Gently lower the coated shrimp into the hot oil. Do not overcrowd the pan! Overcrowding drops the oil temperature immediately. Fry for approximately 2– 3 minutes per batch.
4. Visual Cue: They should float and turn a gorgeous deep, rich gold. This quick cook prevents them from being oily, giving you that perfect Copycat dynamite shrimp recipe crunch.
5. Drain: Remove the cooked shrimp with tongs and place them immediately onto a wire rack. Don't use paper towels alone—the wire rack allows air flow, stopping the shrimp from steaming and getting soft!

Blogger Secrets: Pro Tips & Tricks

My biggest fail when I first tried to perfect this was rushing the sauce toss. Pro Tip 1: Only toss the shrimp right before you serve them.

Five minutes early? You’ve got soggy disappointment. Wait until your guests are seated!

Pro Tip 2: If you're nervous about deep-frying (totally understandable!), you can make excellent Air fryer bang bang shrimp . Just give them a liberal spray of oil and cook at 400° F ( 200° C) for 8– 10 minutes.

They are slightly less crispy but still fantastic!

People often ask What Goes With Fried Shrimp . Honestly, I love serving this over shredded lettuce for impromptu Crispy Bang Bang Shrimp Tacos —a truly brilliant way to serve them! This whole experience is why everyone calls it the Yum Yum Shrimp Recipe .

Enjoy every single crunchy bite!

Beyond the Plate: Tips, Tricks, and Your Next Meal

Okay, so you’ve got that amazing plate of Copycat Bonefish Grill Bang Bang shrimp sitting there. Honestly, once you master How To Make Crispy Shrimp , this section is all about making the magic last or switching things up to fit your weeknight menu.

Cooking is supposed to be fun, not a rigid instruction manual, you know?

Plate Up Like a Pro: Serving & Sides

When I first started making this Bonefish Grill appetizer recipe , I just dumped it on a plate. Big mistake! To truly feel like a pro, you need freshness to cut through that creamy richness.

I always serve mine over a bed of finely shredded crunchy iceberg lettuce. It looks beautiful, and that crisp base prevents sogginess.

If you’re wondering What Goes With Fried Shrimp beyond just being an appetizer, turn it into a main! Use these crunchy prawns to make the ultimate Crispy Bang Bang Shrimp Tacos .

Just load a warm tortilla with the shrimp, a bit of avocado, and maybe some spicy coleslaw. That blend of textures is incredible.

And for drinks? A chilled, simple G&T works perfectly to cleanse the palate between those spicy, sweet bites.

Kitchen Cheat Sheet: Storing and Reheating

Right, the sad truth: leftover fried food is never quite the same. If you have any—which is rare in my house!—you MUST store the shrimp separately from the sauce.

Seriously. Keep the leftover Kewpie mayonnaise Sriracha sauce recipe mix in an airtight container in the fridge for up to three days.

As for the shrimp itself, DO NOT freeze it. That amazing crust we created using the cornstarch shrimp frying technique will turn to mush.

When reheating, skip the microwave! The best way to bring back that lovely crunch and avoid dodgy leftovers is to pop them into the oven at about 350° F or use your air fryer bang bang shrimp style for five to seven minutes.

Shake It Up! Variations

This recipe is super adaptable. If you are feeding friends who don't eat meat, the crispy dredging works perfectly on cauliflower florets; just follow the same process and fry until tender.

You can easily make this gluten-free by swapping the small amount of flour for a quality GF blend. It still gets wonderfully crispy!

For those who love flavour but aren’t keen on too much heat, just cut the Sriracha in half. That instantly transforms this into a delightful, sweeter Yum Yum Shrimp Recipe that kids absolutely love.

It still feels special, just with less fire!

Quick Health Check

Look, this isn’t a zero-calorie dish. We are frying, and we are using mayo to create that lush How To Make Bang Bang Shrimp Sauce .

But the benefit of knowing exactly what goes into your meal and making the Copycat dynamite shrimp recipe at home is huge.

Shrimp itself is lean protein, and you control the quality of the oil. It’s rich, yes, but totally worth it.

Enjoy every single crunchy bite!