I recreated Bonefish’s famed appetizer with my own Bang Bang Shrimp Recipe and am sharing the single overlooked technique that makes it unmistakable.
I still get a little giddy when I think about my Bang Bang Shrimp Recipe. It’s bold, crunchy and a little naughty, the kind of thing you steal seconds from.
The first bite hits with hot sweet notes from a Sweet And Spicy Sauce that tastes homemade and dangerously moreish, the kind that makes you pause and plan another napkin. I use shrimp and a touch of mayonnaise to get that creamy pop, and there’s a tiny surprise I keep to myself, guests always ask how I got that flavor but I just grin.
You want to try it, right
Ingredients
- Shrimp is lean protein, low fat, gives chew and seafood flavor, cooks fast
- Cornstarch adds crisp coating and light crunch, mostly carbs, not much nutrition
- Egg whites bind the batter, add protein and make things light and airy
- Mayonnaise gives rich creaminess, lots of fat, helps sauce cling to shrimp
- Sweet chili sauce brings sweet and tangy notes, sugary but very tasty
- Sriracha adds heat and garlic kick, a little goes a long way
- Honey sweetens naturally, balances spice, mostly sugars so use sparingly
- Rice vinegar gives a mild tang, brightens flavors without heavy acidity
Ingredient Quantities
- 1 pound medium shrimp, peeled and deveined (tails on or off)
- 1/2 cup cornstarch
- 1/4 cup all purpose flour
- 2 large egg whites, lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable or canola oil for frying, about 2 to 3 cups
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon rice vinegar or lemon juice
- 2 green onions, thinly sliced for garnish
- Sesame seeds for garnish (optional)
How to Make this
1. Pat the shrimp dry with paper towels, leave tails on or off as you like, then set aside.
2. In a bowl mix 1/2 cup cornstarch, 1/4 cup all purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.
3. In a separate bowl lightly beat the 2 large egg whites until frothy.
4. Pour 2 to 3 cups vegetable or canola oil into a heavy skillet or pot and heat to about 350°F. If you dont have a thermometer drop a pinch of the dry mix in the oil; it should sizzle and float.
5. Working in batches, dip each shrimp first into egg white then coat thoroughly in the cornstarch/flour mix, pressing so it sticks. For extra crispiness dip again into egg white and the dry mix, its optional but really good.
6. Fry shrimp in the hot oil 2 to 3 minutes per batch until golden and puffy, dont overcrowd the pan. Remove with a slotted spoon to a wire rack or paper towels to drain.
7. While shrimp fry whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 to 2 tablespoons sriracha (start with 1 and add more if you want heat), 1 tablespoon honey and 1 teaspoon rice vinegar or lemon juice until smooth. Taste and tweak the spice or sweetness.
8. Put the fried shrimp in a large bowl, pour the sauce over and toss gently until evenly coated. You can also spoon sauce over individual servings if you want less sogginess.
9. Garnish with the 2 thinly sliced green onions and sesame seeds if using. Serve immediately for best crunch.
10. Quick tips: keep sauce and shrimp separate if making ahead, reheat shrimp quickly in a 350°F oven for a few minutes to re-crisp, and dont pile them up or theyll go soggy.
Equipment Needed
1. Heavy skillet or deep pot for frying
2. Candy or frying thermometer
3. Slotted spoon or spider skimmer
4. Long tongs
5. Two mixing bowls (one for dry mix, one for egg whites)
6. Whisk or fork
7. Measuring cups and spoons
8. Wire rack over a baking sheet or paper towels for draining
FAQ
Bang Bang Shrimp Recipe Substitutions and Variations
- 1/2 cup cornstarch: swap with potato starch or tapioca starch for the same super crisp, or use about 3/4 cup all purpose flour if thats all you got (won’t be quite as light)
- 1/4 cup all purpose flour: use rice flour for extra crunch, or a 1:1 gluten free flour blend if avoiding gluten, or almond flour for lower carbs though it browns faster
- 2 large egg whites: beaten whole egg works fine if you dont mind yolks, or use 3 tablespoons aquafaba (chickpea brine) as a vegan option, or thin plain yogurt with a splash of water to coat
- 1/2 cup mayonnaise: substitute Greek yogurt or sour cream for a tangier, lighter sauce, or use vegan mayo for dairy free and similar texture
Pro Tips
– Pat the shrimp really dry and keep them cold until you bread them, moist shrimp means soggy coating and a lot more oil splatter, and if you leave tails on you can use them like little handles which helps when serving.
– For extra crunch go for a double dip: egg white, dry mix, then egg white and dry mix again, press the coating on gently so it sticks, let the coated shrimp rest 3 to 5 minutes before frying so the crust sets up.
– Keep the oil steady around 350 F and fry in small batches so the temp doesnt drop, if you dont have a thermometer use the wooden spoon test: bubbles should form steadily around the handle, and always drain on a wire rack not just paper towels so they stay crisp.
– Make the sauce ahead and taste for balance, add more acid if it feels too rich, and either toss the shrimp quickly right before serving or serve the sauce on the side if you need them to stay extra crunchy.
– If you need to reheat from earlier, skip the microwave, pop them in a 350 F oven or an air fryer for a few minutes to re-crisp, and store shrimp and sauce separately so nothing gets soggy.
Bang Bang Shrimp Recipe
I recreated Bonefish’s famed appetizer with my own Bang Bang Shrimp Recipe and am sharing the single overlooked technique that makes it unmistakable.
4
servings
557
kcal
Equipment: 1. Heavy skillet or deep pot for frying
2. Candy or frying thermometer
3. Slotted spoon or spider skimmer
4. Long tongs
5. Two mixing bowls (one for dry mix, one for egg whites)
6. Whisk or fork
7. Measuring cups and spoons
8. Wire rack over a baking sheet or paper towels for draining
Ingredients
-
1 pound medium shrimp, peeled and deveined (tails on or off)
-
1/2 cup cornstarch
-
1/4 cup all purpose flour
-
2 large egg whites, lightly beaten
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
Vegetable or canola oil for frying, about 2 to 3 cups
-
1/2 cup mayonnaise
-
1/4 cup sweet chili sauce
-
1 to 2 tablespoons sriracha
-
1 tablespoon honey
-
1 teaspoon rice vinegar or lemon juice
-
2 green onions, thinly sliced for garnish
-
Sesame seeds for garnish (optional)
Directions
- Pat the shrimp dry with paper towels, leave tails on or off as you like, then set aside.
- In a bowl mix 1/2 cup cornstarch, 1/4 cup all purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.
- In a separate bowl lightly beat the 2 large egg whites until frothy.
- Pour 2 to 3 cups vegetable or canola oil into a heavy skillet or pot and heat to about 350°F. If you dont have a thermometer drop a pinch of the dry mix in the oil; it should sizzle and float.
- Working in batches, dip each shrimp first into egg white then coat thoroughly in the cornstarch/flour mix, pressing so it sticks. For extra crispiness dip again into egg white and the dry mix, its optional but really good.
- Fry shrimp in the hot oil 2 to 3 minutes per batch until golden and puffy, dont overcrowd the pan. Remove with a slotted spoon to a wire rack or paper towels to drain.
- While shrimp fry whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 to 2 tablespoons sriracha (start with 1 and add more if you want heat), 1 tablespoon honey and 1 teaspoon rice vinegar or lemon juice until smooth. Taste and tweak the spice or sweetness.
- Put the fried shrimp in a large bowl, pour the sauce over and toss gently until evenly coated. You can also spoon sauce over individual servings if you want less sogginess.
- Garnish with the 2 thinly sliced green onions and sesame seeds if using. Serve immediately for best crunch.
- Quick tips: keep sauce and shrimp separate if making ahead, reheat shrimp quickly in a 350°F oven for a few minutes to re-crisp, and dont pile them up or theyll go soggy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 4
- Calories: 557kcal
- Fat: 35g
- Saturated Fat: 5g
- Trans Fat: 0.2g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 220mg
- Sodium: 1000mg
- Potassium: 420mg
- Carbohydrates: 31g
- Fiber: 1g
- Sugar: 10g
- Protein: 30g
- Vitamin A: 200IU
- Vitamin C: 3mg
- Calcium: 83mg
- Iron: 1.5mg