This Bang Bang Shrimp recipe delivers with the confident gusto of a restaurant favorite that’s never taken off the menu. Crispy breaded, baked shrimp drizzled with that iconic zesty sauce, they bring the taste of dining out to your home table!

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A Copycat Worth Making at Home. Some copycat recipes are womp womp, but this copycat Bonefish Grill bang bang shrimp won’t disappoint. It’s got the same creamy, spicy, sweet, and crispy thing going on—and when you can make it at home, you can have it ANY. TIME.
No Deep Frying Needed. At Bonefish, the bang bang shrimp is made by deep frying shrimp with a cornstarch and creamy buttermilk coating, then it’s all tossed in a mayo-based sauce. Yum, but yikes. My homemade version is crispy and delish, but made in the oven or air fryer and it swaps the mayo for Greek yogurt.
Easy to Make. Cooking bang bang shrimp in the air fryer or oven makes this recipe easier to cook and easier to clean up after. (Cleaning out a vat of fry oil from my stove? NOPE.)

5 Star Review

I tried this tonight and it was a huge hit and so so easy. Thanks for this quick and super tasty recipe! Can’t wait to make it again and serve it at a party.
— Cynthia —

How to Make Bang Bang Shrimp

The Ingredients

Shrimp. The perfect vessel for our delicious crispy coating and addictive sauce. You should peel and devein the shrimp, but may leave the tails on for presentation.
Flour. I used a little all-purpose flour to help create a base for our crispy exterior. It ensures the panko sticks.
Eggs. The binder for the shrimp coating.
Panko. Also known as Japanese-style breadcrumbs, panko is larger than standard breadcrumbs and crisps up beautifully in the oven (or air fryer). It makes my favorite baked coating.
Bang Bang Sauce. A mixture of nonfat plain Greek yogurt, Thai sweet chili sauce, and Sriracha becomes a scrumptious copycat of Bonefish Grill’s famous sauce. It’s creamy, sweet, and spicy all at the same time. (Need more shrimp in yummy, creamy sauce? Try my Honey Walnut Shrimp.)

The Directions

Three bowls of ingredients for bang bang shrimp

Prep for Dredging. Prepare one bowl with the flour, one with the eggs, and another with the Panko and salt.
Coat the Shrimp. Dip the shrimp into each bowl, starting with the flour. Pat the Panko onto the shrimp to help it stick.
Arrange. Place the shrimp in a single layer on a baking sheet. Spray the tops with nonstick spray.
Cook. Bake bang bang shrimp for 10 minutes at 425 degrees F.
Turn. Flip the shrimp, and bake for another 5 to 6 minutes.
Finish. Mix the sauce ingredients together. Top the shrimp with sauce and green onions. ENJOY!

What to Serve with Bang Bang Shrimp

Pasta. You could serve them atop pasta as a main dish, like this Spicy Shrimp Pasta or this Cajun Shrimp Pasta.
Tacos. Check out my Bang Bang Shrimp Tacos recipe. They’d be extra tasty topped with the slaw from these Shrimp Tacos with Creamy Taco Slaw.
Stir Fry. Add them to a stir fry with rice and other vegetables of your choice. You could even substitute them in a pad Thai dish like this Healthy Shrimp Pad Thai.
Lettuce Wrap. You can replace the filling in these Asian Lettuce Wraps entirely with the shrimp in this recipe.
Quinoa, Rice, or Cauliflower Rice. Serve bang bang shrimp with protein-rich quinoa. Or, swap whole grain brown rice or Cauliflower Fried Rice.

Recipe Tips and Tricks

Use Chopsticks for Dredging. One of my favorite tricks for breading and dredging is to use chopsticks. They keep your fingers from getting coated, but they offer you more precision than other kitchen tools.
Press on the Panko. Once you get to the panko part of the process, use gentle pressure to make sure your shrimp are all well-coated in the crumbs. If you just lightly drop them into the panko, the little nooks-and-crannies won’t get coated.
Don’t Overcook the Shrimp. It will be rubbery if you do! The shrimp will curl into a C-shape when they’re done.

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Bang Bang Shrimp

4.91 From 31 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 10

Cook: 15

Total: 25

Servings: servings

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Bang bang shrimp, the popular Bonefish appetizer, is easy to make at home! Crispy baked shrimp is coated in a creamy, spicy and sweet sauce.

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Ingredients

For the Shrimp:

1 pound extra-large (26/30 count) raw shrimp peeled and deveined, tails off or on (I leave them on for presentation)
3 tablespoons all-purpose flour
1 cup Panko breadcrumbs
½ teaspoon kosher salt
2 large eggs
Nonstick cooking spray preferably olive oil based

For the Bang Bang Sauce:

¼ cup nonfat plain Greek yogurt
3 tablespoons Thai-style sweet chili sauce
1 teaspoon Sriracha plus additional to taste

For Serving:

Thinly sliced green onion
Bib lettuce

Instructions

Place a rack in the center of the oven and preheat to 425 degrees F. Generously coat a rimmed baking sheet with nonstick spray.
Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.
Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.
Arrange the shrimp on the baking sheet, making sure they do not touch.
Mist the top of the shrimp evenly with nonstick spray.
Bake for 10 minutes, until the tops are lightly golden.
Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.
While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and sriracha. Taste and add additional sriracha if you’d like the shrimp spicier.
Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bibb lettuce leaves.

Video

Notes

TO STORE: This recipe is best the day it is made, but leftovers can be stored in an airtight storage container in the refrigerator for up to 1 day. Store leftover sauce in a separate airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Coat a baking sheet with nonstick spray, and rewarm shrimp on the baking sheet in the oven at 350 degrees F.
TO MAKE IN AN AIR FRYER: Prepare the shrimp as directed through Step 3. Place the shrimp into the air fryer (only as many will fit in a single layer). Mist the top of the shrimp with nonstick spray, and close the air fryer. Cook for 5 minutes at 400 degrees F. Turn the shrimp over, spray the shrimp with nonstick spray, and cook for another 3 minutes. Remove the shrimp, and continue the cooking steps with any remaining batches, until all the shrimp are cooked. Serve with sauce and green onions.

Nutrition

Serving: 1(of 4)Calories: 258kcalCarbohydrates: 22gProtein: 30gFat: 5gSaturated Fat: 1gCholesterol: 368mgPotassium: 168mgFiber: 1gSugar: 8gVitamin A: 119IUVitamin C: 5mgCalcium: 218mgIron: 4mg

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5 Star Review