Bang Bang Shrimp

I’ve been a big fan of the Bang Bang Shrimp appetizer at Bonefish Grill for years now.  There is also a similar dish at Cheesecake Factory that is served as a main dish over a bed of rice.  This recipe is incredibly easy to make and very tasty.  In fact, I tried it for the first time about a week ago and have made it 3 times now in about a week.  Other than a pile of dishes you’ll have to clean up from the prep work, it’s pretty hard to mess this one up, so check it out and let me know what you think.

Bang Bang Shrimp Ingredients

1 – 1.5 lbs of shrimp, peeled and deveined
2-1 ratio of flour to corn meal for the breading
2-3 eggs
1/2 cup mayonnaise
1/4 cup sweet chili sauce
Sriracha sauce

Bring a few Tbsp’s of vegetable oil up to medium heat in a skillet.  While the oil is heating up, whisk together the mayo, sweet chili sauce and a squirt of Sriracha in a bowl and set aside.  Beat the eggs, combine the flour and corn meal, then dip the shrimp in the egg wash then coat in the flour/corn meal mixture.  Fry the shrimp for about 1.5 min per side then set on a plate w/ some paper towels to let drain for a couple minutes.  Toss shrimp in Bang Bang sauce and serve.  Enjoy!

Bang Bang Shrimp

Bang Bang Shrimp

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26 Responses to Bang Bang Shrimp

  1. John Crough March 30, 2013 at 4:02 pm #

    Flat-out awesome!! My only wish is that we were able to get the fresh shrimp up north that you guys get in FL. Any chance you could duplicate Outbacks Ahi tuna appetizer with soy ginger and wasabi sauces? These are my two favorite appetizers out there. Love your mini smokey mountain, gonna have to make one to take to my boat on the weekends in lake erie. Great website!!

    • Steve April 1, 2013 at 5:44 pm #

      Mmmmm….I love the Ahi tuna appetizer too! I’ll add that to my short list to try 🙂 And yeah man, the Mini’s are awesome little smokers. You will NOT be disappointed 🙂

  2. Andrea April 1, 2013 at 4:39 pm #

    Made this yesterday for appetizer. Got two pounds of shrimp and doubled the sauce. It was delicious and very easy to make. Thank you for the recipe !

    • Steve April 1, 2013 at 5:42 pm #

      Awesome! Glad you enjoyed them!! 🙂

  3. Anna April 9, 2013 at 12:33 am #

    What type of oil would you recommend for frying the shrimp in? Canola or peanut? Thanks in advance!

    • Steve April 9, 2013 at 6:16 pm #

      I almost always peanut oil for all of my frying b/c of it’s frying characteristics: it’s known for being able to withstand higher temperatures and doesn’t smoke or create odd flavors/smells like other oils can. Without educating myself more properly on the various oils…I’ve always just told people that peanut oil seems to just burn “cleaner” than the other oils. But…that’s just my observation…I’m sure there are folks out there that would love to debate 🙂

  4. MrsB08 July 31, 2013 at 9:58 am #

    Thanks so much for sharing this recipe! It’s so easy to make! A friend brought this at a party one time and I just had to have the recipe coz hubby and I fell in love with it. Just one question, can I get the Sriracha sauce at any Asian store?

    • Steve July 31, 2013 at 10:54 am #

      Yes, any Asian store will definitely have it, but you can also find it sometimes at major grocery retailers too.

  5. Mark September 19, 2013 at 4:59 am #

    Enjoy your vids, I’m always hungry after watching them. This looks delicious, is there a particular sweet chili sauce you recommend?

    • Steve September 19, 2013 at 10:28 am #

      Hey Mark-

      I usually just go to my local Asian market and get whatever they have b/c it’s the most authentic and comes in huge bottles for super cheap (we use a lot of it). No particular brand that comes to mind (and some of the labels are in Chinese anyways…) 🙂

      Thanks for the support-
      Steve

  6. Sandy Wynne December 12, 2013 at 7:21 pm #

    Steve – IF you were cooking the Bang Bang Shrimp for a crowd (25=30 guests) how could you prepare it ahead because you want to serve this at least lukewarm, don’t you?? And you couldn’t keep it on warm in the oven cause it could toughen the shrimp. Would 2#’s be enough; just to give everyone a taste?? We want to do something a little different and special for our holiday open house.

    • Steve December 12, 2013 at 8:24 pm #

      Sandy, first off, these will be a huge hit for your party! Good choice! 🙂 Only problem is…they are so dang good that it will be hard for your guests to just have a quick taste. On multiple occasions my wife and I have had just 1 other couple over and the 4 of us easily went through 1.5 – 2 lbs (I know that sounds crazy…but they are that addicting…). If possible, definitely go w/ more than 2 lbs.

      Now…as far as prepping, if you don’t want to be frying them w/ your guests there and instantly serving them, then if I were in your place, I’d get them fried, drain em’ on paper towels then put then in foil to keep nice and warm (but not as warm/hot as an oven would get them). That’s what most seafood places do when you get to-go fried food…..they wrap in foil.

      Lemme know how they turn out and Merry Christmas!

      Steve

    • Steve December 12, 2013 at 8:31 pm #

      Oh…left a couple things out…

      Wait to toss them in the sauce until just before serving. This way there is less moisture and less of a chance to get soggy.

      Also, after they have drained on paper towels, FIRST wrap them tightly w/ saran wrap and THEN in foil. If you wrapped them just w/ foil, then the condensation would turn them soggy pretty quick.

      I see places online where people say to just stick them in the over over, uncovered, on very low heat….but I would try the saran wrap / foil if they won’t be sitting TOO long before it’s time to serve them (don’t want them to get cold…).

  7. Glenn December 21, 2013 at 11:17 am #

    if fresh shrimp is not available could frozen cooked be used

    • Steve December 21, 2013 at 5:11 pm #

      Definitely. In fact, I’ve used frozen a couple times and I couldn’t tell a difference…

  8. Patrick February 15, 2014 at 7:32 pm #

    What a delicious looking dish!

    What size shrimp do you use?

    • Steve February 16, 2014 at 8:53 am #

      Depends on what’s on sale, but I prefer smaller count per lb (so bigger shrimp…). Medium ones will work too, but if you go much smaller than that you’ll feel like you’re just eating a bunch of fried batter w/ very little meat…

  9. Patrick February 16, 2014 at 8:25 pm #

    Thank you, I was planning on 16-20 count. I’ll let you know how they turn out.

    Thanks again,

    Pat

  10. Bridgett Owens November 5, 2014 at 6:47 pm #

    I have used this recipe for chicken. I love it! I have your YT video in my favorites and I absolutely love sharing it with others! The chicken is fantastic in this sauce and it is always a hit! My brother-in-law absolutely loved it when I showed him your video and gave him a few of the ingredients so he could make it himself. It’s what’s for supper tonight and the family is so excited! Thank you for sharing this recipe. I would never have heard of it if you hadn’t created the video!!

    • Steve April 20, 2015 at 12:32 pm #

      Hey Bridgett…sorry so late to respond…but thanks so much, I really appreciate it!

  11. Ambidotcom September 18, 2015 at 6:45 pm #

    Hi Steve! Thanks for sharing this recipe….I love love Bang Bang shrimps. Can you please share what type of Mayo you use. My version of Mayo is Miracle Whip and some say it’s not the same as Mayo.

  12. Marianne December 2, 2015 at 7:06 pm #

    My husband has been looking for the whisk like tongs that you use in the video. What are they called & where can he purchase it?
    Thanks.

    • Steve March 16, 2016 at 6:09 pm #

      We had these forever, but they actually broke since shooting that video. My wife seems to recall they were Pampered Chef, but I don’t see anything like that on their site. I searched for “wire tongs” on Amazon and there’s a few there: http://amzn.to/254XABF

  13. Kai April 16, 2016 at 8:19 pm #

    Is this good for little kids like age 4

  14. Kai April 17, 2016 at 8:46 pm #

    Hey Steve is this dish suggested for kids of 4 years old

    • Steve April 24, 2016 at 8:59 am #

      What exactly do you mean by that? Are you referring to the level of spiciness in it? It has very little spice in it and first time I made it my girls were 4 and 5 and loved it!

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