This post may contain affiliate links. Please read our disclosure policy.
This Bang Bang Shrimp recipe is a copycat version of the popular appetizer originally served at the Bone Fish Grill chain of restaurants.

Today’s Bang Bang Shrimp recipe is our copycat version of the super popular appetizer originally served at the Bone Fish Grill chain of restaurants. Now you can make it at home!
My husband Jack ate dinner at Bone Fish Grill last month while traveling on a business trip, and he loved this zesty shrimp dish so much – he immediately set out to recreate it at home when he returned from his trip.
Bang Bang Shrimp are crispy-fried shrimp with a light panko breadcrumb crust, but the sweet and spicy Thai-inspired flavors of the creamy, zesty sauce are what makes this dish so special – and so delicious! It is served over a bed of shredded iceberg lettuce – and the cool, crisp lettuce is the perfect complement to the warm and spicy shrimp.
In full disclosure – the version of Bang Bang Shrimp at Bone Fish Grill probably has a bit more mayonnaise in the sauce than our version, but we wanted the Thai flavors to really shine through so we cut back a bit. (And honestly, Jack can never make a copycat recipe without tweaking it at least a little to make it even better!) Feel free to add more mayo if you want a creamier sauce on your Bang Bang Shrimp.
P.S. This same general recipe can also be followed to make Bang Bang Chicken – swapping in chunks or strips of boneless, skinless chicken for the shrimp. Enjoy!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Bang Bang Shrimp
This Bang Bang Shrimp recipe is a copycat version of the popular appetizer originally served at the Bone Fish Grill chain of restaurants.
Ingredients
1 pound raw (41–50 size) shrimp
1 1/2 cups buttermilk
1 1/2 teaspoons Sriracha sauce, divided
1 cup corn starch
1/2 cup panko bread crumbs
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup mayonnaise
1 1/2 teaspoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 1/2 tablespoons garlic chili sauce
1 tablespoon agave nectar
Oil for frying
Half a head of iceberg lettuce, shredded
4 scallions, sliced
Instructions
- Peel and de-vein the shrimp if it isn’t already done and remove the tails.
- In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.
- Add shrimp and marinate 1 hour.
- While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.
- In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and remaining ½ teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however use less of it.
- After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.
- Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.
- Discard the marinade and the corn starch mixture.
- After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.
- Use a spider or strainer, remove to paper towels to drain, then into a medium bowl.
- Pour on half the sauce and toss.
- Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.
- To serve, place the lettuce into a medium serving bowl, top with the shrimp and sprinkle the scallions over the top.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Keep on making it for my family. Amazing recipe!…
Thanks Shana!
this is one of our favorite ways to make shrimp. Soooo good! the only change i make is how i serve it — instead of shredded iceberg lettuce i make a thai slaw with sweet chili dressing, put that over a bed of jasmine rice and put the shrimp on top of that. Delicious!
Thanks for the suggestion Kathleen!
Amazing! Followed recipe and it was delicious! I didn’t change a thing!
Thank you Whitney!
Hey Martha and Jack, my family so enjoyed this recipe. This is the second time I’ve made it, and each time plates were licked clean. I have also tried making this dish following another recipe and it didn’t turn out as great as this one did. So for people like me who read the comments before making a recipe, This is the one guys!!
Thanks so much Jamie! 🙂
yummy yummy
Thanks Angelique!
I cook it for today my boss launch..I hope they will enjoy..Thanks for sharing your recipe..I love it!
We hope they love it too Lorna!
This dish was outstanding! I pretty much followed the recipe except left out the agave in the sauce. Beautiful presentation too. This is a keeper. Also can be customized to suit your taste with more or less Sriracha. Great recipe!
Thank you so much Cheryl!
I have been looking for a great bang bang shrimp recipe for some time. I really enjoyed the flavor of this and have shared it with others!!
Thanks Wendy!
Martha, This is the best yet shrimp I have ever made!! Tastes amazing ! I was wondering what sauce could be used other than Sricha sauce?
Thanks Philip! You can really use any favorite hot sauce in this recipe. Jack and I both like the Cholula brand which most supermarkets seem to carry these days. Hope that helps!
I love your creations ! Thank you for this one !