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Bang Bang Shrimp - A copycat version of the super 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 - A copycat version of the super popular appetizer originally served at the Bone Fish Grill chain of restaurants.

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 addictively 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.

Bang Bang Shrimp - A copycat version of the super popular appetizer originally served at the Bone Fish Grill chain of restaurants.

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!

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Bang Bang Shrimp - A Family Feast

Bang Bang Shrimp

  • Prep Time: 1 hour 15 min
  • Cook Time: 6 minutes
  • Total Time: 1 hour 21 minutes
  • Yield: 2-4 servings


1 pound raw (4150 size) shrimp

1 ½ cups buttermilk

1 ½ teaspoons Sriracha sauce, divided

1 cup corn starch

½ cup panko bread crumbs

1 teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

1/3 cup mayonnaise

1 ½ teaspoons rice vinegar

2 tablespoons Thai sweet chili sauce

1 ½ tablespoons garlic chili sauce

1 tablespoon agave nectar

Oil for frying

Half a head of iceberg lettuce, shredded

4 scallions, sliced


Peel and devein 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.

Disclosure: This post contains affiliate links.

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Bang Bang Shrimp - A copycat version of the super popular appetizer originally served at the Bone Fish Grill chain of restaurants.

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  • Lorna Lagomot wrote:

    I cook it for today my boss launch..I hope they will enjoy..Thanks for sharing your recipe..I love it!

    • Martha wrote:

      We hope they love it too Lorna!

  • Cheryl Johnides wrote:

    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!

    • Martha wrote:

      Thank you so much Cheryl!

  • WENDY BORN wrote:

    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!!

    • Martha wrote:

      Thanks Wendy!

  • Valerie wrote:

    No comment

  • Kelly wrote:

    I’d like to know the calorie and Carb count on this recipe I loved it ! taste just like restaurant

    • Martha wrote:

      Hi Kelly – We aren’t currently listing the nutritional values on our recipes but there are a number of free online calculators (My Fitness Pal,etc) that can provide the information you are looking for. Hope that helps!

  • kat wrote:

    mine came out NOTHING like the pic so i am wondering if it’s even the pic for this recipe. it taste good & i’ll probably make it again but if this pic is of this recipe i’ll eat my hat. my sauce came out looking like mayo with a slight pink/orange color with pieces of chili in it & the breading was not the smooth thin batter that it seems to have in the pic. the flavor is good, the appearance is very unappetizing on mine

    • Martha wrote:

      Hi Kat – Thanks for taking the time to share your feedback – I can assure you those photos are of the recipe we made in our kitchen following the recipe as written. Jack and I are both a little puzzled why your results were so different. While we’re confident with our recipe, we do take feedback like your seriously and we’ll plan to remake the recipe ourselves to confirm that there isn’t an issue. We’re sorry you were disappointed – thanks again for writing to us.

  • Philip | Dream Kitchen Solutions wrote:

    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?

    • Martha wrote:

      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!

  • 2pots2cook wrote:

    I love your creations ! Thank you for this one !

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