This Bang Bang Shrimp is crispy, crunchy and utterly delicious! Battered jumbo shrimp, coated in Panko breadcrumbs fried or baked to perfection and served with the super simple bang bang sauce!
If you’re looking for simple recipes, easy to put together and quick to make, you’ve come to the right place. This bang bang shrimp is the perfect example of that. Over the years, I’ve tried to share with you my favorite recipes which I’ve tried to simplify so that we can all make them and enjoy them!
Today marks the 8th anniversary since I’ve started this blog and I can honestly say that this has probably been one of the best projects I’ve ever started. I’ve loved every minute of it and it has been a wonderful experience. I honestly cannot see myself doing anything else. Here’s to another 8 years of doing what I love.
WHAT IS BANG BANG SHRIMP
Bang Bang Shrimp is a popular shrimp recipe from the Bonefish Grill restaurant that is crispy and crunchy shrimp served with a sweet and spicy sauce. It’s a recipe that has become extremely popular over the past few years with good reason.
It’s addictive! What’s not to love about beautiful crispy shrimp fried to perfection then served with the delicious bang bang sauce. It’s a total crowd pleaser!
WHAT INGREDIENTS ARE IN BANG BANG SAUCE
In my opinion, the bang bang sauce is what it’s all about. It’s a sauce that’s a little bit sweet and a little bit spicy.
The ingredients in it are mayonnaise, sweet chili sauce, hot sauce and honey. Four simple ingredients when combined together are a marriage made in heaven. Its what gives this shrimp recipe its distinct flavor.
HOW TO MAKE BANG BANG SHRIMP
Making bang bang shrimp couldn’t get any easier. Start by making the batter by mixing the flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To it add the hot sauce, egg and buttermilk. Whisk until you have a smooth batter.
Add the shrimp to the batter and toss to make sure each shrimp is coated. Dredge the battered shrimp through the breadcrumbs then fry in a heated skillet with oil for 2 minutes on each side.
I love to drizzle the bang bang sauce over the shrimp. There will be plenty of sauce leftover for dipping.
CAN YOU BAKE BANG BANG SHRIMP
Yes! As a matter fact when I first shared this recipe with you almost 6 years ago, I had shared a baked bang bang shrimp recipe. To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper.
Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
WHAT TO SERVE WITH BANG BANG SHRIMP
I usually serve these on their own but they go great with a delicious salad such as delicious Kale and Quinoa Salad or this Summer Salad with Herbed Ricotta and Balsamic Vinaigrette salad.
LOOKING FOR MORE GREAT APPETIZERS? TRY THESE:
You may also like this Copycat Cheesecake Factory Bang Bang Chicken and Shrimp!
Bang Bang Shrimp
Ingredients
For Shrimp
- 1 lb shrimp large or jumbo, cleaned and deveined
- 3/4 cup buttermilk
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg
- 1/2 tbsp garlic powder
- 1 tsp smoked paprika
- 1/2 tbsp hot sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup Panko breadcrumbs
- oil for frying
For Sauce
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce I used Frank's
- 1/2 tbsp hot sauce I used Frank's hot sauce
- 1 tbsp honey
Instructions
- Mix all ingredients for the sauce together and refrigerate until ready for serving.
- In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter.
- Add the shrimp to the bowl, toss to make sure each piece is coated in the batter and set aside.
- In another bowl add about a cup of Panko breadcrumbs.
- Coat each shrimp with breadcrumbs, add more breadcrumbs as needed.
- Heat oil in a skillet. Once the oil is hot, fry the shrimp for 2 minutes on each side till they are a light golden brown. You may need to do this in batches so as to not overcrowd the shrimp. Transfer the cooked shrimp to a plate lined with paper towels and pat any extra oil.
- Drizzle shrimp with sauce and serve.
Video
Notes
- Baking Instructions: To bake them preheat your oven to 400 F degrees. Line a baking sheet with parchment paper. Place the breaded shrimp on the prepared baking sheet and bake for about 10 minutes, then flip the shrimp over and bake for another 5 minutes or until the breadcrumbs turn golden.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
I’m going to try this with scallops, fish and chicken – I don’t think it will matter the protein – I’ll let you know how it comes out and send a picture if you like
Yes, that will be delicious! If you have an Instagram account, you can post your photo and tag us @jocooks or hashtag #jocooks on the post 🙂
my husband and I just made this shrimp and we both loved it, even my picky husband said the dipping sauce was so tasty! At first, I was hesitant to make this, I thought it wouldve been too spicy for our taste, but turns out it just had an incredible mild zing that went well with the shrimp, thank you for posting this wonderful recipe!
Ha! I know it can seem like a lot of spices, but it really isn’t. 🙂 Glad you guys enjoyed it!
Scrumptious!!!!!
Fantastic. This site is my absolute favorite. There are very few recipes I’m not wanting to try. Easy to make, family friendly, and most ingredients on hand. What other sites teach you how to make a perfect baked potato? And the videos are great. All new cooks should start here… bang bang shrimp. You’ll impress yourself and continue using this site to impress your friends and family.
Congratulations on your 8th anniversary! I look forward to making this recipe and to another 8 years of Jo Cooks!
Thanks, Alice!
Although I’m not a fan of shrimp but I will definitely try this recipe, it looks so good! Thank you for sharing!
Sounds delicious. We so enjoyed Bang Bang shrimp at a seafood restaurant.
These sound delicious, I can’t wait to try these.
When I am baking chicken or shrimp and want it to be crispy, I put the chicken or shrimp on a baking sheet but put a metal cooling rack on it first, this way the hot oven temp can go all around the meat and it doesn’t get soggy at all.
I am adding this to my menu next week, I will need to tweak the sauce as I am on weight watchers maybe I will try plain Greek yogurt instead of mayo.
I think plain yogurt might work, let me know how it turns out. 🙂
I have just discovered your website and love it. Made this recipe and my husband and I thought these shrimp were the greatest!! Will definitely be making this recipe again. One question for you, I have been looking for a good recipe for spaghetti squash and chicken. Do you have anything in this area? I have tried a couple of your recipes and have been so pleased with everything I have eaten.
I don’t have anything on my blog with spaghetti squash, I’ll have to come up with something. 🙂
Can you use frozen shrimp? If so do I thaw and then proceed or use frozen and cook longer?
Hi Crystal,
You can absolutely use frozen shrimp, thaw them out first then cook them, I wouldn’t cook them frozen.
Charms, Don’t put all the panko crumbs on the dish at once. Put a layer on a shallow plate then lay the coated shrimp over it and with your dry hand coat the tops with fresh crumbs. Then,gently squish and pluck the shrimp out and place it on the baking sheet. If crumbs on plate get clumpy, just throw them out and put more fresh.
I tried these tonight, they were good but I had a hard time keeping the bread crumbs on the shrimp. The first few came out ok, how do I keep it on.
Hi Charms,
Are you baking them? If you’re baking them I can’t see why the crumbs would fall off the shrimp. Also you must use panko breadcrumbs they are the best. The only thing I could suggest is make sure the shrimp is fully coated in the batter before rolling it in breadcrumbs. Good luck!
Yes I baked them and did use the panko breadcrumbs.
I put my Panko breadcrumbs in my mini food chopper, it just makes them a little smaller, and they tend to adhere to the shrimp better, without losing and crunch !
Made it for a brunch today. Big hit!!! Thanks!!
That’s wonderful. Glad everyone liked it. 🙂
Great recipe!! I’ve made it twice. I used the sweet chili sauce both time, but the first time I didn’t have any Frank’s hot sauce, so I used sriracha hot chili sauce instead. The second time I made it, I bought Frank’s and used it…but honestly, I thought if was better with the sriracha sauce.
This recipe has definitely moved into my favorites folder!!
thanks!!!
Hi Jessica,
Now you make me want to go buy some sriracha hot chili sauce and try it. Lol, glad you liked the recipe though. 🙂
Buy only the best Sriracha as the cheaper versions lack body.
Good morning, I have featured your gorgeous recipe on my blog for my weekly seafood round-up called Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-51.html
Thank you so much Carrie.
I made these last night and I have to say, they were one of the best things I’ve ever made! So, so, so, so delicious. Thanks so much for sharing!
I’m so glad you loved them, they are wonderful. 🙂
Mhhh…. deslicious. I love Shrimps. I also love the pictures you take form the food. Looks very classy.
Thanks Amaribe. 🙂
I’m a seafood fiend and these shrimp look like a wonderful appetizer! I love that they’re baked and still come out all crispy and flavorful! Would definitely be a hit at any get together!