Bang Bang Shrimp

Bang Bang Shrimp is coated in panko breadcrumbs and fried until golden brown is topped with a spicy and tangy chili mayo sauce.

Wow.

I don’t know who came up with the recipe for Bang Bang shrimp first , but God bless them.  Because it’s good.

I found this recipe floating around the web a few months ago.  Only later did I discover that it’s a copy cat recipe for a very popular appetizer at Bonefish Grill.

Double battering the shrimp ensures a super crispy coating.  And the sauce is creamy, tangy, and spicy.  According to The Husband, it was the best thing I have ever fried.

I have never eaten at Bonefish Grill, so I can’t say for sure that this recipe tastes just like the original.   But honestly, who cares?  It’s amazing.  Just make it.

More shrimp recipes:

• 10-Minute Easy Shrimp Scampi
• Grilled Shrimp Salad with Hot Bacon Dressing
• Spicy Grilled Shrimp on Polenta
• Shrimp Bisque with Spicy Croutons
• Shrimp Risotto

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5 from 1 vote

Bang Bang Shrimp

Bang Bang Shrimp is coated in panko breadcrumbs and fried until golden brown is topped with a spicy and tangy chili mayo sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Author Lisa B.

Ingredients

For the sauce:

• 1/2 cup mayonnaise
• 2-4 teaspoons chili garlic sauce such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar

For the shrimp:

• 1 lb. medium shrimp peeled and deveined
• 1 egg beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2-4 cups vegetable oil

Instructions

• In a large bowl, combine egg and milk. Add shrimp and stir to coat.
• In a separate bowl, combine flour, breadcrumbs, salt, black pepper, onion powder, garlic powder, and basil. Pour half of the bread coating into a large resealable plastic bag. Add shrimp, seal bag, and shake until shrimp is thoroughly coated.
• Return shrimp to the egg mixture; coat. Pour the second half of the breading into the plastic bag. Add shrimp and shake until thoroughly coated.
• Refrigerate shrimp for 20 minutes to ensure the coating adheres to the shrimp.
• Heat oil in a large skillet over medium high heat. Working in batches, add shrimp and fry, turning halfway through, until golden brown, about 2-4 minutes.
• Remove shrimp from oil and place on paper towels to drain.
• Drizzle sauce over the shrimp or serve alongside as a dipping sauce.