Bang Bang Shrimp

5 from 3 votes

My recipe for Bang Bang Shrimp is going to rock your world! Sweet Thai chili sauce, sriracha, mayonnaise, and honey come together for a total flavor explosion. Get ready for crispy, tender shrimp bathed in a mouthwatering spicy-sweet and creamy sauce.

colorful platter with Bang Bang Shrimp

I’m a huge fan of recipes that deliver huge flavor without a lot of fuss. Learning the art of sauce-making is a fun way to transform all kinds of dishes into works of art. Some of my favorite sauce recipes to have on hand include Pineapple Teriyaki Sauce, 5-Minute Tahini Yogurt Sauce, Lebanese Garlic Sauce or this Japanese Ginger Sauce. The possibilities are endless, of course, and it all depends on what cultural cuisine is on the menu. 

Today’s recipe for Bang Bang Shrimp has a Thai twist and features — you guessed it — Bang Bang sauce. This easy to make sauce requires only 5 ingredients and a few minutes. It makes a great dipping sauce too, so go ahead and try it with all your favorites. 

While this is not a traditional nor authentic Asian dish, it hails from the American restaurant chain Bonefish Grill and I thought I’d share with you my take on it.

If you are looking for more shrimp recipes from different stops on the Silk Road, I have you covered. Try out this Greek Shrimp Saganaki, Sunomono Shrimp Cucumber Salad, or this Shrimp and Pork Shumai

closeup of Bang Bang Shrimp


  • Shrimp – This versatile seafood has a mild taste with sweet and salty hints. Make sure to choose peeled and deveined unless you want to do that part yourself. 
  • Buttermilk – This tangy milk tenderizes the shrimp without drying them out. If you don’t have any available, you can substitute regular milk with an added teaspoon of vinegar or lemon juice.
  • Mayonnaise – Adds a creamy texture and sour, tangy flavor to the sauce. Greek yogurt is an acceptable substitute if you are looking to lighten up the recipe. 
  • Chili Sauce – I like to use Thai sweet chili sauce for its balance of spicy, sweet, sour, and zesty. Check the international aisle at your grocery store or try out my homemade recipe.
  • Sriracha – Hot sauce made from chili paste, vinegar, garlic, sugar and salt. Feel free to substitute your favorite hot sauce such as Tapatio, Tabasco, or Louisiana hot sauce. 
  • Honey – Adds sweetness to the sauce. 
  • Sesame Oil – Mild and nutty, this oil is used in the sauce and can be replaced with another mild tasting oil such as olive, grapeseed, avocado, or peanut.
  • Cornstarch – Forms the crispy, crunchy breading on the shrimp. If needed, you can substitute flour — all-purpose, rice, or potato flour would be my top choices. 
  • Canola Oil – Used as the cooking oil in this recipe. If substituting, be sure to choose an oil with a higher smoke point, such as avocado, peanut, or sunflower oils. 
  • Green Onions – Adds the perfect pop of sharp, peppery flavor while adding a splash of color. 


1. Make the Sauce. Combine the mayonnaise, sriracha, Thai sweet chili sauce, honey, and sesame oil in a medium bowl. Mix thoroughly and set aside.

2. Prepare the Shrimp. In a separate bowl, toss the shrimp in the buttermilk until well coated. Place the cornstarch close by on a plate or in another bowl. 

3. Heat the Skillet. Heat the canola oil in a large skillet or heavy-bottomed pot over medium heat until it reaches 375 degrees F. 

4. Coat the Shrimp. Working in two batches, shake off any excess buttermilk from each shrimp before tossing into the cornstarch to thoroughly coat. 

overhead shot of Bang Bang Shrimp on platter

5. Brown the Shrimp. Shake off any excess cornstarch and gently transfer each shrimp to the heated skillet. Cook for 1-2 minutes. Shrimp should be a light golden brown and crispy on both sides. Move to a wire rack or plate lined with paper towels, then repeat the process for the rest of the shrimp. Continue checking that your oil remains at 375 degrees F.

closeup of Bang Bang Shrimp

6. Toss in the Sauce. Place all of the cooked shrimp in the bowl with the sauce and toss to evenly coat. Transfer to a serving plate or tray, top with chopped green onions, and serve immediately.

Bang Bang Shrimp on a platter

What Goes Well With Bang Bang Shrimp?

This recipe makes a dynamite appetizer or entree. It is best served with roasted vegetables, rice, noodles, or salad.

What Is Bang Bang Sauce Made Of?

This sauce is super easy to make and takes only a handful of ingredients. It consists of sriracha, sweet chili sauce, mayonnaise, honey, and sesame oil. Put them in a bowl, mix it up, and bang, bang….there’s your sauce.  

Why Is It Called Bang Bang Shrimp?

While this recipe is obviously Thai-inspired, the name “Bang Bang Shrimp” was coined, trademarked, and popularized by Bonefish Grill in the United States. Some theorize that the name refers to the double punch of sweet and spicy flavor that the dish delivers. 

The term “bang bang” in Asian cuisine has older origins. It originates with a popular Chinese chicken dish in which the cook bangs the meat with a stick. 

holding Bang Bang Shrimp with chopsticks

How To Store Leftover Bang Bang Shrimp?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Once ready to reheat, pop your shrimp in the oven to keep them crispy. Don’t forget to whip up a mini batch of sauce too!

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Bang Bang Shrimp

5 from 3 votes
Bang Bang Shrimp is a flavor joyride, featuring crispy fried shrimp in a spicy-sweet and creamy dressing. Make a batch in just 20 minutes!
Servings: 4
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes



  • In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, honey and sesame oil. Mix well and set aside.
  • In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, tossing to coat each one. Place the cornstarch on a plate, other bowl or ziploc bag.
  • In a large skillet (I use cast iron), or heavy-bottom pot, add canola oil. Heat over medium heat until a thermometer reads 375°F.
  • Working in two batches, shake excess buttermilk from shrimp and toss in the cornstarch to coat all over.
  • Shake excess cornstarch from shrimp and transfer shrimp into the hot oil and fry for 2-3 minutes, or until lightly golden brown and crispy on both sides. Set aside on paper towel lined plate or wire rack lined tray. Repeat with the remaining shrimp, check to keep oil temperature at 375°F.
  • Place all the shrimp in the bowl with the sauce. Toss the cooked shrimp with the sauce to coat and place in serving bowl or tray. Top with chopped green onion and serve immediately.



Calories: 597kcal | Carbohydrates: 43g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1208mg | Potassium: 200mg | Fiber: 1g | Sugar: 13g | Vitamin A: 318IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: appetizers
Cuisine: American, Chinese
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
ready to serve Bang Bang Shrimp


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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Recipe Rating


  1. 5 stars
    This is one of the best recipes on this site. I have made 4 times now and every time they were incredible. I love shrimp but the crunchy texture and the incredible flavor is out of this world. Definite must try

  2. 5 stars
    Got to say I never heard of this dish or Bonefish Grill, but I am loving your version. My kids asked for more which is saying something. Thanks for sharing Kevin!

    1. Must be a glitz in the Matrix, refresh the recipe or check it again Catherine. I’m not seeing that. Do give this one a try, one of my favorites and so easy.