Make Bonefish Grill Bang Bang Shrimp at Home for Less

Bang Bang Shrimp is one of the best-known appetizers on the Bonefish Grill menu: small, crisp-coated shrimp tossed in a creamy, sweet, spicy sauce and piled on a plate with sliced scallions. The contrast is the whole point. The coating is light and crunchy, the sauce is cool and creamy on the tongue and then warms up as the chili catches up.

This homemade copycat approximation uses a short list of ingredients you can pick up at any grocery store. Because the sauce comes together in a single bowl and the shrimp fry in a few minutes, it is realistic as a weeknight starter or a party platter, and you control the heat and the portion size.

About Bonefish Grill’s Bang Bang Shrimp

The dish is built from three parts: a quick milk soak that keeps the shrimp tender and mild, a thin dredge of flour and cornstarch that fries up crisp without turning heavy, and a sauce made from mayonnaise, sweet chili sauce and a hot chili element such as sriracha. Mayonnaise gives the sauce its richness, while the sweet chili sauce supplies sugar, garlic and gentle acidity.

Technique matters most at the fryer. Oil held steady around 350 to 360 degrees F crisps the coating quickly so the shrimp stay juicy inside, and frying in small batches keeps the temperature from dropping. The shrimp are tossed with the sauce right before serving, since the coating softens the longer it sits in the sauce.

How Much Does It Cost to Make Bonefish Grill’s Bang Bang Shrimp at Home?

A full batch makes 4 appetizer servings for an estimated $18.15 in ingredients, roughly $4.54 per serving. Ordering the equivalent at Bonefish Grill runs around $13.50 (approximate menu price), so making it at home costs about the same as ordering it, or a little more, once you buy the ingredients for one batch. The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. The main ingredient drives the cost here; the case for making it at home is freshness, portion size and leftovers rather than savings. Your local prices will differ.

Why Make It at Home?

Making Bang Bang Shrimp at home costs a fraction of ordering it out, and a pound and a half of shrimp makes a generous platter. You can adjust the sauce to be milder for kids or hotter for heat lovers, and you can serve it fresh from the fryer, which is when the coating is at its crispest.

Ingredients for Copycat Bonefish Grill Bang Bang Shrimp

Here’s the full ingredients list you’ll need to make Bonefish Grill Bang Bang Shrimp at home:

• 1.5 lb large shrimp (21-25 count), peeled and deveined, tails off
• 0.75 cup milk, for soaking the shrimp
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• 3 cup neutral frying oil or shortening (for frying)
• 0.75 cup mayonnaise
• 0.33 cup Thai sweet chili sauce
• 1.5 tsp sriracha or chili garlic sauce, to taste
• 2 each scallions, thinly sliced, for garnish
• 1 tsp salt and black pepper, divided
• 0.25 tsp cayenne pepper (optional, for the coating)

A few ingredient notes:

• Use large shrimp, around 21 to 25 per pound, so the coating-to-shrimp ratio stays balanced. Thaw frozen shrimp fully and pat them very dry before the milk soak.
• Thai sweet chili sauce is the key flavor, and it is sold in the Asian aisle of most supermarkets. Full-fat mayonnaise gives the most authentic creamy texture; light mayo works but makes a thinner sauce.
• Cornstarch mixed with flour is what keeps the coating light and crisp. Using flour alone gives a heavier, breadier crust.

How to Make Bonefish Grill Bang Bang Shrimp at Home

Prep: 20 min · Cook: 15 min · Makes: 4 appetizer servings

1. Pat the peeled shrimp dry, then place them in a bowl with the milk and a pinch of salt. Let them soak for 10 to 15 minutes while you prepare everything else.
2. In a large bowl, whisk together the mayonnaise, sweet chili sauce and sriracha. Taste and adjust the heat, then set aside.
3. In a shallow dish, whisk the flour, cornstarch, remaining salt, black pepper and the optional cayenne.
4. Heat the oil in a heavy pot or deep skillet to 350 to 360 degrees F, with at least 2 inches of depth. Line a tray with paper towels or set a wire rack over a sheet pan.
5. Lift a handful of shrimp from the milk, let the excess drip off, and dredge them in the flour mixture, pressing lightly so it adheres. Shake off the extra coating.
6. Fry the shrimp in small batches for 2 to 3 minutes, until the coating is pale golden and crisp and the shrimp are cooked through. Drain on the rack and let the oil return to temperature between batches.
7. Add the hot shrimp to the bowl of sauce and toss gently until evenly coated. Do this only once all the shrimp are fried so they stay crisp.
8. Pile the shrimp onto a platter, scatter with sliced scallions, and serve right away.

Tips for the Best Results

• Pat the shrimp dry after thawing, because excess water makes the coating gummy and spatters in the oil.
• Use a thermometer and keep the oil between 350 and 360 degrees F for crisp, not greasy, shrimp.
• Start with less sriracha and add more after tasting, since the heat builds as the sauce sits.
• Toss with the sauce at the last moment and serve immediately to keep the coating crunchy.

Common Mistakes to Avoid

• Overcrowding the pot, which drops the oil temperature and leads to soggy, oily shrimp.
• Overcooking the shrimp, which turns them rubbery; 2 to 3 minutes is usually enough for large shrimp.
• Saucing the shrimp too early, which softens the crust before it reaches the table.
• Skipping the cornstarch, which gives a heavy coating rather than a light crisp one.

Variations to Try

• Air-fry the dredged shrimp at 400 degrees F after spraying with oil for a lighter version, then toss in the sauce.
• Serve the shrimp over shredded lettuce or cabbage as a lettuce-wrap style entree.
• Add a squeeze of lime and a teaspoon of rice vinegar to the sauce for a brighter, tangier version.

Storage & Reheating

Bang Bang Shrimp is best eaten immediately, since the coating softens once sauced. If you have leftovers, store the shrimp and any extra sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp on a rack in a 400 degree F oven or in an air fryer until crisp again, then toss with cold sauce just before serving.

What to Serve It With

Serve Bang Bang Shrimp as a shareable appetizer on a platter with small plates and napkins, garnished with scallions. It also works as a main course over steamed rice with a cucumber salad or sauteed green beans, or tucked into tacos or lettuce cups with shredded cabbage.

The Bottom Line

Bonefish Grill’s Bang Bang Shrimp is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $18.15 in everyday ingredients you get 4 appetizer servings, fresh and warm, for about what ordering it costs, with leftovers. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

What is Bang Bang Shrimp?

Bang Bang Shrimp is a fried shrimp appetizer coated in a creamy, sweet and spicy sauce, made popular by Bonefish Grill. This homemade copycat approximation recreates the crisp coating and the mayonnaise and sweet chili sauce combination.

Can I make Bang Bang Shrimp without deep frying?

Yes. Dredge the shrimp as directed, spray them lightly with oil, and air-fry at 400 degrees F for about 6 to 8 minutes, turning once. The coating will be a little less crisp than fried, but the sauce still delivers the same flavor.

How spicy is this recipe?

It is moderately spicy and the heat is easy to control. Start with the smaller amount of sriracha in the sauce and add more to taste, or leave out the cayenne in the coating for a milder result.

Why soak the shrimp in milk?

The milk soak helps mellow any strong seafood flavor and keeps the shrimp tender, while also giving the flour mixture something to cling to. A 10 to 15 minute soak is plenty, and longer is not necessary.

Can I make the sauce ahead of time?

Yes, the sauce can be mixed and refrigerated in a covered container for up to 3 days. Give it a stir before using, and toss it with the freshly fried shrimp at the last minute.

What can I use instead of Thai sweet chili sauce?

The sweet chili sauce is central to the flavor, so it is worth finding. In a pinch, you can mix a little honey, rice vinegar, minced garlic and red pepper flakes to approximate it, though the result will be less authentic.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Bonefish Grill’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Bonefish Grill or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.