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bogus bang bang shrimp

(3 ratings)
Blue Ribbon Recipe by
Debra Freeman
Jefferson, MD

I love Bang Bang Shrimp from the Bonefish Grill and this is my version. You may follow my food blog at Also, I have a Facebook page titled Let the Feasty Begin.

Blue Ribbon Recipe

Sweet and spicy, this bang bang shrimp is a delicious at-home restaurant recreation. Some of our coating did come off when frying, but the shrimp were still tasty. The sauce is simple to make and has a spicy kick to it. Perfect for dipping the shrimp.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 2
prep time 25 Min
cook time 5 Min
method Deep Fry

Ingredients For bogus bang bang shrimp

  • 1 lb
    fresh shrimp (36/40 ct), peeled and deveined
  • 1/2 c
    Hellmann's light mayonnaise
  • 2 Tbsp
    Tuong Ot Sriracha sauce
  • 2 Tbsp
    sweet chili sauce, by Maggi Taste of Asia
  • 1 tsp
    rice vinegar
  • 1/2 c
    corn starch
  • 1 c
    Panko bread crumbs
  • 1 bunch
    romaine lettuce leaves
  • 1 bunch
    spring onion, diced thin
  • canola oil

How To Make bogus bang bang shrimp

  • Mayonnaise, Sriracha, chili sauce, and vinegar in a large bowl.
    Mix mayonnaise, Sriracha, chili sauce, and vinegar in a large bowl. Whisk together well, then cover and refrigerate for later.
  • Chopped lettuce and green onions in bowls.
    Wash and chop lettuce and onions at this time as well. Refrigerate.
  • Coating peeled shrimp in corn starch.
    Peel and devein shrimp. Then place in corn starch lightly dredging.
  • Pressing shrimp into Panko crumbs.
    Then press Panko bread crumbs into shrimp. Lay on a large platter and refrigerate for at least 45 minutes. This will let the coating set.
  • Heating oil in a large pot.
    Heat oil over medium heat in a large nonstick skillet. Tip: oil should be about 1 inch deep. It is hot enough to cook shrimp when you can smell the oil. If you are unsure drop one Panko crumb into the oil. If it bubbles up, it is ready. Add shrimp and cook for a total of 4 minutes turning halfway through.
  • Draining fried shrimp on a paper towel.
    Remove with a slotted spoon onto a paper towel-lined platter to absorb the excess oil.
  • Tossing shrimp in the sauce.
    Immediately after draining the shrimp toss in the mayo mixture. Serve on top of the lettuce and garnish with the spring onions. Enjoy while they are hot. You may also make shrimp tacos with this recipe.

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