Bang-It-Up Shrimp

Vicki Moser


This is my [CopyCat] version of Bonefish Grill's Bang Bang Shrimp. I first heard about this appetizer from my son. He said it was so good and I just had to try it. I did try it...but only after I came up with this recipe. I found a recipe online and after a little modifications here is what I came up with. I really think I came up with a hit...a little better tasting then the original. By the way my 8-year-old daughter and 7-year-old grandson love's not too hot for their little taste buds.


★★★★★ 1 vote

4 (3 oz servings)
15 Min
15 Min
Pan Fry


  • 1/3 c
    best foods mayonnaise
  • 1/4 c
    mae ploy thai sweet chili sauce
  • 1/4 tsp
    sriracha hot chili sauce
  • 10
    drops of tabasco pepper sauce
  • 1/4 tsp
    chunky peanut butter
  • 1 lb
    cooked, peeled, tail-off or tail-on, deveined, medium or large shrimp (41-60 shrimp per pound)
  • 2
    stalks green onions, chopped

  • 3/4 c
    dry cornstarch
  • 4 Tbsp
    coconut oil or pure vegitable oil
  • SERVE ON...

  • ·
    a bed of lettuce or shredded lettuce works too

How to Make Bang-It-Up Shrimp


  1. To make the sauce: Mix mayonnaise, sweet chili sauce, hot chili sauce, Tabasco, and peanut butter together until creamy. Set aside.
  2. Rinse the shrimp in cold water. Dry on paper towel. In a bag add the cornstarch and all the shrimp and shake. Coating all the shrimp well.
  3. Frying the shrimp: I use either tail-on or tail-off shrimp. You can deep fry or pan fry. Fry until lightly brown. Drain on a paper towel.
  4. Once you have drained all the shrimp on a paper towel add all the cooked shrimp to a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped green onions.

Printable Recipe Card

About Bang-It-Up Shrimp

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #grill #Bonefish

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