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
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)
stalks green onions, chopped


3/4 c
dry cornstarch
4 Tbsp
coconut oil or pure vegitable oil


a bed of lettuce or shredded lettuce works too


1To make the sauce: Mix mayonnaise, sweet chili sauce, hot chili sauce, Tabasco, and peanut butter together until creamy. Set aside.
2Rinse 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.
3Frying 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.
4Once 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.

About this Recipe

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