Bang Bang Shrimp is a popular appetizer at both Bonefish Grill and The Cheesecake Factory. It’s surprisingly easy to make and totally delicious.
Bang Bang Shrimp
Bang Bang Shrimp is a popular appetizer at both Bonefish Grill and The Cheesecake Factory.
This recipe is a really good copycat of Bonefish Grill’s version.
While The Cheesecake Factory is one of my favorite restaurants, because I’m in love with their Santa Fe Salad (and eat it almost every time I visit), I’ve only had the Bang Bang Shrimp at Bonefish Grill.
When we lived in Boynton Beach, Florida, there was a Bonefish Grill right across the street and we fell in love with the Bang Bang Shrimp.
I was determined to make a copycat version and this version is pretty spot on.
I find that using either buttermilk or an egg white to “wet” the shrimp before coating work well in this recipe.
Today, I used an egg white. Using Potato Starch instead of flour in this recipe makes this Gluten Free!
If you want a spicier sauce, add more Garlic Chili than is recommended.
The recipe as written, is for a very mild spice factor.
Whisk it up well and adjust the heat here.
Set it aside, as once the oil gets hot, the shrimp will cook really fast.
Make sure each shrimp is completely covered in Potato Starch and not clinging to another shrimp.
Place the Bowl of shrimp in the refrigerator until you are ready to cook, as it will take some time for the oil to get to temperature.
It’s gonna take about 15 minutes to get to temperature.
Check the temperature with a Thermometer. Around 375 degrees is good; it doesn’t have to be exact.
Add the shrimp in batches. For the one pound of shrimp, I divided into three batches.
Break up the shrimp with your Bamboo Strainer right away, if any start to cling together.
The shrimp will turn pink, almost right away.
You want to make sure the crust is crisp and not soggy. This will take about a minute, give or take.
Pull a few shrimp out and place them on a paper towel to drain.
Check to see that they feel crisp. I can’t give you an exact number of minutes that the shrimp need to fry in the oil because everyone’s stove is a bit different.
Some pans may have hot spots, or the oil temperature is not the same.
A ball park time is one to two minutes.
Just keep pushing them around and break up any that join.
Continue to cook the shrimp until they are all done and then turn off the stove.
The coating should feel dry and firm.
Without the sauce, they taste almost identical to the butterfly shrimp that used to be served at Chinese family style restaurants.
Place the shrimp into a Larger Mixing Bowl and pour on the sauce.
Start with just half of the sauce, as you can always add more, but can’t remove any. Some people like less sauce than others.
Garnish with chopped scallions and serve with Thai Triple Coconut Rice, if you like.
Kitchen Equipment and Essentials
- Lodge Cast Iron Chicken Fryer
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- 3.5 Quart Stainless Steel Mixing Bowl
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- Bamboo Strainer
- Huy Fong Chili Garlic Sauce
- Mae Ploy Sweet Chili Sauce
- Bob Mills Potato Starch
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Here is your handy printable recipe:
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- Lettuce or Cabbage
- Scallions for garnish
- Mix together mayonnaise, Thai Sweet Chili Sauce and Chili Paste and set aside in refrigerator.
- Clean shrimp by removing shell, tail and intestinal (black line) tract.
- Soak shrimp in egg white or buttermilk. (Add a few drops of hot sauce, if desired)
- Dredge in Potato Starch
- Heat oil to approximately 375 degrees.
- Working with small batches, drop shrimp into hot oil and cook until pink and lightly browned, about a minute. Remove from oil and drain on paper towel. Repeat until all shrimp have been fried.
- Place shrimp in medium bowl and pour on the sauce. Coat well.
- Serve Shrimp in lettuce or cabbage leaves and garnish with sliced Scallions.