Bonefish Grill’s Bang Bang Shrimp (or Chicken)

5 from 6 votes

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You are going to love this light and crispy Bang Bang Shrimp copycat from Bonefish grill. The sauce is incredible. We love spicing it up with a little extra Sriracha.

Bang Bang Shrimp with two sauces on the side

Bonefish Grill’s Bang Bang Shrimp (or Chicken)

Woke up this morning and it was a whopping -4 degrees (wind chill made it -14)! Um, no thanks! This cold weather is killing me! I have been making lots of soups and spicy dishes (like this one) to keep us warm. If you are looking for a slightly spicy (don’t worry, it’s really not THAT spicy) recipe to keep you and your family warm during this little cold spell, this recipe is for you.

Overhead shot of Bang Bang Shrimp

Bang Bang, You Mean Dang Dang!

This Bang Bang Shrimp is simply fantastic! Bang Bang Shrimp is an appetizer served at Bonefish Grill and I LOVE it. It is always hard for me to justify buying appetizers at restaurants. They are usually so overpriced for what you get. Most of the time I will buy it once and if I love it, I will go home and duplicate it so I can make way more for the same price.

Even though this is typically served as an appetizer, I usually serve it as a main dish with rice and steamed veggies. If you want to make it with chicken (the way my kids like it best) just use little pieces of chicken instead. I cut it up so it is about the size of chicken nuggets.

Bonefish Grill's Bang Bang Shrimp in a white bowl with black chopsticks

Secret’s in the Sauce

For the sauce, I have made it slightly different each time. I use sweet chili sauce (like Mae Ploy brand) instead of Sriracha if I am feeding it to my kids (and then pour on the Sriracha on my own dish). If I am just making it for the hubs and me I double the Sriracha. One time I did half Sriracha, half sweet chili sauce. You be the judge on how much heat you can handle. In my opinion the original recipe isn’t that spicy but I am a big fan of spicy, so again, you be the judge and make changes accordingly. (recipe adapted from Restaurant Recipes Blog)

(Serves 2-4 as an appetizer, serves 2-3 as a main dish)
*If doubling the recipe, only do 1 ½ times the sauce*

Grabbing a piece of Bang Bang Shrimp with chopsticks

More Great Copycat Recipes

We have so many delicious copycat recipes to try if you’re in the mood to get more bang for your buck. Try this P.F. Chang’s Mongolian Beef or the Zuppa Toscana Copycat from Olive Garden. Or you can get all our Cafe Rio Copycat recipes here.

How To Make Bonefish Grill’s Bang Bang Shrimp (or Chicken)

Bang Bang Shrimp in a bowl with two sides of sauce

Bang Bang Shrimp (or Chicken)

5 from 6 votes
You are going to love this light and crispy Bang Bang Shrimp copycat from Bonefish grill. The sauce is incredible. We love spicing it up with a little extra Sriracha.
Prep Time 25 mins
Cook Time 3 mins
Total Time 28 mins
Course Dinner, Main Course
Cuisine Asian
Servings 4



  • 1 lb. medium shrimp peeled and deveined (or 1 Lb. chicken cut into pieces)






  • Combine all ingredients for the spicy sauce in a small bowl; cover and set aside.
  • Combine beaten egg with milk in shallow bowl; set aside.
  • Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  • Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
  • Heat oil in deep fryer to 350 degrees (**see below for alternate cooking method). Use amount of oil required by your fryer.
  • When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  • When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.
  • **If you don’t have a deep fryer or want to make it a little lighter… preheat oven to 350-degrees. Heat about ¼ – ½ c. oil in a skillet or frying pan to 350-degrees and fry shrimp (or chicken) on each side for a minute or two until coating is golden brown. Place on a foil-lined baking sheet and bake for 8-10 minutes if doing shrimp and about 20 min. if doing chicken. Check for doneness (you want your shrimp to be pink and your chicken to be white all the way through).

Nutrition Information

Calories: 599kcalCarbohydrates: 48gProtein: 34gFat: 29gSaturated Fat: 6gCholesterol: 345mgSodium: 1932mgPotassium: 272mgFiber: 2gSugar: 7gVitamin A: 174IUVitamin C: 8mgCalcium: 306mgIron: 5mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. 5 stars
    That sauce makes the recipe!! It adds so much flavor! My family won’t eat shrimp, so we tried it with the chicken & it was a hit!

  2. 5 stars
    Thank you so much for sharing this amazing bang bang shrimp recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    1. I haven’t tried it in the air fryer, but I am sure it would work! Let us know how it goes if you try it!

  3. 5 stars
    That is a very good tip especially to those new to the blogosphere.
    Simple but very accurate information… Many thanks
    for sharing this one. A must read article!

  4. 5 stars
    Oh I must make this asap. Sounds so delicious and it’s perfect to serve for family dinner. Love the sauce. Just yum! Saved the recipe!

  5. I think this recipe would be great , I tried it with coconut flour and porkrines insteadnof Panko. This DOES NOT work! You must need to use the carbs. Just information. ALl of the crust just stayed in the oil. I even left them in the fridge for 30 min. Thanks for your recipes though. We have loved the ones we have tried.

    1. So sorry it didn’t work out right. Wondra flour might be a good alternative too. I have never used pork rinds before. Great idea!