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This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!
We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, these Slow Cooker Honey Garlic Sriracha Wings, this Sweet and Savory Bacon Wrapped Shrimp.
Copycat Bang Bang Shrimp
I frist fell in love with Bang Bang Shrimp about 20 years ago on a family vacation in Destin Florida. Prior to Bonefish Grill sweeping the nation, Destin was the only place I could get my Bang Bang Shrimp fix, so I sought out to create a replica at home.
If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy sauce. It lays on a bed of chopped romaine lettuce, so even after the shrimp have disappeared, you still get to sop of the remnants of the sauce guilt-free in an essential salad.
What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating I adore. To archive this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end.
A lot of copycat recipes call for a sweet chili sauce in the sauce, but I find a slightly less sweet chili sauce, just a hint of crush red pepper, light mayo, and just a touch of lemon juice mimic the restaurant’s version a little more closely.
How to make Copycat Bang Bang Shrimp
- If you’re shrimp aren’t peeled and deveined, use a sharp knife to do so.
- Season shrimp with salt and pepper on both sides.
- Add a little bit of milk and one egg to a large bowl. Whisk together and add shrimp.
- Coat shrimp in milk and egg mixture.
- In a large ziplock back, add half of the cornstarch, flour, and salt. Add half of the shrimp. Shake the bag until all shrimp are coated. Remove and place shrimp on a baking sheet lines with a cooling rack. Repeat for remaining shrimp.
- Heat a large deep pot with about 3 inches of canola or peanut oil. Heat to 350. degrees.
- Once the oil is hot, add about 6-7 shrimp at a time, and fry until golden brown and cooked through, about 2 minutes.
- Remove shrimp from the pot and drain on paper towels. Repeat for remaining shrimp.
- While shrimp fry, whisk mayo, chili sauce, red pepper flakes, and lemon juice together in a large bowl. Nestle chopped lettuce in a medium serving bowl.
- Once all shrimp are cooked and still warm, add to sauce. Gently toss in the sauce and transfer to the bowl with lettuce.
- Garnish with chopped chive or green onion.
What size shrimp do I use for Bang Bang Shrimp?
Large or 31-count shrimp. This means there are about 30-33 shrimp per pound.
Do I need to take the tails off of the shrimp?
This is totally a personal preference. I like to the leave the tails on because it’s pretty, but it’s more practical to take them off, so you can just pop them into your mouth!
Can I use low-fat mayo in Copycat Bang Bang Shrimp?
Absolutely! Actually I encourage it. I don’t find there to be a big enough flavor or texture difference in full-fat mayo versus low-fat mayo, so I always suggest doing something that alleviates some of the extra fat and calories.
How many people does this serve?
How hungry are you?? Ha. So I would say this feeds four people, but if it’s more of an entree (which I completely encourage), then I’d say it feeds two people.
What goes with Copycat Bang Bang Shrimp?