Copycat Bang Bang Shrimp

21 Jun

I wanted to make something different than I have made before.  Bryan has raved about Bonefish Grill’s Bang Bang Shrimp appetizer.  I have seen a number of copycat recipes for this, but Skinnytaste recipes don’t steer me wrong in the quest for the more reasonable version of restaurant crowd-pleasers so it was a no brainer.  The Bonefish Grill version of this shrimp dish is breaded and fried best I can tell.  I don’t eat much in the way of fried food so another reason to choose the Skinnytaste version.  I slightly modified the sauce knowing our palettes.  Gina, Skinnytaste’s author, suggested two sides to accompany this dish.  I chose the summery, fresh low-carb one- a Asian Cabbage Mango Slaw (pictured above.)  I promise to share how I went about making that recipe at a later date.  I was actually pretty proud of myself as I made my own Sesame Oil for it.  Stay tuned!

Copycat Bang Bang Shrimp Ingredients:

The sauce:

  • 4 TBSP light mayo (little less than the Skinnytaste recipe calls for)
  • 3 TBSP Thai Sweet Chili Sauce
  • 1.5-2 tsp Sriracha (more than the Skinnytaste recipes calls for because we like some extra kick)

The shrimp:

  • 1 lb large shrimp, shelled/deveined
  • 2 tsp cornstarch
  • 1 tsp canola oil


  1. In a medium bowl, combine the mayo, sweet chili sauce, and Sriracha.
  2. In another bowl, add the cornstarch to your shrimp and mix well with your hands.       
  3. Heat a large skillet on a high heat.  Once hot, add the canola oil.  When the oil has heated up, add your cornstarch-coated shrimp and cook thoroughly.  This will take approximately 3-5 minutes.    
  4. Transfer shrimp to a medium bowl and add the sauce.  Mix until the shrimp is completely coated.      

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