A “Bone Fish Grill” Copycat

Bang Bang Shrimp is such a delicious appetizer that we eat it as our main course! This recipe tastes so similar to the infamous appetizer served at “Bone Fish Grill” and much less expensive. It’s a great meal to serve when you’re trying to avoid spending money at a restaurant. When you can’t eat out, make eating in just as tasty and fun.

The Convenience Factor

Bang Bang Shrimp is not one of my quick meals but it’s pretty simple. Basically, you prep the shrimp, fry it, mix up the sauce and then add the sauce. It’s a very basic recipe but peeling and frying the shrimp does take some time. Even though, the shrimp can be a bit time-consuming, it really doesn’t feel like a crazy difficult dinner to make. Just know this, all the time it takes, is totally worth it.

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What to serve with Bang Bang Shrimp?

Fried Veggies

We typically double the Bang Bang Sauce and reserve a good portion of it as a dip for fried vegetables. I usually have some Panko mixture left over and so I’ll cut some zucchini and carrot spears, dip them in an egg wash, dip them in the Panko crumb mixture and fry. It’s so yummy!

Stir-fry Vegetables and Rice

Another side dish that I serve alongside Bang Bang Shrimp is white rice topped with stir-fried zucchini and onions. I add a little soy sauce and rice wine vinegar to the zucchini and bam delicious veggies. A quick note to add, you can choose whatever vegetable you wish but I really like zucchini much to my kiddos’ dismay.

Simple to Make!

Check out my other Fantastic Copycat Recipes:

PF Changs Lettuce Wraps

PF Changs Kung Pao Chicken

Print Recipe

Bone Fish Grill “Bang Bang Shrimp” Copcat

Bang Bang Shrimp is typically an appetizer but we serve it as our main part of the meal because it's so good! It's tastes just like the delicious shrimp from the restaurant. Enjoy your night dining in!

Author: Adapted from Joes Healthy Meals

Ingredients

12 oz 12 oz . shrimp , 60-80 size, raw, shelled and de-veined, thawed (See notes)
1-1 ½ cups buttermilk (See notes for Dairy Free option)
3-3 Cups sunflower oil or Canola (A high smoke point oil)
¼- ½ Cup cornstarch I always start with ¼ cup
6 Tbsp Panko breadcrumbs
1 tsp baking soda
Shredded lettuce
Green onions

Sauce (see notes)

⅓ Cup mayonnaise
3 tbsp Mae Ploy sweet chili sauce
2 Tbsp Huy Fong chili garlic sauce

Instructions

Place thawed shrimp in a bowl and cover with buttermilk (or almond milk, lemon juice mixture), soak for 30 minutes or more.
Mix cornstarch, panko crumbs and baking soda in a shallow bowl.
Place cooking oil in a 2 quart sauce pan and heat oil to 375°. Or use a deep fryer (that is what I do)
Remove 10 to 12 shrimp from the buttermilk, pat dry on paper towels, coat with cornstarch/panko mixture,
Using a pan: place shrimp in a spider mesh basket and lower into hot oil. (You can also carefully lower the shrimp into the oil one at a time, fry and remove from the oil with a spider.
Using Deep Fryer: place shrimp in basket and lower into hot oil.
Fry for 2 minutes, or until the shrimp is medium browned. Remove the shrimp and place on a cooling rack. Repeat for the remaining shrimp.
Coat the shrimp with the sauce, serve on a bed of chopped lettuce, garnish with chopped green onion.

Sauce:

Mix ingredients well in a small bowl, set aside

Notes

*Shrimp: Sometimes I’ll just use a pound of shrimp, or I will use more. The amount of shrimp can vary a bit with this recipe.

*Dairy Free Version: The only step that changes here is the buttermilk ingredient. What I have done, is I use almond milk and measure 3/4 cups of almond milk in a glass measuring cup and add 1/4 cup of lemon juice to it. It has worked very well.

*Sauce: I really like to double the sauce because my family loves this sauce. Sometimes we will deep fry some veggies as well and dip them in the extra Sauce.

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