Bang Bang Shrimp

by Dinner Hero on April 17, 2013

bang bang shrimp

I think I’ve mentioned this a few times, but I like shrimp.  A lot.  I’m sorry if you are tired of hearing that.

Bonefish Grill has perhaps the BEST shrimp known to man, the Bang Bang Shrimp.  And the sauce they serve with it is just like icing on the cake.

PF Chang’s has Dynamite Shrimp, a very close runner-up to the Bang Bang.

When I lived in Memphis, there was a Bonefish Grill less than a mile from my house.  Literally, I could have walked there.  Shortly after moving to San Antonio, I discovered that there wasn’t a Bonefish anywhere close by.  What?  How could that be?  Four years later, I’m still very upset about this reality.

Luckily, PF Chang’s is pretty close; just a 30 minute drive away.  Obviously, I can’t run over there every time someone in my house announces their desire for some “Bang Bang”!  I think we could seriously eat this once a week.  For real.  And then we’d be broke.

So, I decided to see what I could do from home.  Here’s my disclaimer: it’s baked, not fried.  So, that’s the clue that it isn’t going to be exact.  But it’s close enough to hold us over until we can return to the Motherland of the Bang Bang Shrimp.

Thanks for letting me walk down shrimp memory lane.

Bang Bang Shrimp
Serves: 4

For Shrimp
  • 1 lb. large shrimp, peeled and deveined
  • ¾ cup buttermilk
  • ¼ cup flour
  • ¼ cup cornstarch
  • 1 egg
  • ½ tablespoon garlic powder
  • 1 teaspoon paprika
  • ½ tablespoon Sriracha sauce
  • salt and pepper to taste
  • Panko breadcrumbs
For Sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • ½ tablespoon Sriracha sauce, or more depending on your desired heat level
  • 1 tablespoon honey

  1. Preheat oven to 400 F degrees. Spray a 9×13 baking dish with cooking spray.
  2. Mix all ingredients for the sauce together and refrigerate until ready for serving.
  3. In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt and pepper. Then add the Sriracha sauce, egg, and buttermilk and whisk until smooth. Add the shrimp to the bowl, toss to make sure each shrimp is coated and set aside.
  4. In a shallow dish, add about 1 cup of Panko breadcrumbs.
  5. Coat each shrimp with panko, adding more panko as needed, and place in a single layer in the baking dish. Bake for about 10 minutes, then flip shrimp over and bake for another 5 minutes or until the panko turn golden.
  6. Drizzle shrimp with the sauce and enjoy!


FYI: Panko is a Japanese breadcrumb.  You can find it on the shelf in the Asian food aisle of your grocery store.  This is the Sriracha sauce we like, also located with the Asian products.

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