Bang Bang shrimp is a crispy shrimp recipe that is smothered in a deliciously sweet and creamy sauce. It’s a copycat recipe of Bonefish Grill bang bang shrimp. It’s an easy appetizer that is always a hit!
- 1 ½ lbs. shrimp (about 30)
- ½ cup tapioca starch (can sub cornstarch)
- 1 teaspoon each: salt and pepper
- ⅔ cup oil (see notes)
- Optional: chopped toasted walnuts and minced chives, to serve
Bang Bang Sauce
- ½ cup mayonnaise (Can sub light mayo. Use paleo mayo, if needed)
- ¼ cup liquid honey
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar (can sub white vinegar)
- Whisk the bang bang sauce ingredients together in a medium-sized bowl.
- Remove the shell and tails (if needed) from the shrimp. In a medium-sized bowl, mix the tapioca starch with the salt and pepper. Add the shrimp to the bowl and toss so that they are all well coated.
- Heat the oil in a large, high-sided pan over medium-high heat. When the oil is hot, add half the shrimp. Cook for 2 minutes then turn the shrimp over and cook for 2 minutes on the other side. Remove the shrimp from the pan and put them on paper towel. Repeat with the remaining shrimp.
- Toss the cooked shrimp in the sauce and serve immediately with some chopped walnuts and chives over the top.
After coating the shrimp in tapioca starch, you’ll find that about half of it remains in the bowl. Using a little more than is needed makes sure that all of the shrimp are well coated for maximum crispiness.
I like to use avocado oil in this recipe as it has a neutral flavor and high smoke point. After cooking the shrimp, aproximetly ⅓ cup of oil will remain in the pan. The extra is needed to ensure the shrimp “deep fry” and become super crispy.
The nutritional information is calculated with the actual amount of tapioca starch and oil consumed.