Bang Bang Shrimp: History, Recipe, and Homemade Recreation

Bang Bang Shrimp is a dish that combines bold flavors with a touch of Asian influence. While the shrimp aren’t literally “banged” today, the name comes from a Chinese cooking technique where meat was tenderized with a stick. The dish gained modern fame thanks to Chris Park and Tim Curci, who created the original recipe at Bonefish Grill in St. Petersburg, Florida, blending Thai-inspired spices into a crispy, creamy delight.

Our version is a homemade recreation by LeAnn, an excellent cook with Sicilian roots who generously shared her take on this iconic dish—though measurements are more “intuition-based” than precise, keeping the magic alive.

Ingredients (Serves 4)

Shrimp

• 20–24 fresh, peeled, and deveined shrimp (frozen works too)

• 2 cups buttermilk (enough to cover shrimp)

• 1 cup cornstarch

• Salt and pepper to taste

• 1 tablespoon garlic powder

• Lard or olive oil for frying

Sauce

• 1 cup mayonnaise

• ¼ cup Thai sweet chili sauce

• 3 tablespoons Sriracha (adjust to taste)

• 2–3 white parts of scallions, sliced on a bias

• Green scallion tops, sliced, for garnish

Equipment Needed

• Medium mixing bowl

• 11-inch sauté skillet or oil core electric skillet

• Shallow bowl for dredging

• Serving bowl

Preparation

1. Marinate the Shrimp:
   In a medium mixing bowl, cover the shrimp with buttermilk and refrigerate for 1–2 hours. This tenderizes the shrimp and enhances flavor.

2. Make the Sauce:
   While shrimp marinate, mix mayonnaise, Thai sweet chili sauce, Sriracha, and white scallions. Set aside to let flavors meld.

3. Prepare the Coating:
   In a shallow bowl, combine cornstarch, salt, pepper, and garlic powder. Mix thoroughly.

4. Fry the Shrimp:
   Heat oil or lard to 375°F in the sauté skillet. Using the “wet hand/dry hand” technique, shake excess buttermilk from each shrimp, dredge in cornstarch, and fry 2½–3 minutes until golden brown. Place on a wire rack to drain.

5. Toss and Serve:
   Place shrimp in a large serving bowl, add most of the sauce, and toss to coat evenly, reserving about one-third for dipping. Garnish with green scallions and serve immediately.

Preparation

1. Marinate the Shrimp:
   In a medium mixing bowl, cover the shrimp with buttermilk and refrigerate for 1–2 hours. This tenderizes the shrimp and enhances flavor.

2. Make the Sauce:
   While shrimp marinate, mix mayonnaise, Thai sweet chili sauce, Sriracha, and white scallions. Set aside to let flavors meld.

3. Prepare the Coating:
   In a shallow bowl, combine cornstarch, salt, pepper, and garlic powder. Mix thoroughly.

4. Fry the Shrimp:
   Heat oil or lard to 375°F in the sauté skillet. Using the “wet hand/dry hand” technique, shake excess buttermilk from each shrimp, dredge in cornstarch, and fry 2½–3 minutes until golden brown. Place on a wire rack to drain.

5. Toss and Serve:
   Place shrimp in a large serving bowl, add most of the sauce, and toss to coat evenly, reserving about one-third for dipping. Garnish with green scallions and serve immediately.