Bang Bang Shrimp Copycat Recipe
Bang Bang Shrimp is one of my favorites when we go to Bonefish Grill (which isn't often), but you know they fry in gross vegetable oils like soybean or canola, and who knows what other questionable ingredients they use. Since I'm always up for a food challenge, I wanted to come up with my own Bang Bang Shrimp copycat recipe. One that I know what all of the ingredients are, and here I can even add in a few extra superfoods that have no taste, but make it extra healthy for my family.
You guys, this is SO GOOD!
*Be sure to see the recipe notes below for how to make this lower in carbs or more keto, paleo, or however you might be eating.
Note that this recipe has a few steps, but they're easy and it doesn't take long to make, about an hour or so. I just turn on a movie to watch while I work, or you could get a kid to help you chop.
Trust me, it'll be worth it. 🙂
Be sure to see more recipe photos below!
Bang Bang Shrimp (Copycat Recipe)
- 3 pounds shrimp, peeled with the tail off, look for wild caught (not farm raised), and no preservatives. I like the bigger ones, but can't always find them.
- 1.5 cups cornstarch or arrowroot flour
- 2-3 pounds beef tallow, lard, or you could use avocado oil, sesame oil, or peanut oil, but these aren't as nutrient-dense as the pastured animal fats. Never use soybean, canola, corn, or other heart-killer vegetable oils!
- Sea salt for sprinkling on the top
Rice (optional, omit if you're eating low-carb)
- 1 lime, organic is best-- you'll need the juice and the zest
- 3 egg yolks
- 3/4 teaspoon sea salt
- 1 Tablespoon regular mustard, or whatever mustard you have
- 1.5 Tablespoons coconut sugar, omit for low carb
- 3 dashes sriracha sauce, look for one with no preservatives or funky ingredients (add extra if you like more heat)
- 1 cup avocado oil, peanut oil, or sesame oil (refined)
- 3/4 cup chili sauce
- 1 lime--I listed this one separately since this juice goes in last
Optional Superfood Ingredients
- 1 heaping Tablespoon colostrum (for extra gut-building nutrients and healing)-- I take this colostrum, there is nothing taken out or added in, and it's from grassfed cows.
- 1 scoop collagen (extra protein, good for skin, hair, nails and joints)-- we only use this collagen from a trusted company, and certified no GMOs.
- 4 probiotics, opened up and sprinkled in-- a good way to get this into your family members who won't take supplements!
Salad (optional, but it's best this way!)
- 1-2 servings per person of your favorite greens, I used a mixture of organic leafy greens plus organic romaine
- whatever veggies you have on hand, chopped--I use mostly organic, I had red and yellow peppers, and shredded carrots
- green onions, chopped, for the top (optional)
- Start this step an hour or two before you want to eat. Rinse shrimp and lay on a clean kitchen towel or paper towel to finish thawing and dry--make sure they're very dry before cooking.
- Start this step about an hour before you want to eat. Follow your package directions and amounts listed there, or if you use the kind I linked to: mix the ingredients together in a medium saucepan and bring to a boil for one minute while stirring so it doesn't stick. Cover the rice, and move the pan to your lowest heat burner, turn it all the way down to the lowest heat, and set the timer for 16 minutes. Move to the next step, but when the timer goes off, just turn the burner off and leave the pan covered to finish cooking while you make everything else...
- You start by basically making homemade mayo. It's so easy and fast! Go to that link <-- to watch the video if you'd like. In your blender put in the juice of one lime, the zest from about half of the lime, egg yolks, salt, mustard, sugar, sriracha, and optional superfoods. Blend for a few seconds to combine, and while it's still running, slowly drizzle in the oil--it'll thicken toward the end. Then add in the juice from the other lime and the chili sauce and blend those in. Do a little taste-test here because you're the cook and you deserve it. 🙂
- Chop up whatever greens and veggies you have on hand and put into a bowl for each person or in one big bowl to serve from.
Cooking the shrimp:
- Add your fat of choice to a large frying pan and heat to about 350*--I use my favorite pan for this. Toss the dried shrimp around in a big baggie with the cornstarch or arrowroot until each piece is covered. Fry a few at a time until lightly golden on each side. Adjust heat as needed while you're frying, you don't want it to smoke, but the fat should be bubbling around the shrimp. The smaller shrimp only take about a minute or so on each side (or 2-3 minutes if you have enough fat to cover them). Bigger shrimp will take longer to be done in the middle. Don't put too many in at once or they won't get crispy. When each batch is done, remove them using a slatted metal spoon and put them on a wire cooling rack (setting on a baking sheet to catch the drippings) as you fry the rest. Sprinkle some sea salt over the top if desired.
Put it together:
- Depending on if you're serving it with salad or rice or both, put everything into a bowl or on a plate for each person. In a bowl toss the shrimp with some sauce and lay them on top of the rice and/or salad. Garnish with plenty of green onion and extra sauce if needed. ENJOY!
More Bang Bang Shrimp Copycat photos:
Getting the shrimp dry on a clean towel (or paper towel):
This sauce is SO GOOD:
Getting the salad prepped, just add whatever you have on hand:
Heating up the frying fat in my favorite pan:
Yummy fried shrimp:
Putting it all together–with salad AND rice for most of the family:
Add the shrimp/sauce on top with green onions and extra sauce if needed:
Mine without rice, still SO dreamy and this way I can have two guilt-free helpings:
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