This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!

We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, these Slow Cooker Honey Garlic Sriracha Wings, this Sweet and Savory Bacon Wrapped Shrimp.

Copycat Bang Bang Shrimp

I frist fell in love with Bang Bang Shrimp about 20 years ago on a family vacation in Destin Florida. Prior to Bonefish Grill sweeping the nation, Destin was the only place I could get my Bang Bang Shrimp fix, so I sought out to create a replica at home.

If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy sauce. It lays on a bed of chopped romaine lettuce, so even after the shrimp have disappeared, you still get to sop of the remnants of the sauce guilt-free in an essential salad.

What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating I adore. To archive this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end.

A lot of copycat recipes call for a sweet chili sauce in the sauce, but I find a slightly less sweet chili sauce, just a hint of crush red pepper, light mayo, and just a touch of lemon juice mimic the restaurant’s version a little more closely.

How to make Copycat Bang Bang Shrimp

• If you’re shrimp aren’t peeled and deveined, use a sharp knife to do so.
• Season shrimp with salt and pepper on both sides.
• Add a little bit of milk and one egg to a large bowl. Whisk together and add shrimp.
• Coat shrimp in milk and egg mixture.
• In a large ziplock back, add half of the cornstarch, flour, and salt. Add half of the shrimp. Shake the bag until all shrimp are coated. Remove and place shrimp on a baking sheet lines with a cooling rack. Repeat for remaining shrimp.
• Heat a large deep pot with about 3 inches of canola or peanut oil. Heat to 350. degrees.
• Once the oil is hot, add about 6-7 shrimp at a time, and fry until golden brown and cooked through, about 2 minutes.
• Remove shrimp from the pot and drain on paper towels. Repeat for remaining shrimp.
• While shrimp fry, whisk mayo, chili sauce, red pepper flakes, and lemon juice together in a large bowl. Nestle chopped lettuce in a medium serving bowl.
• Once all shrimp are cooked and still warm, add to sauce. Gently toss in the sauce and transfer to the bowl with lettuce.
• Garnish with chopped chive or green onion.

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

What size shrimp do I use for Bang Bang Shrimp?

Large or 31-count shrimp. This means there are about 30-33 shrimp per pound.

Do I need to take the tails off of the shrimp?

This is totally a personal preference. I like to the leave the tails on because it’s pretty, but it’s more practical to take them off, so you can just pop them into your mouth!

Can I use low-fat mayo in Copycat Bang Bang Shrimp?

Absolutely! Actually I encourage it. I don’t find there to be a big enough flavor or texture difference in full-fat mayo versus low-fat mayo, so I always suggest doing something that alleviates some of the extra fat and calories.

How many people does this serve?

How hungry are you?? Ha. So I would say this feeds four people, but if it’s more of an entree (which I completely encourage), then I’d say it feeds two people.

What goes with Copycat Bang Bang Shrimp?

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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