This sweet and spicy Gluten Free Bang Bang Shrimp recipe is a delicious appetizer or main course dish that can be prepped and done in 30 minutes!
A few years ago, while on a date night with my husband at Bonefish Grill Restaurant, I had their famous Bang Bang shrimp appetizer and was IN LOVE. The combination of flavors with the crispy goodness of the cooked shrimp? Perfection!!
I thought at the time that my son( who is gluten-free and obsessed with shrimp in any form and fashion would love it.
I thought about it for a few years and recently sat down to recreate this recipe so that he too could enjoy the spicy deliciousness that is THe bonefish grill Bang bang shrimp. It’s one of my favorite copycat recipes ever. If I do say so myself. it’s not a complicated recipe, you only need a handful of ingredients found in the grocery stores to make it gluten free.
Gluten Free Bang Bang Shrimp Recipe
Gluten-free bang bang shrimp ingredients
( see the recipe card below for exact measurements)
For the Shrimp:
- large shrimp, peeled and deveined
- corn starch
- Vegetable oil for frying
- Salt and pepper to taste
Gluten free Bang Bang Sauce ingredients
- sweet chili sauce
- rice vinegar
- sriracha sauce (adjust for spice level)
- Sliced green onions
- Diced tomatoes
How do you make gluten free bang bang shrimp
Heat the vegetable oil in a large skillet over medium-high heat or a deep fryer .
Season the raw shrimp with salt and pepper and in a medium bowl, dredge the shrimp in the cornstarch, making sure they’re evenly coated.
Fry the coated shrimp in batches in your hot oil until they are golden brown and crispy, about 2-3 minutes per side. Place the fried shrimp in a single layer on a paper towel-lined baking sheet to drain excess oil.
Prepare the Bang Bang Sauce. In a small bowl, whisk together mayonnaise, sweet chili sauce, rice wine vinegar, sriracha sauce, and sugar.
In a large bowl, drizzle the crispy fried shrimp with the prepared Bang Bang Sauce. Toss the shrimp to coat them evenly with the spicy sauce.
Garnish the Bang Bang Shrimp with chopped green onions and tomatoes.
Serve your homemade Bang Bang Shrimp as an appetizer or over a bed of white rice or fresh lettuce
How to Serve Your Gluten Free Bang Bang Shrimp
As a party appetizer: this recipe is perfect for a party appetizer
Over RIce: Make this a complete meal and serve the crispy shrimp over rice. Make it even healthier and low carb by serving it over cauliflower rice.
Make Tacos: Bang bang shrimp tacos are every single thing. This was the first thing i made when i first made this recipe and i am not ashamed.So grab your taco shells and dig in.
Tips:If you actually have left overs, store your shrimp and sauce separately in an airtight container.
Looking for more gluten free recipes? Check out…
- For the Shrimp:
- • 1 lbs. large shrimp, peeled and deveined
- • 1 cup cornstarch
- • Vegetable oil for frying
- • Salt and pepper to taste
- For the Bang Bang Sauce:
- • 1/2 cup mayonnaise
- • 1/4 cup sweet chili sauce
- • 1 tablespoon rice vinegar
- • 1 teaspoon sriracha sauce (adjust for spice level)
- • 1 teaspoon sugar
- For Garnish:
- • Sliced green onions
- • Diced tomatoes
• Heat the vegetable oil in a deep pan or skillet over medium-high heat.
• Season the shrimp with salt and pepper.
• Dredge the shrimp in the cornstarch, making sure they're evenly coated.
• Fry the coated shrimp in batches until they are golden brown and crispy, about 2-3 minutes per side. Place the fried shrimp on a paper towel-lined plate to drain excess oil.
• While the shrimp is cooking, dice your tomatoes and slice your green onions.
• Prepare the Bang Bang Sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar. Taste and adjust the spice level with more sriracha if needed. Set the sauce aside.
• In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce. Toss the shrimp to coat them evenly with the sauce.
• Garnish the Bang Bang Shrimp with chopped green onions and tomatoes.
• Serve your homemade Bang Bang Shrimp as an appetizer or over a bed of white rice or fresh lettuce.