Ah, Bang Bang Shrimp—if you’ve ever dined at Bonefish Grill, you know exactly what I mean. That addictive appetizer seems to appear on every table: crispy shrimp coated in a creamy, slightly spicy sauce. It’s irresistible. My husband and I normally skip appetizers when we eat out, but at Bonefish we always make an exception for this one.

I wanted to recreate it at home, so I searched for a reliable copycat recipe. Many claimed to be the closest match to the original, but I approached the task with two goals: lighten the dish and keep the flavor. The two main issues with the traditional version are that it’s deep-fried and uses full-fat mayonnaise. To address those, I baked the shrimp instead of frying and substituted reduced-fat mayonnaise made with olive oil.

Is this an exact duplicate of the Bonefish version? No—not perfectly. It was delicious and my husband loved it, but the sauce wasn’t an exact match. That could be due to using lower-fat mayo or differences in ingredient brands. Still, it’s close enough that I’ll make it again. If you serve it as a main course, pair the shrimp with steamed rice and vegetables for a balanced meal.

Lightened Up Bang Bang Shrimp

Serves 2–4

Ingredients

• 1 lb. peeled and deveined shrimp
• 1 1/2 cups cornstarch
• 1 cup panko bread crumbs
• 1/2 tsp salt
• 2 eggs + a splash of skim milk
• 1/2 cup reduced-fat mayonnaise (I used a variety made with olive oil)
• 1/4 cup Thai sweet chili sauce
• 3 drops Sriracha (or more to taste)
• Optional: chopped scallions for garnish

Directions

1. In a large bowl, combine the reduced-fat mayonnaise and Thai sweet chili sauce. Add Sriracha to taste, stir, and set the sauce aside.
2. Preheat the oven to 375°F (190°C). Remove tails from the shrimp if desired.
3. Whisk the eggs with a splash of skim milk in one bowl. In another bowl, mix the panko, cornstarch, and salt.
4. Lightly spray an oven-safe baking rack or sheet with non-stick spray. Dip each shrimp into the egg mixture, then dredge in the panko and cornstarch mixture, pressing gently so the coating adheres.
5. Arrange the breaded shrimp in a single layer on the prepared rack or sheet. Lightly spray the tops of the shrimp with non-stick spray.
6. Bake for about 10 minutes, then gently flip each shrimp, spray the other sides, and bake an additional 5–10 minutes until the coating is golden and crispy.
7. Transfer the baked shrimp to the bowl with the sauce and gently toss to coat. Be careful not to knock off all of the breading—toss just enough to coat evenly.
8. Garnish with chopped scallions if desired and serve immediately. This lighter version pairs well with steamed rice and vegetables.

This adaptation trims some of the fat and avoids frying while preserving the sweet-spicy character of Bang Bang Shrimp. Feel free to adjust the heat by adding more or less Sriracha and experiment with different brands of mayo and chili sauce to approach the flavor you prefer.