Bonefish Bang Bang Shrimp Recipe Air Fryer

Craving that zesty, creamy, slightly spicy kick of Bang Bang Shrimp but not feeling the whole “going to a restaurant and putting on real pants” vibe? Same, friend, same. What if I told you we could whip up the Bonefish Grill classic right in your kitchen, using that magical air fryer contraption, in like, no time? Get ready, because your taste buds are about to do a happy dance!

Why This Recipe is Awesome

Because it’s the trifecta of culinary triumph: fast, ridiculously easy, and tastes like you actually *tried*. Plus, hello, **air fryer magic**! No deep-frying mess, no oil splatters attacking your kitchen, just crispy, golden perfection. Even your cat, who judges your every move, will be impressed. (Okay, maybe not, but *you* will be, and that’s what counts!)

Seriously though, this recipe delivers restaurant-quality flavor with minimal fuss. It’s practically foolproof, so even if your cooking skills usually involve ordering takeout, you got this!

Ingredients You’ll Need

Time to gather your culinary arsenal!

• For the Shrimp:
  • 1 lb large shrimp (peeled, deveined, tails on or off—your adventure, chief)
  • ½ cup buttermilk (or milk + ½ tsp lemon juice/white vinegar, let it sit for 5 mins)
  • ½ cup all-purpose flour
  • ¼ cup cornstarch (the secret weapon for extra crispiness, shhh!)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cooking spray (like, the non-stick kind, not hairspray)
• For the Bang Bang Sauce (the real MVP!):
  • ½ cup good quality mayonnaise (full-fat, please. This isn’t a diet recipe, it’s a *happy* recipe.)
  • ¼ cup sweet chili sauce (the kind you dip spring rolls in)
  • 1-2 tbsp Sriracha (adjust to your “bang!” level of heat tolerance)
  • 1 tsp rice vinegar
  • 1 tsp honey or granulated sugar
  • ½ tsp fresh lime juice (freshly squeezed, darling. It makes a difference.)

Step-by-Step Instructions

Let’s get cooking! These steps are so easy, you might just do a little victory dance after each one.

1. **Prep the Shrimp:** First things first, pat those beautiful shrimp dry with some paper towels. Then, give them a nice buttermilk bath in a medium bowl. If you’ve got a minute, let them chill out in there for about 10-15 minutes. It makes ’em tender.
2. **Mix the Dry Stuff:** While the shrimp are bathing, grab another bowl and whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. This is your crispy coating dream team.
3. **Coat ‘Em Up:** Take the shrimp from their buttermilk spa and dredge them directly into the dry flour mixture. Make sure they’re **fully coated**, then give ’em a gentle shake to get rid of any excess flour. We want a light, even coat, not a thick, clumpy mess.
4. **Air Fryer Time!** Lightly spray the coated shrimp with cooking spray. This helps them get that gorgeous golden color and extra crunch. Now, arrange them in a single layer in your air fryer basket. Don’t overcrowd it, people! We’re making crispy shrimp, not a shrimp-cuddle puddle. Cook in batches if you need to.
5. **Cook ‘Em Good:** **Preheat your air fryer to 400°F (200°C)**. Cook the shrimp for 8-12 minutes, **flipping them halfway through**. You’re looking for perfectly golden, crispy, and cooked-through shrimp. Cooking times can vary, so keep an eye on ’em!
6. **Whip the Sauce:** While your shrimp are getting their tan on, it’s sauce time! In a separate bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey/sugar, and lime juice. Give it a taste. Need more heat? More Sriracha! More sweet? A tiny bit more honey. You are the boss of this sauce.
7. **Assemble & Devour:** Once the shrimp are done, transfer them to a large bowl. Pour that glorious Bang Bang sauce over them and gently toss to coat. Serve immediately, perhaps with a sprinkle of chopped green onions if you’re feeling fancy.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid these rookie blunders together!

• **Overcrowding the Air Fryer:** This isn’t a clown car, folks. Give those shrimp some breathing room for maximum crispiness. Cook in batches if necessary, or you’ll end up with steamed (sad) shrimp instead of crispy (happy) shrimp.
• **Forgetting to Preheat:** Your air fryer isn’t a magic oven that instantly heats up. Give it a few minutes to get to temperature, or your shrimp will start cooking unevenly and might come out soggy. **Preheating is key!**
• **Skipping the Pat Dry:** Wet shrimp = soggy breading. Before their buttermilk dip, **pat those babies dry**! Moisture is the enemy of crispiness.
• **Under-Saucing (or Over-Saucing):** It’s a delicate balance. Start with a moderate amount of sauce, toss gently, and then add more if needed. You want them beautifully coated, not drowning in a mayo-chili soup.

Alternatives & Substitutions

Life’s about options, right? Here are a few ways to tweak this masterpiece.

• **Protein Swap:** Not a shrimp fan? Or just craving something different? This recipe works wonderfully with chicken breast cut into bite-sized pieces, or even firm tofu cubes for a vegetarian twist. Adjust cooking times accordingly!
• **Dairy-Free:** For the buttermilk bath, you can easily use a dairy-free milk alternative (like almond or soy milk) with a splash of apple cider vinegar to achieve a similar tang and tenderizing effect.
• **Spice Level:** More Sriracha for a fiery kick, less for a gentle hug. You could also throw in a pinch of cayenne pepper with the dry ingredients if you want to dial up the heat from the inside out.
• **Pre-made Sauce:** Look, we all have those days. No shame in the game! Grab a bottle of good quality store-bought Bang Bang sauce if you’re in a super rush. Just be sure to check the ingredients for any hidden nasties.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I use frozen shrimp?** Absolutely! Just make sure they’re fully thawed and then, for the love of crispiness, **pat them super dry** before starting.
• **How long do leftovers last?** Honestly, these are best eaten immediately. The crispiness starts to fade. But if you must, they’ll keep in an airtight container in the fridge for 1-2 days.
• **Can I reheat them?** You can, but they won’t be quite as crispy. A quick zap in the air fryer at 350°F (175°C) for a few minutes will warm them up, but manage your expectations for the texture.
• **My sauce isn’t spicy enough, help!** Did you add enough Sriracha? No? There’s your answer! You can also add a tiny pinch of red pepper flakes to the sauce for an extra kick.
• **What do I serve this with?** Oh, so many things! A simple bed of jasmine rice, some steamed broccoli, a fresh cucumber salad, or even tucked into soft tortillas for Bang Bang Shrimp tacos. The world is your oyster… or, well, your shrimp.
• **Can I bake or pan-fry these if I don’t have an air fryer?** You sure can! For baking, preheat your oven to 400°F (200°C), arrange on a baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway. For pan-frying, shallow fry in about ½ inch of oil over medium-high heat until golden and cooked through.

Final Thoughts

See? I told you! You’re basically a culinary genius now. You just whipped up a restaurant-quality dish in your own kitchen with minimal effort. Go forth and conquer those cravings. Share with friends (or don’t, I won’t tell if you hoard them all for yourself). Just promise me you’ll savor every delicious, crispy, saucy bite. Now, off you go, you magnificent chef, you! You’ve earned that celebratory snack.