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Zesty "Bang Bang" Shrimp Skewers

Posted by mmillet on March 20, 2014


In case you haven't heard all the scuttlebutt (it's a word!), Bang Bang Shrimp is all the rage. Those crunchy, breaded shrimp fried up to golden-deliciousness and then smothered in a spicy, creamy sauce are irresistible! The dish originated at the Bonefish Grill and is pretty much "da bomb". So why feel restrained to enjoy it by your proximity to a restaurant when we can recreate it ourselves? On the Traeger, of course.

The adjectives tell you everything you need to know:



PREP TIME: 40 minutes
COOK TIME: 6 to 10 minutes


1/2 cup all-purpose flour
2 eggs, beaten
1/4 cup milk
A squirt or 2 of sriracha
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

32 medium shrimp, peeled and deveined
Cooking spray

1/2 cup mayo
1/3 cup sweet chili sauce
5 to 10 drops of sriracha (or more if you want more spice)
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon toasted sesame seed oil
1/2 teaspoon fish sauce, optional

1 green onion, thinly sliced


Whisk together the beaten eggs, milk and a squirt or two of sriracha, depending on how hot you like it. To a shallow bowl or plate put in the 1/2 cup flour. In a separate bowl whisk together the 3/4 cup flour, panko, salt, pepper and all the spices. Arrange a breading station placing the shrimp, flour, beaten egg, and panko mixture side-by-side on the table in that order.

Bread the shrimp: It's easiest to minimize the mess by making one of your hands the "wet" hand and the other the "dry" hand. Holding the shrimp by the tail dip them, one at a time, in the flour, thoroughly coating both sides.

Next dip in the egg allowing excess to drip off.

Lastly coat with the bread crumb mixture patting on with your "dry" hand if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.

Meanwhile, in a small bowl whisk the sauce ingredients together. Cover and refrigerate. 

Start the Traeger on Smoke with lid open until the fire is established (4 to 5 minutes). Preheat to High, lid closed, for 10 to 15 minutes.

Thread the shrimp on bamboo skewers that have been soaked in water for 15 minutes, about 4 shrimp per skewer.

Spray the shrimp on both sides with the cooking spray.

Once the Traeger has preheated place the skewers on the grill grate and cook for 3 to 5 minutes per side or until the shrimp is pink and the breading is golden.


After the shrimp are cooked, spoon the sauce over the top and serve with steamed rice, garnished with chopped green onions. (Alternatively, you could serve the sauce on the side as dipping sauce.)



Bang Bang Shrimp Recipe.docx (12.31 kb)