If you’ve ever had both Boom Boom Sauce and Bang Bang Sauce, you’ll have realized by now that they are fairly similar sauces, albeit with minor differences.
Both sauces have the main ingredients in common, including mayonnaise, Thai sweet chili sauce, Sriracha sauce, but in slightly different measurements. Boom Boom sauce also includes a hint of garlic and many Boom Boom sauce recipes recommend adding a dash of smoked paprika, which I agree with wholeheartedly.
Either sauce is spectacular on burgers as part of your Summer BBQ, but it also goes well with shrimp, fries, corn dogs, and more.
In fact, Bang Bang Shrimp is one of my all-time favorite Bonefish dishes.
But – for me – the challenge came when trying to decide which sauce to make. Bang Bang or Boom Boom. Eventually, I decided to merge the recipes into my very own – and non-originally named – Bang Boom Sauce.
This recipe takes the best of both sauces and merges them together into one delicious recipe.
Making Bang Boom Sauce is Easy as Bang… Boom… Done!
All you need to create the delicious sauce mix is a few ingredients and a small mixing bowl.
Simply dump all of the ingredients into the bowl and whisky away until it is thoroughly blended.
It only takes a few minutes, although I do recommend making it ahead of time because I find the flavors tend to blend better after they’ve had a bit of time to sit in the refrigerator.
Sometimes I will add the garlic and sometimes I will skip it. If you’re not sure, I find it’s usually best to leave it out because you can always add it later. Just allow some time for the garlic to blend in with the rest of the flavors if you add it after the fact.
Bang Boom Sauce
A delicious sauce that combines the best of Sheetz's Boom Boom Sauce & the best of Bonefish Grill's Bang Bang Sauce into one delicious recipe.
- 1/2 Cup Mayonnaise
- 1/4 Cup Thai Sweet Chili Sauce
- 2 Tbsp Tomato Ketchup
- 1 Tsp Sriracha
- 1 Tsp Garlic Powder ((optional))
- 1 Pinch Paprika
Measure out each ingredient into a small mixing bowl
Mix with a whisk (or fork if you don't have a whisk handy for some reason)
Store in an airtight container in the refrigerator until you're ready to serve