If you’ve ever had Bonefish Grill’s Bang Bang Shrimp, you know it’s legendary. But what if we told you there’s something even better? Meet the Saucy Shrimp Bonefish Recipe – a hidden gem that true insiders swear by. While it’s not always on the menu, it’s the one dish fans hope gets revived like a limited-time McRib.
This shrimp appetizer is so good, it might become your new favorite. Creamy, briny, garlicky, and just the right amount of indulgent, it’s the kind of thing you crave more than once a day. If Bang Bang Shrimp is a treat, Saucy Shrimp is a full-blown obsession.
Best of all? You can recreate this restaurant-worthy dish right at home-at a fraction of the cost. And yes, we’re doing it the right way, starting with Bonefish’s iconic Lime Tomato Garlic (LTG) sauce. Trust us-don’t skip this sauce. It’s the heart and soul of the dish.
What Does Saucy Shrimp Bonefish Taste Like?
Imagine a shrimp dish that’s equal parts tangy, creamy, garlicky, and briny. The LTG sauce-made with fresh garlic, sun-dried tomatoes, citrus juice, and cream-is rich and velvety, perfectly coating each bite of juicy shrimp.
The olives bring a burst of saltiness that balances the sweetness from the sugar and the acidity from lime and lemon juice. When topped with crumbled feta, it adds a tangy, creamy kick that melts into the warm sauce.
It’s the kind of dish that screams “fancy appetizer” but feels like pure comfort food. Dip some crusty bread in the sauce, and it just might ruin you for all other shrimp recipes.
Ingredients Required for Saucy Shrimp Bonefish Recipe
Here’s the list of Ingredients you’ll need to make this Saucy Shrimp Bonefish
- 4 garlic cloves, finely chopped
- 1 Roma tomato, roughly chopped
- ¼ cup sun-dried tomatoes
- ¼ cup white wine
- Juice of 1 lemon
- Juice of 1 lime
- 4 tbsp sugar
- ½ cup heavy cream
- 2 tbsp butter
- Salt and freshly cracked black pepper, to taste
- 1 tbsp butter
- 20 medium shrimp, peeled, deveined, tails removed
- ¼ cup Kalamata olives, halved
- Crusty bread, for serving
- 2 oz feta cheese, crumbled
Kitchen Utensil You’ll Need
- Knife and cutting board
- Citrus juicer (optional)
- Medium saucepan
- Saute pan or skillet
- Mixing spoon or spatula
- Serving bowl or plate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2
How to Make Saucy Shrimp Bonefish
Simply follow the steps given below to make your Saucy Shrimp Bonefish at home
Step 1: Prep the Garlic and Tomatoes
Start by finely chopping four cloves of garlic. The best method? Give each clove a quick smash with the flat side of a knife, and the skin will slide right off. Then mince it until it’s nice and fine. Next, roughly chop one fresh Roma tomato. It doesn’t need to be perfect-this will cook down into the sauce. Set both aside.
Step 2: Build the LTG Sauce Base
In a medium saucepan, combine the chopped Roma tomato, garlic, ¼ cup sun-dried tomatoes, and ¼ cup white wine. Add the juice of one lemon and one lime. Stir in four tablespoons of sugar (yes, four!), and set the pan over medium heat. Let this simmer for about 15 minutes until the mixture reduces by half and starts to thicken.
Step 3: Finish the Sauce with Cream and Butter
Once the sauce is reduced and syrupy, add ½ cup of heavy cream, a generous pinch of salt, and cracked black pepper. Turn the heat to low, then stir in two tablespoons of butter, one at a time. Let it melt and fully incorporate before adding the next. The result? A rich, velvety Lime Tomato Garlic (LTG) sauce.
Step 4: Cook the Shrimp and Olives
In a sauté pan, melt another tablespoon of butter. Add 20 medium shrimp (peeled, deveined, tails off) and ¼ cup of halved Kalamata olives. Sauté until the shrimp turn pink and are cooked through, about 3–4 minutes.
Step 5: Combine Sauce and Shrimp
Pour half of the LTG sauce into the sauté pan with the shrimp and olives. Stir well and let everything simmer together for 2–3 minutes so the flavors meld and the shrimp are evenly coated.
Step 6: Plate and Garnish
Transfer the saucy shrimp to a shallow bowl or serving plate. Spoon the remaining sauce over the top for extra richness. Crumble about 2 ounces of feta cheese generously over everything. Serve hot with toasted crusty bread to soak up every last drop of that addictive sauce.
Some Tasty Ways To Customize and Serve This Saucy Shrimp Bonefish
1. With Toasted Garlic Bread (Our Go-To Move)
We almost always serve it with thick slices of crusty bread, toasted and brushed with garlic butter. The sauce is so rich and flavorful, it needs something to scoop it up-and bread does that job like a champ.
2. Over Creamy Parmesan Grits
One night we decided to get a little Southern with it and poured the saucy shrimp over a bed of creamy Parmesan grits. Let us tell you-game changer. The creamy grits soak up the tomato-garlic sauce beautifully and give the dish a cozy, stick-to-your-ribs feel.
3. Tossed with Pasta
We tried tossing the saucy shrimp with linguine one evening when we had leftovers-and now we do it on purpose. The LTG sauce coats the noodles perfectly, and with a little extra feta on top, it’s like a Mediterranean shrimp Alfredo.
4. With Lemon Herb Rice
If you want a lighter pairing, lemon herb rice is perfect. The bright, citrusy notes in the rice mirror the lemon and lime in the sauce. We’ve done this for dinner parties, and it’s always a hit.
5. As a Crostini Topping
Here’s a fun one we tried during a family gathering: we spooned a few shrimp and sauce onto little toasted crostini. Each bite was like a mini flavor bomb. It’s elegant enough for entertaining but simple to pull off.
6. With Roasted Vegetables
We love throwing together some roasted asparagus, bell peppers, or zucchini and serving the saucy shrimp right on top. The sweetness of the roasted veggies pairs beautifully with the creamy-tangy sauce.
7. As a Baked Potato Topper
Okay, this might sound wild, but hear us out-baked potatoes, split open and loaded with saucy shrimp, feta, and maybe even a little shredded mozzarella. We tried it once out of curiosity, and it became an instant comfort food favorite.
8. Over Polenta Cakes
For a brunch twist, we served it over crisped-up rounds of fried polenta. It was like shrimp and grits… but fancier. We love how the sauce clings to the crispy edges-seriously satisfying.
9. With a Simple Green Salad
Sometimes we pair this with a fresh, lemony arugula salad to balance the richness. A handful of greens, olive oil, and a squeeze of lemon is all it takes. It rounds out the meal without stealing the show.
10. Inside a Warm Pita or Flatbread
Think shrimp gyro vibes. We’ve stuffed the shrimp, sauce, and crumbled feta into warm pita bread for a super satisfying handheld version. Drizzle a little tzatziki or plain yogurt on top and you’re in heaven.
Some Tips on This Saucy Shrimp Bonefish Recipe
1. Smash the Garlic!
Give the garlic a little smack with your knife to help peel it fast. It makes chopping easier too!
2. Chop Tiny-Tiny!
Cut the garlic and tomato into small pieces so they melt into the sauce. Tiny is tasty!
3. Use Real Lemon and Lime.
Juice from real fruit tastes way better than the bottle stuff. Squeeze it fresh!
4. Don’t Skip the Sugar.
Yes, sugar sounds silly-but it makes the sauce sweet and yummy. Use all 4 tablespoons!
5. Let the Sauce Bubble.
Simmer the sauce until it gets thick like syrup. That means it’s ready!
6. Add Cream Slow.
Pour the cream in gently and stir, so it mixes well. Go slow-no rush!
7. Keep the Heat Low.
When you add the butter, keep the heat low. If it’s too hot, the sauce can break (that means it gets weird).
8. Shrimp Turn Pink.
Shrimp are done cooking when they turn pink and curl up. Don’t overcook!
9. Add Extra Sauce.
Like it saucy? Pour the rest of the sauce on top. More sauce = more yum!
10. Use Bread for Dipping!
Grab your favorite bread and dip it into that sauce. It’s the best part!
How to Store and Reheat Saucy Shrimp Bonefish Properly
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently over low heat on the stovetop to avoid breaking the creamy sauce. Avoid microwaving as it may separate.

Saucy Shrimp Bonefish Recipe
Ingredients
- 4 garlic cloves finely chopped
- 1 Roma tomato roughly chopped
- ¼ cup sun-dried tomatoes
- ¼ cup white wine
- Juice of 1 lemon
- Juice of 1 lime
- 4 tbsp sugar
- ½ cup heavy cream
- 2 tbsp butter
- Salt and freshly cracked black pepper to taste
- 1 tbsp butter
- 20 medium shrimp peeled, deveined, tails removed
- ¼ cup Kalamata olives halved
- Crusty bread for serving
- 2 oz feta cheese crumbled
Instructions
- Start by finely chopping four cloves of garlic. The best method? Give each clove a quick smash with the flat side of a knife, and the skin will slide right off. Then mince it until it’s nice and fine. Next, roughly chop one fresh Roma tomato. It doesn’t need to be perfect-this will cook down into the sauce. Set both aside.
- In a medium saucepan, combine the chopped Roma tomato, garlic, ¼ cup sun-dried tomatoes, and ¼ cup white wine. Add the juice of one lemon and one lime. Stir in four tablespoons of sugar (yes, four!), and set the pan over medium heat. Let this simmer for about 15 minutes until the mixture reduces by half and starts to thicken.
- Once the sauce is reduced and syrupy, add ½ cup of heavy cream, a generous pinch of salt, and cracked black pepper. Turn the heat to low, then stir in two tablespoons of butter, one at a time. Let it melt and fully incorporate before adding the next. The result? A rich, velvety Lime Tomato Garlic (LTG) sauce.
- In a sauté pan, melt another tablespoon of butter. Add 20 medium shrimp (peeled, deveined, tails off) and ¼ cup of halved Kalamata olives. Sauté until the shrimp turn pink and are cooked through, about 3–4 minutes.
- Pour half of the LTG sauce into the sauté pan with the shrimp and olives. Stir well and let everything simmer together for 2–3 minutes so the flavors meld and the shrimp are evenly coated.
- Transfer the saucy shrimp to a shallow bowl or serving plate. Spoon the remaining sauce over the top for extra richness. Crumble about 2 ounces of feta cheese generously over everything. Serve hot with toasted crusty bread to soak up every last drop of that addictive sauce.
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Notes
Common Queries on This Saucy Shrimp Bonefish Recipe
Here, we’ve got you covered with some common questions about the Saucy Shrimp Bonefish that people often ask.
1. What is Saucy Shrimp at Bonefish Grill?
From our experience, Saucy Shrimp is one of Bonefish Grill’s lesser-known-but absolutely unforgettable-appetizers. It features tender shrimp sautéed in their signature Lime Tomato Garlic (LTG) sauce, mixed with Kalamata olives and topped with crumbled feta. It’s creamy, tangy, and bold-perfect for scooping up with crusty bread. They don’t always have it on the menu, so making it at home is the best way to enjoy it anytime.
2. How many calories are in Saucy Shrimp?
Based on our homemade version, we estimate around 450 to 550 calories per serving, depending on the amount of sauce and cheese used. Keep in mind, the original Bonefish version likely clocks in higher due to restaurant portions and richness, especially with the butter and cream involved.
3. How do you make shrimp juicy and tender?
The secret is not overcooking it. Shrimp cook fast-usually in just 2–3 minutes per side. We sauté them in butter just until they turn pink and opaque. Adding the sauce at the very end and letting it simmer gently helps keep them moist and flavorful without becoming rubbery.
4. Can I use frozen shrimp for this recipe?
Yes, and we often do! Just make sure they’re peeled and deveined, and that you thaw them fully and pat them dry before cooking. Excess moisture can make them steam instead of sauté, which affects the texture.
5. What can I use instead of Kalamata olives?
If you’re not a fan of Kalamata olives, you can swap them for green olives or even leave them out. But in our experience, the brininess of the olives balances the creamy, sweet sauce beautifully-it’s worth giving them a try at least once.
6. Can I make the LTG sauce ahead of time?
Absolutely! We’ve made Lime Tomato Garlic sauce in larger batches and stored it in the fridge for up to 3 days. It also freezes well. Just warm it gently on the stove before using-it tastes amazing on shrimp, fish, chicken, and even pasta.
7. Is Saucy Shrimp spicy?
Not at all. The flavor is more on the sweet, tangy, and savory side. There’s no heat unless you decide to add a pinch of red pepper flakes (which we’ve tried-and it’s great if you like a kick!).
8. What’s the best bread to serve with saucy shrimp?
We always go for toasted sourdough or a crusty French baguette. Anything with a nice firm crust and soft center is perfect for soaking up that rich LTG sauce. Don’t skip the bread-it might be the best part!
9. Can I use this sauce for other proteins?
Definitely. We’ve poured it over grilled chicken, spooned it on top of seared cod, and even stirred it into pasta. It’s incredibly versatile and adds a restaurant-level flavor to just about anything.
10. What kind of white wine should I use in the sauce?
We usually use a dry white wine like Sauvignon Blanc or Pinot Grigio. You don’t need anything fancy-just something you’d drink. It adds acidity and depth to the sauce that really rounds out the flavor.
The Saucy Shrimp Bonefish Recipe is what every appetizer dreams of becoming-rich, savory, and loaded with flavor. Now that you’ve got the inside scoop, why wait for it to return to the menu? Make it yourself and impress your guests or treat yourself to a restaurant-quality meal.
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Thanks Leo