Bang Bang Shrimp {Bonefish Grill Inspired}

When someone shares what THAT dish is for them….it peeks your curiosity.  Bonefish Grill’s Bang Bang Shrimp might just be THAT appeTEASER that keeps you going back.  That was good enough for me.

There are those dishes on a restaurant menu that create a stir and keep you coming back. 

Remember when the Blooming Onion blossomed on the Outback menu….what a craze.  Have you ever been tempted to go to Red Lobster…just for the Cheddar Biscuits?  Or raced straight from work to Chili’s for an order of their Southwestern Eggrolls (and a Presidente Margarita)? 

I did my usual Internet research and found many copycat recipes for Bang Bang Shrimp. 

They’re battered, but not too battered…the sauce is a little spicy and a little sweet…and they come piled high in a bowl. 

I chose a recipe on the thenoshery.com as my starting point and adapted from there.  The shrimp we enjoyed last night…were Awe-mazing!! 

Recipe tips:  Once the shrimp are battered, chill them on a baking sheet for about 30 minutes to be sure the coating adheres during frying.  Once fried, drain them on brown paper bags, they’re much more absorbent than paper towels and the shrimp won’t stick.

The signature Bang Bang Sauce is made from mayonnaise, Thai Sweet Chili Sauce, sriracha hot sauce and honey.

Bang Bang Shrimp are addicting with their crispy batter and heavenly sauce! Serve as an appetizer or make a plateful for Game Day!

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All my best,
xo Libby

Bang Bang Shrimp {Bonefish Grill Inspired}

adapted from the noshery.com

5 from 2 votes

Print Recipe Pin Recipe

Course Appetizer

Cuisine Seafood

Servings 4

Ingredients

  

For the sauce…

• 1/2 cup mayonnaise
• 1/4 cup Thai Sweet Chili Sauce
• 1 tsp. Sriracha Hot Sauce or more to taste
• 1 Tbl. Agave Nectar or honey

For the shrimp & batter…

• 1 lb. fresh shrimp peeled & deveined
• 1 egg
• 1/2 cup buttermilk or milk
• 1/2 – 1 cup corn starch
• 1/2 – 1 cup panko bread crumbs
• Peanut or canola oil for frying

For serving…

• Shredded lettuce or cabbage
• scallions thin sliced
• red pepper flakes optional

Instructions

 

For the sauce…

• Combine the sauce ingredients and reserve.

For the shrimp…

• Whisk together the egg and buttermilk in medium bowl. Add shrimp and refrigerate for 30 minutes.
• Line a baking pan with parchment paper.
• In large ziplock bag, combine cornstarch and panko bread crumbs.
• Remove shrimp from egg/mixture 2-3 at a time, shake off excess, then drop into ziplock of crumbs and toss to coat. Remove to baking sheet. Continue until all shrimp have been coated. Add addtional corn starch and panko if required. Refrigerate shrimp for 30 minutes before frying if possible.
• Heat oil in a deep skillet or wok to 350 degrees. Test with small piece of bread…should sizzle immediately when dropped in oil and turn golden brown within 30 seconds.
• Fry shrimp 2-3 at a time for 1-2 minutes. They will only be a light golden brown, however do not overcook. Remove to drain on a brown paper bag or paper towels.
• Once shrimp are cooked, gently toss in sauce, then serve over shredded lettuce/cabbage and sprinkle with scallions.

I also experimented with some interesting late afternoon lighting for set #2 of pictures.  Enjoy.

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The Best 2021 Top Ten Recipe Posts Easy Homemade Thai Sweet Chili Sauce