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)? When someone shares what THAT dish is for them….it peeks your curiosity. My mom & dad ‘in law’ shared that Bonefish Grill’s Bang Bang Shrimp might just be THAT appeTEASER that keeps them going back. That was good enough for me.
I did my usual Internet research and found many copycat recipes for Bang Bang Shrimp. All I had to go on was what mom & dad shared….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!! Next time we’ll invite mom & dad to be the authenticity judges.
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.
I also experimented with some interesting late afternoon lighting for set #2 of pictures. Enjoy.
- ½ cup mayonnaise
- ¼ cup Thai Sweet Chili Sauce
- 1 tsp. Sriracha Hot Sauce, or more to taste
- 1 Tbl. Agave Nectar (or honey)
- 1 lb. fresh shrimp, peeled & deveined
- 1 egg
- ½ cup buttermilk (or milk)
- ½ - 1 cup corn starch
- ½ - 1 cup panko bread crumbs
- Peanut or canola oil for frying
- Shredded lettuce or cabbage
- scallions, thin sliced
- red pepper flakes (optional)
- Combine the sauce ingredients and reserve.
- 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.
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