Bang Bang Shrimp

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Inspired by Bonefish Grill’s popular appetizer, this recipe for Bang Bang Shrimp is creamy, sweet and spicy and virtually irresistible.

Inspired by Bonefish Grill’s popular appetizer, this recipe for Bang Bang Shrimp is creamy, sweet and spicy and virtually irresistible.

On my first visit to Bonefish Grill, I had their Bang Bang Shrimp and I have to say, it was delicious! This version, which is easy enough to make at home, is a close representation of their iconic appetizer.

Some Things to Know Before you Make Bang Bang Shrimp

Bang Bang Shrimp is deep fried. So, just like the Deep Fried Shrimp recipe, you’ll need to gather some things together before starting.

First, you will need something to fry the shrimp in. You can use either a deep pot on the stove top, like this Dutch oven or a deep fryer like the one I have. If you choose the stove top option, you will need a thermometer that clips to the side of the pot to monitor the temperature of the oil. And speaking of oil, make sure to choose one with a high smoking point like, peanut, grapeseed or canola.

A spider – yep it’s a kitchen implement – or a slotted spoon are helpful to get the shrimp out of the oil.

Once the shrimp have been pulled from the oil, you’ll want to place them on a cooling rack placed in a baking sheet or a towel lined-plate so that the shrimp doesn’t sit in excess oil.

How to Make Bang Bang Shrimp

Start by stirring together the sauce ingredients in a medium-sized bowl. I generally purchase my Thai chili sauce, but you can also make it at home. Serious Eats has a great recipe on their website.

For this recipe, I like to use 41/50 count shrimp which is a medium sized shrimp. For more information on sizing check out this article.  You can use fresh or frozen shrimp. If you are using frozen, you can use this method to thaw the shrimp quickly.

The shrimp should be shelled and deveined. For some shrimp preparations, I like to leave the tails on, but for this recipe, I remove them along with the shell.

Pat the shrimp dry and then place them in a bowl and season with salt, garlic powder, and pepper. Then pour the buttermilk over and allow to sit for about 5 minutes. You can heat the oil up during this time.

While the oil is heating, place the cornstarch in a zip-top plastic bag.

After about 5 minutes, remove the shrimp from the buttermilk and shake to remove any excess liquid. Place the shrimp in the bag with the cornstarch, shaking to coat the shrimp completely.

Once the oil has reached 350˚F, fry the shrimp in batches. I like to fry about 6 at a time. Remember that shrimp cooks very quickly, so make sure that you keep an eye on them while they’re cooking. I check them after about 2 minutes. If they are golden brown, I turn them over and cook for about another minute. Timing can vary, so make sure you stay close. Remove the shrimp from the oil and place on a cooling rack/baking sheet combo or a paper towel-lined plate. Continue cooking in batches until all of the shrimp have been fried.

Transfer the fried shrimp to a bowl, drizzle the sauce over the top and then serve on a bed of lettuce with chives sprinkled over the top. I know that Bonefish uses scallions, but I really like the subtly of the chives.

Enjoy!

Christine :)

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Bang Bang Shrimp


  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Inspired by Bonefish Grill’s popular appetizer, this recipe for Bang Bang Shrimp is creamy, sweet and spicy and virtually irresistible.


Ingredients

Sauce

  • 1/4 cup sweet Thai chili sauce
  • 2 tbsp. mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon honey

Shrimp

  • 1 lb. raw shrimp, shelled and deveined (41/50 count)
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • oil for frying
  • 4 leaves lettuce for serving
  • chopped chives for garnish

Instructions

  1. In a small bowl, combine the chili sauce, mayonnaise, Sriracha, and honey. Whisk until fully combined.
  2. Pat the shrimp dry and season with salt, garlic powder, and pepper.
  3. Heat the oil in a Dutch oven or fryer to 350˚F.
  4. While the oil is heating, pour the buttermilk over the shrimp and allow to soak for 5 minutes. Place the cornstarch in a zip top bag.
  5. Remove the shrimp from the buttermilk, shaking off any excess and place in bag with cornstarch. Shake to coat.
  6. Working in batches, about 6 at a time, fry the shrimp. Shrimp cook very quickly, about 1 – 2 minutes, so keep an eye on them. As soon as they are golden brown, remove from the oil and transfer to a paper towel-lined plate or sheet pan.
  7. Repeat until all of the shrimp have been fried.
  8. Transfer the fried shrimp to a bowl and drizzle the sauce over and toss to coat.
  9. Place the lettuce leaves on a plate, spoon the shrimp over the lettuce and garnish with chives.