Bang Bang Shrimp Appetizer Recipes

BANG BANG SHRIMP

Bang Bang Shrimp image

Bang Bang Shrimp have been made popular by Bonefish Grill, but the tasty appetizer is easy to make at home with our copycat recipe-and they're just as delicious as the restaurant version. The shrimp are soaked in buttermilk before being coated in a mixture of cornstarch and flour. Cornstarch creates a crispier and drier fried crust that audibly cracks when it's bitten into (it's the secret ingredient in most extra-crispy, fried Asian foods-like tempura). In addition to being crunchier than a simple flour coating, cornstarch browns beautifully in hot oil, making an appetizing golden exterior that carries its color even through a variety of sauces.The sauce that coats these crispy shrimp is made out of 4 easy ingredients: mayonnaise, sweet red chili sauce, Sriracha, and salt. Mayonnaise forms an almost neutral backdrop to carry the fruity sweetness of sweet red chili sauce and the punchy heat of Sriracha. Both the sweet and spicy contrast the richness of the mayonnaise and the residual oil carried over from frying. The juicy shrimp are delicately encased in a breading that does not fall apart when bitten into, and their gentle briny flavor is a nice contrast to the bold flavors of the sauce.The recipe calls for fresh shrimp that are peeled and deveined, but you can also use frozen shrimp that have been thawed. Just be sure to pat them dry after thawing so that the buttermilk can easily coat and penetrate the flesh of the shrimp.Lastly, these shrimp are garnished with fresh chives but they can be topped with freshly chopped scallions if you prefer a stronger onion flavor. Regardless of how you garnish the Bang Bang Shrimp, be sure to serve them with additional Sriracha on the side for those who crave a little more spice!

Provided by Micah A Leal

Time 40m

Yield 6 servings (6 shrimp per serving)

Number Of Ingredients 10

Ingredients

½ cup mayonnaise
6 tablespoons sweet red chili sauce
¾ teaspoon Sriracha
1 ½ teaspoons kosher salt, divided (1/2 in sauce)
½ cup buttermilk
1 pound fresh medium/large shrimp (about 36), peeled and deveined
½ cup cornstarch
½ cup all-purpose flour
1 quart vegetable oil for frying
Chives for garnish

Steps:

In a deep fryer or Dutch oven fitted with a candy thermometer, heat oil to 350°F. Line a plate with several layers of paper towels and set next to the fryer.
In a large bowl, combine mayonnaise, chili sauce, Sriracha, and 1/2 tsp. salt. Set aside.
In a medium-sized bowl, pour buttermilk over shrimp. Toss to coat. In a shallow bowl, use a fork to combine cornstarch, flour, and remaining 1 tsp. salt. Working with 5 to 7 shrimp at a time, lift shrimp out of buttermilk, allowing the excess to drip off, and transfer the shrimp to the cornstarch-and-flour mixture. Turn the shrimp in the flour to coat. Use a slotted spoon to gently lower shrimp into hot oil. Fry for 5 minutes, flipping the shrimp once halfway through cooking. Remove shrimp to paper towel-lined plate. Repeat with remaining shrimp.
Once fried shrimp have cooled slightly, gently toss them in the prepared sauce. Lift them out of the sauce, allowing the excess to fall off, and transfer to a serving platter. Garnish with fresh chives and serve immediately.

BANG BANG SHRIMP - COPYCAT FROM BONEFISH GRILL

Bang Bang Shrimp - Copycat from Bonefish Grill image

We had these at Bonefish Grill. They are a great app. Since then, I have been trying many recipes looking for one that tastes close. This is the best that I have found. Sometimes I fix these and just serve with a salad for lunch - very delicious!

Provided by Teri8551

Categories Spicy

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

Steps:

Mix mayo and sauces for coating.
Bread shrimp in cornstarch.
Deep fat fry the shrimp until lightly brown.
Drain on paper towel, put shrimp in a bowl and coat with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.
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BANG BANG SHRIMP - APPETIZER

BANG BANG SHRIMP - APPETIZER image

Categories Fish Appetizer Cocktail Party Thanksgiving Oscars

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds peeled and deveined large shrimp
1 teaspoons salt
2 well beaten eggs,
3/4 cup milk
1/2 teaspoon salt
3/4 cup yellow cornmeal
3/4 cup flour
3/4 teaspoon baking powder
oil for deep frying
1 bottle Dinni's Select Bang Bang Sauce (from www.dinnisselect.com)

Steps:

NOTE: Since the sauce is giving the unique taste of fresh peppers, do not substitute the brand of sauce. However if you are in hurry you can Substitute the shrimp with store bought pre-battered frozen shrimp. Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room Temperature for 12 minutes. Combine eggs, milk, cornmeal, flour, Baking powder in mixing bowl; mix until smooth. Heat oil in deep fryer to 3500F. Add batter to the bowl with shrimp, stir till the shrimp is well coated with batter. Drop shrimp in the deep fryer and fry till golden brown (about 3 minutes) In a separate bowl or a ( large zip lock bag ) empty one 12 oz. bottle of Dinni's Select Bang Bang Sauce, drop the fried shrimp and still till all the shrimp is Coated with the sauce. Garnish with fresh red (or green) hot peppers and serve with Side of Dinni's Select Bang Bang Sauce.

COPYCAT BANG BANG SHRIMP®

Copycat Bang Bang Shrimp® image

Just like the appetizer at Bonefish Grill®!

Provided by linzleel

Categories Appetizers and Snacks Seafood Shrimp

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
¼ cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½ cup cornstarch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste

Steps:

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Nutrition Facts : Calories 588 calories, Carbohydrate 27 g, Cholesterol 183 mg, Fat 45 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 579 mg, Sugar 7.1 g

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