Bang Bang Shrimp Rival 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

Bang Bang Shrimp image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 package frozen popcorn shrimp (about 18 ounces)
1/4 cup Thai chili sauce
2 tablespoons mayonnaise
1 1/2 tablespoons honey
1 tablespoon sriracha
4 lettuce leaves, for serving
Chopped scallions, for garnish

Steps:

Cook the shrimp according to the package instructions.
Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

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

BANG BANG SHRIMP® RIVAL

Bang Bang Shrimp® Rival image

Serve this as a starter or entree. It will rival the Bone Fish Grill®! Serve over a bed of lettuce in soup type bowl.

Provided by Timothy Wright

Categories Shrimp Appetizers

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups vegetable oil, or as needed
2 pounds shrimp, peeled and deveined
1 ½ teaspoons salt
1 cup mayonnaise
3 tablespoons Sriracha hot chili sauce, or more to taste
1 tablespoon fish sauce (such as Thai Kitchen®)
½ teaspoon hot chili sesame oil
¾ cup milk
2 eggs, well beaten
8 ounces seafood breader (such as House-Autry® Original)
¼ cup chopped fresh cilantro

Steps:

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place shrimp in a bowl and sprinkle evenly with salt.
Whisk mayonnaise, hot chili sauce, fish sauce, and sesame oil together in a bowl until evenly mixed.
Whisk milk and eggs together in a bowl. Pour seafood breader into a shallow bowl.
Dip shrimp in egg mixture. Transfer shrimp to seafood breader and coat well.
Fry coated shrimp, working in batches, in the hot oil until coating is browned and shrimp are pink and fully cooked, about 5 minutes. Try to keep shrimp separate from each other while in the fryer. Remove cooked shrimp with a slotted spoon and drain on paper towels.
Pour mayonnaise mixture and cilantro into a large resealable plastic bag; add cooked shrimp. Seal bag and evenly coat shrimp with mayonnaise mixture.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 22.2 g, Cholesterol 240.5 mg, Fat 30.3 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 2008.3 mg, Sugar 3.3 g

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