Bang Bang Shrimp Recipes

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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

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

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.

BANG BANG SHRIMP



Bang Bang Shrimp image

Provided by insanelygood

Categories     Recipes

Time 25m

Number Of Ingredients 8

1/2 cup mayonnaise
1/4 cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce (or to taste)
1/2 cup cornstarch (or as needed)
1 medium medium shrimp (peeled and deveined)
oil for frying
8 lettuce leaves
1 bunch chopped green onion (or to taste)

Steps:

  • In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Siracha hot sauce. Set aside.
  • Place the cornstarch in a shallow bowl. Gently press the shrimp into the cornstarch and coat on both sides. Shake off any excess.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Cook the shrimp in batches. Each batch should cook for 3 to 5 minutes or until the shrimp are lightly browned on the outside. Once cooked, transfer to paper towels to drain.
  • Place cooked shrimp in a bowl and pour chili sauce mixture on top. Toss gently to coat.
  • Top with green onion if desired.
  • Enjoy!

Nutrition Facts : Calories 588 cal

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

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



Bang Bang Shrimp image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 10

4 tablespoons sweet chile sauce
2 tablespoons hot chile sauce
2 tablespoons shredded coconut
2 tablespoons lime juice
2 tablespoons mayonnaise
2 tablespoons soy sauce
16 to 18 pieces 16/20-size shrimp, peeled, deveined and tails removed
Cornstarch, for dredging shrimp
Oil, for frying
Serving suggestion: steamed carrots and broccoli

Steps:

  • Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
  • Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
  • Heat oil in a wok to about 350 degrees F.
  • Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
  • Garnish with steamed carrots and broccoli.

AIR FRYER BANG BANG SHRIMP



Air Fryer Bang Bang Shrimp image

This is my take on a popular dish from a restaurant chain. My version is made in an air fryer instead of being deep-fried. The end result was perfectly crispy sweet and spicy shrimp.

Provided by Soup Loving Nicole

Categories     Shrimp Recipes

Time 39m

Yield 4

Number Of Ingredients 8

½ cup mayonnaise
¼ cup sweet chili sauce
1 tablespoon sriracha sauce
¼ cup all-purpose flour
1 cup panko bread crumbs
1 pound raw shrimp, peeled and deveined
1 head loose leaf lettuce
2 green onions, chopped, or to taste

Steps:

  • Set an air fryer for 400 degrees F (200 degrees C).
  • Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired.
  • Place flour on a plate. Place panko on a separate plate.
  • Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet.
  • Place shrimp in the air fryer basket without overcrowding.
  • Cook for 12 minutes. Repeat with remaining shrimp.
  • Serve in lettuce wraps garnished with green onions.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 32.7 g, Cholesterol 183 mg, Fat 23.9 g, Fiber 1.7 g, Protein 23.9 g, SaturatedFat 3.8 g, Sodium 894.3 mg, Sugar 2.9 g

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