Copycat Bonefish Grills Coconut Shrimp Recipes

COPYCAT BANG BANG SHRIMP®

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.

COPYCAT BONEFISH GRILL'S COCONUT SHRIMP

Steps:

• Dipping Sauce: Combine the mango, fish sauce, lime juice, brown sugar, jalapeno, red onion, garlic, and cilantro in a bowl. Mix well and set aside. Sprinkle the shrimp with the kosher salt. Combine the coconut and flour in a shallow bowl and mix well. Place the beaten egg white in another shallow bowl. Dip each shrimp first in the beaten egg, letting any excess dripping off. Next dip the shrimp in the coconut mixture, coating them completely. Set the shrimp on waxed paper. Heat about 1-inch of oil in a deep skillet over medium-high heat (to about 360 degrees F). Add the shrimp, in batches, and cook until golden brown, turning as needed. Remove the shrimp with a slotted spoon and let drain on paper toweling. Serve the shrimp with the dipping sauce.

BANG BANG SHRIMP - COPYCAT FROM BONEFISH GRILL

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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