Liar Fatmouth Bang Bang Shrimp Recipes

BANG BANG SHRIMP COPYCAT RECIPE

Steps:

• Soak shrimp in bowl with milk.
• In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
• Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
• In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.

FAUX BONEFISH GRILL BANG BANG SAUCE

Steps:

• Whisk together until well combined. I use a pint sized mason jar to mix and store.

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.

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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BANG BANG SHRIMP

Steps:

• Make sauce ahead of time (up to 1 day ahead) to allow flavors to blend and cool the heat of the spice.
• Peel shrimp and put them in a bowl with 1 tsp salt and mix well. Let sit for 10-15 minutes.
• Preheat deep fryer or oil in pan to 350 degrees.
• Pour buttermilk over shrimp and mix thouroughly.
• Drain shrimp in colander.
• Put shrimp on a cookie sheet or something with sides so excess buttermilk doesn't drain all over the place.
• Mix cornstarch and panko bread crumbs.
• Sprinkle half of the panko/cornstarch mixture over the shrimp.
• Flip shrimp over and sprinkle remaining mixture over shrimp.
• ***Make sure they're lightly breaded - that's the key.***.
• Fry shrimp until golden brown. The panko will get darker than the rest.
• After frying and draining, place shrimp on lettuce leaves.
• Drizzle sauce over the shrimp (as little or as much as you want).
• Sprinkle with scallions.
• Serve & enjoy.

BANG BANG SHRIMP

Steps:

• Mix mayonnaise, chili sauce, sriracha and honey for sauce.
• Heat vegetable or peanut oil to 350 degrees.
• Whisk eggs in a pie plate.
• Whisk Flour, cornstarch, 1 t salt and 1 t pepper in another pie plate.
• Working in batches, dredge shrimp in flour mixture, shake off excess, dip in beaten eggs, then return to flour mixture. Fry shrimp in hot oil until golden. Transfer to paper towel lined plate with slotted spoon.
• Toss shrimp with prepared sauce. Top with sliced scallions.

BANG BANG SHRIMP

Steps:

• Make sauce two to three hours before shrimp so all of the flavors can blend.
• Mix mayonnaise with Thai Sweet Chili Sauce.
• Add hot sauce to taste.
• Dredge the shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put in a bowl and coat with the sauce.
• Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.