Bang Bang Shrimp Copycat From Bonefish Grill Recipes
COPYCAT BANG BANG SHRIMP®
Just like the appetizer at Bonefish Grill®!
Provided by linzleel
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 4
Number Of Ingredients 8
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 - COPYCAT FROM BONEFISH GRILL
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
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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- Add enough oil to a heavy-bottomed deep pot to come up about 5 inches. Heat to 350 degrees.
- If desired, remove tails from shrimp. Add milk and egg to a large bowl. Whisk to combine. Dry shrimp and season with salt and pepper. Add to milk mixture. Toss to coat.
- Add half of flour, cornstarch and salt to a large ziplock bag. Add remaining flour, cornstarch and salt to another large ziplock bag. Use tongs to remove shrimp from milk mixture. Drain off any excess. Add half of the shrimp to one bag and the other half to the other. Shake the bag to evenly coat all the shrimp.
- Working in batches, add about 1/4 of the shrimp to the hot oil. Fry until golden brown and cooked through, about 2-3 minutes. Remove shrimp with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
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