Copy Cat Bang Bang Shrimp
I have been wanting to figure out how to make the yummy Bonefish Grill, Bang Bang Shrimp for a long time. I was not sure how to get the outside crispy and the sauce sweet and spicy. I like my sauce more on the spicy, than the sweet side.
I viewed quite a few recipes online to get the idea, and formed my own version. This makes a great appetizer or main dish.
I look for shrimp on sale. Publix sometimes has buy one get one free sales of shrimp in the bag. Just make sure you get them uncooked, and they are big enough to cook. It can be peeled, and deveined, or not. I bought the white shrimp this week for $4.99lb. You can't go wrong for that price. If you freeze shrimp just take out what you need for a dinner, run under cold water in a bowl, and let it sit in the water for 5 min. It thaws quick and makes a quick, healthy, protein addition to any dinner.
I peeled and deveined my white shrimp, but left the tail on. I like to eat the tail only if it is fried. I know...weird...but if you don't like the crispy fried tail, take it off when you peel the shrimp before cooking.
I am going to try this recipe on Chicken. I will let you know how it goes...play around with this recipe to make the sauce suit your taste for sweet and spicy!
Makes 4-6 Servings Cost:$7.50
1 lb of Shrimp Uncooked
3/4 Cup of Cornstarch
1tsp of Seasoned Salt
1/2 Cup of Olive Oil (You can use any kind of oil you like)
1/2 Cup of Mayonnaise (Make sure it is real Mayo)
1/4 Cup of Thai Sweet Chili Sauce (I used Mae Ploy brand)
1/4 Cup of Chili Garlic Sauce (This is really hot, use less to taste if don't want as hot. I used Huy Fong Brand)
1 tsp of Sriracha Hot Sauce-Optional (If you don't like it too hot leave this out. It is the same brand as the Chili Garlic sauce, but gives it an extra kick. You can find all of these sauces in the Japanese section of the grocery.)
- Peel and Devein the shrimp (Leave the tail on if you want too)
- Pat dry the shrimp with a paper towel, to remove any excess water.
- In a large Ziploc bag combine cornstarch and seasoned salt
- Put all of the shrimp in the Ziploc with the cornstarch
- Shake it up, set aside.
- In a bowl, combine your mayonnaise, chili sauce, garlic sauce, and Sriracha.
- Stir well until completely blended.
- Taste the sauce to see if you need more sweet or spicy, add as needed.
- If it is too much of both you can add more mayo to tone it down.
- In a skillet, heat your oil, to Medium heat
- Don't place your shrimp in oil until it is completely hot
- Put your shrimp in oil only about 1 minute on each side until brown. Turn with fork. Shrimp cooks really fast.
- I noticed the cornstarch makes the oil, turn to paste, quickly.
- If you can't fit all the shrimp in 1st batch at once. Add oil, heat then place 2nd batch.
- If you have a fryer this will be a lot easier. I am not a fan of fryers, but it would work great for these.
- I would cook them though for no longer then 2min depending on size.
- Take the shrimp out and let them sit on paper towels to soak up any extra grease.
- Put the cooked shrimp in a bowl. Pour the desired amount of sauce over them and toss gently.
- I served this on a plate of lettuce, but you can eat them right out of the bowl. Enjoy!