Bonefish Bang Bang Shrimp True Copycat 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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- Measure all ingredients and keep it ready - Before starting the preparation heat enough oil in a deep pot / kadai for frying the shrimp. Ingredients required to make the shrimp - cooked shrimp peeled and deveined ( optional - clean the shrimp in white distilled vinegar, 1 teaspoon salt and water , soak 5 minutes and drain the water ) , all purpose flour , cornstarch , garlic powder, salt , pepper powder, sriracha sauce, egg, plain bread crumbs, fresh green onions - 1 stem chop the green portions into thin circles and enough oil for deep frying . Ingredients for making the sauce - mayonnaise, sweet chili sauce, honey, sriracha sauce and lemon juice.
- To coat the shrimp , First Mix all the dry ingredients except the bread crumbs in a bowl - All purpose flour , cornstarch , garlic powder , salt and pepper powder . Beat eggs and sriracha sauce in another bowl . Spread the plain bread crumbs in a plate. Make sure to check the oil is at the right temperature before frying. Use a deep frying thermometer to check the right temperature for deep frying. Usually right frying temperature ranges between 325 F to 400 F. Oil should not get too hot , your shrimp will get burnt or if it is under temperature it may result in soggy , greasy shrimp.
- Take ONE shrimp at a time, coat the shrimp in the flour mixture ( dry ingredients) and then dip the flour coated shrimp into the egg - sriracha bowl ( make sure the shrimp is dipped well into the egg) and finally coat them well with the bread crumbs. Drop the coated shrimp carefully into the hot oil , fry it for approximately two minutes or until nice golden brown color . Drain the shrimp on a paper towel to remove excess oil. Fry two to three shrimps in a batch and do not over crowd. Repeat the same with the remaining shrimps.
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