Foodie Blog Roll 2

Thursday, June 14, 2012

Bang Bang Shrimp


Mmmm, bang bang shrimp. I'm not sure there was ever a more delicious dish. This savory, spicy dish is the ever so popular appetizer at Bonefish Grill. And today, my friends, you can make it yourselves and have it at home!

Bang Bang Shrimp

The key is the sauce. Um, delicious. Now I know how they make the "spicy aioli" in sushi. And now I know why I love it so much! I think I could eat just about anything with Sriracha on it. It's a thick, chili garlic sauce and it's fabulous! This sauce mixes light mayonnaise in it to dial down the heat, and a little rice vinegar gives it just the tang it needs.


Bang Bang Shrimp
      serves 4
      adapted from my fridge food
1 lb medium shrimp, peeled and deveined and cleaned
Vegetable oil for frying
Sauce:
1/2 C light mayonnaise
4-5 tsp Sriracha (chili garlic sauce)
1 tsp sugar
1 tsp rice vinegar
Egg mixture:
1 egg
1/2 to 1 C skim milk
Breading:
3/4 C panko bread crumbs
3/4 C all purpose flour
1 1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp black pepper
Topping:
Scallions, chopped

Mix together the ingredients for the sauce. Cover and set aside. Beat the egg and milk together in a shallow dish and set aside. Mix together the ingredients for the breading in a shallow dish and set aside. Cover a baking sheet or large plate with parchment paper.
To bread shrimp, dip shrimp in breading, dip in egg mixture, then back in breading. Place breaded shrimp on covered baking sheet. Once all shrimp is breaded, place baking sheet in the fridge for about 20 minutes.

Meanhwile, heat the oil in fryer to 350 degrees. Don't worry if you don't have a fryer; you can also fry these in a shallow skillet over medium high heat. Fry shrimp in batches for 2-3 minutes or until golden brown. Drain on paper towels.

Once all the shrimp is fried, place them in a large bowl and add in about 1/2 of the sauce. Gently stir shrimp and sauce together to coat shrimp. Add more sauce as needed. Top with chopped scallions and serve.


If you haven't tried this dish at Bonefish Grill, you really need to. OR, you can have it homemade! This copy cat recipe is pretty dang close to exactly what the restaurant version tasts like.


The only tip I'll give is to make sure your shrimp is fresh so there isn' a fishy taste. This DIY dish is a new favorite at the Hann house for sure and one more thing crossed off the bucket list!! Just try it; you know you want to!

6 comments:

  1. I do not think I have seen better looking shrimp than this! Your close ups do an excellent job of showcasing the crispiness and spiciness of this shrimp. There is no question that this is a winning recipe! I think the last piece of this would be well worth a fork fight-yum!

    ReplyDelete
  2. Stephanie, this sounds wonderful! We don't have a Bonefish Grill near here but who cares, now I can make my own! You're posts are always so bright and cheery so I'm giving you the sunshine ward. Be sure to check it out and thanks for being such a great foodie, sharing what you love!
    http://chocolatechocolatemorechocolate.blogspot.com/2012/06/sunshine-award.html

    ReplyDelete
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    ReplyDelete
  4. I worked at Bonefish. The actual recipe is even easier. Dredge in cornstarch and fry. The sauce is Mayo, Siracha, and sweet thai chilli sauce. That is it. No joke.

    ReplyDelete
    Replies
    1. WOW, that is easy!! Thanks so much!! I'll have to try that too :)

      Delete

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