So…I have a slight problem. I took my very first trip to Bonefish Grill with some coworkers earlier this year, and made the mistake of ordering their Bang Bang Shrimp appetizer. It’s a lovely dish, sizzling hot crispy fried shrimp tossed with a spicy creamy dressing, served over a bed of cool lettuce. Ever since then, I need to have this dish at least once a month. Some might call this an obsession or addiction. I just say they’re damn good shrimp and I’m glad they’re half price on Wednesdays.
I saw a Bang Bang copycat recipe on Pinterest a while back and thought about giving it a try many times, but I always talked myself out of it for one reason or another. I hate deep frying in the house. What if there’s an ingredient I can’t find somewhere? What if the recipe is wrong and it doesn’t taste the same and I wasted how much money on fresh shrimp? And oh, hey, the restaurant is ten minutes away and they’ll make it for me, plus they’ve got some slamming cocktails. But…
sometimes you just have to suck it up and go for it.
I read the recipe and realized I actually had everything I would need at home, with the exception of the shrimp. The sauce is simple, especially if you’re a condiment hoarder like me. And if you like spice? Even better. It’s not an overly spicy dish, but with a name like “Bang Bang Shrimp”, you know it’s got a kick to it.
Serve the shrimp in a fancy dish on a bed of chopped iceberg lettuce and some chopsticks and it’s like I’m AT the restaurant.
Minus my requisite martini.
Bonefish Grill Copycat Bang Bang Shrimp
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 TB minced garlic
- 2 tsp sriracha sauce
- juice of one lime
- pinch red pepper flake
- 1 lb 21-25 shrimp, peeled and deveined
- 1 cup cornstarch seasoned with salt and pepper
- Peanut oil, for frying (can use canola or vegetable)
- 1 cup iceberg lettuce, chopped
- 2 scallions, sliced
Set the oil on high heat in a heavy-bottomed pot. Stir mayonnaise, chili sauce, garlic, sriracha, lime juice, chili flake, salt and pepper together in a bowl and set aside. Dredge shrimp in seasoned cornstarch and fry in batches for approximately three minutes (or until cooked through). Drain each batch on paper towels and immediately place in a bowl. Toss shrimp with a few spoonfuls of sauce until coated and place on bed of iceberg lettuce. Top with sliced scallions and serve.
Now, someone bring me a martini. Or two. This ain’t amateur hour.