Bang Bang Shrimp {Like Bonefish Grill}
This is my take on Bonefish Grill's popular appetizer, Bang Bang Shrimp! Crispy shrimp get tossed in a creamy, spicy sauce. The result is utterly delicious, and addicting!
Ingredients
- 1 pound raw shimp peeled and deveined, tails removed. I used 31-40 count shrimp.
- 1/2 cup mayonnaise I recommend Hellman's
- 1/4 cup Thai sweet chili sauce
- 4-8 drops sriracha hot sauce
- 1 tsp peanut butter
- 1/8 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup cornstarch
- 2 eggs
- 6 tbsp canola or vegetable oil
- 1/2 green onion diced
- lettuce optional, for garnish
Instructions
- In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.
- Place cornstarch in a shallow dish like a cake pan.
- In another cake pan, lightly whisk two eggs together to create an egg wash.
- Dip each piece of shrimp in cornstarch to coat, then dip in the egg wash to coat.
- When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don't overcrowd the pan.
- The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds to one minute per side if the oil is nice and hot.
- Remove the cooked shrimp to a paper towel-lined plate.
- In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha sauce, mayo, and peanut butter. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how "saucy" you want the shrimp.
- To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top. Enjoy!