Often duplicated, always delicious, this copycat Bonefish Grill Bang Bang Shrimp recipe will have your family craving seafood every week!
Keyword: bang bang shrimp
1/3cupThai sweet chili sauce
1-2teaspoonsgarlic chili sauce or sriracha
1poundlarge shrimppeeled and deveined
2cupsvegetable oilfor frying
Green onionfor garnish
In a medium bowl, whisk together the mayonnaise, chili sauces, and peanut butter. Set aside.
Place a heavy-bottomed skillet over medium-low heat. When the pan is hot, add the oil and allow it to come up to 375 degrees F.
While the oil heats, prep the shrimp. In a separate bowl, toss the shrimp in the buttermilk and allow to soak for 2-3 minutes. Drain the excess buttermilk.
Add the cornstarch to the bowl and toss to completely coat the shrimp.
When the oil is heated to 375 degrees, add the shrimp in batches, cooking for 1-2 minutes on each side (depending on size), flipping with tongs. Use the tongs to quickly but carefully transfer the fried shrimp to a paper towel-lined plate briefly, then add them to the mayo-chili sauce bowl and toss to coat. Transfer them to a serving bowl. Repeat the process with the remaining shrimp.
Serve immediately. Garnish with chopped green onion and serve with additional Thai sweet chili sauce, if desired.
This recipe has been adapted from Bonefish Grill.
The mayo-chili sauce can be made up to a day in advance and refrigerated.
Feel free to adjust the amount of the garlic chili sauce or sriracha based on how spicy you want your sauce. I went heavier on it (2 teaspoons) and it balanced out the sweet chili perfectly.
This recipe is easily doubled, and is delicious over a bed of sticky rice or in a slaw-ed up taco.