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Rate this recipe 4.5/5 (22 Votes)


  • Sauce:
  • Oil, for frying
  • 2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup cornstarch
  • 2 teaspoons salt, 1 teaspoon pepper
  • 3/4 cup mayonnaise
  • 1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food
  • 1 Tablespoon honey
  • salt
  • 1 small garlic clove, minced, optional


Adapted from


Step 1

Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.

Pour in about 2 – 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)

Peel and devein the shrimp.

Set up a breading station for the shrimp.

Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl. (I like using a pie pan.)

Dredge the shrimp in the flour/cornstarch.

Dip the shrimp in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.

Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.

To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.

Toss the shrimp in the sauce (or serve on the side).

Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.

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