Bonefish Grill Bang Bang Shrimp

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There is not a Bonefish Grill in Atlanta. This is a travesty. Fortunately, I found the recipe online for the best appetizer on the face of the earth, Bang Bang Shrimp. It’s also similar to Diablo Shrimp at PF Changs. If you like spicy seafood, this is for you. If you need to make an appetizer that’s sure to please, this is also for you. Here’s the recipe, then I’ll share a few tips from when I prepared it. Top with chopped scallions.

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Ingredients

  • For the Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup Thai Sweet Chili Sauce
  • 3 drops Sriracha Hot Chili Sauce (or to taste)
  • Kosher salt
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  • For the Shrimp:
  • Vegetable oil, for frying
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • Kosher salt and freshly ground pepper
  • 1 1/4 pounds small shrimp, peeled and deveined
  • Bibb lettuce leaves, for serving
  • Thinly sliced scallions, for garnish

Preparation

Step 1

Make the sauce: Mix the mayonnaise, chili sauce, Sriracha and salt; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
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So that’s my finished product. Here are a few tips from my preparation. The Sriracha Hot Chili Sauce is amazing. It’s usually in the “Asian” aisle of the grocery store. I love this stuff, I have it and use it instead of traditional hot sauce. The recipe says “three drops”, but I knew that wouldn’t be enough so I added about 1/2 teaspoon, maybe a little more. Taste the hot sauce and you’ll be able to gauge how much you think you want. Also, for the cal conscious folks out there, I used Kraft Reduced Fat Mayo with Olive Oil. I also fried in Extra Virgin Olive Oil. Finally, the bed of lettuce is a MUST, totally makes the presentation.

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