- 4
- 20 mins
- 40 mins
Ingredients
- SAUCE:
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- 1/4 teaspoon Kosher salt
- 1 tablespoon water
- ...................................................
- SHRIMP:
- 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
- Vegetable oil, for frying
- ...................................................
- GARNISH:
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Preparation
Step 1
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; 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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REVIEWS:
I am actually very allergic to shellfish so I make this dish for all of my friends and family and they love it! It's super easy to make and for someone who can't even taste this, it is definitely a winner according to everyone else.
I didn't have honey, so I tweaked the sauce a bit. I still used mayo but used garlic chili sauce with some hoison sauce. So good! I think I've finally found a great coating for frying. It seems every time I fry, the breading gets soggy, but this exact combo is awesome!
My name is Tara omg I had a great dinner tonight, both me and my hubby. This shrimp should be called Famous Fried Shrimp - almost don't make it justice it's so so good! Wow, much more then I expected. I will make it again soon cause we both loved it. Thanks for sharing this great recipe! It made my day! A must try! I will be doubling it next time to invite friends over for a tasty nite.
This was amazing. I doubled the recipe because we love them. I did two things different from the recipe because I read reviews. I did add a little sriracha hot sauce to the sauce (a couple dashes and instead of vegetable oil, I used peanut oil. This was just like the real stuff! I am keeping this recipe it is definitely a keeper.
Perfect... except where's the Sriracha??? Don't make the sauce without adding some to the mayo mixture.
Awsome. I added just a little extra hot sauce to the sauce and it cut the mayonaise taste and was excellent also. I will definitely be using this recipe often.
For once, I followed the recipe as is. The shrimp tasted so good! Only variation we made was the lettuce at the end. Instead of serving on lettuce, we used warmed soft corn tortillas and made tacos with shrimp, spinach, spring mix lettuce, shredded carrot, and a squeeze of lime. They were a big hit. Everyone loved, loved, loved them. My sister even asked for this to be her birthday meal. Will definitely be making these again.
Delicious! I used Sriacha instead and it worked really well :
Awsome. I added just a little extra hot sauce to the sauce and it cut the mayonaise taste and was excellent also. I will definitely be using this recipe often.
This is like a wing recipe for shrimp. The batter came out really crispy but the sauce had too much mayo for my taste. I'll try this again but with a totally different sauce.
I served it wrapped with crunchy lettuce, with rice in the roll as well.
This was so close to the real thing, I could hardly believe it! Super delicious and very easy to make! This is definately one I will be making again and again and again!
Fantastic! so easy and delicious! Works great on popcorn chicken too.
This recipe was very good. The sauce was very simple and tasty and the shrimp were perfectly done after the short fry. The sauce was not overly spicy but is easily adjusted to your likes. I do recommend serving the shrimp quite quickly after making them. The crispy coating does soften in a relatively short time. So, don't plan on making 4 lbs of shrimp and keeping them warm as you do batches. This is most definitely the make and serve type of food.
This recipe is excellent, tastes just like the bang bang shrimp from Bonefish! I used more of the chili sauce than was in the recipe just to give it a bit more spice. This is definitely a week night meal.
Excellent! Nothing more to be said.
We really liked this recipe - easy shrimp to do on a weeknight. Not huge fans of the sauce though. I substituted about half of the mayo with sour cream, but I'll probably try something else next time.
I agree, I think there is too much mayo for the recipe. I like the flavor combo and the process of making the shrimp, but I think I will substitute something else for the mayo.
LOVE This! I substituted lemon juice for the water and slightly reduced the mayo. The lemon juice really added that something extra for us.
This recipe is phenomenal! The only changes I made were that I used my fry daddy to fry them in so I could keep the temperature at 350 and I also scaled down the mayo and used more of the Asian chili sauce. It was SO good! I beg my husband to go out for the "real" version of this dish all the time, I have a feeling I won't need to do that as much now! Thanks!!!
Just made this recipe and it turned out fantastic. I regret making and eating 20 shrimp though....both for my stomach and the loss of the crispiness. Of note: In order to get the right tasting sauce - I had to add approximately an additional 1.5/2 tablespoons of the chili sauce and 1/1.5 teaspoons of honey.
The first time I made this I followed the recipe verbatim. It was great. Now I just back off the mayo a tad. I also learned that there are a variety of asian chili sauces out there from basic ketchup to sriracha. Dont forget to taste before you add to make sure it is the heat you want. I love this recipe!
They were absolutely fabulous!!! They were a big hit at a luncheon!! My husband loves this recipe.
This is a fantastic recipe! The shrimp are so crunchy and delicious. I served it on a plate, not in lettuce, and gave my 2 year old shrimp without the sauce, which he loved! I used Sriracha hot sauce (the one with the rooster. Very easy to make if you don't make seafood a lot.
WOW!!!!!! This was a great recipe!!! A little messy to put together but decided to do the dipping of the shrimp into the egg and flour mixture can be done a little a head of time. This is now a family favorite and we dont have to go every Wednesday to Bonefish to get our fix. thanks Food Network.. I am trying the lettuce wraps next.
Awesome. I used panko bread crumbs .... which make them a bit more crunchy. Soooo easy and delicious!
Delicious and super easy. I made it as an appetizer for my guests and everyone loved it!!
The Bang Bang Shrimp were the only reason me and my boyfriend ever went to Bonefish. Now we can just do it at home! This recipe is DELICIOUS and even better than the restaurant dish. I always add a teaspoon or so more chili sauce to make it a bit spicier. I also use the biggest shrimp I can find, so the sweetness of the shrimp still shines through the crunchy coating and sauce. Yum :
OMG!!! I tried this recipe for the first time two weeks ago and I loved it. I can't wait for this weekend so I can make this delicious meal again.
At first when I was combining ingredients I didn't think it would be spicy enough. Love it, love it, I'm addicted to this! Make sure you include the crunchy cold lettuce and combine! Fantastic!