Let’s face it, copy cat recipes are typically a disappointment when it comes to replicating our favorite dishes at home. I was hesitant to test this Bonefish recipe because the original is so fabulous and this was Dayne’s first time trying Bang Bang Shrimp. Lucky for us, this recipe is nearly identical in flavor compared to the famous Bonefish appetizer! Fried rice also pairs wonderfully with these flavors! Enjoy my friends!
- 1 lb. raw shrimp (larger size 40-50/lb.) peeled, deveined, and tails removed
- 1 1/2 c. buttermilk
- 1 1/2 tsp. Sriracha sauce, divided
- 1 c. corn starch
- 1/2 c. Panko bread crumbs
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 c. mayonnaise
- 1 tsp. rice vinegar
- 2 Tbsp. RedHot Thai sweet chili sauce (pic above)
- 1 1/2 Tbsp. garlic chili sauce (pic above)
- romaine lettuce
- 1/4 c. sliced green onions
- vegetable oil for frying
- In a medium-sized bowl, pour in buttermilk and 1 teaspoon of Sriracha. Whisk until combined. Add the shrimp and marinate for 1 hour.
- In another medium-sized bowl, whisk together mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, and remaining 1/2 tsp. of Sriracha. Set aside.
- In yet another medium-size bowl, combine the corn starch, bread crumbs, paprika, onion powder, and garlic powder. Set aside.
- Heat about 2 inches worth of oil in a cast iron skillet until it reaches 350*.
- Reach into the shrimp bowl and allow excess buttermilk to drip off, but be sure it is still coated in a light layer of buttermilk. Toss the shrimp into the cornstarch mixture and use your hands to gently coat the shrimp.
- Once oil is heated, gently place the shrimp into the pan and work in batches to prevent crowding. Once the shrimp has reached a golden brown color (3-4 minutes), remove with a slotted spoon and place on a paper-towel lined plate to drain off the excess grease.
- Only toss the shrimp that will be served immediately in the chili sauce (to prevent the shrimp from getting soggy).
- Plating: Lay a small bed of romaine lettuce onto a plate and top with the shrimp. Garnish with green onions.
Yields 4 servings.
Eat, Bork, & Be Merry!