I was only introduced to Bonefish Grill Bang Bang shrimp last summer in South Carolina. Sure, the casual restaurant chain can be found at locations all over the country, but there was something about the crispy, fried shrimp and the creamy, spicy sauce that felt perfectly suited for the Deep South.
During the winters, I definitely long for the flavors associated with summer, so as the snow continues to fall in the Northeast, my craving for this crunchy shrimp snack popped up, and I had to have it. With no location nearby, I went to work recreating this favorite Bonefish dish.
But no matter where or when you eat it, Bang Bang Shrimp is an incredible treat. Serve it as a movie snack, as an appetizer, or all by itself. I threw mine on a delicious, fresh sandwich roll with crispy lettuce and carrot sticks.
If you’re wondering how it compares — this Bang Bang shrimp recipe is the real deal. It tastes just like the restaurant version, but dare I say, better? Two pounds of shrimp were gone at my house in no time. I’m pretty sure that means everyone agreed.
Copycat Bonefish Grill bang bang shrimp sandwich
Serves about 4
Ingredients
- 1/4 cup Thai sweet chili sauce
- 1/2 tsp Sriracha
- 1/2 cup mayonnaise
- Water
- 1/2 cup buttermilk
- 1 pound shrimp, shelled, deveined and tails off
- 1/2 tsp onion powder
- 2 tbsp flour
- 1 cup cornstarch
- Canola oil
- Scallions, thinly sliced
- Sesame seeds
Directions
- In a small bowl, add the mayonnaise, chili sauce, and Sriracha and mix until combined. If mixture is too thick, add a teaspoon or two of water at a time until it’s slightly thinned out. (Sauce should be able to coat the shrimp without being gloopy.)
- In a small bowl, combine cornstarch, flour and onion powder. Mix.
- Pour the buttermilk into a medium bowl, and add the shrimp. Shrimp should be fully coated with buttermilk.
- Remove shrimp from buttermilk and let excess drain off before coating entirely in cornstarch mix. Set aside on a clean, dry plate. Repeat for all shrimp.
- In a heavy, safe frying pan, pour about two inches of canola oil. Heat to 375 degrees.
- Place the shrimp in pan and fry until breading turns a light golden brown — about 2 minutes on each side.
- One finished, toss fried shrimp in sauce. Sprinkle with sesame seeds and scallions and serve immediately by themselves, on a sandwich or on a salad.
Adapted from Genius Kitchen
Also see, Squid ink fettuccini with shrimp and tomatoes.
