If you’ve been to Bonefish Grill, you know EXACTLY what Bang Bang Shrimp is AND if you’ve tasted the delicacy, you probably find yourself CRAVING it from time to time. So I found a recipe that was suppose to be a copycat recipe-it was good but not as good as Bonefish. I did have trouble with the coating on the shrimp. The sauce had a good flavor- next time I’ll make it hotter. It said to just coat shrimp with sauce- we heated the sauce and I liked that better. Good little appetizer! And yes- it goes very well with Sangria!
Jumbo Shrimp (the bigger the shrimp=the bigger the bang)
- Rice flour (recipe called for cornstarch- I changed to rice flour)
- Mayonnaise (NOT low fat)
- Sriracha Hot Chili Sauce (Do not compromise this. KEY ingredient. It’s the bottle w/ the rooster)
- Sweet Thai Chili
- Rice Wine vinegar
Soak shrimp w/ milk or buttermilk. Coat w/ Rice flour. Flash fry in oil. Drain off oil. Stir sauce in with shrimp.
Begin with 1/2 cup of mayonnaise (adjust amount of mayo depending on size/amount of shrimp). Begin by stirring in 3-4 tablespoons of Sweet Thai Chili depending on desired spice level. Then, stir in 2-3 tablespoons of Hot Sauce depending on desired spice level. 2 Teaspoons Rice Wine vinegar. Mix well. Stir into lightly fried shrimp.