Is there anyone out there who does not love Bonefish Grill's Bang Bang Shrimp? I cannot imagine that there is. If you like shrimp and you like a bit of a kick you are sure to think this is one of best seafood dishes ever. I have tried to recreate their famous Bang Bang shrimp several times, have researched every recipe out there and have made some successful and some unsuccessful prototypes. This time, according to my dining partner, I came as close as possible to recreating an exact replica without it actually being the read deal. Try it, and let me know what you think!
Because the shrimp will cook so quickly, once you get them in the pan, you want to have the sauce ready and standing by to pour over the freshly fried shrimp. I do not claim that this is the real recipe from Bonefish Grill, it is just my concoction based on research and trial and error. Ok, disclaimers aside, here is the sauce. In a mixing bowl combine 1/2 cup mayonnaise, 1/4 cup sweet Asian chili sauce and 1/4 cup hot Asian chili sauce or Srirachi (if you want to start out a bit more cautious, add 1 tablespoon at a time of the hot sauce and taste. Add more until it's a spicy as you like it). That's it! Combine well and set aside until the shrimp is ready.
I purchased one pound of raw, shell-on USA shrimp and cleaned, deveined and removed the shell at home. Next step is to toss the shrimp in some cornstarch which, when fried, will give the shrimp a nice crisp coating without it being too heavy. Heat about an inch of canola oil in a large non stick skillet until it is very hot. The shrimp cook very quickly so you want the oil to be hot enough to brown the cornstarch coating before you overcook the shrimp. Cook the shrimp for about 3 minutes per side, remove and place on paper towel lined plate to absorb the excess oil. Place the shrimp in a large mixing bowl while they are still hot and pour over the Bang Bang like sauce. Toss well to coat, adding more sauce if necessary and tumble out onto a bed of crispy shredded iceberg lettuce. Top with a sprinkling of green onions and dig in!
Amy,
ReplyDeleteGosh, it takes us almost a month to get around to trying some of your recipes! We had your Bang-Bang shrimp (3/13) tonight for our Wednesday Night Club dinner and I've gotta tell you, it was great!..
In fact, I think it was better than the Bonefish Grill variety since I could control the heat level.
Instead of the shredded lettuce, we used some leftover (undressed) salad that had bits of onion. carrot. tomato etc in it. The carrot added a crunchiness that made it even better!
As we were having it, I thought it might make it even better to add some toasted walnuts to the dressing to give it a bit more substance. Will try that in the next iteration.
Anyway, it was wonderful and it will certainly become one of our preferred entrees for our special Wednesday Night dinners.
Thanks,
Jim
Hi Jim!
ReplyDeleteOh my goodness, I am so glad that the "bang bang" shrimp worked out so well for you. Particularly as you were serving it to others! Last night I made a fried shrimp meal with an Asian soba noodle salad which was a takeoff of the bang bang recipe. I think you will like that one as well. I will be posting it later on this evening.
Thanks,
Amy