Crunchy Spiced Shrimp – Bang Bang Shrimp

Name: Crunchy Spiced Shrimp - Bang Bang Shrimp
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Oil, for frying; 2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small); 4 eggs; 1 1/2 cups all purpose flour; 1 cup cornstarch; 2 teaspoons salt, 1 teaspoon pepper; 3/4 cup mayonnaise; 1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food; 1 Tablespoon honey; salt; 1 small garlic clove, minced, optional

34 comments
February 7, 2012
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Bang Bang Shrimp are a popular appetizer in many restaurants. They have a crunchy coating and are so juicy on the inside. Tossed in a creamy, sweet and spicy sauce, they are very addicting.

This is a popular appetizer from Bonefish Grill – Bang Bang Shrimp. I was so excited when Food Network magazine came up with a copycat recipe. They are incredible. Crunchy and saucy with a hint of spice – you will be reaching for more.

As you bite through the crispy breading, moist and plump shrimp are revealed, coated in creamy, spicy and slightly sweet sauce. The taste is irresistible. My sister, who hates shrimp and doesn’t eat any type of seafood, even liked them. The rest of us shrimp lovers were just relishing every bite with gusto.

They are served as an appetizer on a bed of iceberg lettuce with a smattering of green onions, but I also serve them as an entree with rice.

Yields: 2 1/2 lbs of shrimp, 6 entree servings, 10-12 appetizer servings

Ingredients:

Shrimp:

Oil, for frying

2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small)

4 eggs

1 1/2 cups all purpose flour

1 cup cornstarch

2 teaspoons salt, 1 teaspoon pepper

Sauce:

3/4 cup mayonnaise

1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food

1 Tablespoon honey

salt

1 small garlic clove, minced, optional

Instructions:

Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.

Pour in about 2 – 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)

Peel and devein the shrimp. I like to use larger shrimp. Since they are larger, they don’t dry out as quickly as the smaller ones do during frying, remaining moist and juicy inside.

Set up a breading station for the shrimp. Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl.

Dredge the shrimp in the flour/cornstarch.

Dip the shrimp in the eggs.

Dredge one more time in the back into the flour/cornstarch mixture.

Repeat with all the shrimp. It helps to set them all on a rimmed baking sheet on top of a rack, so the breading doesn’t get soggy.

Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.

To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.

Toss the shrimp in the sauce.

Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.