Bubba’s list was quite extensive – pineapple shrimp, lemon shrimp, coconut shrimp, fried shrimp – but he didn’t name Bang Bang Shrimp, the signature appetizer from Bonefish Grill.
Researching “copycat” recipes is always fun. And I guarantee you that people come close to the original without knowing it.
For Bang Bang Shrimp, the majority of recipes used Sriracha and I was like, yeah, no. So, reading deeper into comments, I found this one guy who claimed to work at Bonefish Grill and while he wouldn’t give the recipe, he said there was no Sriracha in the recipe (I knew it!). He also said they soak the shrimp in buttermilk first, but again…yeah, no. And pulling out the deep fryer?? Ain’t nobody got time for that…
As for garlic chili paste or some such he said they used? I had garlic powder and figured a whopping couple of tablespoons would suffice. And it did!
Why is this Better Bang Bang Shrimp…because YOU made it!
It’s certainly easy enough:
After seasoning the shrimp, combine the cornstarch (you are going to get serious, serious crunch with cornstarch) and garlic powder. There is no other way but to use your hands here to coat the shrimp. Work in small batches of 5-6 shrimp at a time and coat them well.
Heat a skillet over high heat to get it very hot, then add 1/2 cup of peanut oil or other oil that is good for frying, like coconut oil. Olive oil wouldn’t be the best choice here. Vegetable oil would be ok. Heat the oil so it goes sizzle, sizzle, pop when the shrimp hit the pan.
Don’t move the shrimp for the first 2 minutes, and then take the time to flip each shrimp over with tongs. The color will be gorgeous and the crunch will be superb! Cook 1 1/2 pounds of shrimp in two batches, about 6 minutes each batch.
The sauce is spot on! Hellmann’s mayo, Thai sweet chili sauce (found right in your grocery store with the Asian products) and a few dashes of Tabasco and wow! Sprinkle some green onions on top of the shrimp, serve over lettuce if you would like and pass the sauce on the side..and well, you copycat, you! The other option would be to stir the shrimp and sauce together and serve.
- ½ cup Hellmann’s mayonnaise
- ¼ cup Thai sweet chili sauce
- 4 drops Tabasco sauce
- 1 ½ pounds medium shrimp, peeled, deveined and tails off, thawed and dried
- ½ cup cornstarch
- 2 Tablespoons garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup peanut oil, divided
- 4 large scallions, thinly sliced
- In a small serving bowl, combine the mayonnaise, Thai sweet chili sauce and Tabasco. Set aside
- Lay the thawed and dry shrimp in a single layer on a baking sheet and generously season with black pepper and just a pinch of kosher salt.
- Combine the cornstarch and garlic powder in a shallow dish.
- Using your hands, coat small batches of shrimp in the cornstarch mixture and shake off excess. Return to the baking sheet.
- Place a large stainless steel skillet over high heat for 2 minutes.
- Add half cup of peanut oil, swirl pan to coat and heat for 1 minute.
- Gently add half the shrimp to the skillet and quickly spread into a single layer.
- Cook without moving for 2 minutes. Using tongs, turn each shrimp over to the second side and cook 2 additional minutes. Stir the shrimp and continue cooking until crisp golden brown and cooked through 1-2 minutes more.
- Remove shrimp to a paper towel lined plate.
- Set skillet back over heat and warm again. Add remaining half cup of oil and repeat steps 7-9. Note that the second batch will cook faster.
- Either toss the shrimp with the sauce, or place the shrimp on a large plate, sprinkle with scallions and serve sauce on the side.