Bonefish Grill Bang Bang Shrimp
Bonefish Grill Bang Bang Shrimp – The original version of the most copied appetizer. The name Bang Bang Shrimp is Thai in origin, coming from the Thai sweet chili sauce that envelops delicate fried shrimp. It’s not overly spicy but has enough of a kick to keep things interesting. Here is my version of Bonefish Bang Bang Shrimp.
Ingredients
- 1 bag of peeled and cleaned x-large deveined shrimp about 1 lb
- ½ cup of buttermilk
- ¼ cup of mayonnaise
- 1/3 cup of chili sauce
- 1¼ tsp of sambal oelek
- ¾ cup cornstarch
- 2 green onions, sliced
- Peanut oil for frying
Instructions
- Defrost the shrimp and soak in the buttermilk for about 10 minutes. While the shrimps are soaking in the buttermilk, make the sauce.
- Combine the mayonnaise, chili sauce and samba oelek. Set aside.
- I used a wok to fry the shrimps you can use a regular pot or a deep fryer, if you like. Drain the shrimp and coat with the cornstarch.
- Heat the oil to 375F. I don’t have a thermometer, so here is the trick. To check if the temperature is right for frying use a wooden spoon and put in the oil. When it starts bubbling around the wooden spoon, you can fry the shrimps for about 2 minutes.
- After frying pour the sauce and sprinkle with the sliced green onion.
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Bonefish Grill Bang Bang Shrimp
Bonefish Grill Bang Bang Shrimp – The original version of the most copied appetizer. The name Bang Bang Shrimp is Thai in origin, coming from the Thai sweet chili sauce that envelops delicate fried shrimp. It's not overly spicy but has enough of a kick to keep things interesting. Here is my version of Bonefish Bang Bang Shrimp.
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Ingredients
- 1 bag of peeled and cleaned x-large deveined shrimp about 1 lb
- 1/2 cup of buttermilk
- 1/4 cup of mayonnaise
- 1/3 cup of chili sauce
- 1 1/4 tsp of sambal oelek
- 3/4 cup cornstarch
- 2 green onions sliced
- Peanut oil for frying
Instructions
- Defrost the shrimp and soak in the buttermilk for about 10 minutes. While the shrimps are soaking in the buttermilk, make the sauce.
- Combine the mayonnaise, chili sauce and samba oelek. Set aside. Drain the shrimp and coat with the cornstarch.
- I used a wok to fry the shrimps you can use a regular pot or a deep fryer if you like.
- Heat the oil to 375F. I don’t have a thermometer, so here is the trick. To check if the temperature is right for frying use a wooden spoon and put in the oil. When it starts bubbling around the wooden spoon, you can fry the shrimps for about 2 minutes.
- After frying pour the sauce and sprinkle with the sliced green onion.
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Thank you for posting this! I deviated on the sauce by using light mayonnaise instead of regular and adding a quarter teaspoon of sesame seed oil, quarter teaspoon white pepper, and one and a half teaspoons of rice vinegar.
You are welcome. Glad you made your own twist to it. That is the whole purpose of my website. It’s just a guide.
Very easy to make and it was absolutely delicious!
Thank you !
Delicious
Glad you enjoyed it.
This recipe is on point. No need to make any changes. Thank you.