Bang Bang Shrimp
We have only been to Bonefish Grill a few times but this is our favorite dish on the menu. So I decided to give the Bang Bang Shrimp recipe a try. I don’t normally deep fry at home. Not because I don’t like to eat fried foods but because I don’t like the smell in my house. This recipe was well worth the stench for a few days! Very close to Bonefish Grill.
Very few ingredients are required. I bet you already have these staples at home. (maybe not the shrimp)
I did find the Miracle Whip a bit too sweet so next time I will use regular mayonnaise.
You will not regret stinking up your house for a day or two for this Bang Bang Shrimp! I promise!
- ½ Cup Miracle Whip or similar
- 1/3 Cup Sweet Chili Sauce
- ½ – 1½ tsp Sriracha (I used 1 tsp)
- 1 tsp Rice Wine Vinegar
- ½ tsp Salt
- 1 lb. Shrimp peeled and deveined
- 1 Cup Cornstarch (maybe more)
- ½ Cup Buttermilk
- 4 Green Onions (both white and green parts)sliced on a bias
- Canola oil for frying
Start heating 2-3 inches of oil in a large heavy pot to 375˚.
In a large bowl combine the Miracle Whip, Sweet Chili Sauce, ½ tsp Sriracha, 1 tsp Rice Wine Vinegar, and Salt. Taste and adjust the Sriracha to taste, it is spicy. Set aside.
In two small bowls put ½ the Corn Starch in one and the buttermilk in the other.
Drain and pat the shrimp dry.
Working in small batches, let the shrimp moisten in the buttermilk. Dredge in the cornstarch. Add cornstarch to bowl as needed.
Place in hot oil and cook until deep golden brown. (careful not to overcook the shrimp)
Place on paper towel lined plate to drain excess oil.
Repeat with remaining Shrimp.
Toss Shrimp in the bowl with sauce to coat and serve immediately with green onions sprinkled on top.
Adapted from cleverlysimple