Description
This Bonefish Grill Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, spicy, and sweet sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or a flavorful snack, this dish delivers a delightful combination of textures and bold flavors.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
Shrimp
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Vegetable oil, for frying (about 2-3 inches in depth)
Instructions
- Prepare the sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until smooth and set aside.
- Marinate the shrimp: Place the shrimp in a second bowl and add the buttermilk. Stir to ensure all shrimp are well coated and let them soak for several minutes to tenderize and flavor the shrimp.
- Coat the shrimp: Remove the shrimp from the buttermilk, allowing excess liquid to drain off. Dredge each shrimp thoroughly in cornstarch to create a crisp coating once fried.
- Heat the oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit, ensuring it is hot enough for frying but not smoking.
- Fry the shrimp: Carefully fry the shrimp in batches, cooking for 1 to 2 minutes on each side or until they turn a light golden brown. Avoid overcrowding the pan to maintain oil temperature. Transfer fried shrimp onto a wire rack to drain excess oil.
- Coat and serve: Once all shrimp are fried, toss them in the prepared sauce until evenly coated. Serve immediately for optimal crispiness and flavor.
Notes
- Use fresh or thawed shrimp for best results; small to medium shrimp size works well for frying.
- If buttermilk is unavailable, substitute with milk mixed with a teaspoon of lemon juice or vinegar to mimic acidity.
- Ensure the oil temperature remains steady at 375 degrees for crispy shrimp; use a thermometer for accuracy.
- Drain fried shrimp on a wire rack instead of paper towels to avoid sogginess.
- Adjust Sriracha quantity to control the spice level in the sauce.
- Serve immediately as fried shrimp tend to lose crispiness if left out too long.
Nutrition
- Serving Size: 100 g
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 145 mg
