Sure, here’s a copycat recipe for Bonefish Grill’s famous Bang Bang Shrimp. This recipe aims to recreate the crispy, spicy, and tangy flavor of the dish.
Ingredients:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
For Serving:
- Chopped green onions
- Shredded lettuce or cabbage
- Lime wedges (optional)
Instructions:
- Marinate the Shrimp:
- Place the shrimp in a bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 30 minutes.
- Prepare the Sauce:
- In a small bowl, mix together mayonnaise, Thai sweet chili sauce, sriracha, and rice vinegar. Adjust the sriracha according to your desired level of spiciness. Set aside.
- Coat the Shrimp:
- In a shallow dish, mix the cornstarch and panko breadcrumbs.
- Remove the shrimp from the buttermilk, letting any excess drip off.
- Dredge each shrimp in the cornstarch and panko mixture, pressing lightly to ensure they are well-coated.
- Fry the Shrimp:
- In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C).
- Fry the shrimp in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp and drain on paper towels.
- Assemble the Dish:
- Place a bed of shredded lettuce or cabbage on a serving plate.
- Toss the fried shrimp in the sauce until they are well coated.
- Arrange the shrimp on top of the lettuce or cabbage.
- Garnish and Serve:
- Garnish with chopped green onions and serve immediately.
- Optionally, serve with lime wedges on the side.
Enjoy your homemade Bang Bang Shrimp! This dish makes a great appetizer or can be served as a main course with rice or a fresh salad.