Description
This Bonefish Grill Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, sweet, and spicy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or snack, it delivers bold flavors and a delightful crunch in just 20 minutes.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
Shrimp
- 1 pound shrimp (raw), shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Vegetable oil, for frying (about 2-3 inches depth)
Instructions
- Prepare the sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until smooth and set aside.
- Soak shrimp: In a separate bowl, add the raw shrimp and coat them evenly with the buttermilk. Let them soak for several minutes to enhance tenderness and flavor.
- Coat shrimp: Remove the shrimp from buttermilk and let excess liquid drip off. Dredge each shrimp thoroughly in cornstarch, ensuring an even coating for crispiness.
- Heat the oil: In a heavy-bottomed pan, pour vegetable oil to a depth of 2-3 inches and heat it to 375 degrees Fahrenheit, suitable for frying.
- Fry shrimp: Fry the coated shrimp in batches until lightly golden brown, about 1-2 minutes per side. Use a wire rack to rest the shrimp between batches for optimal crispness.
- Coat with sauce and serve: Once all shrimp are fried, toss them in the prepared sauce until well coated. Serve immediately for the best flavor and texture.
Notes
- You can substitute mayonnaise with a light or vegan mayo for a lighter or vegan option.
- If Thai sweet chili sauce is unavailable, use a blend of honey and chili garlic sauce as a substitute.
- Make sure the oil temperature stays consistent at 375 degrees to ensure crispy shrimp without being greasy.
- Use a wire rack instead of paper towels after frying to keep shrimp crispy.
- Serve with a wedge of lime or garnish with chopped green onions for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg
