You are going to love this light and crispy Bang Bang Shrimp copycat from Bonefish grill. The sauce is incredible. We love spicing it up with a little extra Sriracha.

Woke up this morning and it was a whopping -4 degrees (wind chill made it -14)! Um.. NO THANKS! This cold weather is killing me! I have been making lots of soups and spicy dishes (like this one) to keep us warm. If you are looking for a slightly spicy (don’t worry, it’s really not THAT spicy) recipe to keep you and your family warm during this little cold spell, this recipe is for you.

This Bang Bang Shrimp is simply AMAZING (I seem to use that adjective a lot ..) Bang Bang Shrimp is an appetizer served at Bonefish Grill and I LOVE it. It is always hard for me to justify buying appetizers at restaurants. They are usually so overpriced for what you get! Most of the time I will buy it once and if I love it, I will go home and duplicate it so I can make WAY more for the same price.

Even though this is typically served as an appetizer, I usually serve it as a main dish with rice and steamed veggies. If you want to make it with chicken (the way my kids like it best) just use little pieces of chicken instead. I cut it up so it is about the size of chicken nuggets.

For the sauce… I have made it slightly different each time. I use sweet chili sauce (like Mae Ploy brand) instead of Sriracha if I am feeding it to my kids (and then pour on the Sriracha on my own dish). If I am just making it for the hubbs and me… I double the Sriracha. One time I did half Sriracha, half sweet chili sauce. You be the judge on how much heat you can handle. In my opinion the original recipe isn’t that spicy but I am a big fan of spicy… so again, you be the judge and make changes accordingly. (recipe adapted from Restaurant Recipes Blog)

(Serves 2-4 as an appetizer, serves 2-3 as a main dish)
*If doubling the recipe, only do 1 1/2 times the sauce*

Bang Bang Shrimp (or Chicken)

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Ingredients

• 1 lb. medium shrimp peeled and deveined (or 1 Lb. chicken cut into pieces)

SPICY SAUCE:

• 1/2 c. mayonnaise
• 4-5 tsp Sriracha sauce
• 1 tsp sugar
• 1 tsp rice vinegar

FOR THE EGG MIXTURE:

• 1 egg beaten
• 1 c. milk

FOR THE BREADING MIXTURE:

• 1/2 c. flour
• 1/2 c. panko breadcrumbs
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. dried basil

FOR FRYING:

• 8 to 12 cups vegetable oil

Instructions

• Combine all ingredients for the spicy sauce in a small bowl; cover and set aside.
• Combine beaten egg with milk in shallow bowl; set aside.
• Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
• Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
• Heat oil in deep fryer to 350 degrees (**see below for alternate cooking method). Use amount of oil required by your fryer.
• When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
• When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.
• **If you don't have a deep fryer or want to make it a little lighter... preheat oven to 350-degrees. Heat about 1/4 - 1/2 c. oil in a skillet or frying pan to 350-degrees and fry shrimp (or chicken) on each side for a minute or two until coating is golden brown. Place on a foil-lined baking sheet and bake for 8-10 minutes if doing shrimp and about 20 min. if doing chicken. Check for doneness (you want your shrimp to be pink and your chicken to be white all the way through).

Course: Dinner, Main Course

Cuisine: Asian

Chicken

Recipe by: Erica Walker

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