Description
This Bonefish Grill Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, spicy, and slightly sweet sauce made from mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or snack, these shrimp deliver a satisfying crunch and bold flavors in just 20 minutes.
Ingredients
Scale
Shrimp and Coating
- 1 pound shrimp (raw), shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Vegetable oil, for frying (2-3 inches in pan)
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
Instructions
- Prepare the sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha. Stir thoroughly until smooth and set aside.
- Coat the shrimp: Place raw shrimp in a second bowl and add buttermilk. Stir to coat evenly. Let the shrimp soak for several minutes to absorb moisture and aid in crispiness.
- Dredge shrimp: Remove shrimp from buttermilk, allowing any excess liquid to drain off. Coat each shrimp evenly with cornstarch for a crisp exterior.
- Heat oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit to ensure ideal frying temperature.
- Fry shrimp: Carefully add coated shrimp to the hot oil and fry until lightly golden brown, about 1-2 minutes per side. Avoid overcrowding and fry in batches as needed. Rest the fried shrimp on a wire rack to drain excess oil between batches.
- Coat with sauce and serve: Once all shrimp are fried, toss them in the prepared sauce until evenly coated. Serve immediately while hot and crispy.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy texture without being greasy.
- Use cornstarch instead of flour for a lighter, crispier coating.
- Adjust the amount of Sriracha to control the spice level.
- Can be served with a side of fresh salad or steamed rice to make a complete meal.
- Use a wire rack instead of paper towels to prevent sogginess.
Nutrition
- Serving Size: 4 shrimps
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 180 mg
