Bang Bang Shrimp
We have only been to Bonefish Grill a few times but this is our favorite dish on the menu. So I decided to give the Bang Bang Shrimp recipe a try. I don’t normally deep fry at home. Not because I don’t like to eat fried foods but because I don’t like the smell in my house. This recipe was well worth the stench for a few days! Very close to Bonefish Grill.
Very few ingredients are required. I bet you already have these staples at home. (maybe not the shrimp)
I did find the Miracle Whip a bit too sweet so next time I will use regular mayonnaise.
You will not regret stinking up your house for a day or two for this Bang Bang Shrimp! I promise!
- ½ Cup Miracle Whip or similar
- 1/3 Cup Sweet Chili Sauce
- ½ – 1½ tsp Sriracha (I used 1 tsp)
- 1 tsp Rice Wine Vinegar
- ½ tsp Salt
- 1 lb. Shrimp peeled and deveined
- 1 Cup Cornstarch (maybe more)
- ½ Cup Buttermilk
- 4 Green Onions (both white and green parts)sliced on a bias
- Canola oil for frying
- Start heating 2-3 inches of oil in a large heavy pot to 375˚.
- In a large bowl combine the Miracle Whip, Sweet Chili Sauce, ½ tsp Sriracha, 1 tsp Rice Wine Vinegar, and Salt. Taste and adjust the Sriracha to taste, it is spicy. Set aside.
- In two small bowls put ½ the Corn Starch in one and the buttermilk in the other.
- Drain and pat the shrimp dry.
- Working in small batches, let the shrimp moisten in the buttermilk. Dredge in the cornstarch. Add cornstarch to bowl as needed.
- Place in hot oil and cook until deep golden brown. (careful not to overcook the shrimp)
- Place on paper towel lined plate to drain excess oil.
- Repeat with remaining Shrimp.
- Toss Shrimp in the bowl with sauce to coat and serve immediately with green onions sprinkled on top.
Adapted from cleverlysimple