BANG BANG SHRIMP
Bang Bang Shrimp, the popular Bonefish appetizer, is easy and healthy to make at home! Crispy baked shrimp coated in a creamy, spicy sauce.
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Place a rack in the center of the oven and preheat to 425 degrees F. Generously coat a rimmed baking sheet with nonstick spray.
- Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.
- Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.
- Arrange the shrimp on the baking sheet, making sure they do not touch.
- Mist the top of the shrimp evenly with nonstick spray.
- Bake for 10 minutes, until the tops are lightly golden.
- Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.
- While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and sriracha. Taste and add additional sriracha if you'd like the shrimp spicier.
- Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bibb lettuce leaves.
Nutrition Facts : ServingSize 1 (of 4), Calories 258 kcal, Carbohydrate 22 g, Protein 30 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 368 mg, Fiber 1 g, Sugar 8 g
BANG BANG SHRIMP
Bang Bang Shrimp have been made popular by Bonefish Grill, but the tasty appetizer is easy to make at home with our copycat recipe-and they're just as delicious as the restaurant version. The shrimp are soaked in buttermilk before being coated in a mixture of cornstarch and flour. Cornstarch creates a crispier and drier fried crust that audibly cracks when it's bitten into (it's the secret ingredient in most extra-crispy, fried Asian foods-like tempura). In addition to being crunchier than a simple flour coating, cornstarch browns beautifully in hot oil, making an appetizing golden exterior that carries its color even through a variety of sauces.The sauce that coats these crispy shrimp is made out of 4 easy ingredients: mayonnaise, sweet red chili sauce, Sriracha, and salt. Mayonnaise forms an almost neutral backdrop to carry the fruity sweetness of sweet red chili sauce and the punchy heat of Sriracha. Both the sweet and spicy contrast the richness of the mayonnaise and the residual oil carried over from frying. The juicy shrimp are delicately encased in a breading that does not fall apart when bitten into, and their gentle briny flavor is a nice contrast to the bold flavors of the sauce.The recipe calls for fresh shrimp that are peeled and deveined, but you can also use frozen shrimp that have been thawed. Just be sure to pat them dry after thawing so that the buttermilk can easily coat and penetrate the flesh of the shrimp.Lastly, these shrimp are garnished with fresh chives but they can be topped with freshly chopped scallions if you prefer a stronger onion flavor. Regardless of how you garnish the Bang Bang Shrimp, be sure to serve them with additional Sriracha on the side for those who crave a little more spice!
Provided by Micah A Leal
Time 40m
Yield 6 servings (6 shrimp per serving)
Number Of Ingredients 10
Steps:
- In a deep fryer or Dutch oven fitted with a candy thermometer, heat oil to 350°F. Line a plate with several layers of paper towels and set next to the fryer.
- In a large bowl, combine mayonnaise, chili sauce, Sriracha, and 1/2 tsp. salt. Set aside.
- In a medium-sized bowl, pour buttermilk over shrimp. Toss to coat. In a shallow bowl, use a fork to combine cornstarch, flour, and remaining 1 tsp. salt. Working with 5 to 7 shrimp at a time, lift shrimp out of buttermilk, allowing the excess to drip off, and transfer the shrimp to the cornstarch-and-flour mixture. Turn the shrimp in the flour to coat. Use a slotted spoon to gently lower shrimp into hot oil. Fry for 5 minutes, flipping the shrimp once halfway through cooking. Remove shrimp to paper towel-lined plate. Repeat with remaining shrimp.
- Once fried shrimp have cooled slightly, gently toss them in the prepared sauce. Lift them out of the sauce, allowing the excess to fall off, and transfer to a serving platter. Garnish with fresh chives and serve immediately.
BANG BANG SHRIMP - APPETIZER
Steps:
- NOTE: Since the sauce is giving the unique taste of fresh peppers, do not substitute the brand of sauce. However if you are in hurry you can Substitute the shrimp with store bought pre-battered frozen shrimp. Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room Temperature for 12 minutes. Combine eggs, milk, cornmeal, flour, Baking powder in mixing bowl; mix until smooth. Heat oil in deep fryer to 3500F. Add batter to the bowl with shrimp, stir till the shrimp is well coated with batter. Drop shrimp in the deep fryer and fry till golden brown (about 3 minutes) In a separate bowl or a ( large zip lock bag ) empty one 12 oz. bottle of Dinni's Select Bang Bang Sauce, drop the fried shrimp and still till all the shrimp is Coated with the sauce. Garnish with fresh red (or green) hot peppers and serve with Side of Dinni's Select Bang Bang Sauce.
COPYCAT BANG BANG SHRIMP®
Just like the appetizer at Bonefish Grill®!
Provided by linzleel
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
- Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
- Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.
Nutrition Facts : Calories 588 calories, Carbohydrate 27 g, Cholesterol 183 mg, Fat 45 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 579 mg, Sugar 7.1 g
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