Bonefish Bang Bang Shrimp True Copycat Recipes

BANG BANG SHRIMP (OR CHICKEN)

Steps:

• 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).

BANG BANG SHRIMP - COPYCAT FROM BONEFISH GRILL

Steps:

• Mix mayo and sauces for coating.
• Bread shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put shrimp in a bowl and coat with the sauce.
• Serve in a lettuce lined bowl, top with chopped scallions.
• -----------------------------------------------------.

COPYCAT BANG BANG SHRIMP®

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.