I found this copycat recipe online...we tried it and it was awesome!!! The flavor was right on! We ended up accidentally thawing out double the shrimp that were called for, and I didn't want to double the mayo for just the two of us (we had this for a date night after putting the kids to bed!)...so we ended up with twice the shrimp/half the sauce - whichever way you wanna look at it! It was great! The flavor was the same as at Bonefish!!!! And the calories weren't nearly as bad b/c it wasn't so sloppy wet with mayo! Of course, more sauce would have been awesome and more like the real deal...but it would have been way more calories too! So, I'm good with this way! :)
|Bang Bang Shrimp|
Yield: 2 – 4 as appetizer
- 1 lb. medium shrimp, peeled and deveined
- For the sauce:
- 1/2 cup mayonnaise
- 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- For the egg mixture:
- 1 egg, beaten
- 1 cup milk
- For the breading mixture:
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- For frying:
- 8 to 12 cups vegetable oil
- Combine all ingredients for the 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 F. 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.