Bang Bang Shrimp

Bonefish Grill ranks very highly on my list of favorite chain restaurants. And we don't even have one in our neck of the woods. But I love them for one reason (clearly not their real estate strategy): Bang Bang Shrimp.

I came across a recipe on Pinterest and knew I had to try it. Mom's birthday was the perfect occasion!

Bang Bang Shrimp
Original Recipe from Chef Mommy

Prep time: 15 minutes

Cook time: 15 minutes
Total time: 60 (including refrigeration)
Yield: 4 appetizer servings

Ingredients

• 1 lb. medium shrimp; peeled, deveined and tails removed
• Sauce
• 1/2 cup mayonnaise
• 5 teaspoons garlic chili sauce, i.e. Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar
• Egg Wash
• 1 egg, beaten
• 1 cup milk
• Breading
• 1 cup all-purpose flour
• 1 cup Japanese-style panko bread crumbs
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 8-12 cups vegetable oil, for frying
  

Cooking Directions

1. Combine all sauce ingredients in a small bowl and set aside.
   
2. Mix egg wash ingredients in a shallow container and set aside.
3. Stir together breading ingredients in another shallow container and set aside.
   
4. Bread shrimp by coating first in flour mixture, then in egg mixture, then back in flour mixture.
5. Arrange breaded shrimp in a single layer on a plate. When first layer is complete, top with plstic wrap and continue to stack.
6. Refrigerate breaded shrimp for at least 30 minutes. (This will help the breading adhere to shrimp and ensure a crisp coating.)
7. Heat oil to 350* in deep fryer or dutch oven.
8. When oil is hot enough, fry shrimp in batches for 2-3 minutes or until golden brown.
9. Drain on brown paper bags or paper towels.
10. When all shrimp have been fried, toss gently with sauce mixture to coat.
11. Serve immediately.

Perfect by themselves as an appetizer or in soft flour tortillas with pico de gallo, these babies are sure to be a hit at your house!