Crunchy Spiced Shrimp – Bang Bang Shrimp

Bang Bang Shrimp-1-22
This is a popular appetizer from Bonefish Grill – Bang Bang Shrimp. I was so excited when Food Network magazine came up with a copycat recipe. They are incredible. Crunchy and saucy with a hint of spice - you will be reaching for more.

As you bite through the crispy breading, moist and plump shrimp are revealed, coated in creamy, spicy and slightly sweet sauce. The taste is irresistible.  My sister, who hates shrimp and doesn’t eat any type of seafood, even liked them. The rest of us shrimp lovers were just relishing every bite with gusto. 

They are served as an appetizer on a bed of iceberg lettuce with a smattering of green onions, but I also serve them as an entree with rice.

Yields: 2 1/2 lbs of shrimp, 6 entree servings, 10-12 appetizer servings

Ingredients:

Shrimp:

Oil, for frying

2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small)

4 eggs

1 1/2 cups flour

1 cup cornstarch

2 teaspoons salt, 1 teaspoon pepper

Sauce:

3/4 cup mayonnaise

1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food

1 Tablespoon honey

salt

1 small garlic clove, minced, optional

Bang Bang Shrimp-1

Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.

Bang Bang Shrimp-1-10

Bang Bang Shrimp-1-11

Bang Bang Shrimp-1-12

Pour in about 2 – 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)

Peel and devein the shrimp. I like to use larger shrimp. Since they are larger, they don’t dry out as quickly as the smaller ones do during frying, remaining moist and juicy inside.

Set up a breading station for the shrimp. Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl.

Dredge the shrimp in the flour/cornstarch.

Bang Bang Shrimp-1-2

Dip the shrimp in the eggs. Bang Bang Shrimp-1-3

Dredge one more time in the back into the flour/cornstarch mixture. Bang Bang Shrimp-1-4

Repeat with all the shrimp. It helps to set them all on a rimmed baking sheet on top of a rack, so the breading doesn’t get soggy. Bang Bang Shrimp-1-5

Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.

Bang Bang Shrimp-1-6

Bang Bang Shrimp-1-7

Bang Bang Shrimp-1-8

To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.

Bang Bang Shrimp-1-9

Toss the shrimp in the sauce. Bang Bang Shrimp-1-13

Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.

Bang Bang Shrimp-1-18

Crunchy Spiced Shrimp - Bang Bang Shrimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 6 entree, 10-12 appetizer
Ingredients
Shrimp:
  • Oil, for frying
  • 2½ lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
  • 4 eggs
  • 1½ cups flour
  • 1 cup cornstarch
  • 2 teaspoons salt, 1 teaspoon pepper
Sauce:
  • ¾ cup mayonnaise
  • ½ - 1½ Tablespoons Asian chili sauce, depending on how spicy you like your food
  • 1 Tablespoon honey
  • salt
  • 1 small garlic clove, minced, optional
Instructions
  1. Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.
  2. Pour in about 2 - 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
  3. Peel and devein the shrimp.
  4. Set up a breading station for the shrimp.
  5. Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl. (I like using a pie pan.)
  6. Dredge the shrimp in the flour/cornstarch.
  7. Dip the shrimp in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.
  8. Bring the oil to a temperature of 350 degrees. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.
  9. To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree oven.
  10. Toss the shrimp in the sauce.
  11. Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.

Signature

Related posts:

Comments

  1. Julia Turilin says

    Olka, this looks so good! Thank you for the recipe! Its my husbands birthday soon and shrimp is his favorite. So i’m going to make some for him! Do you think i can add hot sauce instead of asian chili sauce?

    • says

      Happy birthday to your husband:)
      You can use hot sauce instead, but the flavor will be a little different. Asian chili sauce is sold in almost all grocery stores in the international aisle. It really gives a great flavor to the sauce.

    • olgak7 says

      Hi Melissa,
      Hmmm… I’m not really sure. Did you serve them right away? They need to be served right after tossing in the sauce, or else the sauce will take the crunch out of the shrimp. I store each fried batch in a 200 degree oven to keep it warm while I finish the frying the rest of the batch and toss it in the shrimp minutes before eating. Was your oil hot enough?

  2. Frank Mosher says

    In essence, this is deep fried (non-flavored battered) shrimp with a kinda spicy dipping sauce. Duh! Wow! I would be ashamed to make a posting like this and call it “Bang Bang” shrimp.

  3. F Gifford says

    Please tell me about the pan you fried these in, it looks life it is coated, is it cast iron? I do not own a deep frier.
    Thanks,

    • says

      F Gifford, I used a Dutch oven to fry the shrimp. You can use any large pot that has a heavy bottom.
      Check out my Shop under the category Cookware to see the exact kind of Dutch oven that I used. Or Click HERE.

    • says

      Yep, you HAVE to, or else I’ll come out of the computer and you’ll get in big trouble, LOL:).
      Of course, you can serve the sauce on the side. It will be a very different taste though.

  4. Di says

    Will american chili sauce give a different taste also? Im not able to go to the store today but want to make these..I have american chili sauce and franks hot sauce..which one would you recommend I use?

  5. PHermens says

    This is perfect for a gathering we are having today! Thank you for having the nice ‘print’ button to use and print out a concise recipe. :) Paula

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>