Bang Bang Shrimp is coated in panko breadcrumbs and fried until golden brown is topped with a spicy and tangy chili mayo sauce.
I don’t know who came up with the recipe for Bang Bang shrimp first , but God bless them. Because it’s good.
I found this recipe floating around the web a few months ago. Only later did I discover that it’s a copy cat recipe for a very popular appetizer at Bonefish Grill.
Double battering the shrimp ensures a super crispy coating. And the sauce is creamy, tangy, and spicy. According to The Husband, it was the best thing I have ever fried.
I have never eaten at Bonefish Grill, so I can’t say for sure that this recipe tastes just like the original. But honestly, who cares? It’s amazing. Just make it.
Bang Bang Shrimp
For the sauce:
- 1/2 cup mayonnaise
- 2-4 teaspoons chili garlic sauce such as Sriracha sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
For the shrimp:
- 1 lb. medium shrimp peeled and deveined
- 1 egg beaten
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 2-4 cups vegetable oil
- In a large bowl, combine egg and milk. Add shrimp and stir to coat.
- In a separate bowl, combine flour, breadcrumbs, salt, black pepper, onion powder, garlic powder, and basil. Pour half of the bread coating into a large resealable plastic bag. Add shrimp, seal bag, and shake until shrimp is thoroughly coated.
- Return shrimp to the egg mixture; coat. Pour the second half of the breading into the plastic bag. Add shrimp and shake until thoroughly coated.
- Refrigerate shrimp for 20 minutes to ensure the coating adheres to the shrimp.
- Heat oil in a large skillet over medium high heat. Working in batches, add shrimp and fry, turning halfway through, until golden brown, about 2-4 minutes.
- Remove shrimp from oil and place on paper towels to drain.
- Drizzle sauce over the shrimp or serve alongside as a dipping sauce.