I am so excited about this recipe. A friend of mine mentioned craving for Bang Bang Shrimp from Bonefish Grill the other day. Just the mention of it made me crave it as well. If you’ve ever had it, you know it is that good. Since the closest Bonefish is hours away from me, I decided to try to make my own version. Let me tell you, there’s really nothing to it. I’m so happy with how this turned out.
- 1/2 cup mayonnaise
- 1/4 cup Asian sweet chili sauce
- Sriracha hot sauce, to taste
- 1 pound of shrimp, peeled and deveined
- 1 cup flour
- 1/2 cup cornmeal
- 2 eggs, beaten
- Preferred oil for shallow frying
- Chives for garnish, if desired
- In a large mixing bowl, whisk mayo, chili sauce, and sriracha well and set aside.
- Heat 1/4 to 1/2 inch of oil in a large skillet on medium heat.
- Mix flour and cornmeal in a gallon-sized Ziploc bag and shake well to mix.
- Pour beaten egg over shrimp and mix around with your fingers until well-coated.
- Take a few shrimp at a time out of the egg, shake off excess, and place in the bag of flour and corn meal.
- Shake until shrimp are well coated and repeat with remaining shrimp.
- Place shrimp one at time into the hot oil and fry until golden brown. You will probably have to fry in 2 batches.
- Drain the shrimp on paper towels to absorb the oil.
- When all of the shrimp is done, place all shrimp into the mixing bowl of sauce.
- Mix around with a spoon or spatula until all shrimp are well coated in the sauce.
- Place the sauced shrimp on a plate and sprinkle with chives for color if desired.
This is traditionally served as an appetizer, but I made it into a meal by serving it on top of some sticky rice. It will serve 2 hungry people for a meal or maybe 4 as an appetizer. This is now one of our favorite at-home dishes. Put it this way, the dear Fella had his scarfed down before I was even done taking pictures of mine. 😉
I actually used cooked shrimp because I happened to have some in the freezer. They came out wonderfully, but if you’d rather use fresh shrimp, please do so. (I used 1 pound of 31-40 count per pound shrimp if you’d like a size reference.) If you don’t like to fry, I am sure the sauce would taste great with grilled shrimp, but the sauce won’t cling as well as it does with a fried coating. You can also try this same recipe with chicken. That will be happening in our house very soon.
Please don’t confuse Asian chili sauce with Heinz chili sauce. These are not the same. I used this Maggi brand mild sweet chili sauce, and I found it in the Asian food section at Publix. I also used full-fat Hellman’s mayonnaise. There is no light or fat-free mayo in my house. That is not mayonnaise. Be careful with the sriracha because it can sneak up on you quickly. I would start with about a dime-sized amount, then work up.
I’m not going to say that this recipe is better than Bonefish, because those guys really know what they’re doing when it comes to Bang Bang Shrimp. As far as I know, the dish originated with them. If you have one close to you at any point, please visit them and try it. If you’re like me and don’t have one close to you, this is a great alternative until you can get there to get your fix. Seriously. It’s like food-crack. I really hope you try this recipe and love it as much as we do.