Copycat Bonefish Grill Bang Bang Shrimp
Crispy cornstarch-coated shrimp tossed in creamy Thai sweet chili mayo for a copycat Bonefish Grill Bang Bang Shrimp appetizer or dinner.
Equipment
- Heavy pan or fryer
- Thermometer
Ingredients
Ingredients
- 1 pound shrimp peeled, deveined, tails removed
- 3/4 cup cornstarch
- oil for frying
- 1/2 cup mayonnaise
- 2/3 cup Thai sweet chili sauce
- 1-5 drops hot chili sauce optional
- green onions optional garnish
Instructions
Instructions
- Whisk together mayonnaise, Thai sweet chili sauce, and optional hot sauce. Cover and refrigerate for at least 1 hour.
- Peel, devein, and remove tails from shrimp if needed. Pat shrimp lightly so they are slightly damp but not wet.
- Add cornstarch to a shallow bowl or zip-top bag. Toss shrimp in batches until lightly coated, shaking off excess.
- Heat 2 inches of oil in a heavy pan to 350°F to 375°F.
- Fry shrimp in batches for 2 to 3 minutes, turning once, until crisp and lightly golden.
- Transfer shrimp to a paper-towel-lined plate and let drain briefly.
- Toss fried shrimp with enough sauce to coat until glossy, not pooled.
- Serve immediately with sliced green onions if desired.
Notes
Use cornstarch instead of flour for the lightest crisp coating. Let the sauce rest in the refrigerator for at least 1 hour so the flavors meld. Do not overcrowd the oil or the shrimp will steam instead of fry. Toss with sauce right before serving so the coating stays crisp.
