Today’s Bang Bang Shrimp recipe is our copycat version of the super popular appetizer originally served at the Bone Fish Grill chain of restaurants. Now you can make it at home!
- 1 pound raw (41–50 size) shrimp
- 1 ½ cups buttermilk
- 1 ½ teaspoons Sriracha sauce, divided
- 1 cup corn starch
- ½ cup panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1/3 cup mayonnaise
- 1 ½ teaspoons rice vinegar
- 2 tablespoons Thai sweet chili sauce
- 1 ½ tablespoons garlic chili sauce
- 1 tablespoon agave nectar
- Oil for frying
- Half a head of iceberg lettuce, shredded
- 4 scallions, sliced
- Peel and devein the shrimp if it isn’t already done and remove the tails.
- In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.
- Add shrimp and marinate 1 hour.
- While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.
- In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and remaining ½ teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however use less of it.
- After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.
- Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.
- Discard the marinade and the corn starch mixture.
- After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.
- Use a spider or strainer, remove to paper towels to drain, then into a medium bowl.
- Pour on half the sauce and toss.
- Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.
- To serve, place the lettuce into a medium serving bowl, top with the shrimp and sprinkle the scallions over the top.
more instructions please visit: https://www.afamilyfeast.com/bang-bang-shrimp/