Description
This Bonefish Grill Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, spicy, and sweet Thai-inspired sauce, perfect for a flavorful appetizer or snack.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
Shrimp
- 1 pound shrimp (raw), shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Vegetable oil, for frying (enough to fill 2-3 inches in the pan)
Instructions
- Prepare the Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha, stirring until well blended. Set aside.
- Soak the Shrimp: In a second bowl, add the shrimp and buttermilk. Stir to coat all the shrimp evenly and let them soak for several minutes to tenderize and flavor.
- Coat the Shrimp: Remove the shrimp from the buttermilk, allowing excess liquid to drain off. Then, thoroughly coat each shrimp in cornstarch, ensuring an even layer.
- Heat the Oil: In a heavy-bottomed pan, pour in vegetable oil to a depth of 2-3 inches and heat it to 375 degrees Fahrenheit, ideal for frying.
- Fry the Shrimp: Carefully fry the shrimp in batches, cooking each side until lightly browned, about 1-2 minutes per side. Place the fried shrimp on a wire rack to drain excess oil between batches.
- Coat and Serve: Once all shrimp are fried, toss them in the prepared sauce until fully coated. Serve immediately while hot and crispy.
Notes
- For extra crispiness, double dredge the shrimp by dipping them back into buttermilk and cornstarch before frying.
- You can substitute mayonnaise with Greek yogurt for a lighter sauce.
- If you prefer less heat, reduce or omit the Sriracha.
- Use a thermometer to maintain oil temperature for even frying and to prevent soggy shrimp.
- Serve with lime wedges or chopped green onions for added freshness and garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg
