Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos

Bang bang shrimp is a crazy delicious appetizer from the Bonefish Grill Restaurant made by smothering deep-fried shrimp in a spicy hot sauce.

The first thing you notice is how super crunchy the shrimp are. I think they might be double fried. The second thing you notice is the lip-numbing spiciness.

They also stuff these heavenly hot shrimp into tacos. They have my name written on them. I kid you not.

Every single time I eat there I order them, I’ve never tried anything else and to say I’m a little obsessed would be an out and out lie.

I’m a lot obsessed.

Bang Bang Shrimp Tacos
To make the crispy coating the shrimp are dredged in cornstarch, then egg then panko crumbs.

Instead of deep frying I pan-fry them in enough oil to generously cover the bottom of the pan. They turn out every bit as crispy with a little less mess.

The awesome sauce is made of mayonnaise, sweet chili sauce, hot sauce and a touch of vinegar. You can find the sweet chili sauce on the Asian food aisle of your market. Adjust the spiciness to suit your taste by adding more or less of the hot sauce.

To make the tacos stuff the shrimp into warm corn tortillas, drizzle with the special sauce and top with shredded lettuce, diced tomatoes and sour cream. Avocado too, if you like.

Hello, my name is Reeni and I’m hopelessly addicted to bang bang shrimp.

Don’t send help.

Bang Bang Shrimp Tacos
Bang Bang Shrimp Tacos

Rating: 51

Prep Time: 30 minutes

Yield: about 8 tacos

Bang Bang Shrimp Tacos

Pan-fried shrimp stuffed into corn tortillas with a special spicy sauce, lettuce, tomato, sour cream and avocado. A Bonefish Grill Restaurant copycat you can make at home.

INGREDIENTS:

Sauce:
½ cup mayonnaise
1 - 2 tablespoons hot sauce (or more, to taste)
1/3 cup sweet chili sauce
1/2 teaspoon rice or white vinegar
Breading
1/2 cup cornstarch
2 eggs, beaten with 2 tablespoons water
3/4 cup all-purpose flour
½ cup Japanese panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
oil for deep frying - vegetable, coconut or canola
1 pound medium shrimp, peeled and deveined, tails removed
Tacos:
8 corn tortillas
shredded iceberg or romaine lettuce
1 - 2 large organic tomatoes, diced
sour cream
sliced or diced avocado, optional

INSTRUCTIONS:

  1. In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
  2. Set up the dredging station:
  3. Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices.
  4. Bread the shrimp:
  5. One at a time coat the shrimp with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set them on a platter or cutting board.
  6. To Cook:
  7. Heat 1/4 to 1/2 inch of oil in a large frying pan over medium heat. When the oil shimmers it's ready - you can test it by dropping one of the shrimp in - it should sizzle and start cooking right away.
  8. Fry the shrimp in batches so the pan isn't overcrowded, for 3 to 4 minutes turning them over so both sides cook, until lightly golden brown. Add more oil as needed in between batches and let it heat up. Drain the shrimp on a wire rack or paper-towel lined plate.
  9. To assemble:
  10. Warm the tortillas in a hot frying pan and stuff each one with a few shrimp, drizzle generously with sauce, top with lettuce, tomato and sour cream. Avocado too, if you like.

Notes:

Shrimp recipe adapted from ABC

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/bang-bang-shrimp-tacos/

Comments

  1. Justine says

    It’s so funny reading this, because I love Bonefish’s bang bang shrimp tacos! That’s all I eat there as well with a side of jasmine rice. Glad to know I’m not the only bang bang shrimp addict lol!

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