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 the very same 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.
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.
- ½ cup mayonnaise
- 1 - 2 tablespoons hot sauce (or more, to taste)
- ⅓ cup sweet chili sauce
- ½ teaspoon rice or white vinegar
- ½ cup cornstarch
- 2 eggs, beaten with 2 tablespoons water
- ¾ cup all-purpose flour
- ½ cup Japanese panko breadcrumbs
- 1 teaspoon coarse salt or ½ 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
- 8 corn tortillas
- shredded iceberg or romaine lettuce
- 1 - 2 large organic tomatoes, diced
- sour cream
- sliced or diced avocado, optional
- In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
- 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.
- 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.
- Heat ¼ to ½ 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.
- 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
- 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.
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