Bonefish Grill has the best Bang Bang Shrimp recipe and here is my copycat version!
This is a specialty dish, that you can get as an appetizer at Bonefish. I am not a huge fan of shrimp normally, but even I like this one! They use Sambal I believe in the original version to give this dish it’s heat. This one is made with ingredients you will find in your grocery store easily.
If you don’t like to buy a big thing of buttermilk, I get a canister of powdered and only make what I need for each recipe! Use peanut oil to fry up your shrimp.
Deep fry shrimp by preheating (canola, vegetable, or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.
Grill or broil shrimp by skewering peeled shrimp in a “horseshoe” fashion. That is, thread the shrimp onto the skewer at its head and at its tail so it curves around in a U-shape. Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees. To broil, place shrimp 4 inches under a heat source. (Leave oven slightly open when using an electric range.)
- 10 oz Raw Shrimp, shelled and deveined
- ⅓ cup Miracle Whip
- ¼ cup Mae Ploy Thai Sweet Chili Sauce
- ½ tsp Huy Fong Chili Garlic Sauce
- ¼ cup Buttermilk
- ½-3/4 cup Cornstarch
- 3 Green Onions sliced
- Peanut Oil for frying
- In a medium bow;, mix Miracle Whip and both chili sauces.
- Preheat skillet filled with ½-1″ paeanut oil to 350.
- Dip shrimp in buttermilk then in cornstarch.
- Deep fry the shrimp until lightly brown.
- Place on paper towel lined plate to drain.
- Toss shrimp in chili sauce mixture to coat.
- Serve on bed of lettuce.
- Top with chopped sliced green onions.