Editors' Pick
Bonefish Grill's Bang Bang Shrimp
photo by Diana Yen
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 340.19 g shrimp sauce (Faux Bonefish Grill Bang Bang Sauce)
- 907.18 g large shrimp
- 4.92 ml salt
- 2 well beaten eggs
- 177.44 ml milk
- 2.46 ml salt
- 177.44 ml cornstarch
- 177.44 ml flour
- 3.69 ml baking powder
- oil (for deep frying)
directions
- You will be using 1 bottle Dinni’s Select Bang Bang Sauce.
- Peel and Devein shrimp.
- Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room temperature for 12 minutes. Combine eggs, milk, corn starch, flour, baking powder in mixing bowl; mix until smooth. Heat oil in deep fryer to 350°F Add batter to the bowl with shrimp, stir till the shrimp is well coated with batter drop shrimp in the deep fryer and fry till golden brown (about 3 minutes).
- In a separate bowl or a ( large zip lock bag ) empty one 12 oz. bottle of Dinni’s Select Bang Bang Sauce, drop the fried shrimp and still till all the shrimp is coated with the sauce. Garnish with fresh green or red hot peppers.
Reviews
-
if you want to make the recipe exactly like they do at Bonefish, use Kewpie Mayonnaise and Huy Fong Foods Sriracha Chili. Kewpie Mayo can be found at most Asian grocery stores. I lived in Maryland so it was easy to find at both Asian and Latino supermarkets. It's not as heavy as American Mayo. I used to work 5 minutes from Bonefish Grill in Landover, MD and would go to lunch and dinner there often. I was told by the chef that Kewpie was the best mayo to use if I was trying to replicate the sauce.
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I had Bang Bank Shrimp a few years ago in Florida but it was not anything like this recipe. I wonder if different Bonefish restaurants make it differently. It has been 12 years since I was there but I made it at home soon after visiting Bonefish. It was fabulous but nothing like this recipe. There was no lettuce as a bed. There were slices of prosciutto ham mixed in and I honestly can't remember the rest but I will see if my daughter remembers. Also, the shrimp was not coated with flour mixture and fried, it was simply tossed into the skillet during the last few minutes of pan cooking. It was wonderful, I only wish I could remember all the ingredients.
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