This recipe comes pretty close to the taste and texture of the original Bonefish Grill bang bang shrimp.
Keyword bang bang shrimp, bonefish grill bang bang shrimp
Prep Time 50minutes
Cook Time 12minutes
Total Time 1hour2minutes
12oz. shrimp, 60-80 size, raw, shelled and de-veined, thawed
1to 1 1/2 cups buttermilk
3to 4 cups sunflower oil(or other high smoke point oil)
*1 tsp baking soda
1/3cupmayonnaise, (or Miracle Whip for slightly sweeter sauce)
3tbspMae Ploy sweet chili sauce
2tbspHuy Fong chili garlic sauce
Place thawed shrimp in a bowl and cover with buttermilk, soak for 30 minutes or more
Mix cornstarch, panko crumbs and baking soda in a shallow bowl.
Place cooking oil in a 2 quart sauce pan and heat oil to 375°
Remove 10 to 12 shrimp from the buttermilk, pat dry on paper towels, coat with cornstarch/panko mixture, place shrimp in a spider mesh basket and lower into hot oil. (You can also carefully lower the shrimp into the oil one at a time, fry and remove from the oil with a spider).
Fry for 2 minutes, or until the shrimp is medium browned.
Remove the shrimp and place on a cooling rack.
Repeat for the remaining shrimp.
Coat the shrimp with the sauce, serve on a bed of chopped lettuce, garnish with chopped green onion.