Thursday, March 8, 2012

Bogus Bang Bang Shrimp

I'll tell you I just love, love, love the Bang Bang Shrimp at Bonefish Grill. So, curious me, I had to try to figure out the recipe. Only one thing, I like mine a tad bit more spicier than what they make it. So here's my version. Now if you don't want want it spicier only add 1 Tbsp of the Sriracha and chili sauce, but I highly recommend 2 Tbsp. of each. You can find the Asian sauces in any store that has an extensive ethnic aisle. Yum Yum!!!

Bogus Bang Bang Shrimp!
  • 1 lb. of fresh shrimp (36/40 ct) peeled and deveined
  • ½ cup Hellman's light mayonnaise
  • 1 - 2 Tbsp. Tuong ot Sriracha sauce
  • 1 - 2 Tbsp. Sweet Chili sauce, by Maggi Taste of Asia
  • 1 tsp. rice vinegar
  • ½ cup corn starch
  • 1 cup Panko bread crumbs
  • Romaine, chopped
  • green onions, sliced thin
  • canola oil

In a large bowl mix together: mayonaisse, Sriracha, chili sauce and vinegar. Whisk together well and cover and refrigerate for later.

Peel and devein shrimp. Then place corn starch and panko bread crumbs on separate plates. Dip shrimp into corn starch lightly coating and tapping off excess. Then press shrimp down into panko bread crumbs and press them onto the top as well. You just want them randomly covered with the bread crumbs, not a thick coating. Lay on large platter as you coat and when all are done chill in refrigerator for at least 45 minutes. This will set the breading to the shrimp so that it will not fall off during cook time.

Heat oil over medium in a large nonstick skillet until you can smell the oil. If you are unsure if the oil is hot enough just drop in one crumb of panko, it's ready when it looks like it is bubbling away. Then add shrimp and cook for 4 minutes turning shrimp over halfway through. Remove with slotted spoon onto a paper lined platter to absorb excess oil. Then toss shrimp into the large bowl of prepared sauce and toss well until evenly coated. Serve in a small bowl piled high and garnish with green onion.

I recommend using 2 Tbsp of the Sriracha and chili sauce, if you're a baby about spice just cut it back to 1 Tbsp.

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