Copycat bang bang shrimp tastes better than the real deal at Bonefish Grill! The cornstarch-coated shrimp crisp up to perfection and the three-ingredient bang bang shrimp sauce lends a creamy, spicy, sweet coating.
Ingredients
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1/2 teaspoon sriracha chili sauce
- oil for deep-fat frying
- optional: minced chives and salad greens
Instruction
- In a large bowl, combine shrimp and buttermilk. Let stand 15 minutes.
- Meanwhile, in a large bowl, combine mayonnaise, chili sauce and sriracha.
- Drain shrimp. Add cornstarch to a shallow dish. Dip shrimp in cornstarch to coat both sides; shake off excess.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels. Add shrimp to bowl with sauce. Stir gently to coat. If desired, serve on salad greens and sprinkle with chives.
