One of my favorite restaurants is the Bone Fish Grill. I love the quality, freshness, and taste of the food. I love the seafood, steak and burgers, $8 martinis, appetizers, and desserts! I love the service. And, the prices are great!
Of course, everyone who has been to Bone Fish, loves their Bang Bang Shrimp. The combination of fresh shrimp, with a crispy crunch, drizzled with a spicy-mayo-like sauce is pure heaven. I get hungry just thinking about Bang Bang Shrimp!
This past Sunday, I made dinner for my dad’s birthday. My mom is an unbelievable cook who spends more time cooking than sleeping! I knew if I wanted to make dad feel extra special, I needed to take it up a notch.
Since dad and I both love seafood, I decided to recreate two of my favorite dishes from Bone Fish Grill. Tilapia Imperial (I can post that recipe, next) and for an appetizer…
You guessed it, Bang Bang Shrimp!
It took quite a bit of research, and a few tries to get the sauce just right. But, it came out great! Dad was as happy as a shrimp. I mean clam! (LOL
I will say that you’ll want to adjust the measurements of the sauce ingredients to your liking, so don’t be afraid to add a little more or a little less of the key 3 ingredients! Mayo. Garlic Chili Sauce. Sweet Chili Sauce.
Of course, I still prefer eating at Bone Fish Grill and ordering my Bang Bang Shrimp. I don’t prefer frying anything in my kitchen unless it is a rare and special occasion.
Ok, let me know what you think…
Rachel Maria’s Bang Bang Shrimp
- 1 lb. Medium Shrimp, peeled and deveined
- Vegetable oil
- 1 Pint of Buttermilk
- 3 Cups Pancko Bread Crumbs
- 1 Cup Flour
- 1 T salt
- 1 tsp (each) Seasonings: Pepper, Garlic Powder, Paprika, Cayenne Pepper (optional)
- 1 Cup Mayo
- 1 T. Sweet Thai Chili Sauce
- 1/4 Cup Garlic Thai Chili Sauce
- Green Onion, chopped
- 1/4 Head of iceberg lettuce
- Whisk the mayo, sweet chili sauce, and the garlic chili sauce and set aside
- Pour buttermilk into a large bowl
- Combine Pancko, flour, and seasonings in a large, deep dish.
- Heat oil in a deep fryer or large saucepan
- Soak a batch of shrimp (a handful at a time) in the buttermilk for a few seconds, followed by a toss in the Pancko/Flour mixture. Be sure to fully cover each shrimp.
- Fry each batch of shrimp for about 3 minutes or until golden brown. Then, transfer the shrimp to a dish lined with paper towels.
- Repeat these 2 steps until all the shrimp is cooked.
- Transfer the shrimp to a platter plate. (On top of the lettuce)
- Drizzle the sauce over the shrimp (as much as you like), and sprinkle with green onions.
- Serve fresh and hot!