Bang Bang Shrimp (Bonefish Grill Copycat)
This bang bang shrimp is quick, easy, and seriously delicious. The shrimp are coated in cornstarch and pan-fried until crispy, then tossed in a creamy, sweet-and-spicy sauce made from simple pantry ingredients for a restaurant-worthy dinner that's ready in just 20 minutes.
Ingredients
- 1 ½ lb shrimp, about 30
- ½ cup cornstarch starch
- 1 teaspoon EACH: salt and pepper
- ⅔ cup oil, see notes
- Optional: chopped toasted walnuts and minced chives, to serve
Bang Bang Sauce
- ½ cup mayonnaise, Can sub light mayo
- ¼ cup liquid honey
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar, can sub white vinegar
Instructions
- Whisk the bang bang sauce ingredients together in a medium-sized bowl.½ cup mayonnaise, ¼ cup liquid honey, 2 teaspoons sriracha, 1 teaspoon rice vinegar
- Remove the shell and tails (if needed) from the shrimp. In a medium-sized bowl, mix the tapioca starch with the salt and pepper. Add the shrimp to the bowl and toss so that they are all well coated.1 ½ lb shrimp, ½ cup cornstarch starch, 1 teaspoon EACH: salt and pepper
- Heat the oil in a large, high-sided pan over medium-high heat. When the oil is hot, add half the shrimp. Cook for 2 minutes then turn the shrimp over and cook for 2 minutes on the other side. Remove the shrimp from the pan and put them on paper towel. Repeat with the remaining shrimp.⅔ cup oil
- Toss the cooked shrimp in the sauce and serve immediately with some chopped walnuts and chives over the top.Optional: chopped toasted walnuts and minced chives
Notes
After coating the shrimp in starch, you'll find that about half of it remains in the bowl. Using a little more than is needed makes sure that all of the shrimp are well coated for maximum crispiness.
We like to use avocado oil in this recipe as it has a neutral flavor and high smoke point. After cooking the shrimp, aproximetly ⅓ cup of oil will remain in the pan. The extra is needed to ensure the shrimp "deep fry" and become super crispy.
The nutritional information is calculated with the actual amount of tapioca starch and oil consumed.
Serving: 1 serving = ⅙ of the recipe, Calories: 310kcal, Carbohydrates: 18g, Protein: 23g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 697mg, Potassium: 316mg, Fiber: 1g, Sugar: 12g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg