Bang-It-Up Shrimp

Vicki Moser

By
@Vlynn0120

This is my [CopyCat] version of Bonefish Grill's Bang Bang Shrimp. I first heard about this appetizer from my son. He said it was so good and I just had to try it. I did try it...but only after I came up with this recipe. I found a recipe online and after a little modifications here is what I came up with. I really think I came up with a hit...a little better tasting then the original. By the way my 8-year-old daughter and 7-year-old grandson love it...it's not too hot for their little taste buds.


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Comments:

Serves:

4 (3 oz servings)

Prep:

15 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

1/3 c
best foods mayonnaise
1/4 c
mae ploy thai sweet chili sauce
1/4 tsp
sriracha hot chili sauce
10
drops of tabasco pepper sauce
1/4 tsp
chunky peanut butter
1 lb
cooked, peeled, tail-off or tail-on, deveined, medium or large shrimp (41-60 shrimp per pound)
2
stalks green onions, chopped

FOR FRYING SHRIMP

3/4 c
dry cornstarch
4 Tbsp
coconut oil or pure vegitable oil

SERVE ON...

a bed of lettuce or shredded lettuce works too

Directions Step-By-Step

1
To make the sauce: Mix mayonnaise, sweet chili sauce, hot chili sauce, Tabasco, and peanut butter together until creamy. Set aside.
2
Rinse the shrimp in cold water. Dry on paper towel. In a bag add the cornstarch and all the shrimp and shake. Coating all the shrimp well.
3
Frying the shrimp: I use either tail-on or tail-off shrimp. You can deep fry or pan fry. Fry until lightly brown. Drain on a paper towel.
4
Once you have drained all the shrimp on a paper towel add all the cooked shrimp to a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped green onions.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #grill, #Bonefish