Copycat Bonefish Grill Bang Bang Shrimp
Crispy fried shrimp are coated in a sweet and spicy sauce, made with sweet chili and sriracha, for a popular and flavorful dish.
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Instructions
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Heat oil to 380 F in a large heavy-bottom pot; line a baking sheet with paper towels for draining.
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Combine 1 cup buttermilk with 2 tablespoons sriracha in a bowl; add 1 1/2 pounds raw shrimp and coat.
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In a separate bowl, whisk 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons soy sauce, 1 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 cup sriracha to create the sauce.
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Prepare a dredging mix by whisking 1/2 cup rice flour and 1/2 cup cornstarch in another bowl.
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Working in batches, transfer shrimp from buttermilk to the flour mixture, toss to coat, and shake off excess.
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Carefully lower breaded shrimp into the hot oil and fry, stirring occasionally, for 2 to 3 minutes until golden brown and crispy; transfer to the paper towel-lined baking sheet to drain.
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Move drained fried shrimp to a clean bowl, spoon over one-third of the prepared sauce, and gently toss to coat; repeat the breading, frying, and tossing process for the remaining shrimp.
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Garnish with sliced scallions and serve immediately with lime wedges.