Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is crucial for ensuring the breading adheres well and the shrimp fries up crispy. Place the dried shrimp in a medium bowl.1 pound large shrimp, peeled and deveined
- In three separate shallow dishes or pie plates, prepare your breading station.
- Dish 1: Whisk together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper (if using).1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Dish 2: Whisk the eggs lightly.2 large eggs, beaten
- Dish 3: Place the panko breadcrumbs.1/4 cup panko breadcrumbs
- Working in batches, dredge each shrimp first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp generously in the panko breadcrumbs, pressing gently to help them adhere. Place the breaded shrimp on a clean plate or baking sheet as you work.1 pound large shrimp, peeled and deveined, 1/2 cup all-purpose flour, 2 large eggs, beaten, 1/4 cup panko breadcrumbs
- In a medium bowl, whisk together all the ingredients for the Bang Bang sauce: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust the sriracha for your desired level of heat, or add a touch more honey for sweetness. Set aside.1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, Pinch salt
- Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 to 3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of breading into it; it should sizzle immediately.2-3 cups Vegetable oil, for frying
- Carefully place a few breaded shrimp into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy shrimp. Fry for about 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack set over a baking sheet to drain excess oil.1 pound large shrimp, peeled and deveined
- Once all the shrimp are fried, gently place the hot, crispy shrimp into a clean bowl. Pour the prepared Bang Bang sauce over the shrimp and toss gently to coat each piece evenly.1 pound large shrimp, peeled and deveined
- Arrange the sauced Bang Bang Shrimp on a serving platter. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds, if desired. Serve immediately.Chopped fresh parsley or green onions, Sesame seeds
Notes
Leftover Copycat Bonefish Grill Bang Bang Shrimp can be stored in an airtight container in the refrigerator for up to 2-3 days. To maintain the best texture, it's ideal to store the fried shrimp separately from any extra sauce if possible. When reheating, the goal is to revive the crispiness. The best method is to reheat them in a single layer on a baking sheet in a preheated oven at 375°F (190°C) for about 5-8 minutes, or until heated through and slightly crisped. Microwaving is not recommended as it will make the shrimp soggy. If you have a lot of sauce leftover, you can gently warm it and toss the reheated shrimp in it just before serving.
