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Bang Bang Shrimp
Crispy fried shrimp in creamy, spicy sauce. The Bonefish Grill copycat everyone wants.
retest scheduled Adapted from Damn Delicious — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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- For the sauce
Instructions
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- Pat shrimp dry. Toss in cornstarch until evenly coated.
- Heat 2 inches of oil in a deep pan to 375°F.
- Mix mayo, sweet chili sauce, sriracha, and rice vinegar in a large bowl.
- Fry shrimp in batches until golden and crispy. Don't crowd the pan.
- Drain on paper towels for 30 seconds.
- While still hot, toss shrimp in the sauce until coated.
- Serve immediately, garnished with green onions.
Notes
- Crispy coating: Cornstarch makes it crispier than flour. Make sure shrimp are dry.
- Oil temp: Too cool = greasy shrimp. Use a thermometer.
- Air fryer: Spray with oil, air fry at 400°F for 8-10 minutes, shaking halfway.
- Sauce heat: Adjust sriracha to taste. Start with less, add more.
- Serve on: Lettuce cups, rice, or as an appetizer with toothpicks.
Adapted from Damn Delicious · original