May 24, 2012

Bang Bang


According to the Bonefish Grill Menu, Bang Bang Shrimp® are  tender, crispy shrimp tossed in a creamy, spicy sauce.  I have only had them once but I LOVED them…and I can’t stand shrimp.
If that doesn’t give you an idea as to how delicious the “official” version of this recipe is, I don’t know what will.




Well, I decided last night to try a copy cat recipe and make my own.  It was “Bang Wednesday” at the actual Bonefish Grill ($5 Bang Bang Shrimp) so I figured if it didn’t turn out well, we could just head out and grab the real thing.

Luckily, our version was pretty darn tasty!  The sauce (which is the most integral part of the recipe) was pretty good.  Not as good as the original, but almost spot on. 

It was also my first time experimenting with Sriracha (a type of Thai hot sauce) which can be hot, hot, hot!  Luckily I didn’t put the recommended amount in the sauce and decreased it for my version of the recipe posted below.  If you like hot, just add a few squirts more!


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Bang Bang Shrimp

Print this recipe!


  • 1 lb. medium shrimp, peeled and deveined


  • 1/2 cup low fat mayonnaise
  • 3-4 teaspoons chili garlic sauce, such as Sriracha sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon rice vinegar
  • 1 T Russian Dressing


  • 1 egg, beaten
  • 1 cup milk



  • 1/2 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil

4 cups vegetable oil

1 handful of shredded romaine lettuce



Peel and devein shrimp.


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Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, seasoning salt, garlic powder, and basil in another shallow bowl; set aside. (I love to use my breading trays…such a good investment!)




Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading.

Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.


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Heat oil in deep pan to 350 degrees F, or until the top of a wooden spoon bubbles when inserted into the oil.

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.



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Combine all ingredients for the spicy sauce in a small bowl.


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When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce (or desired amount) over shrimp and stir gently to coat.




Serve over a bed of shredded romaine lettuce or iceberg lettuce cups.  Top with green onions if desired.




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