Bang Bang Shrimp is best known as the signature appetizer at the Bonefish Grill restaurant chain, but if you're not familiar, it's simple dish of crispy, shallow-fried shrimp coated in a sweet-hot, Asian-style sauce.
We didn't create our version of this recipe with the intention of being a perfect copycat, but the flavors and textures are good replication of the original.
The Bonefish serves their Bang Bang Shrimp on a bed of chopped lettuce, which is perfect for an appetizer, but we chose to transform the dish into a light, easy dinner by serving the shrimp wrapped in lettuce leaves.
The recipe concept is very simple. Large shrimp coated in a seasoned blend of cornstarch and flour are shallow fried until barely crispy on the outside. Then they're tossed in a spicy sauce made with sweet Thai chili sauce, mayo, sriracha and a dash of soy sauce.
The result is a perfect blend of flavors and textures that's sure to please both lovers of shrimp and Asian-style food alike.
If lettuce wraps are not your favorite thing, you can also serve Bang Bang Shrimp in soft flour tortillas with chopped lettuce and scallions for garnish.
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Bang Bang Shrimp Lettuce Wraps
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 4 servings
Description
These yummy shallow-fried shrimp are coated in a creamy, sweet-hot, Asian-style sauce and served wrapped in fresh lettuce for a light, easy dinner.
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Pin ItIngredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1/3 cup cornstarch
- 3 tablespoons flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- Vegetable oil
- 3 to 4 scallions, chopped
- 1 medium head green leaf lettuce, leaves separated
For the sauce:
- 1/3 cup mayonnaise
- 1 tablespoon sweet Thai chili sauce
- 1 teaspoon sriracha
- 1/2 teaspoon soy sauce
Instructions
- Prepare the sauce by combining the mayonnaise, sweet Thai chili sauce, sriracha and soy sauce in a large mixing bowl. Set aside.
- Arrange the shrimp on several thicknesses of paper towels and pat dry.
- Thoroughly combine the cornstarch, flour, salt and a few grinds of black pepper in a shallow dish (a pie plate works well). Add the shrimp and toss to coat thoroughly.
- Add about 1/8-inch of vegetable oil to a large frying pan and heat until shimmering over medium high heat (375°F).
- One at a time, add half the shrimp to the hot oil, taking care to leave some space between them. Fry until they turn pink and opaque and the coating is light golden, about 1-1/2 minutes.
- Using tongs, turn the shrimp and cook until the second side is golden and shrimp are cooked through, about 1-1/2 minutes additional.
- Quickly transfer the cooked shrimp to a plate, wipe out the pan and repeat the process with the remaining shrimp.
- Once all the shrimp are cooked, add them to the bowl with the sauce and toss to coat. Add the scallions, toss again and transfer to a serving dish.
- Serve family style along with the lettuce leaves, letting each diner make their own wraps.
- Category: Main Dish
- Cuisine: Asian
Keywords: copycat recipe,
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