There are just certain dishes that I love to have when I go out to eat and Bonefish Grill Bang Bang Shrimp is one of them! Unfortunately, the nearest Bonefish Grill is not terribly convenient for me and my husband is more of a “meat & potatoes” kind of guy, so we don’t often find ourselves there for meals.
But like most restaurant favorites, if you look and experiment for long enough, you are likely to be able to recreate the same recipe at home and this copycat Bonefish Grill Bang Bang Shrimp recipe is about as close as you are going to get to the “real thing” (and it is much cheaper to make it at home!).
This recipe calls for 2 sauces that may have unfamiliar names to you, but if you look at the picture of the ingredients, you should recognize them and be able to find them in the ethnic food section of your supermarket (definitely the Huy Fong sauce….if you have a problem finding the Mae Ploy sauce, you can always get it on Amazon!).
Unless peanut allergies are an issue in your family, you want to make sure to use peanut oil for the frying. I know that there are cheaper varieties of oil that you can use but trust me when I say that the peanut oil will give the shrimp the flavor it needs to be a true copycat recipe!
Lastly – the Miracle Whip….I know not everyone is a fan of it but, once again, it is a key ingredient that shouldn’t be changed. If you don’t typically keep it in your house, just get the smallest jar possible at the supermarket!
To make it, you will need:
- 10 oz Raw Shrimp, shelled and deveined
- 1/3 cup Miracle Whip
- 1/4 cup Mae Ploy Thai Sweet Chili Sauce
- 1/2 tsp Huy Fong Chili Garlic Sauce
- 1/4 cup Buttermilk
- 1/2-3/4 cup Cornstarch
- 3 Green Onions sliced
- Peanut Oil for frying
Making it is easy!
Mix Miracle Whip and both chili sauces in a medium bowl. Place butttermilk in a small bowl and the cornstarch in a separate small bowl
Pour about 1/2″ – 1″ peanut oil in to a heavy skillet (cast iron is best) and heat oil to 350.
Dip each shrimp in buttermilk, then in the cornstarch and then in to the heated oil.
Deep fry the shrimp until lightly brown.
Remove shrimp from the oil and place on plate that has been lined with paper towel to absorb the excess grease.
Toss the shrimp in chili sauce mixture to coat.
Serve the on bed of lettuce and top with chopped sliced green onions.