Sarasota's 'Copycat' Bonefish Grill Bang Bang Shrimp

30-40m
Prep Time
10-15m
Cook Time
40m
Ready In


"Now, a good friend of mine works at Bonefish; so, I got a little heads up on the recipe. NO Sriracha guys, NONE, sorry. Cornstarch and seasoned flour. And, a buttermilk bath. My friend recreated this at home; and, she got the 2 sauces right at her local Walmart; so, that is where I went - and, there they were. Same brand names the restaurant uses. I also found these available at my local Asian market; and, my main stream grocery store carries them too. So, I made it and presto ... Bang Bang Shrimp! I still think having a commercial kitchen, etc ... does alter the taste a bit; however ... this was as close as you can get. Prep time DOES include time for the shrimp to marinate. These can be served as a main dish; or, an appetizer/starter."

Original is 3 servings
  • FOR SHRIMP
  • FOR SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (516.6 g)
  • Calories 949.5
  • Total Fat - 18.4 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 28.6 mg
  • Sodium - 2242.3 mg
  • Total Carbohydrate - 181.1 g
  • Dietary Fiber - 3.4 g
  • Sugars - 12.5 g
  • Protein - 12.5 g
  • Calcium - 210.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 98.8 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

NOTE: I got both sauces at Walmart in the Asian section. You can also order online; but, most Asian markets, as well as many main stream grocery stores carry these.

Step 2

Sauce ... Add everything to a small bowl; and, mix to combine. I like to make this ahead of time, to let all the flavors develop.

Step 3

Shrimp ... Peel, devein, and remove the tails; then, add to a bowl with the buttermilk. Let the shrimp rest on the counter for about 20-30 minutes. Once the shrimp have soaked in the buttermilk, transfer to a paper towel lined plate; and pat dry. You want the shrimp dry before you add them to the flour mix. Make sure to discard the buttermilk.

Step 4

NOTE: You can use any size shrimp you want; I find that large shrimp work best.

Step 5

Dredge ... Add the flour, corn starch, seasoning salt, and pepper to a small bowl or pie plate; and, mix until combined.

Step 6

Shrimp ... Add the shrimp to the flour/cornstarch mix; and toss. Make sure all the shrimp are well coated.

Step 7

Fry ... I like to fry these in my deep cast iron pan; but, any heavy saute pan or pot will work. Add approximately 1" of vegetable oil (or any neutral oil); to the pan or pot - and, bring to medium high to high heat. A good way to test if the oil is ready ... stick the end of a wooden skewer in the oil ... if it bubbles around the stick - it's ready. You can also use a thermometer to check the oil temp. Between 370 and 375 is what I find works best.

Step 8

Add the shrimp; and, fry for 2-3 minutes until golden brown, turning often. I suggest you do these in 2-3 batches. You don't want to over crowd the pan; otherwise, they will not brown. Once the shrimp are done; transfer them to a plate lined with a paper towel.

Step 9

Sauce ... Add some of the sauce to a bowl and toss with the warm shrimp. Add as much sauce as you want; but, I like to keep some on the side; so, I sauce the shrimp lightly. That is completely up to you.

Step 10

Garnish, Serve, and ENJOY! ... Serve in a bowl with Boston or Bibb lettuce leaves (you want that soft delicate lettuce for this); and, plenty of scallions. And, there you go ... BANG BANG SHRIMP!

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When shopping for the chili sauces, make sure to get a sweet chili sauce and a garlic chili sauce.
  • If you can't find the sauces at Walmart, they can usually be found in Asian markets or in the international aisle of your main stream grocery store.

  • Instead of buttermilk, use plain yogurt. The benefit of this substitution is that plain yogurt is a much more accessible ingredient than buttermilk, and it will still provide a creamy texture to the shrimp. The thinking behind this substitution is that plain yogurt is a great substitute for buttermilk in many recipes, as it has a similar consistency and a mild flavor.
  • Instead of vegetable oil, use olive oil. The benefit of this substitution is that olive oil has a much healthier fat profile than vegetable oil, and it will still provide a nice flavor to the shrimp. The thinking behind this substitution is that olive oil is a great substitute for vegetable oil in many recipes, as it has a mild flavor and is high in healthy fats.

Crispy Coconut Shrimp Replace the all-purpose flour and cornstarch with 1 cup of shredded coconut. After dredging the shrimp in the coconut, fry as instructed in the recipe. Serve with a side of sweet chili sauce.



Coconut Rice - This fragrant and creamy side dish is the perfect accompaniment to the Bang Bang Shrimp. The sweetness of the coconut balances out the spiciness of the shrimp, and the texture of the rice provides a nice contrast to the crunchy shrimp.


Spicy Mango Salsa: This bright and flavorful salsa is the perfect complement to the Bang Bang Shrimp. The sweetness of the mango pairs nicely with the spiciness of the shrimp, and the crunch of the vegetables adds a nice texture contrast. It's a great way to add a bit of freshness to the dish.




FAQ

Q: What type of oil should I use to fry the shrimp?

A: Use any neutral oil, such as vegetable oil, for frying the shrimp. The oil should be heated to a temperature of between 370 and 375 degrees Fahrenheit.



Q: How long should I fry the shrimp?

A: Fry the shrimp for 1-2 minutes until they are golden brown and cooked through. Be careful not to overcook them as they will become tough.

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Fun facts:

The famous Bang Bang Shrimp dish was first created by Bonefish Grill in 2001. It has since become a favorite of celebrities and foodies alike.

The dish was named after the classic 1964 hit song "Bang Bang" by Nancy Sinatra. The song was famously featured in Quentin Tarantino's Kill Bill films.