July 19, 2016
Lunch, Main Dish, Shellfish,
Shrimp, Appetizers, North American, Thai, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Weeknight Meals, Deep Fry, Marinate, Stove Top, Non-Dairy, Spicy, Spring more
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"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."
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.
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.
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.
NOTE: You can use any size shrimp you want; I find that large shrimp work best.
Dredge ... Add the flour, corn starch, seasoning salt, and pepper to a small bowl or pie plate; and, mix until combined.
Shrimp ... Add the shrimp to the flour/cornstarch mix; and toss. Make sure all the shrimp are well coated.
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.
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.
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.
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!
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