Bang Bang Shrimp clone

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Bang Bang Shrimp clone

You don’t have to leave the house to have a crave-worthy shrimp appetizer! This copycat Bang Bang Shrimp recipe, inspired by the iconic Bonefish Grill dish, is surprisingly easy to make at home.


What Is Bang Bang Shrimp?

Bang Bang Shrimp is the name of a popular menu item at Bonefish Grill. According to the restaurant’s menu, it’s “crispy shrimp tossed in our signature creamy, spicy sauce.” This recipe replicates the appetizer’s crispy, decadent, spicy deliciousness with carefully chosen ingredients like cornstarch and hot chili sauce.

Bang Bang Shrimp Ingredients

Here’s what you’ll need to make copycat Bang Bang Shrimp in the comfort of your own kitchen:

This Bang Bang Shrimp recipe starts with mayonnaise, which gives the dish creaminess and tang.

Spicy Sauces
Bring the sweet and savory heat with Thai-style sweet chili sauce and sriracha hot chili sauce.

What makes Bang Bang Shrimp so wonderfully crispy? The shrimp is coated in cornstarch before it’s fried.

You’ll need about one pound of peeled and deveined medium shrimp for this recipe.

You can use any oil suitable for frying to make this recipe. Peanut oil is a popular choice for fried shrimp.

Lettuce Leaves
Serve the Bang Bang Shrimp on lettuce leaves for a stunning presentation rivaling your favorite restaurant.

Green Onions
Garnish with chopped green onions for a pop of flavor and color.

How to Make Bang Bang Shrimp

Robert Jablonski

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make this copycat Bang Bang Shrimp:
  Chicken Fingers with Breadcrumbs

Fry the shrimp until it’s lightly browned and no longer transparent in the center. Put the fried shrimp in a bowl and coat with a mixture of mayonnaise and spicy sauces. Serve the Bang Bang Shrimp on lettuce leaves and garnish with green onions.

Allrecipes Community Tips and Praise

“This was, by far, the most popular new recipe I’ve tried this year,” raves Shawne Baines. “Everyone loved it. Simple and delicious. We’ve made it twice now.”

“I make this all the time after finding the recipe here,” says Liza. “I don’t even measure anymore. I just add a few squeezes of lemon to the sauciness. We eat it on salad or on basmati rice. Good either way!”

“Instead of tossing the shrimp in the sauce, we used the sauce as a dip,” according to Cathy Murphy. “A bonus with the sauce was that it tasted really great on the broccoli we had with the meal.”

Editorial contributions by Corey Williams

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