Bang Bang Shrimp Throwdown
July 28, 2009 by Meseidy
Filed under Appetizers, In My Kitchen
- Bang Bang Shrimp Throwdown
That is right it is a throwdown. Me vs. The Bonefish Grill Bang Bang Shrimp. I dedicate this throwdown to my sister-in-law, who I saw scarf down and entire order of Bang Bang Shrimp in 2.5 seconds, with my own eyes. Yes, she was run over with beads of hot sweat, ate half a loaf of bread to sooth her mouth and developed a bit of a runny nose….if you know what I mean. But she did not care, she concured that mound of spicy crunch goodness and then happily patted her belly and said she could eat more. Mind you the chick is like a size 2, I don’t know where she puts the stuff. Punk! Yes, I know….it’s ok….I will kick her for you next time I see her.
In a bowl combine 1/2 cup mayonnaise, 6 tsp of sweet thai chili sauce, 3 tsp sarachi chili sauce and 2 tsp rice vinegar. Whisk together until will combined.
To be honest she isn’t the only one scarfing down a plate of these tasty, spicy, crispy morsels. I was sitting right there with her, with my own order and fighting her for some bread. The suckers have some heat that builds up on you. No matter the pain you just charge through and keep on eating.
- Soak shrimp in bowl of milk. Prepare a bowl with 1 cup of panko bread crumbs and another with 1/2 cup of corn starch.
Bonefish grill is one of my favorite chain restaurants. In fact Hubby took me there for dinner before proposing. Ahhhhh! 
Unfortunately Hubby is starting to put the lock down on the money bags. Something about kids and a house in the future. Needless to say we have not been frequenting the Bonefish Grill, but I was craving some of their Bang Bang shrimp.
Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.
I thought about it for awhile and figured that it really cannot be that hard to make. It is basically pop corn shrimp covered in a creamy spicy sauce. I noodled on it for awhile trying to think what could they use for the sauce. I figured that it had to be super easy because they serve it as an appetizer and serve it up pretty quick. Another one of their appetizers that I love are the crab cakes which are garnished with a sarachi sauce.
Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.
Drain fried shrimp on plate lined with paper towels.
I figured that sarachi had to be in the sauce and the creaminess could be from mayonnaise. I decided it was time to experiment. I mixed some mayonnaise together with sarachi and although I was getting the heat it wasn’t this simple, obviously. I remember that the sauce has some little red pepper flakes in it and it reminded me of sweet thai chili sauce, you know the kind they give you to dip your spring roll in. I tasted it again and I was almost there but it still needed something. I looked at all of my asian condiments and the rice wine vinegar caught my attention. That did it, I added the rice wine vinegar in and I had my sauce.
In a large bowl combine fried shrimp with prepared sauce until evenly coated.
I kid you not people I cracked the code. These turn out perfect, just like the real thing. The best part is I didn’t have to fork over almost $7 for my bang bang shrimp. They came out deliciously crispy and tender and the sauce did it thing. I was creamy and it made be break out into a sweat. I was so excited that I can now have bang bang shrimp when ever I want. Hubby was also very impressed and excited that we will be saving all that dough. EAT THIS PEOPLE!
Pile high on a bed of shredded cabbage, garnish with scallions.
Here it is people!
Faux Bang Bang Shrimp
- 16 Medium Shrimp, peeled and deveined
- 1/2 Cup Mayonnaise
- 6 tsp Sweet Thai Chili Sauce
- 3 tsp Sarachi sauce
- 2 tsp Rice vinegar
- 1 Cup Milk
- 1 Cup Panko Bread Crumbs
- 1/2 Cup Corn Starch
- shredded cabbage (optional)
- scallions (optional)
In a bowl combine mayonnaise, sweet thai chili sauce, sarachi chili sauce and rice vinegar. Whisk together until will combined, set aside.
Soak shrimp in bowl with milk. Prepare a bowl with panko bread crumbs and another with corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.
Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on plate lined with paper towels.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Looks REALLY tasty! Way to go figuring it all out on your own. Do you think I could use coconut milk to soak the shrimp, or would that be too strong of a flavor?
That actually sounds pretty tasty! I would give it a try and see what happens. It’s definatly not going to be unediable, so you might as well give it a try. No fear! Let me know how it goes, you know how we feel about coconut over here.
You know, I don’t like the shrimp at Bonefish Grill. I know, I’m sorry. It just always has the off taste that you sometimes get with shrimp at some restaurants. BUT your recipe seems awesome and since it’s made at home with whatever shrimp you buy, you can avoid the off taste! Yay!!
This looks fabulous and I have all the ingredients. Might be dinner tomorrow night!! Thanks for sharing
this is one of my favorite dishes too! the last time i went the waiter gave me the recipe and i make it all the time now too!!
Is the recipe the waiter gave you the same as the one above?
These look just like the real thing! My hubby LOVES Bonefish, and would eat Bang Bang Shrimp everyday. Can’t wait to try!
Actually the recipe is posted on recipezaar.com They dredge the shrimp in cornstarch and then fry it up. You got it right though with the Siracha and Mayo. I too love the Bang Bang Shrimp @ BF, they now have them in tacos! If you haven’t tried their Mussels, you must! They are to die for!
I had the tacos for the first time a month ago, and they are WONDERFUL! I’m actually tempted to try and replicate them with this recipe.
It’s so funny you just blogged this, because I’ve been craving my own favorite bang bang all week – Cheesecake Factory’s Bang Bang Chicken & Shrimp. I think I’m going to create my own real soon!
Mmm, that looks awesome!
I tried this for my wife and myself on Tuesday night. It was wonderful indeed !!! I made the sauce (excellent too). I battered the shrimp, then placed them in the fridge until deep fryer was ready (and the phone stopped ringing
, fried them up and they were delicious. I placed them on a bed of Herb mix salad greens and Grilled asparagus. I also like controlling how much or little sauce is added as the shrimp are so flavorful on their own. I will make it again tonight and dip the shrimp in coconut milk. thanks very much
I just wanted to let you know that I added 2 T of soy sauce to the recipe and it was awesome!
Just found this recipe and cannot wait to try it! Just had these at BF last night and just have to have more.
Thanks for sharing!!
Thank you so much for figuring this out and posting it! I cannot wait to try it. This has to be my all time favorite thing to eat out!!!
We just had dinner there tonight, for my husband’s company Christmas party (I know, a little late…they are always super busy during the holidays and always have the party in January) and I was finally able to get my bang bang shrimp fix on. I don’t even like spicy food but I can put these away! Probably my all time favorite restaurant dish ever. So glad to find this recipe so I can make them at home. We have tight moneybags these days too, but I don’t want to wait another year to have this dreamy, creamy, firey taste of heaven! If I wasn’t still stuffed from dinner…oh yes, I’d make me some right now!
Where do you find Sweet Thai Chili Sauce at? And do you have to use Panko Bread crumbs, or can you substitute with regular bread crumbs? I don’t know what the difference between the two is, probably because I’ve never heard of Panko Bread crumbs before.
You can usually find both in the Asian aisle of your local grocery store. If you can’t find them there you can try a local Asian market. It is best to use panko bread crumbs because they are lighter and toast better then regular bread crumbs. Using regular bread crumbs can make them lumpy and heavy. I use panko in almost any breaded meal because it’s so much lighter and crispier then regular bread crumbs. If you can’t find sweet thai chili sauce, you can also try sweet and sour with some chili or sarachi mixed in.
Hope you enjoy them!
just cooked the bang bang for the whole family. I used frozen shrimp and followed the recipe. As I was cooking for six I used roughly 70 shrimp, some were golden brown and some not. I didn’t have a thermometer to check temperature. I noticed you recommended using a skillet, just curious, is that better than using a saucepan. I could only only find sweet chili sauce at our local Asian store, is there a difference. It was very helpful to have the photos very easy to follow for a novice cook like myself. Thanks.
Hi, I stumbled upon your site sometime in the fall when i was searching the web for bang-bang shrimp recipies. I found yours and saved it.
Just last weekend we decided to give it a try, and i cant believe we waited so long. they were awesome. thanks for doing all the work to figure it out! they were so good we made them the next day too.
Great job, very nice site.