When I want A wonderfully grilled fish I find myself going to Bonefish Grill. However, before I get to the main course I start with their succulent bang bang shrimp as an appetizer. Man, I can’t say enough about this appetizer. Oh my, I would love to shake the hand of the person who created this dish because it is super delicious!
It only occurred to me recently to seek out a recipe for the dish. Well, let me tell you there are numerous recipes out there on the web to choose from. May I say thank you, thank you! I can now have succulent bang bang shrimp at home. The recipe that I most connected with is over at A Family Feast. I did a little tweaking of my own and I’m pleased with my version of Succulent Bang Bang Shrimp.
I used 16/20 count shrimp, for this recipe. The shrimp were pretty large and meaty. However, when I make these succulent bang bang shrimp again I will be using smaller shrimps. 31/35 count shrimp. Keeping in mind this dish would be used as an appetizer. Smaller shrimp count for sure would work better for that purpose.
Can I just say these bad boys are so delicious! I can’t sing their praises enough. This is a fairly straightforward dish to prepare, however, it needs to be broken down into steps to have the preparation go quickly. You first want to prepare the sauce for the shrimp, prepare the shrimp coating, clean and prepare the shrimp, cook and add the shrimp to the premade sauce, plate the dish and sit down an enjoy the succulent bang bang shrimp
Steps to Making Succulent Bang Bang Shrimp
In a small bowl mix the mayonnaise, sriracha sauce, ground chili paste (purchase online or at your local International market), rice wine vinegar and agave nectar (or granulated sugar). Set aside.
Peel, devein, remove the tails and rise the shrimp. In a bowl, place the shrimp in a mixture of buttermilk, sriracha sauce, and smoked paprika marinate for 1 hour in the refrigerator.
Make the shrimp coating by combing the panko breadcrumbs with the cornstarch, garlic powder, and onion powder. Set aside.
Drain the shrimp from the buttermilk mixture. Fully coat each shrimp with the panko breadcrumb mixture. In a skillet heat the vegetable oil to 350 degrees. Without overcrowding the skillet, fry the shrimp until golden brown for approximately two minutes on each side. Place the shrimp on a plate lined with paper towels to drain.
Shred the iceberg lettuce to be used as a base to rest the succulent bang bang shrimp on. Finely chop two green onions these will be used to garnish the finished dish.
The final step is to combine the shrimp and the sauce together to get those succulent bang bang shrimp. What a beautiful and delicious shrimp appetizer or main dish. You get the tartness of the sauce from the vinegar. As well as a little pop of crunch provided by the panko breadcrumbs which leads to a light and crispy taste. If you’re looking for other seafood dishes you might want to try my Basil Seafood Pasta.
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- 1 pound jumbo shrimp
- 1 cup buttermilk
- 2 teaspoons Sriracha sauce
- ½ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- ¾ cup cornstarch
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
- 1 teaspoon rice wine vinegar
- 1 tablespoon agave nectar ( or 2 teaspoons granulated sugar)
- ½ cup mayonnaise
- 1 tablespoon Sriracha sauce
- 1 tablespoon ground chili paste
- vegetable oil for frying
- ½ head prewashed shredded iceberg lettuce
- 2 spring onions, thinly sliced
- Peel, devein, remove the tails, and rinse the shrimps. Pat dry with a paper towel. Place the shrimp in a mixture of buttermilk, (2 tsp.) sriracha sauce, and smoked paprika marinate for 1 hour in the refrigerator. While the shrimp are marinating assemble the following:
- Use a small bowl to mix the mayonnaise, sriracha sauce, ground chili paste, rice wine vinegar and agave nectar (or granulated sugar). Set aside.
- In a shallow pan combine the panko breadcrumbs, cornstarch, garlic powder, and onion powder. Set aside.
- Wash, dry, and shred the iceberg lettuce to be used as a base to rest the succulent bang bang shrimp on.
- Finely chop two spring onions these are to be used as a garnish for the finished dish.
- Remove the shrimp from the buttermilk
marinade . - Fully coat each shrimp with the panko breadcrumb mixture.
- In a skillet heat the vegetable oil to 350 degrees. Without overcrowding the skillet, fry the shrimp until golden brown about
two minutes on each side. - Place the shrimp on a plate lined with paper towels to drain.
- Combine the shrimp and the sauce together in a large bowl. Serve the shrimp in
individual
