Bang Bang Shrimp

Bang Bang Shrimp

We swapped a “G” with a “B” for these shrimp, otherwise it would be weird. Seafood can be tricky, but these Bang Bang Shrimp are simple enough to throw together for a quick dinner. Speaking of swapping letters, it might be the original phrase in your mouth with every bite.

Tips / Suggestions

  • When frying the shrimp, do so in small batches. If you add too many at once you could drop the temperature of the oil too much and the shrimp wouldn’t crisp up.
  • When the shrimp are done cooking let rest on a wire rack elevated about a paper towel. If you put directly on a paper towel it could soften up some.
  • If you plan on frying more food, be sure to purchase a can where you can filter the oil, pour into another container, and reuse. You can use the oil again and again as long as you filter it.
Print Recipe

Bang Bang Shrimp

Recipe by BacusBBQ
Servings

2

servings
Prep time

30

minutes
Cooking time

4

minutes
Calories

kcal

If you've ever eaten at Bonefish Grill, then you know this dish is fantastic. Crispy fried shrimp tossed in a sweet and spicy sauce topped with green onions / cashews and laid over white rice.

Ingredients

  • 1 lb 1 shrimp peeled and deveined

  • 1/2 cup 1/2 buttermilk

  • 3/4 cup 3/4 cornstarch

  • 4 cups 4 vegetable oil

  • 1 cup 1 white rice - cooked

  • 2 tbsp 2 chopped green onions (green end)

  • 2 tbsp 2 chopped cashews

  • Bang Bang Sauce
  • 1 tsp 1 Sriracha

  • 1/2 cup 1/2 mayonaise

  • 1/4 cup 1/4 sweet chili sauce

Directions

  • Place the shrimp in a mixing bowl, add the buttermilk, and mix until all of the shrimp are fully coated.
  • Remove the shrimp from the bowl and place on a wire rack to let the excess buttermilk drip off. Be sure to put a paper towel underneath the rack to catch all of the drippings.
  • Mix all of the bang bang sauce ingredients in a bowl and set aside.
  • Place the shrimp into another mixing bowl, add the cornstarch, and mix until all of the shrimp are fully coated.
  • Heat your grill to 400 degrees. Once hot, add a wok and the vegetable oil. Once the oil reaches 375-400 degrees F, carefully add the shrimp to the wok and cook for 2-4 minutes (flipping over once). Remove the shrimp from the wok and place on a paper towel to soak up an excess oil.
  • Add the shrimp and bang bang sauce to a bowl and mix thoroughly. Empty the shrimp onto a plate of white rice. top with green onions / cashews, and dig in.


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