Monday, August 18, 2008

BANG BANG SHRIMP (Yes...the REAL deal)

If you've been to Bonefish Grill, you know EXACTLY what Bang Bang Shrimp is AND if you've tasted the delicacy, you probably find yourself CRAVING it from time to time. If you haven't tasted this delicacy....put it this way...they don't call it Bang Bang for nothing!

WELLLLLL, no need to make a special trip to Bonefish anymore for your craving. Thanks to some tips from an undisclosed insider, I've struck GOLD!!!!!!!!!! My husband really wants me to keep this find a secret, but I just wouldn't be able to live with myself if I deprived my peeps of a party in their mouth. So, shhhhhhh but I'm sharing my gold so that you too can whip up this luxury in the confines of your very own kitchen. You can thank me later. :)

I'm not kidding...this is SO legit that I'm scared to post this under my name from fear that the Bonefish police are going to come after me. We made it for dinner Saturday night, had leftovers which were our appetizer for Sunday family lunch and have STILL been craving it ever since!

Ladies and Gentlemen, without furthere ado, BAAAAANG BAAAAANG Shrimp. You won't be disappointed!

This recipe may self destruct so be sure to put it in a REAL safe place.


  • Jumbo Shrimp (the bigger the shrimp=the bigger the bang)

  • Rice flour

  • Mayonnaise (NOT low fat or FF)

  • Sriracha Hot Chili Sauce (Do not compromise this. KEY ingredient. It's the bottle w/ the rooster)

  • Sweet Thai Chili (couldn't find so I used...) OR Sriracha Chili Garlic Sauce (...and it worked perfectly w/ a dash of Sugar or Splenda...Again, don't compromise...also has rooster on bottle)

    • SHRIMP

      Moisten (sorry for gross word) shrimp w/ milk or buttermilk. Coat w/ Rice flour. Flash fry in oil. Drain off oil. Stir sauce in with shrimp.


      Begin with one cup of mayonnaise (adjust amount of mayo depending on size/amount of shrimp). Begin by stirring in 3-4 tablespoons of Sweet Thai Chili OR Chili Garlic Sauce depending on desired spice level (I did 4 tablespoons of Chili Garlic sauce w/ a dash of Splenda). Then, stir in 2-3 tablespoons of Hot Sauce depending on desired spice level (I did 3-4ish but we like things SPICY!). Mix well. Stir into lightly fried shrimp. Covers 2 lbs. of Jumbo Shrimp perfectly.

      Tastes GREAT when served on top of iceberg lettuce and a side of rice. These two side items also help "cut" some of the heat from the spice.



      Dolly said...

      YES!!!!! Thank you for not keeping this recipe a secret! We will try and find these ingredients while we are here in FL and make it for sure. If not here at the beach then we'll have to buy some shrimp to take home. This looks DELISH!!!!! How did you get this recipe?

      Nancy said...

      Oh I will be making this for sure. I'm salivating just reading about it!

      Denise said...

      I'm gonna make this too. This is the ONLY food I wanted while I was in the hospital with Margaux! Thankfully there was a Bonefish a mile up the road from Sarasota Memorial!

      Donna said...

      We brought home some jumbo shrimp freshly caught in FL. We made this dish tonight and it was delicious! The only thing, I think a deep fryer is needed for it. I fried the shrimp for a while and the breading came off even still. It WAS very spicy, and I even did about 2 TBSP less then you did. I will put less next time, but the rice did help cut the bang.
      Another thing, I just fried up some small shrimps I had in the freezer for the kids. I used the milk and rice flour and it was SOOO good. Caroline LOVED them and they were very tasty. I don't know what's in that rice flour, but it was a good breader for the smaller ones.
      Well done, HPS! THis is a bangin' good dish.

      Toni said...

      Hi! I don't think you know me, but I'm friends with Donna and Dolly. I made this recipe tonight, (only tweaked it just a little) and it was delicious!
      I cut back on the hot sauce and instead of covering the shrimp in it, I used it as a dipping sauce and it was a HUGE hit with the family. I especially like it because I can keep using the ingredients again and again b/c you only have to use so little of it per recipe! Thanks for posting!

      HPS said...

      The second time we made it, we didn't get the oil hot enough before frying and they breading came off, too. It's a fine line betweet getting the oil JUST hot enough but not too hot. That's Max's department! He wants to get a deep fryer too. Toni, my hubby wants to try your way next time...especially so the breading doesn't come off. That's a good idea!

      Anonymous said...

      this is funny cuz i make this stuff all day long cuz i work at bonefish and your way off on the recipe