Diary of A Recipe Collector



Copy Cat Bang Bang Shrimp

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Copy Cat Bang Bang Shrimp –  I have to admit it…the name of these shrimp is what enticed me to give this recipe a try…and boy am I glad I did!

Copy Cat Bang Bang Shrimp

These little babies are so good!  I love any excuse to cook shrimp, and I just couldn’t pass these up. Fried shrimp are a part of my heritage.  We are all about them in Louisiana!  What takes these over the top?  The sauce!!  I know, I know…they are a little excessive.  But every now and then, a meal like this is fun to make.

This copy-cat Bonefish Grill recipe is courtesy of Food Network Magazine.  They are super yummy.  I served them with Lo-Mein and Hibachi Veggies.  It was a fabulous meal!

 

Bang Bang Shrimp

Copy Cat Bang Bang Shrimp

Ingredients

  • Vegetable oil, for frying
  • 1 lb. 70/90 ct shrimp, peeled and deveined
  • 2 large eggs
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • salt and pepper or seasoned salt
  • For the sauce:
  • 1/2 cup mayo
  • 1 tbsp plus 1 tsp chili sauce
  • 2 tsp honey
  • 1 tsp sweet and sour sauce
  • 1 tbsp water
  • salt (optional)

Instructions

  1. Heat vegetable oil in a pot until it reaches 350 degrees.
  2. Whisk the eggs in a shallow bowl.
  3. Mix the flour, cornstarch and 1 tsp. of salt and 1 tsp. of pepper in a shallow bowl.
  4. Dredge the shrimp in the flour, then in eggs, and then back in flour.
  5. Fry the shrimp in oil for 2 minutes or until golden brown. Drain on a paper-towel lined plate. Repeat with remaining shrimp.
  6. Make the sauce: Mix the mayo, chili sauce, honey, sweet and sour, and water in a large bowl.
  7. Toss the shrimp into the sauce.
  8. Transfer to a serving dish and top with green onions.

Notes

Adapted from Food Network Magazine

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DID YOU TRY THIS RECIPE?

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© Jaren
Cuisine: Asian / Category: Main Dish

Here are a few side dish suggestions:

At Home Hibachi Supper
IMG_5949a   IMG_5942a

Looking for a basic fried shrimp recipe?

Give these Easy Popcorn Shrimp a try!
Easy Popcorn Fried Shrimp - This recipe has the key to getting that light, tender, and flaky crust on shrimp!

 

 

 

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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

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Comments

  1. Lanaya | Raising Reagan says

    These shrimp are ridiculous! I’ve made them before too and I love them.
    Thank you so much for being a part of my giveaway Jaren, Sorry about the mishap with the link.
    Have a great week!!

    xoxo
    Lanaya

    Reply

    • Jaren says

      Hi Lindsey! Sorry about that! I’ve updated the recipe. It is for 1 lb. 70/90 count shrimp, peeled and deveined.

      Reply

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