Title : Copycat Bang Bang Shrimp
link : Copycat Bang Bang Shrimp
Copycat Bang Bang Shrimp
This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!
We love bite-sized apps, so be sure to check out these Crispy Cauliflower Fritters, these Slow Cooker Honey Garlic Sriracha Wings, this Sweet and Savory Bacon Wrapped Shrimp.
Copycat Bang Bang Shrimp
I frist fell in love with Bang Bang Shrimp about 20 years ago on a family vacation in Destin Florida. Prior to Bonefish Grill sweeping the nation, Destin was the only place I could get my Bang Bang Shrimp fix, so I sought out to create a replica at home.
If you’re not familiar, their signature appetizer consists of lightly breaded shrimp (fried of course) tossed in an addictively creamy and spicy sauce. It lays on a bed of chopped romaine lettuce, so even after the shrimp have disappeared, you still get to sop of the remnants of the sauce guilt-free in an essential salad.
What I love so much about this appetizer is it’s not heavy at all. The shrimp are ever-so-slightly fried, with the most delicate coating I adore. To archive this, I used a combination of cornstarch and flour (and plenty of salt of course), which helps to get a super light crust in the end.
A lot of copycat recipes call for a sweet chili sauce in the sauce, but I find a slightly less sweet chili sauce, just a hint of crush red pepper, light mayo, and just a touch of lemon juice mimic the restaurant’s version a little more closely.
How to make Copycat Bang Bang Shrimp
- If you’re shrimp aren’t peeled and deveined, use a sharp knife to do so.
- Season shrimp with salt and pepper on both sides.
- Add a little bit of milk and one egg to a large bowl. Whisk together and add shrimp.
- Coat shrimp in milk and egg mixture.
- In a large ziplock back, add half of the cornstarch, flour, and salt. Add half of the shrimp. Shake the bag until all shrimp are coated. Remove and place shrimp on a baking sheet lines with a cooling rack. Repeat for remaining shrimp.
- Heat a large deep pot with about 3 inches of canola or peanut oil. Heat to 350. degrees.
- Once the oil is hot, add about 6-7 shrimp at a time, and fry until golden brown and cooked through, about 2 minutes.
- Remove shrimp from the pot and drain on paper towels. Repeat for remaining shrimp.
- While shrimp fry, whisk mayo, chili sauce, red pepper flakes, and lemon juice together in a large bowl. Nestle chopped lettuce in a medium serving bowl.
- Once all shrimp are cooked and still warm, add to sauce. Gently toss in the sauce and transfer to the bowl with lettuce.
- Garnish with chopped chive or green onion.
What size shrimp do I use for Bang Bang Shrimp?
Large or 31-count shrimp. This means there are about 30-33 shrimp per pound.
Do I need to take the tails off of the shrimp?
This is totally a personal preference. I like to the leave the tails on because it’s pretty, but it’s more practical to take them off, so you can just pop them into your mouth!
Can I use low-fat mayo in Copycat Bang Bang Shrimp?
Absolutely! Actually I encourage it. I don’t find there to be a big enough flavor or texture difference in full-fat mayo versus low-fat mayo, so I always suggest doing something that alleviates some of the extra fat and calories.
How many people does this serve?
How hungry are you?? Ha. So I would say this feeds four people, but if it’s more of an entree (which I completely encourage), then I’d say it feeds two people.
What goes with Copycat Bang Bang Shrimp?
Copycat Bang Bang Shrimp
This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!
- 1 lb large shrimp (31-35 ct. per pound), peeled and deveined
- canola oil for frying
- 3/4 cup milk
- 1 large egg
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 3/4 tsp kosher salt
- 1/2 cup low-fat mayo
- 2 tbsp Asian chili garlic sauce
- 1/2 tsp (or more) sriracha
- 1/2 tsp lemon juice
- 1/4 tsp crushed red pepper flakes
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Add enough oil to a heavy-bottomed deep pot to come up about 5 inches. Heat to 350 degrees.
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If desired, remove tails from shrimp. Add milk and egg to a large bowl. Whisk to combine. Dry shrimp and season with salt and pepper. Add to milk mixture. Toss to coat.
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Add half of flour, cornstarch and salt to a large ziplock bag. Add remaining flour, cornstarch and salt to another large ziplock bag. Use tongs to remove shrimp from milk mixture. Drain off any excess. Add half of the shrimp to one bag and the other half to the other. Shake the bag to evenly coat all the shrimp.
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Working in batches, add about 1/4 of the shrimp to the hot oil. Fry until golden brown and cooked through, about 2-3 minutes. Remove shrimp with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
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While the shrimp cook, whisk mayo, chili sauce, sriracha, lemon juice, and red pepper flakes together in a large bowl. Once all the shrimp are cooked and still warm, add to the sauce. Toss until combined.
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If desired, serve on a bed of lettuce and garnish with chopped chive.
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