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Bonefish Grill Bang Bang Shrimp

By Todd Wilbur

Score: 4.70. Votes: 23
In stock (1 item available)
  • $0.79

Menu Description: "Tender, crispy wild gulf shrimp tossed in a creamy, spicy sauce."

Bonefish Grill proudly refers to this appetizer as the "house specialty." And why not, it's an attractive dish with bang-up flavor, especially if you like your food on the spicy side. The heat in this Bang Bang Shrimp recipe comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal. You can find this bright red sauce where the Asian foods in your market—and while you're there, pick up some rice vinegar. Once the sauce is made, you coat the shrimp in a simple seasoned breading, fry them to a nice golden brown, toss them gently in the sauce, and then serve them up on a bed of mixed greens to hungry folks who, hopefully, have a cool drink nearby to mellow the sting.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Spicy Sauce
  • 1/2 cup mayonnaise
  • 4 teaspoons chili garlic sauce (sambal sauce)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon rice vinegar
  • 1 large egg, beaten
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 1/2 cup panko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon rubbed (ground) sage
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 8 to 12 cups vegetable shortening or oil
  • 16 to 18 medium shrimp, peeled and deveined
  • 1 handful of mixed greens
  • 1 green onion, chopped (green part only)
  • Do This
    • Restaurant/Brand
      Bonefish Grill
    • Instructions

      1. Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.

      2. Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl. 

      3. Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.

      4. Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

      5. When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle chopped green onion over the top.  

      Serves 2 to 4 as an appetizer.

      Tidbits: You can also make this dish several days ahead by following the directions up to the frying stage. But, instead of frying for 3 to 4 minutes, flash fry the shrimp for just 45 seconds, and then let them cool. Pop the shrimp into a zip top bag and into the freezer. When you want to make the dish, simply fry the shrimp for 3 minutes, or until brown, and then coat with the sauce and garnish as instructed in step #5.

Average rating:

Score: 4.70. Votes: 23
Rating of votes (23)
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anthony N
May 11, 2016, 22:00

Made this and it was delicious! Definitely will make again.

Jeanette Botts
Apr 4, 2015, 22:00

This is the best bang bang shrimp recipe ever! We have tried many and none have hit the mark except this one! We do add 1/2 teaspoon of sriracha to the sauce! We make shrimp po' boys with them! We stuff the roll with homemade coleslaw and shrimp! We have also used the shrimp and made several dips to go with them for a party! Thanks for the great recipe!

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