The Orange Skillet: Bang Bang Shrimp

If you've ever been to Bonefish Grill, surely you've heard of or tasted their famous "Bang Bang Shrimp". It's an amazing delicacy of shrimp with a spicy and yet sweet sauce. The coating under that delicious sauce is a very light breading of just cornstarch and egg wash.

If you're feeling adventurous and you have a little time on your hands, you should definitely give this a try. I was a little afraid of making it too spicy so I only added 3 or 4 drops of Sriracha Sauce. I didn't think they had much heat at all, so I would definitely add more the next time. Also, another version of this recipe I found added peanut butter to the sauce. It was only a teaspoon or so, but if you like...give that a try as well. Also, I actually deep-fried these shrimp in a dutch oven instead of pan frying. Do whatever you like. Here's the recipe, so collect your ingredients and get started.

Bang Bang Shrimp

1 pound raw shrimp, peeled, deveined, tails removed

1/8 teaspoon garlic powder

¼ teaspoon salt

1/8 teaspoon black pepper

½ cup mayonnaise

¼ cup Thai Sweet Chili Sauce

4-8 drops Sriracha Hot Sauce

2 tsp. honey

1 cup corn starch

2 eggs

6 tablespoons canola or vegetable oil

½ of a green onion, diced (optional)

Lettuce for garnish (optional)

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.

Place corn starch in a shallow dish like a cake pan. In another cake pan, lightly whisk two eggs together to create an egg wash. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat.

When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. The shrimp cook fast!

When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot.

Remove the cooked shrimp to a paper towel lined plate.

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, and honey. When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp.

To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top. Enjoy!