Bang bang shrimp

Bonefish Grill Copycat Bang bang shrimp

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

½ teaspoon Sriracha hot sauce, or more to taste

¾ cup cornstarch

Kosher salt and freshly ground black pepper, to taste

1 pound 21-25 count shrimp, peeled and deveined

Canola oil, for frying

Iceberg lettuce cups, for serving, optional

Chopped scallions, for garnish, optional

1 Using a small bowl, whisk together mayonnaise, chili sauce and Sriracha, cover and refrigerate until needed. Line a plate with paper towels, set aside.

2 Place cornstarch in a shallow bowl or plate. Season with salt and pepper, to taste. Toss shrimp in cornstarch, shaking off excess.

3 Using a large saucepan over medium-high heat or deep-fat fryer, heat two inches of canola oil to 375 degrees. Add shrimp, without crowding, frying in batches if necessary. Cook until golden brown about 1 1/2 minutes per side. Using a slotted spoon, transfer shrimp to prepared plate to drain.

4 Serve shrimp in lettuce cups with chili dipping sauce; sprinkle with chopped scallions, if desired.

Makes 4 servings.

Nutrition information per serving: 407 calories, 62% calories from fat, 28 g fat, 4 g saturated fat, 192 mg cholesterol, 16 g carbohydrates, 20 g protein, 1,464 mg sodium, trace fiber

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