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