ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
EASY STIR-FRIED THAI GARLIC SHRIMP
Steps:
- Gather the ingredients.
- In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.
- Place shrimp in the marinade and stir well to coat.
- In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.
- Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.
- Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.
- Top the shrimp with coriander and add some lemon slices on the side. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 25 g, Cholesterol 79 mg, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, Sodium 2006 mg, Sugar 9 g, Fat 22 g, ServingSize 12 to 15 shrimp (2 servings), UnsaturatedFat 0 g
CHINESE-STYLE DEEP-FRIED SALTY SHRIMP RECIPE
Fried shrimp are finished with crisp green onions, garlic, chile flakes, and salt.
Provided by Chichi Wang
Categories Entree Appetizers and Hors d'Oeuvres
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes. Add the chile pepper flakes if using and stir until aromatic, about 30 seconds. Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.
- Add remaining oil to wok and heat to 375°F (190°C) over medium heat. Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat. When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total. Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.
- Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt, pepper, and optional additional seasonings. Serve immediately.
Nutrition Facts : Calories 246 kcal, Carbohydrate 11 g, Cholesterol 87 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 444 mg, Sugar 0 g, Fat 19 g, ServingSize serves 4 as an appetizer, UnsaturatedFat 0 g
JAPANESE-STYLE DEEP-FRIED SHRIMP
Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
Provided by ait0shi
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
- Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 53.7 g, Cholesterol 249.6 mg, Fat 36.6 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 5.7 g, Sodium 763.1 mg, Sugar 0.4 g
ASIAN FRIED SHRIMP
Make and share this Asian Fried Shrimp recipe from Food.com.
Provided by Andtototoo
Categories < 30 Mins
Time 25m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Devein the shrimp and remove the shells. You may leave the shell on the tails if desired.
- Pat the shrimp dry and set aside.
- In a mixing bowl, make up the tempura batter per the package instructions.
- Put the panko breadcrumbs in a shallow dish, like a pie plate.
- Heat the oil in a saucepan or other vessel over medium-high heat until hot.
- Dip each shrimp in the tempura batter and then coat well with the panko bread crumbs.
- Fry the shrimp, in batches, until golden brown. Place the cooked shrimp on paper towels to drain, until all of the shrimp has been fried. Serve immediately.
Nutrition Facts : Calories 1676.5, Fat 150.7, SaturatedFat 19.9, Cholesterol 190.5, Sodium 1382.8, Carbohydrate 53.2, Fiber 3.2, Sugar 4.5, Protein 30.2
CHINESE DEEP-FRIED SHRIMP
Make and share this Chinese Deep-Fried Shrimp recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 30m
Yield 18 shrimp, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the shell from the shrimp, but leave the tail intact. Devein with a deep cut, but no not sever the two halves of the shrimp. Mix the sherry with a pinch or two of salt and toss with the shrimp. Put aside while batter is being prepared.
- Mix the Wondra, baking powder, and salt together and add the peanut oil slowly while beating to mix thoroughly. When the dough forms a lump, add the water, a little at a time until the batter is the consistency of light cream. Heat the oil for deep frying in a wok to 360-370*. Place the shrimp on a paper towel.
- Take a shrimp by the tail and coat with batter-not the tail, please. Drop the shrimp into the hot oil. Repeat with all the shrimp, removing them to drain as they become golden brown and puffy. Serve at once, or place in a warm (about 150*) oven to keep warm.
Nutrition Facts : Calories 203.3, Fat 18.4, SaturatedFat 3.1, Cholesterol 31.9, Sodium 408.4, Carbohydrate 1.4, Sugar 0.2, Protein 4.3
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