Bang Bang Shrimp Food

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

BANG BANG SHRIMP - COPYCAT FROM BONEFISH GRILL

Steps:

• Mix mayo and sauces for coating.
• Bread shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put shrimp in a bowl and coat with the sauce.
• Serve in a lettuce lined bowl, top with chopped scallions.
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BANG BANG SHRIMP

Steps:

• Place a rack in the center of the oven and preheat to 425 degrees F. Generously coat a rimmed baking sheet with nonstick spray.
• Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.
• Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.
• Arrange the shrimp on the baking sheet, making sure they do not touch.
• Mist the top of the shrimp evenly with nonstick spray.
• Bake for 10 minutes, until the tops are lightly golden.
• Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.
• While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and sriracha. Taste and add additional sriracha if you'd like the shrimp spicier.
• Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bibb lettuce leaves.

AIR FRYER BANG BANG SHRIMP

Steps:

• Clean and dry the shrimp.
• You need three shallow bowls. Add flour, salt and pepper to one bowl, egg to another bowl, and breadcrumbs to the third bowl. Start by coating the shrimp in flour, then dip it in the egg mixture, then coat it with breadcrumbs. Bread all the shrimp this way.
• Preheat air fryer to 400 degrees F for 3-5 minutes.
• Lightly spray air fryer basket with oil and place shrimp in the basket, leaving space between each shrimp. Lightly spray the tops of the shrimp.
• Cook for 3 minutes. Flip shrimp over and cook for an additional 3 minutes. Large shrimp may need more time to cook through. Continue in small batches until all shrimp are cooked.
• Mix the sauce ingredients together in a bowl. Once shrimp are cooked, toss the shrimp in a bowl with the sauce to fully coat.

BANG BANG SHRIMP

Steps:

• In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Siracha hot sauce. Set aside.
• Place the cornstarch in a shallow bowl. Gently press the shrimp into the cornstarch and coat on both sides. Shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cook the shrimp in batches. Each batch should cook for 3 to 5 minutes or until the shrimp are lightly browned on the outside. Once cooked, transfer to paper towels to drain.
• Place cooked shrimp in a bowl and pour chili sauce mixture on top. Toss gently to coat.
• Top with green onion if desired.
• Enjoy!

BANG BANG SHRIMP

Steps:

• Make sauce two to three hours before shrimp so all of the flavors can blend.
• Mix mayonnaise with Thai Sweet Chili Sauce.
• Add hot sauce to taste.
• Dredge the shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put in a bowl and coat with the sauce.
• Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.

BANG BANG SHRIMP

Steps:

• Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
• Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
• Heat oil in a wok to about 350 degrees F.
• Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
• Garnish with steamed carrots and broccoli.

BANG BANG SHRIMP

Steps:

• Cook the shrimp according to the package instructions.
• Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
• Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.