Here's the other app I made for Christmas evening! This is a replica of the famous Bang Bang Shrimp appetizer from Bonefish Grill, one of my favorite restaurants! To be honest, I wasn't so sure how it was going to turn out! Their shrimp are perfectly crispy and I just didn't know if mine would end up mushy and whether the sauce would have the right flavors.
Let me tell you, they turned out soooo good! I made one batch of the sauce with about half of the Sriracha and then the other half with the full amount because my sister doesn't like spicy, so I would suggest doing that if you are the same way. I did the prep of peeling and deveining the shrimp the day before, then the rest of the day of. You could also prep the sauce, and prep the shrimp with the coating (all the way until prior to frying) before guests arrive and quickly fry them when they arrive. While there are quite a few steps in the process, its relatively easy, and so so worth the flavor!
Bang Bang Shirmp
from Fake Ginger via Pinterest
1 lb. medium shrimp, peeled and deveined
For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk
For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 canola oil or more if needed
Combine all ingredients for the sauce in a small bowl; cover and set aside.
Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
Heat oil in large skillet pan. When oil is hot, fry shrimp 1 to 2 minutes per side or until golden brown. Drain on rack or paper towels.
When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat. I actually did this step in batches, I would spoon a couple tablespoons over about 10 shrimp that were cooling at a time and mix well. I served with thinly diced scallions for extra crunch and flavor!