This Bang Bang Shrimp is a close copy to the delicious appetizer served at Bonefish Grill. The shrimp is crispy and coated in a thin layer of a deliciously spicy sauce!
I’m almost there! Only one more final to go! I was intending on taking the exam this morning but was unable to due to access issues within my school’s system. While for some this may be a relief, it was quite against my plans. It is the LAST thing I need to do until I’m done with the semester, I just want to do it and be done. Oh well, maybe tomorrow morning I’ll be able to instead. It did give me more time today, therefore, to plan for an exciting weekend trip I’m dying to tell you about. Early Thursday morning Matt and I will be on our way to a five-day trip to Paris!
Yes, the culinary and romance capital of the world! I am so excited I can’t stand it. What a better way to celebrate the end of the semester than enjoying a few romantic days with Matt in a beautiful city. It’ll be a whirl-wind tour but right now we plan on seeing the Arc du Triomphe, Eiffel Tower, Notre Dame, and several gardens. Matt is a history buff so for his day we are going up to visit Normandy. Being an art and cooking buff, my day will be devoted to the Louvre, the Musee d’Orsay, and cookbook and pastry shopping. I am liking my day already =) Also on the to do list is having classic French food, including crepes and macarons.
In other news, this recipe- Bang Bang Shrimp. Living in Maryland, I am a major seafood girl. When Matt and I first started dating we went to Bonefish Grill where we had the famous Bang Bang Shrimp. Matt, who was not much of a seafood fan at the time, loved it! When I booked my trip this spring to see him I knew I would have to make a replica.
This shrimp is so yummy! The shrimp is nice and crispy while the sauce provides a really nice heat to the dish. It is the perfect appetizer! Plus it is relatively easy to put together.
I’m enjoying these shrimp with my Paris city guide tonight!
Prep time 40 minutes, Makes 4 appetizer sized portions
- 1/2 cup fat free mayonnaise
- 1 tsp white granulated sugar
- 5 tsp sriracha sauce
- 1 tsp rice vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 1/2 cup all purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 2 tsp garlic salt
- 1/2 tsp dried basil
- 1 lb shrimp, peeled, deveined and patted dry
- Vegetable oil for frying
- Prepare the sauce. Whisk together mayonnaise, sugar, sriracha, rice vinegar, red pepper flakes, and black pepper. Set aside.
- In one dish, place flour. In another, place beaten eggs. In a third dish, mix panko, garlic salt and dried basil.
- Working in batches, place both sides of shrimp first in flour, then dip in eggs, and then coat in panko mixture. Gently press panko crumbs into shrimp. Set aside. Repeat with all remaining shrimp.
- Place a skillet on medium heat and pour in a thin layer of oil so that entire bottom of the pan is covered. When hot, place shrimp in the oil and cook until golden brown on each side, about 1 to 2 minutes per side.
- When golden brown, remove shrimp from pan and allow to drain on paper towel.
- Meanwhile, in a separate pan pour in a dollop of reserved sauce. Heat pan on low and add in a small batch of drained shrimp. Gently shake pan so that one side of shrimp is lightly coated in sauce. Flip shrimp to other side and shake until coated completely in sauce.
- Repeat with all remaining shrimp, adding sauce as needed to the pan.
- Serve warm.