Bang Bang Shrimp

When I saw this recipe on Chef Mommy, I was intrigued. I had had Bonefish's Bang Bang Shrimp once while visiting my parents in Atlanta. I loved the shrimp, sweet and spicy. I never thought about trying to make it at home, but with my parents visiting, this recipe had to be made.  The result was perfectly delicious.  I don't fry things very often, but these were worth having my house smell like fried shrimp for a day or so.  C would wholeheartedly disagree with me.

Bang Bang Shrimp

1 pound shrimp, peeled and deveined

1 egg, beaten
1 cup milk

¾ cup all-purpose flour
¾ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil

8 to 12 cups vegetable oil

Bang Bang Shrimp sauce, recipe follows

3 to 4 leaves of romaine

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 in a deep fryer or large Dutch oven to 350 degrees. Use amount of oil required by your fryer or enough to fill your Dutch oven with 2 inches of oil.

When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on a rack.

When all shrimp has been fried, drop the shrimp into a large bowl. Spoon the sauce over shrimp and stir gently to coat.

Stack shrimp on bed of chopped romaine.

Bang Bang Shrimp Sauce

1/3 cup mayonnaise
¼ cup sweet chili sauce
1 to 2 tablespoons Sriracha

Combine all ingredients. Toss fried shrimp with sauce.

Adapted from Chef Mommy

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