Wednesday, July 20, 2011

Bang Bang Shrimp

Howdy, friends! It is sweltering in NJ this week. We are way over 90 degrees each day with high humidity and a high heat index. The kicker? The doctor wants me to avoid heat since my pregnancy is causing some insane asthma. Can I ask you how one avoids HEAT when it feels over 100 degrees each day? Hmm... well, I haven't figured it out yet! The one thing I did figure out was I am not turning on my oven, not under any circumstances. I've been making many dinners on the stovetop and this was one.

John and I love bang bang shrimp from Bonefish Grill. Love. I am pretty anti chain restaurants but I make an exception for Bonefish, particularly for these shrimp. The other day the craving was strong and I decided to make them. Since they are extremely unhealthy I paired it with a simple green salad and called it a meal. We were both happy- this was a definite crowd pleaser. I will make it again next time I have company for an appetizer, it's so tasty and pretty similar to the classic from Bonefish.

Source: Adapted from Chef Mommy


1 pound shrimp, raw, peeled, and deveined (I used jumbo, I'd suggest medium)

1/2 cup mayo
4-5 tsp. chili garlic sauce
1 tsp. granulated sugar
1 tsp. rice vinegar

Egg mixture:
1 egg
1 cup milk

1/2 cup flour
1/2 cup panko
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder

1 cup vegetable oil

1- In a small bowl mix all of the sauce ingredients together and set aside, covered.
2- In a shallow bowl mix the egg and milk, set aside. In a separate dish combine the breading ingredients and stir well to combine.
3- Dip the shrimp in the breading, followed by egg, and than back in the breading. Set on a plate. Continue until all shrimp are coated. Refrigerate for 30 minutes.
4- Meanwhile heat the oil in a nonstick skillet. Once hot, add 6-7 shrimp at a time until golden on one side, slip. Once both sides are golden remove and place on paper towel to dry.
5- Add a few shrimp at a time to a mixing bowl with some sauce. Once coated, remove and add more shrimp/sauce. (I found using a soft rubber mixing spoon worked best to coat without pulling off the breading).
6- Serve hot on a bead of lettuce, top with green onion if desired.


  1. YUM! I've had this recipe bookmarked forever but because I've never tried the shrimp, I've been hesitant to try it. Definitely going on my "need to make ASAP" list now though!

  2. I'm sorry to hear about your asthma- I hope it gets better. I'm with you, it's hard to stay cool when it's a zillion degrees outside.

  3. I looove Bonefish for this reason. They have really good mashed potatoes too!

  4. I'll be your company for this appetizer any day! :)

  5. Hi Stephanie! I loved your recipe for the Bang Bang Shrimp dish and I will be featuring a link to your blog tomorrow on my Notepad Features. Thank you for sharing!

  6. How long do you cook the shrimp on each side?

  7. I'd say 2-3 minutes per side, until crispy!

  8. These were amazing! Tried them last night. I don't suppose you have any suggestions on how to get the vegetable oil smell out of the house? It lingered for 2 days. These shrimp were so good it was worth it! I'm a new mom as well (my son in 4 months), I hope you're adjusting well and hopefully getting some sleep!

    1. Colleen thanks for all the comments and congrats on the baby! I have no suggestions on the oil- bake cookies, that should mask it ;) HAHA! I have the same issue with oil- the stink lingers.

    2. use your range hood on high or cook it outdoors or in garage on a hot plate

  9. This recipe looks great! Thank you for sharing! You may want to use Coconut Oil instead of the Vegetable Oil. It's much healthier and it will leave behind less of a funky smell in the house =)

  10. What is chili garlic sauce? Is there a specific brand you use or do you make it?

    1. Chili garlic sauce is an Asian condiment. This is the kind I use:

  11. Awesome! Worth the effort!