Bonefish Grill’s BANG BANG Shrimp is the keystone of their menu. So popular, that even most folks that have never eaten at a Bonefish know of it. And many restaurants have copied it.
It consists of crispy fried shrimp tossed in a creamy, spicy “bang bang” sauce, that is a key component of the dish. The result is a delicious combination of flavors and textures. making it a favorite among customers.
After my career at Ruth’s Chris Steak House, I started a restaurant consulting company and worked with the Roy’s Restaurant in Sarasota. At that time, the Sarasota Roy’s had a very cool, young Chef named Justin and he had the most righteous music playlists! The mornings at the restaurant were great because I used to love to hear him prep food for the upcoming evenings. Everything from Marvin Gaye to Blondie and Bell Biv DeVoe to Michael Jackson’s “PYT” would stream from the kitchen and it made the days go by quickly and enjoyably. Now, that cool young Chef is the Executive Chef for the Bonefish Grill and is responsible for the menus of almost 200 locations! Way to go, Justin!
The Bang Bang Shrimp can be served alone, as an appetizer. Or in warm, corn tortillas and topped with your favorite taco fixings, as featured here. Either way, you won’t go wrong!
For more great taco recipes, try Applebee’s Chicken Wonton Tacos, Rubio’s Original Fish Taco or Chipotle’s Garlic Guajillo Steak. Enjoy!
Ingredients
- 1 lb. wild caught gulf shrimp, peeled & deveined, tails removed
- 1 cup buttermilk
- 1 cup cornstarch
- Kosher salt and cracked black pepper, pinches
- Canola oil for frying
- Bang Bang Sauce:
- 1/2 cup mayonnaise (Duke’s pref.)
- 1/4 cup Hoy Fong chili garlic paste
- 1/4 tsp. Hoy Fong Sriracha
Instructions
Mix all Bang Bang Sauce ingredients well and set aside.
Place shrimp, buttermilk, salt and cracked pepper in a mixing bowl and toss thoroughly. Put shrimp into a large zip-lock bag, knocking off any excess buttermilk mixture. Add the cornstarch, zip the bag and shake well until the shrimp is completely dredged.
Stir-Fry Instructions:
In a very hot wok or sauté pan (extra-large), add 1 ½” of the canola oil. Once the oil reaches 375 degrees, add the shrimp in small batches (do not overcrowd the wok). Stir-fry the shrimp until completely cooked, about 1 minutes per batch. Once cooked, remove shrimp to a drainage rack to drain. Do not use paper towel as the shrimp will stick to the paper towel. Continue working the shrimp in this exact manner until all shrimp is cooked. In a separate bowl, gently toss the shrimp in the Bang Bang sauce.
Serve the shrimp as an appetizer or serve as a taco.
Taco Instructions:
3 warm corn tortillas, 4-5 shrimp per tortilla
Top with shredded Romaine lettuce, chopped Roma tomato and a drizzle of sour cream.
Serve with Rubio’s Original Fish Taco for a fun taco party and Enjoy!
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