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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A delicious reinterpretation of the restaurant's Bonefish Grille Bang Bang Shrimp Ingredients:
spicy sauce |
1/2 cup mayonnaise |
4 teaspoons thai chili garlic sauce |
1 teaspoon granulated sugar |
1/2 teaspoon rice vinegar |
breading |
1 egg, beaten |
1 cup milk |
3/4 cup all-purpose flour |
1/2 cup panko breadcrumbs |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon rubbed (ground) sage |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
8 to 12 cups vegetable shortening or oil |
16 to 18 medium shrimp, peeled and deveined |
garnish |
1 handful of mixed greens |
1 green onion, chopped (green part only) |
1 lemon |
Directions:
1. Combine all ingredients for chili sauce in a small bowl. Cover the sauce and
2. set it aside for now.
3. Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt,
4. black pepper, sage, onion powder, garlic powder, and basil in another
5. shallow bowl.
6. Heat shortening or oil to 350 degrees F. Use the amount of oil required by
7. your fryer.
8. Bread the shrimp by first coating each with the breading. Dip breaded shrimp
9. into the egg and milk mixture, and then back into the breading. Arrange the
10. coated shrimp on a plate and pop them into the fridge for at least 20
11. minutes. This step will help the breading to stick on the shrimp when they
12. are frying.
13. When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden
14. brown. Drain on a rack or paper towels. When all of the shrimp have been
15. fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce
16. over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed
17. greens, then sprinkle the stack with chopped green onion.
18. Sprinkle with lemon juice.
19. *Serves 2 to 4 as an appetizer.
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