I have a feeling, anyone who has been to Bonefish Grill for dinner is salivating right now. That's right. Bang Bang Shrimp is possible to make at home!!
Since there is not a Bonefish Grill in Pittsburgh yet, and when we visit my parents at home we are busy eating at all my favorite hole-in-the-wall seafood restaurants, I had to try and recreate these for Matt to try. I'd say these are pretty dang close! Even if you have never been to this restaurant, you need make these shrimp. They are a great appetizer that will for sure please any of your shellfish eating friends!
(Inspired from Bonefish Grill)
1 lb Peeled and Deveined Shrimp (don't get jumbo, the smaller cocktail size shrimp works best)
1/2 Cup Light Mayonnaise
1/3 Cup Sweet Chili Sauce
3-5 Drops of Srirachi (I have proclaimed my love for hot sauce before, so add more depending on your taste)
Cornstarch For Coating
1-2 Green Onions, Chopped
Mix mayonnaise, chili sauce, and sriracha in a bowl and set aside. Coat thawed shrimp in cornstarch and fry until lightly brown. Once shrimp are cooked through, put them on a paper towel to drain the excess grease. Place shrimp in bowl and gently toss so they are coated with sauce. Arrange on plate and top with chopped green onions. Serve warm.
Make sure you buy the 2lb bag of shrimp because if you are anything like my fiance and I, you are going to want to cook another batch right when the first one has been inhaled!