My wife loooooves Bonefish Grill. Unfortunately, we haven’t had much time lately to really go there and enjoy good food with everything going on in our lives now. So you can imagine my gears were churning when fellow foodie Allyson Cook mentioned to me that she tried a recipe for Bonefish’s Bang Bang Shrimp. A perfect surprise dinner to prep for the wife after a long week. I also had a couple of lobster tails to spare so I tried two of them on the side as well. The only downfall was as soon as I put them in the oil, poor Nariah wanted to have a bang bang boom boom crash in the living room so I had to tend to her while the lobster tails got a little crispy. The recipe below is enough for 4 people to eat. It was a lot of shrimp. a whole lot of shrimp, we actually had leftovers.
INGREDIENTS:
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or more to taste)
1 pound shelled and deveined shrimp
(2 lobster tails, shelled and deveined, optional)
oil for frying
lettuce
chopped scallions
Dry cornstarch (I used House of Autry chicken breader here. Ever since that one day with my cousin in Richmond, VA, in the seafood section of Food Lion. The head of seafood there told us to never ever use seafood breader or corn meal etc. with seafood, but to use this chicken breader, and I haven’t found anything to top it, personal opinion of course.)
PREPARATION:
Get your seafood ready.
Shell the shrimp. Cut the lobster meat up into bite sized chunks after shelling.
Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste.
All mixed up.
I did the lobster tails first. Semi-dry and dredge the tails in the chicken breader. Dredging lets you lightly coat the tail to give a thin batter unlike when you toss the meat in batter or use heavy coats. Simply take the tails and lightly roll it into the breader, covering all sides. You still want to somewhat see the meat. Fry on medium heat until golden brown. I don’t have pics of this step due to the daredevil child crashing in the living room as mentioned above, LOL.
Toss the lobster in the prepared sauce.
Server on on a bed of shredded iceberg lettuce and top with scallions.
Now dredge the shrimp in the batter.
Fry the shrimp until lightly brown. (I was able to watch it this time!)
Just a close up of the shrimp.
Drain on paper towel.
Toss and coat shrimp with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.
Thanks again Allyson!!!!!
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