Description
A crispy, fried shrimp appetizer coated in a creamy, sweet, and spicy chili sauce, inspired by the Bonefish Grill favorite.
Ingredients
Scale
- 8 oz medium shrimp, peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup cornstarch
- 2 cups sunflower oil
- 1/2 cup mayonnaise
- 2 Tbsp sweet chili sauce
- 2 1/2 Tbsp sriracha
- 1/4 tsp sea salt
Instructions
- Make Sauce: Mix the mayo, sweet chili sauce, sriracha, and salt; cover and refrigerate.
- Marinate: Marinate the shrimp in buttermilk for 10 minutes.
- Heat Oil: Preheat the oil to 375°F in a Dutch oven pot over medium heat.
- Drain: Remove the shrimp from the buttermilk and drain off any excess liquid.
- Bread: Dredge the shrimp in the cornstarch and shake off any excess starch.
- Fry: Fry the shrimp in batches until they float to the top and get golden (2-3 minutes).
- Drain Oil: Transfer shrimp to a plate lined with paper towels to briefly drain off excess oil.
- Coat: Toss the fried shrimp in the sauce while still warm to absorb the sauce.
- Serve: Serve over a bed of lettuce and garnish with green onions.
Notes
Avoid oversoaking shrimp in buttermilk for more than an hour to prevent them from becoming chewy. Maintain oil temperature between 350-375°F for golden, non-greasy results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 4 g
- Sodium: 344 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.03 g
- Carbohydrates: 18 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: bang bang shrimp, crispy shrimp, appetizer, spicy shrimp, copycat recipe