In a bowl combine 1/2 cup mayonnaise, 6 tsp of sweet thai chili sauce, 3 tsp sarachi chili sauce and 2 tsp rice vinegar. Whisk together until will combined.

To be honest she isn’t the only one scarfing down a plate of these tasty, spicy, crispy morsels.  I was sitting right there with her, with my own order and fighting her for some bread.  The suckers have some heat that builds up on you.  No matter the pain you just charge through and keep on eating.

Soak shrimp in bowl of milk. Prepare a bowl with 1 cup of panko bread crumbs and another with 1/2 cup of corn starch.

Bonefish grill is one of my favorite chain restaurants.  In fact Hubby took me there for dinner before proposing.  Ahhhhh!    Unfortunately Hubby is starting to put the lock down on the money bags.  Something about kids and a house in the future.  Needless to say we have not been frequenting the Bonefish Grill, but I was craving some of their Bang Bang shrimp.

Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

I thought about it for awhile and figured that it really cannot be that hard to make.  It is basically pop corn shrimp covered in a creamy spicy sauce.  I noodled on it for awhile trying to think what could they use for the sauce.   I figured that it had to be super easy because they serve it as an appetizer and serve it up pretty quick.  Another one of their appetizers that I love are the crab cakes which are garnished with a sarachi sauce.

Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.

Drain fried shrimp on plate lined with paper towels.

I figured that sarachi had to be in the sauce and the creaminess could be from mayonnaise. I decided it was time to experiment.  I mixed some mayonnaise together with sarachi and although I was getting the heat it wasn’t this simple, obviously.   I remember that the sauce has some little red pepper flakes in it and it reminded me of sweet thai chili sauce, you know the kind they give you to dip your spring roll in.  I tasted it again and I was almost there but it still needed something.  I looked at all of my asian condiments and the rice wine vinegar caught my attention.  That did it, I added the rice wine vinegar in and I had my sauce.

In a large bowl combine fried shrimp with prepared sauce until evenly coated.

I kid you not people I cracked the code. These turn out perfect, just like the real thing.  The best part is I didn’t have to fork over almost $7 for my bang bang shrimp.  They came out deliciously crispy and tender and the sauce did it thing.  I was creamy and it made be break out into a sweat. I was so excited that I can now have bang bang shrimp when ever I want.  Hubby was also very impressed and excited that we will be saving all that dough.  EAT THIS PEOPLE!

Pile high on a bed of shredded cabbage, garnish with scallions.

Here it is people!

Print Recipe

Faux Bang Bang Shrimp

• 16 Medium Shrimp, peeled and deveined
• 1/2 Cup Mayonnaise
• 6 tsp Sweet Thai Chili Sauce
• 3 tsp Sriracha sauce
• 2 tsp Rice vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• 1/2 Cup Corn Starch
• shredded cabbage (optional)
• scallions (optional)

In a bowl combine mayonnaise, sweet thai chili sauce, sarachi chili sauce and rice vinegar. Whisk together until will combined, set aside.

Soak shrimp in bowl with milk. Prepare a bowl with panko bread crumbs and another with corn starch.  Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.  Drain fried shrimp on plate lined with paper towels.

In a large bowl combine fried shrimp with prepared sauce until evenly coated.  Pile high on a bed of shredded cabbage and garnish with scallions.