Thursday, May 31, 2012

Bang-Bang Shrimp

This is two recipes in one post.  I wasn't planning on posting this recipe, so I don't have a picture.  It turned out so good I decided I needed to share it and we didn't have any leftovers!  I was going to make coconut shrimp for dinner. Then I remembered the Bang-bang shrimp Mike and I ate at The Bonefish Grill over a year ago.  It was so good (and I don't really love shrimp).  So I found a copy cat recipe for the Bang-bang shrimp at and then decided to mix it up a little bit. 


1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying

Mix mayonnaise with Thai Sweet Chili Sauce. Dredge the shrimp in cornstarch (or just shake the shrimp with the cornstarch in a baggie). Deep fat fry the shrimp until lightly brown (3-4 minutes on the first side, 2 minutes on second side). Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl.

For a slightly milder taste (not so spicy) and to make it into a one dish meal:

1/2 cup mayonnaise
1/4 cup Tahi Sweet Chili Sauce
1/4 cup milk
1/4 cup dried shredded coconut

Mix the sauce together.  Prepare the shrimp the same way as the above recipe.  Mix pasta (spaghetti or linguine) sauce and fried shrimp together.  Yummy! 

The cornstarch makes the shrimp super crunchy and the sweet chili sauce is so good!

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