Soon after trying this appetizer at the Bonefish Grill for the first time, my sister raved about it. She loved it so much that I decided I need to try and make an at-home version. Here’s my Bonefish Grill Copycat Bang Bang Shrimp recipe. Enjoy (in the comfort of your own home)!
Bang Bang Shrimp
Yield: 6 appetizer servings
Time: 45 minutes total
2 lbs raw shrimp (large or jumbo)
1 cup cornstarch
1/2 cup canola oil
1 cup Frank’s Red Hot
1/2 cup low-fat mayonnaise
8 celery stalks
1/2 cup crumbled bleu cheese
1/4 cup diced scallions
1. Remove shells and tails from shrimp. Dredge in cornstarch.
2. Heat canola oil in a frying pan. Fry the dredged shrimp in the hot oil until cooked through, about 2 minutes per side. Drain on a paper towel.
3. Combine the hot sauce and mayo in a large mixing bowl. Beat together with a whisk or fork until there are no lumps. Add the cooked shrimp to the bowl and toss gently to coat.
4. Dice the celery and slice the radishes. Arrange on a serving platter and place the shrimp on top. Sprinkle with crumbled bleu cheese and scallions.
NOTE: This shrimp is also excellent served over a bed of mixed greens, sliced radishes and diced celery as a salad!