Bonefish Grill’s Bang Bang Shrimp Tacos

One of my all time favorite restaurants is the bonefish grill. I mentioned it in a post just recently when I made that to die for pan asian sauce that was from there. But what they’re probably most renowned for, is their Bang Bang Shrimp. It’s absolutely DIVINE! I can’t get enough. The only problem is that the restaurant is over 50 miles away, and we don’t get to go there very often, so I thought i’d make a copy-cat recipe at home!

Then I looked at some of the copy cat recipes and got so disheartened! They all involved annoying deep-fat fryers and hard to get-a-hold of ingredients, and I thought it wasn’t worth it. Then the other day as I was browsing through recipes on tastespotting I came across this copy-cat recipe that looked SO simple and delicious, I just had to give it a go. It is one of my new favorite recipes! Not only did it take minutes to prepare (maybe 10!) But it tasted just like the Bang Bang Shrimp at the bonefish, and I didn’t have to use any complicated ingredients or kitchen equipment! I will definitely be keeping this recipe close… since the bonefish isn’t and all :-(

1 pound raw shrimp, peeled and deveined, tails removed
1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
2-4 Tbsp Sriracha Hot Sauce
1 teaspoon peanut butter
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn starch
2 eggs
6 tablespoons canola or vegetable oil
Green onion, thinly sliced

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha, Mayo, and Peanut Butter. Tatse–If it’s not spicy enough, add more sriracha. set aside. 

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder.

Place corn starch in a shallow dish, and lightly whisk two eggs together to create an egg wash in a separate shallow dish. Dip each piece of shrimp in corn starch to coat, then dip in the egg wash to coat. Heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy. Remove the shrimp to a paper towel lined plate to drain. 

Add the shrimp to the spicy mayo. Warm the tortillas.

To serve, place a handful of chopped lettuce in the center of the warmed tortilla, spoon the shrimp on top, and garnish with green onion.
My husband and I were actually going to go out to dinner tonight, and see Batman (which I have been dying to see since it came out!) But I forgot to call a babysitter in time, and he had programming to do anyway (we’re so lame!!) So it was nice to have a restaurant style dinner, even though we didn’t get to go out at least!

Take it easy guys! And as usual, enjoy this recipe! It’s a good one!!
<3 Sarah