Bang Bang Shrimp

It was back in my 'newly having money, eating out too often, life is fun' stage that my brother introduced me to Bang Bang Shrimp at Bonefish Grill.  It's just down the street from my parents' house, but I had never gone before he took me.  Though my bank account hated that I ever went, my stomach always won out when a Bang Bang craving hit.

Fast forward to moving to a state that didn't have a Bonefish and then having dreams about how good that shrimp was.  After many many times complaining that Utah needed a Bonefish, it finally dawned on me that I could probably find a copycat recipe on the internet and make it myself.

I searched around, found a few promising recipes, then tried them out.  After a few attempts and combining the best things from a few different recipes, magic happened!  It's still not completely the same as Bonefish, but it's the closest I've been able to get so far.  We recently went over Christmas when we were home and I got a fresh taste to compare new attempts to, but even if I never match it, what I make is pretty dang good!!

Bang Bang Shrimp

2 lbs frozen or fresh shrimp

Sauce 

1/2 c mayo

2 tsp Sriracha

1/4 c thai chili sauce

1 tsp rice vinegar

1 tsp white sugar

Breading

1/4 c panko bread crumbs

1/4 c flour

1/2 c cornstarch

1 tsp garlic powder

1 tsp onion powder

salt and pepper

1 egg

1 c milk

oil for frying

Mix all the sauce ingredients in a bowl, then set aside in the fridge. 

Peel and rinse shrimp.

Mix all breading ingredients in a shallow bowl. Mix egg and milk in a separate bowl.

Coat the shrimp in the breading mixture, then dip in the milk mixture, then back into the breading mixture. Set on a plate.  When all shrimp are coated, place in fridge for 20 mins.

In the meantime, heat the oil to 350*

Working in batches, fry shrimp in oil for 3-4 mins then let drain on a paper towel covered plate. 

When cooled, mix in sauce and serve on a bed of lettuce.