Copycat Bonefish Grill Bang Bang Shrimp

I love making takeout favorites like lettuce wraps, crab rangoon, and shrimp fried rice at home. This copycat bang bang shrimp is another go to. It comes together with just a few ingredients. Perfect as an appetizer or serve it with rice for a full meal. Also try it on salads, in pasta or in tacos.

• Buttermilk: Buttermilk is mildly acidic which helps the shrimp stay tender and juice never tough. It also helps the cornstarch stick.
• Use Cornstarch Not Flour: It cooks up super crispy to help our shrimp stay crunchy even when it is tossed in the sauce.
• High Fry Temp: In our recipe testing frying at 375 vs 350 prevents excess oil absorption and ensures the shrimp doesn't overcook.

• Shrimp: Use medium large shrimps that are peeled and deveined to save time.
• Buttermilk: You can also make your own with ½ cup of milk and ½ tablespoon or vinegar or lemon juice.
• Oil: Any neutral flavored oil with a high smoke point will work such as vegetable, canola, or peanut.
• Mayonnaise: I like using Kewpie mayo which has a richer texture and more flavor thanks to ingredients like vinegar and MSG. If you can't find to regular full fat mayo will do (not Miracle Whip which is too sweet).
• Thai Sweet Chili Sauce: I like Pantai. The new Heinz version is also quite good. Avoid chunky ones such as Mae Ploy for this recipe.

1. Pat Shrimp Dry: After the buttermilk soak remove excess moisture to ensure a crispy crust. It's okay if its a little wet we just don't want it dripping.
2. Use a Deep Dry Thermometer: Allow the oil to come back up to temperature in between batches as it will drop slightly when you add the food. Even 10-15 degrees can make a big difference.
3. Fry in Batches: Overcrowding can also drop the temperature. 8-10 shrimp at a time should be fine in a large pot.
4. Drain On a Wire Rack: This allows the air to circulate unlike paper towels so they stay crunchy.

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