Bonefish Grill Bang Bang Shrimp

• Seafood

  • 12 oz Shrimp

• Produce

  • 1 Green onions
  • 1 Lettuce

• Condiments

  • 1 tbsp Huy fong chili garlic sauce
  • 3 tbsp Mae ploy sweet chili sauce
  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1/2 cup Cornstarch

• Oils & Vinegars

  • 3 cups Sunflower oil

• Bread & Baked Goods

  • 2 tbsp Panko breadcrumbs

• Dairy

  • 1 cups Buttermilk

Found on joeshealthymeals.com

Description

Ingredients

• 12 oz. shrimp, 60-80 size, raw, shelled and de-veined, thawed
• 1 to 1½ cups buttermilk
• 3 to 4 cups sunflower oil (or other high smoke point oil)
• ½ cup cornstarch
• 2 tbsp panko breadcrumbs
• *1 tsp baking soda
• Lettuce
• green onions
• ⅓ cup mayonnaise, (or Miracle Whip for slightly sweeter sauce)
• 3 tbsp Mae Ploy sweet chili sauce
• 2 tbsp Huy Fong chili garlic sauce

Directions

• Place thawed shrimp in a bowl and cover with buttermilk, soak for 30 minutes or more
• Mix cornstarch, panko crumbs and baking soda in a shallow bowl.
• Place cooking oil in a 2 quart sauce pan and heat oil to 375°
• Remove 10 to 12 shrimp from the buttermilk, pat dry on paper towels, coat with cornstarch/panko mixture, place shrimp in a spider mesh basket and lower into hot oil. (You can also carefully lower the shrimp into the oil one at a time, fry and remove from the oil with a spider).
• Fry for 2 minutes, or until the shrimp is medium browned.
• Remove the shrimp and place on a cooling rack.
• Repeat for the remaining shrimp.
• Coat the shrimp with the sauce, serve on a bed of chopped lettuce, garnish with chopped green onion.
• Mix ingredients well in a small bowl, set aside