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Copycat Bonefish Grill Bang Bang Shrimp

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Category: Dinner Party, Healthy Recipes, Main Dish, Fish

 Ingredients List

  • 1 lb. shrimp (cooked variety with the tails removed or raw, shelled & deveined works, too)
  • 1/2 c mayo
  • 2/3 c. Thai Sweet Chili sauce
  • 1-5 drops of hot chili sauce (optional)
  • 3/4 c. corn starch
  • green onions for garnish (optional)

 Directions

1. Mix mayonnaise, Thai sweet chili sauce and hot sauce atleast an hour ahead of time, but no more than a couple days. Once your shrimp tails are off and the shrimp is deveined (if using raw shrimp), place the shrimp into a shallow bowl filled with corn starch. Since corn starch is in powder form, it will stick to the damp shrimp and coat it with a thin layer. Fill your fryer (or pan filled 2 inches deep) with the oil of your choice. I use Canola Oil and this fryer. Place the shrimp in the pan/fryer. Once the shrimp fry enough to make the outside corn starch crispy (and the insides to safe eating temp ”“ no more pink) place the shrimp on paper towels for a minute or two. Next, simply toss the shrimp in the chili sauce/mayo mixture. Serve atop lettuce or rice. You may use green onions, too. Of course, I forgot to put them on before devouring mine. Whoopsie. Enjoy!** I use cooked shrimp and remove the tails before coating in the corn starch. I don”™t know why, I guess I just feel safer that way.

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