On the off chance that you've ever been to a
Bonefish Grill you will have without a doubt attempted their Bang Shrimp. It's
their renowned pan fried shrimp canapé that has a rich zesty mayonnaise-put
together sauce with respect to top and it has developed to have somewhat of a
faction following. Before I ever went to a Bonefish Grill I had a companion
inquire as to whether I realized how to make Bang Shrimp. That, indeed, was the
explanation I went to Bonefish unexpectedly. I didn't have a solution for my companion,
however once I found it was a southern style dish I didn't generally reconsider
it.
The blast sauce is extremely basic. It's just mayonnaise, sweet Thai stew sauce and sriracha hot sauce – all whisked together. Couldn't generally be any simpler. In the event that you needed to make the sauce lighter, you could substitute Greek yogurt for the mayonnaise, yet it won't be very as valid at the first form. With respect to the shrimp, you have to dig it appropriately (that implies flour first, at that point egg, at that point scraps) and adding a little cornstarch to the breadcrumbs helps give the shrimp additional covering and crunch. At that point, it's a straight street to the end goal with a spritz of oil and your air fryer wrapping up.
Ingredients
- 1 teaspoon salt
- ¼ cup all-purpose flour
- freshly ground black pepper
- ½ cup cornstarch
- 2 eggs beaten
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 pound extra-large shrimp peeled and deveined
- ¼ cup sweet Thai chili sauce
- 2 scallions finely chopped
- 2 to 3 teaspoons sriracha hot sauce
- green leaf lettuce leaves for serving
Instructions
- Set up a dredging station for the shrimp. Combine the flour, salt and freshly ground black pepper in a zipper sealable plastic bag; beat the eggs together in a medium bowl; and combine the breadcrumbs and cornstarch in a shallow dish or cake pan. Add the shrimp to the bag of flour, seal the bag and toss the shrimp around to coat them evenly with the flour. Remove the shrimp from the bag, shake off any excess flour and gently toss them with the egg to coat on all sides. Finally, add the shrimp to the breadcrumbs in small batches and gently press the crumbs onto all sides of the shrimp.
- Pre-heat the air fryer to 400°F.
- Spritz the shrimp with canola oil and air-fry in batches at 400ºF for 6 minutes. Turn them over, spritz with oil again and air-fry an additional 2 minutes.
- While the shrimp is air-frying, combine the mayonnaise, sweet Thai chili sauce and 2 teaspoons sriracha sauce in a large bowl, whisking until smooth. Season to taste, adding more sriracha sauce to suit your spice level.
- Before serving, load all the air-fried shrimp into the air fryer and air-fry at 370°F for 1 to 2 minutes just to heat everything.
- Transfer the hot air-fried shrimp to the bowl with the bang bang sauce. Gently toss with a rubber spatula to evenly coat the shrimp and then transfer to a serving platter lined with lettuce leaves. Top with chopped scallions and serve immediately.
