Has the taste of Bonefish Grill’s Firecracker Shrimp been keeping you awake at night? Does a bowl of savory shrimp stalk your dreams? Have you ruined numerous recreations of it or spent hours trying to get it just right?
If yes, then you have come to the right place. If not, then you are about to witness a copycat recipe that will grow on you—in no time.
For any first-timers, the Firecracker or Bang Bang Shrimp is a renowned appetizer at the Bonefish seafood joint. “What makes a $10 dish so special?” You might ask. Well, for starters, it is not prepared like your everyday shrimp; coated in an otherworldly sauce, it packs a punch that leaves you wishing for more—and then some!
Continue reading to discover more of its secrets and learn how to get this delicacy down to a fine art.
Bonefish Grill Firecracker Shrimp Recipe
Here’s a list of ingredients you will need to make this manna:
- 1 pound raw Shrimp (31/35 Large or 41/50 Medium)
- 1 ½ cup of milk (The original recipe calls for buttermilk)
- 1 cup of Cornstarch 1 ½ bread crumbs (preferably panko)
- 1 teaspoon paprika 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder Oil (understandably)
- 1 ½ teaspoon of Sriracha sauce
- 1/3 cup of mayonnaise (Japanese Kewpie for that extra indulgence)
- 1 ½ tablespoon garlic chili sauce
- 2 tablespoons of Thai sweet chili sauce
- 1 tablespoon agave nectar or granulated sugar
- 1 ½ tablespoons rice vinegar
- Chili flakes
- Scallions, diced
- Sesame Seeds
How to Get the Ball Rolling
Cleaning the Shrimp
Once you have all that you need at hand, begin by preparing the shrimp as you usually would—by thawing, peeling, and deveining it. Finally, remove the tails and dab at the shrimp with paper towels to absorb any excess moisture.
Additionally, if you possess a taste for textured foods on top of spicy ones, saturating the shrimp in a baking soda concoction will help you kill two birds with one stone.
Your second step should be moving the shrimp to a bowl big enough for good tossing action; your trusted salad bowl, for instance, might be just the thing. In this bowl, pour your milk of choice with 1 teaspoon of sriracha sauce and let the shrimp marinate in it for at least 1 hour.
Moreover, to ensure that the shrimp soaks up all the flavor and is adequately covered, you can move it about with your hands.
In a regular-sized bowl, add corn starch, bread crumbs, and the seasonings mentioned above—paprika, garlic, and onion powder. Mix them till they are all fully incorporated in each other and set the bowl aside for later.
Heating the Oil
After the shrimp is done sitting in the buttermilk mixture, remove and strain it on a spider to avoid excess liquids. Now heat the oil in a heavy-bottomed pan and bring it to about 350-375 degrees Fahrenheit—or 177 to 190 degrees Celsius roughly.
To boot, if you want to look fancy while doing this and think of yourself as a MasterChef contestant, you can use an oil thermometer. Also, check out the George Foreman grill chicken cooking recipe.
Coating and Frying
Welcome to D-day! Start by evenly coating the shrimp in the corn starch mix and move them to a dish. Once your oil is sufficiently heated, start frying the shrimp—one at a time. It should take approximately 2 minutes for them to turn golden—which is your cue to remove them.
You can move on to the sauce that gives it its distinct personality after you have fried all of it.
All this tangy sauce needs is some mayonnaise, rice vinegar, Thai chili sauce, garlic chili sauce, agave nectar (or granulated sugar), and your remaining sriracha sauce. Sounds like a mouthful? Well, it will also make your mouth water.
Get all of your ingredients together in a bowl, stir them, and microwave them for extra thickness. When ready, pour it over the shrimp and toss them about to get an even coat.
Plate your shrimp on some shredded lettuce to accentuate the beauty of your honey-colored masterpiece.
To further spice things up, you can also sprinkle some sesame seeds and chili flakes on it; this will also make it twice as flavorful as before.
Voila! It is alive, and you can finally dig in!
Firecracker Shrimp the Weight-loss Friendly Way
For those of you who are watching their weight, here is how you can bake them to avoid extra calories:
- Follow the same steps above but instead of frying the shrimp, place them single-file on a baking sheet.
- Spray them with some nonstick spray.
- Stick them in the oven at 425 degrees F for about 10 minutes.
- Remove, flip, do the other sides for another 5 minutes.
- Take them out and sauce and garnish as directed above.
Enjoy your calorie deficit shrimp!
Can I make Bang Bang Shrimp in an Air Fryer?
Of course, you can! Just cook them for 5 or 6 minutes at 400 degrees F, and then the other sides for another 3 minutes. Remember to use nonstick spray each time, and you are good to go.
What does the cost come up to?
Provided you have some of the items—i.e., Thai chili sauce, mayonnaise, seasonings, etc.—in your pantry, the price should come up to roughly $30. Shocked? Remember that the servings will be twice as much as at the restaurant, and you cannot possibly eat all of it at once. Scrumptious leftovers always get the better of you when it comes to prices.
Can I use pre-peeled shrimp?
Yes! Only go for unpeeled shrimp if you are an experienced cook and have no qualms about time and deveining things. Otherwise, the cleaning process might put you off.
This simple recreation does not require Gordon Ramsey’s expertise and can be whipped up in a short while—which is why it is the perfect dish for your next party. However, given how delectable it is—there is nothing wrong with helping yourself to the entire bowl. Follow everything perfectly, and you might never return to Bonefish Grill for their version.
Lastly, let us also not forget that this is after all a copycat recipe and not the real deal—thus bring down your expectations a notch or two.