This baked bang bang shrimp is a healthier take on the famous restaurant version. it’s still crispy, crunchy and served with a killer sauce.
The one and only time I ate at a Bonefish Grill was about 5 years ago on a work trip in North Carolina. We went to Carrabba’s the night before and I believe we wrapped the trip up with Applebee’s on our way to the airport. My idea of food hell, most of my coworker’s idea of a good meal.
When someone suggested an appetizer of fried calamari at Carrabba’s the first night and one of my coworkers looked at her like she had 5 heads having never heard of calamari before, that’s when I knew it was going to be a fun meal. I have no idea what rock he spent the first 23 years of his life living under but I sure as heck tried to find out during dinner.
It’s funny how vividly I remember that trip which is one of maybe 100+ over the past 5 years all involving shitty chain restaurant meals but between the calamari incident and the Bang Bang Shrimp at Bonefish, it sticks out in my head.
Those shrimp were appropriately named because 5 years later I still think about them. Only now I think in terms of baked, not fried. I also wear pants that are 3 sizes smaller (thank god skinny jeans weren’t in back then). Hey! I think I finally found something that’s gotten better with age! Those multiplying gray hairs are really good at making me forget all the good stuff when they’re staring me in face as I twist my hair into a ponytail every.damn.day.
So yeah, this is my 3 sizes skinnier version of Bang Bang Shrimp. Baked, not fried and using wild caught, not farmed (as I’m sure Bonefish does). Really, without trying to sound like an elitist food snob, buy the wild shrimp. Eating farm raised is like shoving shit in your mouth. Literally. They’re already bottom feeders, add the farm part and ew. Just ew.
- 8 jumbo wild caught shrimp
- ½ cup almond milk (or other milk)
- 2 tablespoons egg whites
- 2 tablespoons corn starch
- 2 tablespoons flour (I used almond flour, but AP would work even better)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon sriracha (or more depending on spice tolerance)
- dash of salt
- ½ cup panko bread crumbs
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon sriracha
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Clean, trim and de-vein shrimp.
- Combine the remaining ingredients except breadcrumbs in a bowl and whisk together.
- Place breadcrumbs on a plate.
- Dip shrimp into the batter then coat in the breadcrumbs.
- Place on baking sheet and repeat with remaining shrimp.
- Bake shrimp for 12-15 minutes, flipping over half way through.
- Combine dipping sauce ingredients in a bowl and mix.
- Serve shrimp fresh out of the oven with the dipping sauce.