Copycat recipe for Bonefish Grill’s Bang Bang Shrimp made gluten free and baked to healthy perfection instead of fried. Perfect for an appetizer or even as a main course.
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For years I’ve wanted to try Bang Bang Shrimp from Bonefish Grill. I’ve heard that it’s so delicious but I’ve always been able to resist.
I encouraged my husband to try it the last time we went there…well, temptation got the better of me and I tried a piece (o.k. four pieces). It was awesome, but it let me feeling sick for days due to my gluten intolerance.
Well I no longer have to suffer the lack of Bang Bang Shrimp in my life because I created my own version. May I present Gluten Free Baked Bang Bang Shrimp.
I think that it tastes really close to the original version and my husband agreed.
I served this as our main course with steamed broccoli and black rice.
Gluten Free Bang Bang Shrimp (Copycat Bonefish Grill Recipe)
Yields 4-5 Servings
28-30 medium cooked shrimp with tail on
For the sauce:
½ cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk (I used homemade cashew milk)
Preheat oven to 375°F.
Combine all ingredients for the sauce in a small bowl; cover and set aside. I put mine in the refrigerator until I needed it.
Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, garlic powder, and basil in another shallow bowl.
Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading.
Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp.
Place ship on baking sheet (I used my Pampered Chef Baking Stone). Cook 7-10 minutes. Shrimp should be light golden brown.
Place shrimp in bowl and pour sauce over. Or you can plate shrimp and spoon sauce over.
I served the bang bang shrimp as a main course with steamed broccoli and black rice.