{What's Cooking?} Bang Bang Shrimp

This week's {What's Cooking?} recipe is Food Network's version of Bonefish Grill's famous Bang Bang Shrimp. I am not a fan of fried food BUT I am usually willing to make an exception when this yummy appetizer is hanging around.

Photograph by Stephanie Foley

Last summer a neighbor brought Food Network's version (called Almost-Famous Spicy Fried Shrimp) to a gathering and it was a HUGE hit. It taste almost exactly like the real deal! I had to have the recipe and try it out for myself. I was also curious how it would turn out if I broiled the shrimp instead of frying them. I have to be honest...not as good as the fried version but still pretty yummy. Either way, this appetizer is sure to be a crowd pleaser at your next event.

Almost-Famous Spicy Fried Shrimp

Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.