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Mark's Shrimp

Mark's Shrimp

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Mark

Mark

Spicy shrimp. 'Bonefish Bang-Bang wanna-be.'

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
  2. Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
  5. Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
  6. Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.
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Reviews

LilSnoo
12

LilSnoo

2/8/2013

Absolutely delicious!!! Hubby was so curious as to how I made them, because they tasted SO good, "like they are from a restaurant", he said. I followed the recipe exactly as written. This is simple to make, and comes together really quickly so you can have dinner or an appetizer in no time. I can see myself making this over and over again. The sauce is perfect. Thanks for the fabulous recipe, Mark!

Sandy Ludlow
3

Sandy Ludlow

3/30/2013

Absolutely Love It!! Tastes like Tony Roma's Kickin Shrimp! :) Added some shredded carrots to the salad.

MelissaLee
1

MelissaLee

1/5/2014

We really liked this - it was a great appetizer. I only had large shrimp on hand, not the smaller ones that Bonefish uses, but they turned out just fine. The shrimp were VERY crispy outside, so the cornstarch is an excellent "foil" to the usual soggy mess saucing a battered & fried food produces. I didn't have the sweet chili sauce on hand, and so had to use tuong ot toi and mix it with 2 or 3 tbs honey. It really came close, but there was something missing we couldn't quite identify - maybe lime? Thanks for the recipe!

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