Recipe of the Week: Copycat Bonefish Grill Bang Bang Shrimp


  • 10 oz Raw Shrimp, shelled and deveined
  • 1/3 cup Miracle Whip
  • 1/4 cup Mae Ploy Thai Sweet Chili Sauce
  • 1/2 tsp Huy Fong Chili Garlic Sauce
  • 1/4 cup Buttermilk
  • 1/2-3/4 cup Cornstarch
  • 3 Green Onions sliced
  • Peanut Oil for frying


  1. In a medium bow;, mix Miracle Whip and both chili sauces.
  2. Preheat skillet filled with 1/2-1″ paeanut oil to 350.
  3. Dip shrimp in buttermilk then in cornstarch.
  4. Deep fry the shrimp until lightly brown.
  5. Place on paper towel lined plate to drain.
  6. Toss shrimp in chili sauce mixture to coat.
  7. Serve on bed of lettuce.
  8. Top with chopped sliced green onions