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Chipotle Bang Bang Shrimp, pan fried shrimp tossed in a creamy sweet and smokey sauce!
Wow, I have really been bombarding you with some deliciousness recently, huh?! Along with all these amazing recipes comes what’s behind the scenes… lots of NOT so amazing pounds. ahem. ‘Tis the season, right?! haha… ha.
ANYways, who doesn’t need another appetizer recipe? You KNOW I love them. I can’t get enough of delicious party food! One of the most popular appetizers around the holidays has to be shrimp cocktail. How about instead of the boring standby you serve this delicious recipe instead?! Your guests will go crazy over my take on the classic bonefish grill appetizer bang bang shrimp! Adding some smokey Tabasco Chipotle sauce really give it an extra layer of deliciousness without adding much heat like your would expect.
I picked up a couple different flavors from Tabasco including the Original Red, Green Jalapeno and next on my list to get is the Tabasco brad Sriracha Thai Chili Sauce, yum!
I found them in the condiment aisle:
Right now the Chipotle is my favorite flavor, it is just so versatile. I’m making a huge batch of chili next week and I’m going to add some for a smokey touch! I got mine at Walmart on my weekly shopping trip.
Chipotle Bang Bang Shrimp
Ingredients
- 1 pound small to medium shrimp I used 40-50 count, peeled and deveined
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- pepper to taste
- 2 Tbsp cornstarch
- 1/2 Cup mayonnaise
- 2 tsp Tabasco Chipotle Sauce
- 2 tsp honey
- pinch of salt
- vegetable oil for frying
Instructions
- Make the sauce before hand by mixing the mayo, Tabasco Chipotle sauce, honey and salt in a bowl until thoroughly combined. Set aside.
- Pat the shrimp dry with a paper towel. Toss shrimp with the onion powder, garlic powder and pepper in a bag until coated. Add in the cornstarch and toss until coated. Heat a heavy bottom skillet over medium heat add in just enough oil to cover the bottom of the pan. When oil is hot, add in the shrimp in batches so they don't touch. Shrimp cook very fast, two to three minutes per side.
- Transfer to a paper towel lined plate to absorb the excess oil. Place in a bowl with half of the sauce. Toss until coated. Serve with more sauce on the side and enjoy!
Chipotle Bang Bang Shrimp Step by Step Directions
Make the sauce beforehand by mixing the mayo, Tabasco Chipotle sauce, honey and salt in a bowl until thoroughly combined. Set aside.
Pat the shrimp dry with a paper towel.
Toss shrimp with the onion powder, garlic powder and pepper in a bag until coated. Add in the cornstarch and toss until coated.
Heat a heavy bottom skillet over medium heat add in just enough oil to cover the bottom of the pan. When oil is hot, add in the shrimp in batches so they don’t touch. Shrimp cook very fast, two to three minutes per side.
Transfer to a paper towel lined plate to absorb the excess oil. Place in a bowl with half of the sauce.
Toss until coated. Serve with more sauce on the side and enjoy!
Watch out, these are addictive!
To be honest, I think these are BETTER than Bonefish, but hey, that’s just me! Why don’t you try them out for yourself?!
What are some of your party food tips?
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Dana DeVolk
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Simple Hacks Living says
December 17, 2014 at 9:20 amThese sound amazing!
Jessy @ The Life Jolie says
December 18, 2014 at 10:27 pmLooks delicious!
Kristia @ Family Balance Sheet says
December 19, 2014 at 2:25 pmThis looks amazing. We love Bone Fish Grill’s bang bang shrimp and now I know how to make it at home–thanks!
Stopping by from Thrifty Thursday.
[email protected] says
December 19, 2014 at 11:04 pmI love shrimp appetizers. I like your use of the Tabasco Chipotle sauce to spice it up. Yum!
crystal says
December 20, 2014 at 10:24 amI have one recipe for the bonefish bang bang shrimp and now I will add this one too. Yum! I would love it if you shared this at the Saturday showcase at Bowdabra.com!
~Crystal
[email protected] says
December 20, 2014 at 12:22 pmYum, these look amazing! Love the taste of smoky Chipolte too! Thanks for sharing Stopping by from SITS Share Fest
Ashley ~ 3 Little Greenwoods says
December 21, 2014 at 9:09 pmI love a good knock off recipe! Thanks so much for sharing this on Show Me Saturday!
Pinning and making soon!
~ Ashley
Sinea Pies says
December 27, 2014 at 8:20 pmWow this looks good. Our readers at last week’s Wonderful Wednesday Blog Hop thought so too. You will be featured (twice I might add) on this week’s year-end party for 2014.
Kyla @HouseOfHipsters says
January 2, 2015 at 12:36 pmDana! I made these for New Year’s! They were a hit! Thanks for the great recipe!
Dana DeVolk says
January 2, 2015 at 1:40 pmYAY, so glad you liked them, thanks for letting us know! 🙂
SA Matthews says
May 16, 2015 at 2:44 pmThis is amazing. Try serving with pasta for a main dish. Make extra sauce and top the pasta with it and top with Shrimp. I used very large shrimp. Delicious!
Dana DeVolk says
May 16, 2015 at 4:40 pmNICE! Sounds amazing, thanks for the tip!
Di says
May 27, 2015 at 6:48 amFollowed the link from “Velvet d’Amour Official Fan Page” on facebook to make these tonight and my god they were delicious. Of course being Australian I used prawns and made it in metric 😉
Tonya at Caribbean Food says
June 4, 2015 at 11:05 amThese are delicious. I can see making this with some pineapple coconut rice for a nice Caribbean Food flavor.
Tami says
January 17, 2017 at 9:00 pmLoved it!