Mark's Shrimp Recipe - Allrecipes.com
Mark's Shrimp Recipe
  • READY IN 30 mins

Mark's Shrimp

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Feb 08, 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!

 
Most Helpful Critical Review
Feb 26, 2013

So sad to say we probably won't have this again as we didn't love it. I had high hopes because Honey Walnut Shrimp is a fav here and this was also a mayonnaise based sauce with a little kick. I don't think there is anything wrong with the recipe, just our taste. BTW LilSnoo's photo is amazing!

 
Mar 30, 2013

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

 
Jan 05, 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!

 
Oct 23, 2014

This was really, really tasty. Based on other reviews, I expected it to be "like that seafood chain's spicy shrimp appetizer". It was close, but my sauce seemed to turn out a little sweeter and there seemed to be a lot more sauce than was needed. I turned the whole thing into a meal and served it over rice noodles. I definitely plan to make this again, but with some modifications to the sauce.

 
Sep 21, 2014

Love this recipe! The sauce is great and the shrimp was nice and crispy

 
Mar 20, 2014

this was absolutely delicious. Any size shrimp will do, although I cut my jumbos in half so they would cook faster. Sauce is delicious but surprisingly there's no heat from the hot sauce. I added some toasted sesame seeds.. The green onion is key too. Yumm!

 
May 06, 2014

These were fabulous, no need to go to bonefish to pay 9.00 per plate for them.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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