Copycat Bonefish Grill Bang Bang Shrimp

Gather the ingredients. Line a baking sheet with paper towels.

Pour oil to a depth of 2 inches in a large heavy-bottom saucepan or Dutch oven. Heat over medium to 380 F.

While the oil preheats, stir together 1 cup buttermilk and 2 tablespoons of the sriracha in a large bowl. Add 1 1/2 pounds large peeled, deveined raw shrimp and stir to coat. Set aside.

Whisk together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons soy sauce, 1 teaspoon onion powder, 1/4 teaspoon fine salt, and remaining 1/4 cup sriracha in a medium bowl. Set aside.

Set the prepared baking sheet next to the stove. Whisk together 1/2 cup (80 grams) rice flour and 1/2 cup (65 grams) cornstarch in a large bowl.

Once the oil reaches 380 F, transfer about one-third of the shrimp from the buttermilk mixture to the rice flour mixture and toss to coat (leave remaining shrimp in the buttermilk mixture while frying the first batch).

Place the breaded shrimp in a spider or large slotted spoon and shake to allow any excess flour to fall back into the bowl. Carefully lower the shrimp into the oil and cook, stirring occasionally, until the shrimp are golden brown and crispy, 2 to 3 minutes.

Transfer the shrimp from the oil to the prepared baking sheet and let them drain.

Transfer the drained fried shrimp to another clean bowl and spoon over one-third of the mayonnaise mixture. Gently toss to coat the shrimp in the mayonnaise mixture. Repeat the breading, frying, and tossing process with the remaining shrimp.

Garnish with sliced scallions and serve immediately with lime wedges.