Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.




Coconut Shrimp

Bonefish Grill Coconut Shrimp
Copycat Recipe

Serves 2-4

1 cup finely chopped mango
2 tablespoons Asian fish sauce 
1 tablespoon fresh lime juice
2 tablespoons brown sugar
1 teaspoon chopped jalapeno
1 tablespoon finely chopped red onion
1 teaspoon minced garlic
1/4 cup chopped fresh cilantro , plus additional for garnish

1 pound large shrimp , peeled and deveined
1 teaspoon kosher salt , plus additional
2 cups unsweetened coconut flakes
2 tablespoons all-purpose flour
2 large egg whites , lightly whisked
Vegetable oil , for frying

To make sauce: In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic and cilantro. Stir until sugar is dissolved. Set aside.

To prepare shrimp: Rinse and pat dry; sprinkle with salt. In a small bowl, mix together coconut and flour. Spread onto a large plate. Dip each shrimp into egg whites. Roll in the flour mixture to coat thoroughly. In a 9-inch frying pan over high heat, add about 1 inch oil.  When oil is sizzling, add 2 or 3 shrimp at a time. Cook until coconut is golden brown. Remove shrimp with a slotted spoon and transfer to a plate lined with a paper towel.  Sprinkle shrimp with additional salt while still hot. Serve warm with mango sauce; garn

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