Description
Bang Bang Shrimp is a crispy, flavorful appetizer coated in a creamy, spicy-sweet sauce. This restaurant favorite is easy to recreate at home and perfect for serving as a snack, starter, or topping for rice bowls or salads.
Ingredients
Units
Scale
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (65g) cornstarch
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- Vegetable oil (for frying)
For the Bang Bang Sauce:
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sweet chili sauce
- 1 tbsp sriracha (adjust for heat preference)
- 1 tbsp honey or sugar (optional, for extra sweetness)
For Garnish:
- 2 tbsp green onions, thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using). Adjust seasoning to taste. Set aside.
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels. In a shallow dish, mix flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Place the beaten eggs in a separate shallow dish.
- Coat the Shrimp:
- Dip each shrimp into the flour mixture, then into the beaten eggs, and back into the flour mixture. Shake off excess coating and set aside on a plate.
- Fry the Shrimp:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the shrimp in batches for 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Toss in Sauce:
- In a large bowl, gently toss the fried shrimp with the Bang Bang Sauce until evenly coated.
- Serve:
- Transfer to a serving platter and garnish with green onions and sesame seeds. Serve immediately.
Notes
- For a lighter version, bake the shrimp at 400°F (200°C) for 10–12 minutes or air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Serve with rice, noodles, or as a filling for tacos.
- Adjust the spice level by increasing or reducing the sriracha.