Bang Bang Shrimp (Printable Version)

Golden crispy shrimp coated in creamy spicy sauce, ready in 35 minutes

# What You'll Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1 cup cornstarch
05 - 2 large eggs, beaten
06 - 1 cup panko breadcrumbs

→ Bang Bang Sauce

07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha
10 - 1 tablespoon honey or sugar
11 - 1 teaspoon rice vinegar

→ For Frying

12 - Vegetable oil for deep frying

→ Garnish

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds

# How To Make It:

01 - Pat the shrimp completely dry with paper towels to ensure proper breading adherence. Season evenly with salt and black pepper.
02 - Arrange three shallow bowls: place cornstarch in the first, beaten eggs in the second, and panko breadcrumbs in the third. Line a baking sheet with parchment paper for coated shrimp.
03 - Dredge each shrimp thoroughly in cornstarch, shaking off excess. Dip into egg wash, allowing excess to drip off, then press into panko breadcrumbs to coat completely. Transfer to prepared baking sheet.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth and fully combined. Set aside for tossing.
05 - Pour vegetable oil to a depth of 2 inches in a deep skillet or pot. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
06 - Fry breaded shrimp in small batches to avoid overcrowding, 2 to 3 minutes per batch, until golden brown and cooked through. Remove with slotted spoon and drain on paper towel-lined plate.
07 - Transfer fried shrimp to a large bowl. Pour prepared Bang Bang sauce over shrimp and toss gently until each piece is evenly coated.
08 - Arrange coated shrimp on a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while crispy.

# Expert Advice:

01 -
  • The sauce comes together in seconds and keeps in the fridge for spontaneous craving emergencies
  • Frying shrimp intimidates everyone until they try it and realize how fast it actually goes
02 -
  • Crowding the pan drops the oil temperature and makes the shrimp soggy, so fry in small batches
  • The sauce thickens slightly as it sits, so toss the shrimp right before serving
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
  • Let the breaded shrimp sit for 10 minutes before frying to help the coating set

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