Bang Bang Shrimp (Printable View)

Golden crispy shrimp coated in sweet spicy creamy sauce. Quick 35-minute preparation, ideal for sharing or light dining.

# What You Need:

→ Shrimp

01 - 1 lb 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
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 Steps:

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. Keep them in order for efficient coating.
03 - Working one at a time, dredge each shrimp in cornstarch, shake off excess, dip into egg mixture, then press firmly into panko breadcrumbs to coat completely. Place on a baking sheet.
04 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth and fully combined. Set aside for coating.
05 - Pour 2 inches of vegetable oil into a deep skillet or heavy pot. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
06 - Fry breaded shrimp in batches of 6-8 pieces for 2-3 minutes until golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
07 - Transfer fried shrimp to a large bowl. Pour 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 literally two minutes and keeps in the fridge for weeks
  • These shrimp disappear faster than anything else I've ever served
02 -
  • Overcrowding the pan drops the oil temperature dramatically and makes the shrimp greasy instead of crispy
  • The shrimp continue cooking after they come out of the oil, so pull them when they're just golden
03 -
  • Use a spider strainer or slotted spoon to remove shrimp from the oil cleanly
  • Let the fried shrimp drain on a wire rack instead of paper towels for maximum crunch

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