Bang Bang Shrimp (Printable)

Golden crispy shrimp coated in a creamy spicy-sweet sauce, perfect as appetizer or light meal.

# What You'll 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
06 - 1 cup panko breadcrumbs

→ 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

# Directions:

01 - Pat the shrimp dry with paper towels. 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.
03 - Dredge each shrimp in cornstarch, shake off excess, dip in egg mixture, then press into panko breadcrumbs to coat completely. Place on a tray.
04 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth and well combined.
05 - Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F.
06 - Fry breaded shrimp in batches for 2 to 3 minutes, turning once, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
07 - Transfer fried shrimp to a large bowl. Pour Bang Bang sauce over and toss gently until each shrimp is evenly coated.
08 - Arrange shrimp on a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • The sauce hits every note at once, creamy, sweet, spicy, and tangy, making it impossible to stop eating just one
  • Come together in under 40 minutes, but tastes like something youd order at a restaurant and miss afterward
02 -
  • Crowding the pan drops the oil temperature dramatically, making the shrimp soggy instead of crispy, so fry in small batches
  • The sauce clings best when the shrimp are still hot from the fryer, so toss them immediately
03 -
  • Use a spider strainer or slotted spoon to remove shrimp from the oil, it drains better than a fork
  • Let the oil come back to temperature between batches, or you will end up with greasy shrimp

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