Introduction
Get ready to tantalize your taste buds! If you’ve ever experienced the addictive sweet, spicy, and creamy goodness of bang bang shrimp at a restaurant, prepare to be amazed. This recipe brings that restaurant-quality explosion of flavor right into your own kitchen, with a delightful crispy crunch that’s simply irresistible. Forget takeout, because this homemade version is about to become your new go-to.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Deep Fryer or Large Pot
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Whisk
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Tongs
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Why You’ll Love This Recipe
This bang bang shrimp recipe is a guaranteed crowd-pleaser. It strikes the perfect balance between sweet, spicy, and savory, with a satisfyingly crispy coating on plump shrimp. It’s surprisingly easy to make, perfect for busy weeknights or impressing guests at your next gathering. Plus, it’s versatile enough to be an appetizer, a light dinner, or even a topping for salads and tacos!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/4 cup milk
- Vegetable oil, for frying
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1 clove garlic, minced
Instructions
- Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for achieving a crispy coating.
- Set up your dredging station: In a shallow bowl, whisk together the flour, cornstarch, salt, and pepper. In another shallow bowl, combine the beaten egg and milk.
- Coat the shrimp: Dredge each shrimp first in the flour mixture, ensuring it’s fully coated. Then, dip it into the egg mixture, letting any excess drip off. Finally, dredge it again in the flour mixture for a double coating. Place the coated shrimp on a plate or baking sheet.
- Heat the oil: Pour about 2-3 inches of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- Fry the shrimp: Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to remove the shrimp and place them on a wire rack set over a baking sheet to drain.
- Make the sauce: While the shrimp are frying or draining, whisk together all the ingredients for the Bang Bang sauce in a medium bowl: mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and minced garlic. Adjust sriracha for your desired spice level.
- Toss and serve: Once all the shrimp are fried, gently toss them in the Bang Bang sauce until evenly coated. Serve immediately.
Tips
- Ensure shrimp are very dry before coating for maximum crispiness.
- Do not overcrowd the frying pot; fry in batches to maintain oil temperature.
- Use a thermometer to monitor oil temperature for perfectly cooked shrimp.
- Adjust the amount of sriracha in the sauce to control the heat level.
- For a lighter option, you can bake the shrimp instead of frying, though the texture will differ.
Serving Suggestions
- Serve hot as an appetizer with extra sauce for dipping.
- Pile onto lettuce cups for a refreshing appetizer.
- Use as a topping for rice bowls or noodle dishes.
- Add to tacos with shredded lettuce and a squeeze of lime.
- Serve over a bed of mixed greens for a light main course salad.
Storage Tips
Bang bang shrimp is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in an oven or air fryer to try and restore some crispiness, though they will be softer than when freshly made.
FAQ
Q: Can I make the Bang Bang sauce ahead of time?
A: Yes, the sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q: What kind of shrimp should I use?
A: Large shrimp (21-25 count per pound) work best for this recipe, but medium shrimp can also be used. Ensure they are peeled and deveined.
Q: How can I make this recipe spicier?
A: Increase the amount of sriracha in the sauce, or add a pinch of red pepper flakes to the flour coating.
Q: Can I bake or air fry the shrimp instead of deep frying?
A: Yes, you can bake at 400°F (200°C) for 10-12 minutes, flipping halfway, or air fry at 375°F (190°C) for 8-10 minutes, shaking the basket halfway. The coating will be less crispy than deep-fried, but still delicious.
Nutrition Information
- Calories: 350 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 18g
Explosive Flavor! The BEST Crispy Bang Bang Shrimp Recipe
Ingredients
Method
- Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for achieving a crispy coating.
- Set up your dredging station: In a shallow bowl, whisk together the flour, cornstarch, salt, and pepper. In another shallow bowl, combine the beaten egg and milk.
- Coat the shrimp: Dredge each shrimp first in the flour mixture, ensuring it's fully coated. Then, dip it into the egg mixture, letting any excess drip off. Finally, dredge it again in the flour mixture for a double coating. Place the coated shrimp on a plate or baking sheet.
- Heat the oil: Pour about 2-3 inches of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- Fry the shrimp: Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to remove the shrimp and place them on a wire rack set over a baking sheet to drain.
- Make the sauce: While the shrimp are frying or draining, whisk together all the ingredients for the Bang Bang sauce in a medium bowl: mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and minced garlic. Adjust sriracha for your desired spice level.
- Toss and serve: Once all the shrimp are fried, gently toss them in the Bang Bang sauce until evenly coated. Serve immediately.
