Bang Bang Shrimp
Bang Bang Shrimp
Ingredients
For the Shrimp
- 450 grams shrimp, peeled, deveined, and tails on or off as preferred
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha, or more, to taste
For Garnish
- 2 green onions, chopped
Instructions
- 1
Pat the peeled and deveined shrimp very dry with paper towels. This is crucial for a crispy coating.
⏱️ 2 min
- 2
Place the cornstarch in a shallow dish. Dredge the dry shrimp, a few at a time, in the cornstarch, ensuring each piece is lightly and evenly coated. Shake off any excess.
⏱️ 3 min
- 3
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 175°C (350°F). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 175
- 4
Carefully add the cornstarch-coated shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
⏱️ 7 min•🌡️ 175
- 5
While the shrimp are frying, prepare the Bang Bang Sauce. In a medium mixing bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk until the sauce is smooth and well-combined.
⏱️ 2 min
- 6
Once all the shrimp are fried and drained, add them to the bowl with the prepared Bang Bang Sauce. Gently toss the shrimp to ensure each piece is fully coated.
⏱️ 1 min
- 7
Transfer the sauced shrimp to a serving dish. Garnish generously with freshly chopped green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Shrimp
For the Shrimp
- 450 grams shrimp, peeled, deveined, and tails on or off as preferred
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha, or more, to taste
For Garnish
- 2 green onions, chopped
Instructions
- 1
Pat the peeled and deveined shrimp very dry with paper towels. This is crucial for a crispy coating.
⏱️ 2 min - 2
Place the cornstarch in a shallow dish. Dredge the dry shrimp, a few at a time, in the cornstarch, ensuring each piece is lightly and evenly coated. Shake off any excess.
⏱️ 3 min - 3
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 175°C (350°F). Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 175 - 4
Carefully add the cornstarch-coated shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
⏱️ 7 min•🌡️ 175 - 5
While the shrimp are frying, prepare the Bang Bang Sauce. In a medium mixing bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk until the sauce is smooth and well-combined.
⏱️ 2 min - 6
Once all the shrimp are fried and drained, add them to the bowl with the prepared Bang Bang Sauce. Gently toss the shrimp to ensure each piece is fully coated.
⏱️ 1 min - 7
Transfer the sauced shrimp to a serving dish. Garnish generously with freshly chopped green onions before serving immediately.
⏱️ 1 min