Shebangbang Shrimp
Shebangbang Shrimp
Ingredients
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
For the Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For Garnish
- 2 green onions, chopped
Instructions
- 1
Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, and honey. Whisk thoroughly until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 5 min
- 2
Prepare the Shrimp: Pat the peeled, deveined shrimp very dry with paper towels. This is a crucial step for achieving crispy shrimp. Place the cornstarch in a separate shallow bowl. Dredge the dry shrimp in the cornstarch, ensuring each piece is fully coated. Shake off any excess cornstarch.
⏱️ 5 min
- 3
Heat the Oil: In a large, heavy-bottomed pan or Dutch oven, add enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. To test if the oil is ready, insert a wooden chopstick; if bubbles form steadily around it, the oil is at the correct temperature.
⏱️ 5 min•🌡️ 350
- 4
Fry the Shrimp: Carefully place the cornstarch-coated shrimp into the hot oil in batches, being careful not to overcrowd the pan. Fry for approximately 2-3 minutes per batch, or until the shrimp turn a golden brown color and are crispy. Use a slotted spoon or spider to remove the fried shrimp from the oil.
⏱️ 8 min•🌡️ 350
- 5
Drain Excess Oil: Transfer the fried shrimp to a wire rack set over a baking sheet or to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 6
Assemble and Serve: Transfer the fried shrimp to a large mixing bowl. Pour the prepared Bang Bang Sauce over the shrimp. Toss gently to ensure every piece of shrimp is evenly coated with the sauce. Garnish with chopped green onions and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shebangbang Shrimp
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey
For the Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying, or as needed
For Garnish
- 2 green onions, chopped
Instructions
- 1
Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, and honey. Whisk thoroughly until all ingredients are well combined and the sauce is smooth. Set aside.
⏱️ 5 min - 2
Prepare the Shrimp: Pat the peeled, deveined shrimp very dry with paper towels. This is a crucial step for achieving crispy shrimp. Place the cornstarch in a separate shallow bowl. Dredge the dry shrimp in the cornstarch, ensuring each piece is fully coated. Shake off any excess cornstarch.
⏱️ 5 min - 3
Heat the Oil: In a large, heavy-bottomed pan or Dutch oven, add enough vegetable oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. To test if the oil is ready, insert a wooden chopstick; if bubbles form steadily around it, the oil is at the correct temperature.
⏱️ 5 min•🌡️ 350 - 4
Fry the Shrimp: Carefully place the cornstarch-coated shrimp into the hot oil in batches, being careful not to overcrowd the pan. Fry for approximately 2-3 minutes per batch, or until the shrimp turn a golden brown color and are crispy. Use a slotted spoon or spider to remove the fried shrimp from the oil.
⏱️ 8 min•🌡️ 350 - 5
Drain Excess Oil: Transfer the fried shrimp to a wire rack set over a baking sheet or to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 6
Assemble and Serve: Transfer the fried shrimp to a large mixing bowl. Pour the prepared Bang Bang Sauce over the shrimp. Toss gently to ensure every piece of shrimp is evenly coated with the sauce. Garnish with chopped green onions and serve immediately.
⏱️ 5 min