Bang Bang Shrimp
Bang Bang Shrimp
Ingredients
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, whisked
- 1 tablespoon milk
Other Ingredients
- oil, for frying
- green onions, sliced, for garnish
Instructions
- 1
Add the mayonnaise, sweet chili sauce, sriracha, and lime juice to a bowl. Whisk until all ingredients are well combined. Set the sauce aside.
⏱️ 3 min
- 2
Pat the peeled and deveined shrimp dry with a paper towel.
⏱️ 2 min
- 3
In a shallow dish, combine the cornstarch, flour, salt, and pepper. Whisk these dry ingredients together.
⏱️ 2 min
- 4
In a separate shallow dish, whisk the eggs with the milk until combined.
⏱️ 1 min
- 5
Dredge each shrimp in the cornstarch mixture, ensuring it is fully coated. Dip the coated shrimp into the egg mixture. Dredge the shrimp again in the cornstarch mixture, pressing lightly to ensure a good coating. Set the breaded shrimp aside.
⏱️ 12 min
- 6
Heat oil in a large pot or deep skillet to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Working in batches to avoid overcrowding, carefully place the breaded shrimp into the hot oil. Fry for 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Remove the fried shrimp from the oil and place them on a wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 8
Transfer the fried shrimp to a large bowl. Pour the prepared Bang Bang sauce over the shrimp. Toss the shrimp gently until they are evenly coated with the sauce. Garnish with sliced green onions before serving. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Shrimp
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs, whisked
- 1 tablespoon milk
Other Ingredients
- oil, for frying
- green onions, sliced, for garnish
Instructions
- 1
Add the mayonnaise, sweet chili sauce, sriracha, and lime juice to a bowl. Whisk until all ingredients are well combined. Set the sauce aside.
⏱️ 3 min - 2
Pat the peeled and deveined shrimp dry with a paper towel.
⏱️ 2 min - 3
In a shallow dish, combine the cornstarch, flour, salt, and pepper. Whisk these dry ingredients together.
⏱️ 2 min - 4
In a separate shallow dish, whisk the eggs with the milk until combined.
⏱️ 1 min - 5
Dredge each shrimp in the cornstarch mixture, ensuring it is fully coated. Dip the coated shrimp into the egg mixture. Dredge the shrimp again in the cornstarch mixture, pressing lightly to ensure a good coating. Set the breaded shrimp aside.
⏱️ 12 min - 6
Heat oil in a large pot or deep skillet to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Working in batches to avoid overcrowding, carefully place the breaded shrimp into the hot oil. Fry for 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Remove the fried shrimp from the oil and place them on a wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 8
Transfer the fried shrimp to a large bowl. Pour the prepared Bang Bang sauce over the shrimp. Toss the shrimp gently until they are evenly coated with the sauce. Garnish with sliced green onions before serving. Serve immediately.
⏱️ 2 min