Bang Bang Shrimp (Printable)

Golden crispy shrimp in creamy spicy sauce, ready in 35 minutes. Perfect 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, beaten
06 - 1 cup panko breadcrumbs

→ Bang Bang Sauce

07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha
10 - 1 tablespoon honey
11 - 1 teaspoon rice vinegar

→ Frying

12 - Vegetable oil for deep frying

→ Garnish

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds

# How-To Steps:

01 - Pat the shrimp completely 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. Line a baking sheet with parchment paper for breaded shrimp.
03 - Dredge each shrimp in cornstarch, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into panko crumbs to coat completely. Transfer to prepared baking sheet.
04 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth and fully combined. Set aside for tossing.
05 - Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of 2 inches. Heat to 350°F, maintaining temperature throughout frying.
06 - Working in batches to avoid overcrowding, fry breaded shrimp for 2 to 3 minutes until golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
07 - Transfer fried shrimp to a large bowl. Pour Bang Bang sauce over shrimp and toss gently until evenly coated.
08 - Arrange shrimp on a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve immediately while crispy.

# Expert Advice:

01 -
  • The sauce strikes that perfect balance between creamy sweet and spicy that keeps you reaching for just one more
  • Frying shrimp at home feels intimidating but this method makes it foolproof even for beginners
  • Everything comes together in under 40 minutes making it impressive enough for guests but easy enough for Tuesday
02 -
  • Crowding the pan drops the oil temperature and turns everything soggy, so fry in small batches even if it takes longer
  • The sauce clings best when the shrimp are hot from the fryer, so do not let them cool too long before tossing
  • Leftovers reheat surprisingly well in a 375°F oven for about 8 minutes, though they lose some crunch
03 -
  • Use a spider strainer or slotted spoon to remove shrimp from the oil without disturbing the breading
  • Let your breaded shrimp rest for 10 minutes before frying to help the coating set better
  • Keep the finished shrimp warm in a 200°F oven while you fry the remaining batches

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