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–+ servings
Bang bang shrimp on plate with lettuce thumbnail shot.
5 from 3 votes

Bang Bang Shrimp

Bang bang shrimp - crispy fried shrimps tossed in a creamy, savory sauce that's spicy with a mild tang and slightly sweet. It's served with some bibb lettuce to keep each bite refreshing. Perfect to put on a menu rotation with honey walnut shrimp!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Yield: 2 servings (as a meal)

Ingredients
 

For the shrimps:

  • 1 pound jumbo shrimps peeled and deveined (large shrimps are fine too)
  • ¾ teaspoon salt
  • Few cracks of black pepper or to your preference

For the fry dredge:

For the bang bang sauce:

  • ½ cup mayonnaise
  • 3 tablespoons Sriracha use more or less to your spice level preference
  • 2 teaspon honey

To serve:

  • Butter lettuce rinsed
  • Chive thinly sliced

Instructions

  • Season the shrimps:
    In a mixing bowl, add the shrimps and season with salt and black pepper. Mix well and set aside until needed.
  • Make the bang bang sauce:
    In a bowl, mix together mayo, Sriracha, and honey until well combined. Set aside until needed. Also, feel free to use more or less Sriracha to your spice level preference.
  • Prepare the dredge station:
    In a medium mixing bowl, combine the all-purpose flour with cornstarch, garlic powder, salt, and some black pepper. Mix well.
  • Place the fine corn flour and the beaten egg each in a bowl of its own. Arrange the dredging station in this order: seasoned shrimps, seasoned flour mixture, egg, and fine corn flour.
  • Dredge the shrimps with the seasoned flour first. Tap off excess flour and coat well with egg. Allow the excess egg to drip off the shrimps then finish the dredge by coating in the fine corn flour. Make sure to also gently pack the corn flour onto the shrimps so that the shrimps are well coated. Gently tap to remove excess corn flour. Repeat this process in small batches if needed.
  • Fry the shrimps:
    In a pot or wok add about 2 inches of oil. Heat the oil to 350°F. You can do the same in a fryer. Also prepare a paper towel lined plate or a sheet pan with a rack.
  • Once the oil is hot, maintain it at 350°F. Add the battered shrimps and fry for about 4 to 5 minutes, or until the shrimps are cooked through and are golden and crispy on the outside. Remove the shrimps and allow them to drain on the prepared plate or sheet pan. Fry in small batches if needed.
  • Coat with bang bang sauce:
    Place the fried shrimps into a large bowl and add the bang bang sauce. Feel free to use all of it if you like it saucy or hold back a couple of tablespoons if you want less sauce. Toss well until the shrimps are evenly coated.
  • Serve:
    Serve the bang bang shrimps on a plate lined with butter lettuce and garnish with some thinly sliced chives. Enjoy while hot.

Notes

Please refer to the post above for step by step photo references, tips, storage, and FAQ!
  • Recipe yield - This recipe serves 2 as a meal or 3 to 4 as a side/appetizer.
  • Corn flour - Bang bang shrimp is normally battered on the outside with fine corn flour. If you can't find fine corn flour, you can use corn meal. But note that the texture will be a bit grittier and crunchier, like fried catfish.

Nutrition

Calories: 582.4kcal | Carbohydrates: 46.2g | Protein: 55.7g | Fat: 18.7g | Saturated Fat: 3.8g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 4.9g | Trans Fat: 0.1g | Cholesterol: 560.1mg | Sodium: 2775.8mg | Potassium: 765.8mg | Fiber: 1.2g | Sugar: 3.4g | Vitamin A: 340.8IU | Vitamin C: 14.6mg | Calcium: 185.2mg | Iron: 3.9mg
Keywords: easy recipe
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