Bangbang Shrimp Recipe
Sweet chili shrimp fried and seasoned to perfection
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Ingredients
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Battered Shrimp
Bang Bang Sauce
Garnish & Serve
Method
Battered Shrimp
Prepare shrimp
Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails now. Lightly season shrimp with 1/4 tsp salt and 1/8 tsp black pepper.
Make batter
In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl beat the egg and mix with 4 tbs cold water. Pour wet into dry and stir until just combined; batter should be slightly thick but still coating (add 1 tbs water if too thick).
Fry shrimp
Working in batches to avoid crowding, dip each shrimp into the batter to coat fully and carefully lower into hot oil. Fry 2–3 minutes per batch until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer fried shrimp to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining shrimp.
Bang Bang Sauce
While frying, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tsp sriracha, 1 tsp honey, 1/2 tsp rice vinegar, 1 tsp fresh lime juice, 1/4 tsp garlic powder and 1/8 tsp salt in a bowl until smooth and well combined. Taste and adjust: add more sriracha for heat, more sweet chili for sweetness, or a splash more lime for brightness.
Reserve about 2–3 tablespoons of sauce for dipping. Toss the remaining warm fried shrimp in the larger portion of sauce gently until evenly coated.
Garnish & Serve
Arrange optional mixed greens or shredded cabbage on a serving platter. Place sauced shrimp on top or in a bowl. Sprinkle with thinly sliced green onions and sesame seeds. Serve immediately with reserved sauce for dipping and lime wedges on the side.
Leftovers: store shrimp and sauce separately in airtight containers in the refrigerator up to 2 days. Reheat shrimp briefly in a hot oven (400°F/200°C) for 5–7 minutes to re-crisp before tossing with sauce.