Bang Bang Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails now. Lightly season the shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.

Make batter

In a medium bowl whisk together the flour (3 tbs), cornstarch (2 tbs), baking powder (1 tsp), remaining salt (1/2 tsp) and black pepper (3/4 tsp) and garlic powder (1 tsp). In a separate small bowl whisk the cold water (6 tbs) and egg until combined. Pour the wet into the dry and stir just until combined — a few small lumps are fine. Cold water helps produce a light, crisp coating.

Heat oil

Pour neutral oil into a heavy skillet or medium pot to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry shrimp

Working in batches to avoid overcrowding, dip each shrimp into the batter to coat, letting excess drip off, then carefully place into hot oil. Fry for 1.5–2.5 minutes per batch until golden and crisp (shrimp should be opaque and firm). Use a slotted spoon to transfer shrimp to a wire rack or paper towel–lined tray to drain. Repeat with remaining shrimp. Keep finished shrimp warm in a low oven (200°F/95°C) if desired.

While shrimp are frying (or up to a day ahead), combine mayonnaise (1 cup), sweet chili sauce (4 tbs), sriracha (1.5 tbs), honey (1 tsp), rice vinegar or lime juice (1 tsp), minced garlic (1 tsp) and toasted sesame oil (1/2 tsp) in a bowl. Whisk until smooth and taste; adjust sweetness or heat (add more sriracha or honey) to your preference. Chill if making ahead.

Place the warm fried shrimp in a large mixing bowl. Spoon about 3/4 of the prepared bang bang sauce over the shrimp (reserve some sauce for drizzling). Gently toss until each shrimp is evenly coated. Add more sauce if you prefer a saucier finish, but avoid oversaturating to keep the coating crisp.

Transfer the sauced shrimp to a serving platter. Sprinkle sliced green onions (3 stalks) and sesame seeds (1 tsp) over the top. Garnish with cilantro if using and serve immediately with lemon or lime wedges on the side and the reserved sauce for dipping.