Bangin ' Shrimp Recipe

Prepare shrimp

Pat the shrimp very dry with paper towels. If shrimp are large and thick, butterfly slightly so they cook evenly. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make the batter

In a medium bowl whisk together flour, cornstarch, baking powder, remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper. Whisk the egg into the cold club soda, then gently fold the wet mixture into the dry until just combined. The batter should be slightly lumpy and fairly thin; add a tablespoon more club soda if too thick. Keep batter cold until ready to fry.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2 inches (about 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a small drop of batter sizzles and rises to the surface within a few seconds.

Fry shrimp

Working in batches (do not overcrowd), dip each shrimp into the batter to coat completely, letting excess drip off, then 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 wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining shrimp.

Make the Bangin' sauce

In a medium bowl whisk together mayonnaise, sriracha, sweet chili sauce, honey, lime juice, smoked paprika, and garlic powder until smooth and homogenous. Taste and adjust heat or sweetness as desired.

Combine mix-ins

Fold the thinly sliced sun-dried tomatoes, thinly sliced red onion, and chopped cilantro into the sauce. Let sit 5 minutes to allow flavors to meld and for the onions to soften slightly.

Toss fried shrimp in sauce

Place warm fried shrimp in a large mixing bowl. Pour most of the Bangin' sauce over the shrimp (reserve roughly 2–3 tbsp for garnish/dipping if desired). Gently toss just until each shrimp is coated — don't overmix or the coating will become soggy. Transfer to a serving platter and spoon any remaining sauce and mix-ins over the top. Garnish with additional cilantro leaves and lime wedges.

Combine bleu cheese sauce

In a small bowl combine bleu cheese crumbles, sour cream, mayonnaise, lemon juice, Worcestershire sauce, and black pepper. Stir until mostly smooth, leaving some bleu cheese texture for interest. If the sauce is too thick, thin to desired consistency with 1 tablespoon milk or buttermilk at a time. Refrigerate for at least 10 minutes to allow flavors to marry, or serve immediately alongside warm shrimp.

Arrange the Bangin' shrimp on a platter, sprinkle with reserved cilantro, and serve with lime wedges and the bleu cheese dipping sauce on the side. Recommend serving immediately while shrimp are crisp. Leftovers can be reheated briefly in a 350°F (175°C) oven to restore crispness.