Bang Bang Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If desired, make 3 small shallow slits on the underside of each shrimp to help them stay straight while frying. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

Make batter

In a medium bowl, whisk the egg until combined. Add the cold club soda to the egg. In a separate bowl, sift or whisk together 1/4 cup all-purpose flour and 1/4 cup cornstarch. Just before frying, gently fold the dry mixture into the egg-soda mixture until roughly combined; the batter should be lumpy and slightly runny — do not overmix. Keep the batter cold (set the bowl over a larger bowl with ice briefly if your kitchen is warm).

Heat oil

In a heavy pot or deep skillet, add 2 cups neutral oil and heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small drop of batter sizzles and browns in about 30–45 seconds. Maintain oil temperature between 330–360°F (165–180°C).

Dust and batter shrimp

Lightly toss the seasoned shrimp in 1/4 cup all-purpose flour (this helps the batter adhere). Shake off excess flour. Working in small batches (3–4 shrimp at a time depending on pot size), dip each shrimp into the cold tempura batter, letting excess drip off.

Fry

Carefully lower battered shrimp into the hot oil. Fry in batches so oil temperature stays consistent. Fry until golden and crisp, about 1.5–2.5 minutes per batch (shrimp cook quickly). Do not overcrowd. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. If making ahead, keep warm in a 200°F (95°C) oven on a rack for up to 10–15 minutes.

While the oil heats, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon Sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt in a small bowl until smooth and well combined. Taste and adjust heat/sweetness: add more Sriracha for spice or more honey for sweetness. Refrigerate until ready to use.

Place a bed of shredded lettuce or microgreens on serving plates if using. Transfer hot tempura shrimp to a large mixing bowl and spoon 3–4 tablespoons of the bang bang sauce over the shrimp (start with less; you can add more to taste). Gently toss to coat each shrimp evenly, or lightly drizzle the sauce over shrimp on the plate if you prefer a lighter coating.

Arrange the sauced shrimp on the bed of greens. Sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons thinly sliced green onions over the top. Serve immediately with lime wedges on the side.

Leftovers: Keep shrimp and sauce separate if possible. Reheat shrimp in a 350°F (175°C) oven for 4–6 minutes to restore crispness and reheat sauce at room temperature; toss lightly before serving.