Bang Bang Crispy Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove tails; otherwise leave them for presentation. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper; set aside.

Make batter and dredge setup

In a shallow bowl whisk together the all-purpose flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. In a separate bowl beat the egg with 1/2 cup cold water until combined. Place the dry mix on a plate for final dredging if you want an extra-crisp finish.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1.5–2 inches (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test with one small pinch of batter: it should sizzle and turn golden within 30–45 seconds.

Batter and fry shrimp

Working in small batches (4–6 shrimp depending on pot size), dip each shrimp first into the egg wash, then dredge in the dry flour/cornstarch mix, pressing to adhere. Gently slide into hot oil and fry until golden and crisp, about 2–3 minutes per side for large shrimp (internal opaque and firm). Do not overcrowd. Use a slotted spoon to transfer shrimp to a paper-towel-lined tray to drain. Maintain oil temperature between 320–350°F; adjust heat as needed. Repeat until all shrimp are cooked.

While shrimp fry (or up to a day ahead), whisk together 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/4 teaspoon garlic powder, 1 teaspoon lime juice (if using), and 1/8 teaspoon salt in a bowl until smooth and glossy. Taste and adjust heat/sweetness: add more sriracha for heat or more honey for sweetness. Chill briefly if desired.

Place hot, drained shrimp in a clean bowl (warm is fine). Spoon 3/4 of the prepared bang bang sauce over the shrimp and gently toss to coat evenly — use tongs or a spatula to keep shrimp crisp. Reserve remaining sauce for drizzling or for guests to add more. Transfer coated shrimp to a serving plate.

Sprinkle sliced green onions, toasted sesame seeds, and chopped cilantro over the shrimp. Serve immediately with lemon or lime wedges and the reserved sauce on the side.

Leftover sauce can be refrigerated in an airtight container up to 5 days. Fried shrimp are best eaten immediately; reheating will soften the crust—reheat in a 350°F oven for 6–8 minutes to crisp as much as possible.