Bang Bang Shrimp Recipe

Prepare shrimp

Pat the rock shrimp dry with paper towels. If any large pieces remain, halve them so pieces are roughly bite-sized (about 1–1.5 inches).

Make batter

In a medium bowl whisk the egg and milk until combined. In a separate shallow bowl mix the flour, cornstarch, salt, pepper, and garlic powder. Dip each shrimp first into the egg mixture, letting excess drip off, then toss in the flour mixture to coat evenly. Shake off excess.

Heat oil

Pour neutral oil into a deep skillet or pot to come about 1 inch up the side (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of batter sizzles and turns golden in ~30 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) for 2–3 minutes per batch until golden and crisp. Use a slotted spoon to transfer shrimp to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

While shrimp fry, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, kosher salt, and white pepper in a bowl. Whisk until smooth and taste; adjust heat (more sriracha) or sweetness (more honey) to preference. Chill briefly if desired—sauce can be used at room temperature or cold.

Toss and plate: Place fried shrimp in a large bowl or on a platter. Drizzle about two-thirds of the bang bang sauce over the shrimp and gently toss to coat. Add more sauce as desired — you may serve extra sauce on the side for dipping.

Garnish and serve: Sprinkle sliced green onions and toasted sesame seeds over the coated shrimp. Serve immediately with lime wedges alongside for squeezing over the shrimp.