Bang Bang Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Remove any remaining tails if desired. Drying helps the coating adhere and results in crispier fried shrimp.

Set up dredging station

In a shallow bowl combine the flour, cornstarch, salt, black pepper, garlic powder and paprika. In a second bowl whisk together the eggs and milk until smooth.

Coat shrimp

Working in batches to avoid clumping, dip each shrimp into the egg mixture, letting excess drip off, then toss and press into the flour-cornstarch mixture until evenly coated. Place coated shrimp on a wire rack or tray while heating the oil.

Heat oil

Pour oil into a wide, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (enough to shallow-fry). Heat oil over medium-high heat until it reaches 350°F (175°C) or a bubble and sizzle appear when dropping a small pinch of batter into the oil.

Fry shrimp

Fry shrimp in batches (do not overcrowd) 1.5–2.5 minutes per side, or until golden brown and cooked through. Internal temperature should reach 120–135°F and shrimp should be opaque and firm. Use a slotted spoon or spider to transfer fried shrimp to a paper towel-lined plate or wire rack to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining shrimp.

While shrimp are frying (or beforehand), whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, rice vinegar, minced garlic and kosher salt in a medium bowl until smooth and homogenous. Taste and adjust heat or sweetness: add more sriracha for spice or more honey/sweet chili for sweetness. Set aside.

Toss shrimp in sauce

Place fried shrimp in a large bowl. Spoon 3/4 of the bang bang sauce over the shrimp and gently toss until each piece is well coated. Reserve remaining sauce for drizzling or serving on the side.

Plate and garnish

Transfer sauced shrimp to a serving platter or individual plates. Garnish with thinly sliced green onions, a sprinkle of sesame seeds and cilantro leaves if using. Serve immediately with lime or lemon wedges and extra sauce on the side.

Storage

Leftover sauce keeps in an airtight container in the refrigerator for up to 5 days. Fried shrimp are best eaten the same day; reheating in a 375°F (190°C) oven for 6–8 minutes restores some crispness but will soften when sauced.