Bang Bang Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If using larger shrimp, butterfly slightly by cutting partially through the back so they stay flat when frying. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from ingredient list).

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 3 tbs milk (or water) until combined. In a third shallow bowl, place the panko breadcrumbs. Add 1 tsp fine salt and 1/2 tsp black pepper to the flour and mix.

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour (shake off excess), then dip into the egg wash, allowing excess to drip, and finally press into the panko so the shrimp are evenly coated. Place breaded shrimp on a rack or tray; let rest 5 minutes to help the coating adhere.

Heat oil

Pour about 1/2–1 cup neutral oil into a wide skillet or shallow pot to a depth of ~1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in ~30 seconds. Adjust heat to maintain temperature.

Fry the shrimp

Fry shrimp in batches without crowding—about 2 minutes per side or until golden brown and cooked through. Use tongs or a slotted spoon to turn. Remove to a paper-towel-lined tray or wire rack to drain. Keep warm in a low oven if desired while finishing remaining shrimp.

Combine the sauce ingredients (1/2 cup mayonnaise, 3 tbs Thai sweet chili sauce, 1 tsp Sriracha, 1 tsp honey, 1 tbs lime juice, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt) in a small bowl. Whisk until smooth and taste; adjust heat or sweetness by varying Sriracha and honey. If the sauce is too thick for tossing, thin with 1/2 tsp water at a time until desired consistency is reached.

Reserve a couple tablespoons of sauce for drizzling and serving, if you want a visually appealing finish.

To coat: place fried shrimp in a large bowl, add most of the bang bang sauce (reserve some for garnish), and gently toss until each shrimp is evenly coated. Do not overdress—aim for a light coating that clings to the panko.

Make the quick sweet & sour: in a small saucepan combine 2 tbs sugar, 2 tbs rice vinegar, 1 tbs ketchup, 1 tsp soy sauce, and 2 tbs water. Stir over medium heat until sugar dissolves.

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Whisk the slurry into the warm sauce and simmer 30–60 seconds until it slightly thickens. Remove from heat and let cool slightly.

Transfer to a small serving bowl or drizzle over plated shrimp. Sprinkle with optional sesame seeds.

Plate the coated bang bang shrimp on a serving platter. Drizzle reserved bang bang sauce over the top or serve extra on the side. Offer the sweet & sour sauce alongside for contrast.

Garnish with thinly sliced scallions and lime wedges. Serve immediately while shrimp are hot and crisp.