Bang Bang Shrimp Recipe

Prepare shrimp

Peel and devein the shrimp, leaving tails on or off per preference. Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs flour, 3 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. In a small bowl lightly beat the egg, then whisk into the dry ingredients. Gradually add about 3/4 cup ice-cold seltzer or very cold water until a smooth, slightly thick batter forms—consistency should coat the back of a spoon but be pourable. Do not overmix; a few small lumps are fine.

Heat oil

Pour 1½–2 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30–40 seconds.

Fry shrimp

Working in batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes per side depending on size. Use a slotted spoon to transfer cooked shrimp to a paper-towel-lined tray to drain. Keep finished shrimp warm in a 200°F (95°C) oven while frying remaining batches.

While shrimp fries, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tbs sriracha, 1 tsp honey, 1 tsp rice vinegar, 1 tsp lime juice and 1/8 tsp salt until smooth. Taste and adjust: add more sriracha for heat, more sweet chili for sweetness, or a splash more vinegar for tang. Reserve about 3–4 tbs of sauce for drizzling and toss the rest with the shrimp just before assembly if you prefer fully coated shrimp.

In a medium bowl combine 1 cup shredded green cabbage, 1/2 cup shredded red cabbage, 1/2 cup shredded carrot and 2 tbsp sliced green onion. In a small bowl whisk together 1 tbs mayonnaise, 1 tsp rice vinegar, 1/2 tsp honey (or sugar), 1/8 tsp salt and 1/16 tsp black pepper. Pour dressing over the vegetables and toss to combine. Let sit 5–10 minutes to meld flavors.

Warm the 6-inch flour tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for a few minutes until pliable.

If you reserved sauce, toss 3/4 of the fried shrimp in the bang bang sauce until lightly coated (or spoon sauce over each shrimp). Leave some sauce for drizzling.

Place a warm tortilla on a plate. Add about 1/4 cup slaw in the center, arrange 4–5 battered shrimp on top, and drizzle with additional bang bang sauce. Garnish with cilantro leaves and a squeeze of lime. Fold or roll and serve immediately.