Description
Bang Bang Shrimp is a crispy, flavorful appetizer featuring crunchy, double-coated fried shrimp tossed in a creamy, spicy bang bang sauce made from mayonnaise, sriracha, and sweet chili sauce. This recipe delivers a perfect balance of heat and sweetness with a satisfying crunch, making it an ideal starter for any seafood lover’s table.
Ingredients
Scale
Shrimp and Coating
- 1 lb. shrimp (peeled, deveined, and tails removed)
- ½ tsp salt
- ½ tsp black pepper powder
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 Tbsp Old Bay seasoning
- 1 large egg (beaten)
- Oil (for frying, about 2 – 2 ½ inches deep)
Sauce
- ½ cup mayonnaise
- 1 Tbsp sriracha
- 2 Tbsp sweet chili sauce
Garnish
- Chopped cilantro
Instructions
- Season the Shrimp: In a large bowl, season the peeled and deveined shrimp with salt and black pepper powder. Mix well to ensure even coating of the seasoning.
- Prepare Coating Bowls: Set up three separate bowls—one with all-purpose flour, one with the beaten egg, and one with panko bread crumbs mixed with Old Bay seasoning.
- Double Coat the Shrimp: Working with one shrimp at a time, first dip it into the flour, shaking off the excess. Next, dip into the beaten egg, then coat thoroughly in the seasoned panko. Repeat this entire coating process a second time for an extra crunchy exterior.
- Rest the Coated Shrimp: After coating all shrimp, let them rest for 5 minutes to allow the coating to set firmly.
- Heat the Oil: In a deep pan, add enough oil to reach 2 to 2 ½ inches deep, and heat to approximately 375°F (190°C). Ensure the oil reaches the proper temperature before frying to achieve a crispy exterior.
- Fry the Shrimp: Carefully place 9-10 shrimp into the hot oil, frying them over medium flame for about 2-3 minutes until they are crisp, golden, and cooked through. Avoid overcooking to prevent the shrimp from becoming rubbery and chewy.
- Drain the Fried Shrimp: Using a slotted spoon, remove the shrimp from the oil and place them on paper towels to drain excess oil.
- Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sriracha, and sweet chili sauce. Mix well until smooth and creamy.
- Serve: Garnish the hot, crispy shrimp with chopped cilantro. You can serve the bang bang sauce on the side for dipping or pour the sauce over the shrimp and toss lightly to coat.
Notes
- Maintain the oil temperature at 375°F for best frying results to ensure shrimp crispiness and avoid excess oil absorption.
- Double coating the shrimp enhances crunchiness and texture.
- Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
- Adjust the amount of sriracha to control the spiciness of the bang bang sauce.
- This dish is best served immediately to enjoy the crispness.
