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If you’ve ever found yourself craving something crispy, spicy, and utterly satisfying for dinner, then you’re in for a treat. This Easy Bang Bang Shrimp recipe delivers a delightful crunch with every bite, perfectly complemented by a creamy and spicy sauce that keeps you coming back for more. The sheer joy of biting into these succulent shrimp will make you forget that takeout existed this dish is a crowd-pleaser that can easily become your go-to for quick weeknight meals or entertaining guests.
Inspired by the popular appetizer found in many Asian-inspired restaurants, this recipe captures the essence of that beloved flavor while being simple enough to whip up in your own kitchen. The harmony between the crispy shrimp and the tangy sauce is a memory from my favorite seafood restaurant, where I first tasted those perfectly fried morsels. Now, I’ve brought that nostalgic flavor home so you can enjoy it any time you want. You can learn more about this topic.
Why This Recipe Works
This Easy Bang Bang Shrimp stands out because of its combination of textures and flavors. The shrimp are coated in a light batter that creates a crispy exterior reminiscent of shrimp tempura style while remaining tender inside. The homemade bang bang sauce a perfect blend of mayonnaise, sweet chili sauce, and a touch of sriracha adds a creamy yet spicy kick that elevates the dish. This recipe is versatile, allowing you to adjust the spiciness to your taste, making it adaptable for everyone in your family or at your gathering. Check out our related guide for more tips.
Ingredients
| Ingredient | Amount |
|---|---|
| Shrimp, peeled and deveined | 1 pound |
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Egg, beaten | 1 large |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Oil, for frying | as needed |
| Mayonnaise | 1/2 cup |
| Sweet chili sauce | 1/4 cup |
| Sriracha sauce | 1-2 tablespoons (to taste) |
| Sliced green onions | for garnish |
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Also, look for the sweet chili sauce in the international aisle of your local grocery store.
Steps / Instructions
| Step | Instructions |
|---|---|
| 1 | In a mixing bowl, combine flour, cornstarch, salt, and black pepper. Mix well to ensure an even distribution of spices. |
| 2 | In another bowl, beat the egg until well combined. This will help the flour mixture adhere to the shrimp. |
| 3 | Rinse the shrimp under cold water, then pat them dry with paper towels. This step is crucial for ensuring the batter adheres properly. |
| 4 | Dip each shrimp into the egg mixture, allowing excess to drip off, and then coat with the flour mixture, pressing gently to adhere. |
| 5 | In a deep skillet or frying pan, heat oil over medium-high heat until a drop of batter sizzles when added. |
| 6 | Fry the shrimp in batches, avoiding overcrowding, for about 2-3 minutes per side or until golden brown and cooked through. Remove and drain on paper towels. |
| 7 | While the shrimp are frying, prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, and sriracha in a bowl. Adjust the heat to your preference. |
| 8 | Once all shrimp are fried and drained, toss them in the bang bang sauce until evenly coated. |
| 9 | Serve immediately, garnished with sliced green onions. |
Troubleshooting / Pro Tips
- For extra crunch, allow the coated shrimp to rest for 10 minutes before frying.
- Maintain oil temperature between 350°F to 375°F for the crispiest results.
- Use a thermometer for accuracy; if the oil is too cool, the shrimp will absorb too much oil.
- Don’t overcrowd the pan while frying, as this lowers the oil temperature and results in soggy shrimp.
FAQ
Can I make this ahead of time?
While this dish is best served fresh, you can prepare the shrimp and batter ahead of time and store them in the refrigerator until you’re ready to fry.
Can I freeze it, and how do I reheat it properly?
Yes, you can freeze the cooked shrimp in an airtight container for up to three months. To reheat, bake in the oven at 350°F for about 10-15 minutes until heated through.
What can I serve with this?
This shrimp pairs wonderfully with rice, as a topping for salads, or as a filling in tacos. It also makes for a fantastic appetizer at parties!
Why did my shrimp turn out soggy?
Soggy shrimp can be the result of low frying temperature or overcrowding in the pan. Ensure your oil is hot enough and fry in small batches.
Conclusion
Now that you have the recipe for Easy Bang Bang Shrimp, I can’t wait for you to try it! Please leave a comment below sharing your thoughts, and if you give it a star rating, I would appreciate it. If you take a photo of your creation, tag us on social media we love seeing your versions of our recipes! Don’t forget to subscribe for more delicious meals that are easy to prepare and sure to impress.
Easy Bang Bang Shrimp
This Easy Bang Bang Shrimp recipe delivers a delightful crunch with every bite, perfectly complemented by a creamy and spicy sauce that keeps you coming back for more.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil, for frying (as needed)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 tablespoons sriracha sauce (to taste)
- Sliced green onions (for garnish)
Directions
In a mixing bowl, combine flour, cornstarch, salt, and black pepper. Mix well to ensure an even distribution of spices.
In another bowl, beat the egg until well combined. This will help the flour mixture adhere to the shrimp.
Rinse the shrimp under cold water, then pat them dry with paper towels. This step is crucial for ensuring the batter adheres properly.
Dip each shrimp into the egg mixture, allowing excess to drip off, and then coat with the flour mixture, pressing gently to adhere.
In a deep skillet or frying pan, heat oil over medium-high heat until a drop of batter sizzles when added.
Fry the shrimp in batches, avoiding overcrowding, for about 2-3 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
While the shrimp are frying, prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, and sriracha in a bowl. Adjust the heat to your preference.
Once all shrimp are fried and drained, toss them in the bang bang sauce until evenly coated.
Serve immediately, garnished with sliced green onions.
Nutrition Facts
Recipe Reviews
- ★★★★★
Excellent recipe!
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Excellent recipe!