Bang Bang Shrimp (Printable)

Crispy panko shrimp in creamy spicy sauce, ready in 35 minutes

# What goes in:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1 cup cornstarch
05 - 2 large eggs, beaten
06 - 1 cup panko breadcrumbs

→ Bang Bang Sauce

07 - 1/3 cup mayonnaise
08 - 2 tablespoons sweet chili sauce
09 - 1 tablespoon Sriracha
10 - 1 tablespoon honey or sugar
11 - 1 teaspoon rice vinegar

→ Frying

12 - Vegetable oil, for deep frying

→ Garnish

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Pat shrimp completely dry with paper towels to ensure proper breading adhesion. Season evenly with salt and black pepper.
02 - Arrange three shallow bowls: place cornstarch in the first, beaten eggs in the second, and panko breadcrumbs in the third. This assembly-line setup ensures efficient coating.
03 - Dredge each shrimp in cornstarch, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into panko breadcrumbs to coat completely. Transfer to a tray while maintaining spacing between pieces.
04 - Whisk mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a medium bowl until smooth and fully incorporated. Adjust Sriracha quantity to achieve desired heat level.
05 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature throughout frying process.
06 - Fry breaded shrimp in small batches for 2 to 3 minutes, turning once, until golden brown and opaque throughout. Avoid overcrowding to maintain oil temperature. Remove with slotted spoon and drain on paper towel-lined plate.
07 - Transfer fried shrimp to a large bowl. Pour Bang Bang sauce over shrimp and toss gently until each piece is evenly coated.
08 - Arrange coated shrimp on serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while crispy.

# Expert Advice:

01 -
  • The sauce comes together in literally two minutes and you'll want to put it on everything
  • Crispy panko coating stays crunchy even after tossing with the sauce
  • Restaurant quality appetizer without the restaurant markup or wait time
02 -
  • Overcrowding the pan drops the oil temperature dramatically and makes soggy shrimp
  • Let the fried shrimp drain for about thirty seconds before saucing them
  • The sauce can be made ahead and stored in the fridge for up to a week
03 -
  • Keep one hand dry for cornstarch and one hand wet for egg to minimize the mess
  • Line your baking sheet with wire racks instead of paper towels for even better drainage

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