Bang Bang Shrimp (Printable)

Crispy shrimp with creamy spicy sauce. Golden breaded coating meets sweet heat for the perfect appetizer or light meal.

# What You'll Need:

01 - 1 lb large shrimp, peeled and deveined

02 - 1/2 teaspoon salt

03 - 1/4 teaspoon black pepper

04 - 1 cup cornstarch

05 - 2 large eggs

06 - 1 cup panko breadcrumbs

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

12 - Vegetable oil, for deep frying

13 - 2 tablespoons sliced green onions

14 - 1 tablespoon toasted sesame seeds

01 - Pat the shrimp dry with paper towels. Season with salt and pepper.

02 - Place cornstarch in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third.

03 - Dredge each shrimp in cornstarch, dip in egg, then coat with panko breadcrumbs. Set aside on a tray.

04 - In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar to make the Bang Bang sauce. Set aside.

05 - Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F.

06 - Fry the breaded shrimp in batches for 2–3 minutes, or until golden brown and cooked through. Drain on a paper towel-lined plate.

07 - Toss the fried shrimp with the Bang Bang sauce until evenly coated.

08 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds.

01 -

The sauce hits every flavor button sweet tangy spicy and somehow still light enough you want more
Come out restaurant level crispy but cheaper faster than takeout and you control the heat

02 -

Overcrowding the pan drops oil temperature and makes coating soggy so fry in small batches
Sauce clumps when added to cold shrimp so toss immediately after frying while theyre still hot

03 -

Let breaded shrimp rest for 10 minutes before frying so coating stays put during cooking
Have your sauce ready before you start frying because every minute counts when shrimp are hot