Description
Crispy golden shrimp coated in a creamy, sweet, and spicy bang bang sauce. This restaurant-style favorite is quick to make at home, perfect as an appetizer or main course, featuring a balance of heat and sweetness that complements the tender shrimp beautifully.
Ingredients
Shrimp
- 500 g large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp vegetable oil, for pan-frying
- Green onions, for garnish
- Sesame seeds, for garnish
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp garlic powder
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture which helps in getting the shrimp crispy.
- Season the shrimp: Sprinkle garlic powder, paprika, salt, and pepper evenly over the shrimp for flavor enhancement.
- Coat the shrimp: Toss the seasoned shrimp in cornstarch until each piece is well coated to create a crisp outer layer when cooked.
- Make the bang bang sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, honey, and garlic powder until smooth and well combined.
- Heat the oil: Place a large skillet over medium-high heat and add vegetable oil, allowing it to heat until shimmering but not smoking.
- Cook the shrimp: Add shrimp in batches to avoid overcrowding. Fry for about 2 minutes per side until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
- Coat the shrimp with sauce: Transfer cooked shrimp to a large bowl and pour the prepared bang bang sauce over them. Toss gently to ensure each shrimp is evenly coated.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds over the sauced shrimp. Serve immediately for optimal crispiness and flavor.
Notes
- Do not overcrowd the skillet; cooking shrimp in batches helps maintain maximum crispiness.
- For a lighter alternative, air-fry the coated shrimp at 200°C (400°F) for 8–10 minutes instead of pan-frying.
- Adjust the amount of sriracha in the sauce to increase or reduce spiciness according to your preference.
- This dish can be served over rice, on a bed of lettuce, or even inside tacos for a delicious variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course, Seafood
- Method: Frying
- Cuisine: Asian-American
