Crispy Bang Bang Shrimp Recipe
This bang bang shrimp recipe delivers crispy golden shrimp tossed in a creamy, spicy-sweet sauce. Inspired by the Bonefish Grill classic, it’s quick to cook, full of flavor, and made with simple pantry ingredients.
Equipment
- 1 mixing bowl
- 1 frwing pan
- 1 tongs or slotted spoon
- 1 paper towel or wire rack
- small whisk or spoon for sauce
Ingredients
For the shrimp:
- 1 lb shrimp cleaned, deveined, shells off
- ½ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
For the sauce:
- ½ cup mayonnaise
- 2 tbsp Thai hot pepper sauce
- 3 tbsp Thai sweet chili sauce
Instructions
Prepare the shrimp:
- Pat the shrimp dry with paper towels. In a bowl, mix cornstarch with salt and black pepper. Coat each shrimp evenly.
Heat the oil:
- In a large pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when a bit of cornstarch sizzles on contact.
Fry the shrimp:
- Fry the coated shrimp in batches for 2–3 minutes on each side until golden and crispy. Don’t overcrowd the pan. Remove and drain on paper towels.
Make the sauce:
- In a separate bowl, stir together mayonnaise, Thai hot pepper sauce, and sweet chili sauce until smooth.
Toss and serve:
- While the shrimp are still hot, gently toss them in the sauce until coated. Serve immediately to keep the crisp texture.
Notes
- Use raw shrimp for the best texture. Pre-cooked shrimp will not crisp properly.
- You can adjust the heat by adding more or less hot pepper sauce.
- Serve over shredded lettuce, in tacos, or with rice.
- Best enjoyed fresh sauce and shrimp can be stored separately and combined just before serving