Try this delicious Bang Bang Shrimp recipe!
We served ours with tacos and garnished with fresh jalapeños and lime wedges!
Recipe inspired by: cooking with cocktail rings
INGREDIENTS:
For the spicy mayo sauce:
- ¼ cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons sriracha
- 2 teaspoons white vinegar
- 2 teaspoons freshly squeezed lemon juice
For the fried shrimp:
- 1 egg
- 1 cup milk
- ½ cup all-purpose flour
- ½ cup cornstarch
- ¾ Panko breadcrumbs,crushed
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 pound 26/30 shrimp,peeled, deveined and tails removed
- Vegetable oil, as needed, for frying
For serving:
- Green lettuce leaves, butter lettuce or shredded green cabbage
- 2 tablespoons thinly sliced green onions
INSTRUCTIONS:
For the spicy mayo sauce:
- a small bowl combine the mayonnaise, chili garlic sauce, sriracha, vinegar and lemon juice. Cover and refrigerate until ready to use. The sauce can be made up to 4 days in advance.
For the fried shrimp:
- Combine the beaten egg yolk with milk in a shallow bowl. Set aside. Combine flour, cornstarch and panko in another small, shallow bowl. Season with salt and pepper and set aside.
- Working a few shrimp at a time, coat the shrimp in the egg mixture then toss in the breading.
- Add enough oil to reach 1” (2.5cm) up the side of a medium cast iron pan. Heat oil to 350ºF (180ºC). When the oil is hot, fry shrimp, working a few at a time, cooking until golden brown on all sides, about 3 to 4 minutes total. Drain on a cooling rack or a paper towel-lined plate.
- Once all the shrimp are fried, add to a large bowl. Spoon about ½ cup of the sauce over the shrimp and toss to coat them evenly.
FOR SERVING:
1. Arrange the shrimp on a bed of lettuce and garnish with the green onions. Serve immediately.
DIRECTIONS:
Step 1: Make the bang bang sauce
In a small bowl whisk together the mayonnaise, chili garlic sauce, sriracha, vinegar and lemon juice. Cover and refrigerate until ready to use. The sauce can be made up to 4 days in advance.
Step 2: Make the dredge- combine the beaten egg yolk with milk in a shallow bowl. Set aside. Combine flour, cornstarch and panko in another small, shallow bowl. Season with salt and pepper and set aside.
Step 3: Dredge the shrimp in the coating.
Working a few shrimp at a time, coat the shrimp in the egg mixture then toss in the breading, shaking off any excess.
Step 4: Fry the shrimp.
Add enough oil to reach 1” (2.5cm) up the side of a medium cast iron pan. Heat oil to 350ºF (180ºC). When the oil is hot, fry shrimp, working a few at a time, cooking until golden brown on all sides, about 3 to 4 minutes total. Drain on a cooling rack or a paper towel-lined plate.
Step 5: Toss the shrimp in the sauce.
Once all the shrimp are fried, add to a large bowl. Spoon about ½ cup of the sauce over the shrimp and toss to coat them evenly.
Step 6: Garnish and serve.