Bang Bang Shrimp
Crispy panko coated shrimp, fried to golden perfection and then drenched in a creamy, sweet, and spicy mayo sauce, make an irresistible appetizer or a delightful main course.
Servings: 8 Servings
Calories: 567kcal
Ingredients
Bang Bang Sauce
- ½ cup Light Mayonnaise
- ½ cup Sweet Chili Sauce
- 1 tablespoon Sriracha
- 1 tablespoon Brown Sugar
- 2 Scallions finely diced
- 1 teaspoon Sesame Oil
Bang Bang Shrimp
- 1 lb Raw Shrimp 16-20 or 21-25 size
- ¼ cup All Purpose Flour
- ¼ cup Cornstarch
- 2 large Eggs
- 1 cup Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Salt
- 1 ½ cups Canola Oil or any other high smoke point oil that is suitable for frying
- Parsley optional
Instructions
Bang Bang Sauce
- In a small mixing bowl combine the light mayonnaise, sweet chili sauce, sriracha, brown sugar, scallions and sesame oil. Stir until fully combined and set aside.
Bang Bang Shrimp
- Prepare the shrimp by ensuring that they are deveined, then pat them dry with a paper towel.
Breading the Shrimp
- Lay out three shallow bowls to prepare your breading station and place a large baking sheet or a piece of parchment paper next to the breading station.
- In the first bowl combine the all purpose flour and the cornstarch. Using a fork, lightly stir to combine the two. In the second bowl add the eggs and whisk until smooth. In the third bowl add the panko breadcrumbs, garlic powder, paprika, and salt, stirring to combine.
- Add a handful of shrimp to the flour mixture and dredge the shrimp so they are completely coated.
- Transfer a few of the shrimp at a time into the second bowl and turn to fully coat them with the egg.
- Transfer the shrimp to the third bowl, turn and press to coat the shrimp in the breadcrumb mixture. Then place the breaded shrimp onto the baking sheet or parchment paper. Repeat until all of the shrimp are breaded.
Frying the Shrimp
- In a large cast iron skillet or a large frying pan add the cooking oil and heat over medium-high heat until it is hot and shimmering. Lower the heat to medium-low and add the shrimp. Depending on the size of your pan, you may have to fry the shrimp in batches.
- Fry the shrimp for 4-5 minutes per side or until the shrimp are a deep golden brown on the outside. Transfer the cooked shrimp to a lined plate to drain.
- After the shrimp are fried, transfer them into a large mixing bowl and add the prepared bang bang sauce on top. Gently toss to coat the shrimp with the sauce and top with parsley. Serve immediatley.
Notes
- Raw Shrimp or prawns may be used interchangeably for this recipe. The shrimp should be on the larger side, 16/20 or 21/25 size.
- If using frozen shrimp, ensure they are completely defrosted and dry before beginning the breading and frying process.
- Check that the shrimp has been deveined. See above for specific instructions on this.
- Regular breadcrumbs may be substituted for the panko.
- To maintain the maximum crispiness of the shrimp, serve the sauce drizzled on top or on the side for dipping.
- To reheat leftover shrimp, reheat in a frying pan, heating until warm. The shrimp will not be as crispy as the day that they were made.
Nutrition
Serving: 1serving | Calories: 567kcal | Carbohydrates: 24g | Protein: 11g | Fat: 48g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 859mg | Potassium: 125mg | Fiber: 1g | Sugar: 10g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
