Bang Bang Shrimp is my go to do dish when we go out to eat at Bone Fish. I get it as an appetizer and as a main dish! We love shrimp and if you hang out here long enough, you will find many of them!
I never really thought this would be a dish that I could make at home. I was worried that it would require a lot of work and create a large mess in my kitchen. This recipe was much easier to make than I thought it would be. The batter for the shrimp, which is a combination of flour and corn starch, creates a light, crispy coating on the shrimp! I think I could eat the shrimp hot out of the oil!
The sauce for the Bang Bang Shrimp is wonderful! I thought that making the sauce would require a lot of work and a long list of ingredients. I was happily surprised to find out that the sauce only required a few ingredients.
I used a Dutch Oven when making this, I felt it controlled the heat better than a frying pan. You don’t really need a lot of oil for this recipe. You do need to make sure that the shrimp has space to fry.
Here is how to make Bang Bang Shrimp:
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- Kosher salt
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
This Bang Bang Shrimp dish was devoured, yes devoured, in just minutes. It is a good thing I hid a little for lunch the next day! Shhh….don’t tell Big!
If you are looking for more delicious recipes, try these:
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