Bang Bang Shrimp
Bang Bang Shrimp, crispy and spicy, is the kind of dish that makes your taste buds do a little happy dance. With its crunchy coating and creamy sauce, it’s the perfect fusion of textures and flavors that leave you wanting more. This American-style appetizer can easily steal the show at any gathering or even elevate a cozy night in. Plus, it’s quick to whip up, making it a top choice for those busy weeknights or unexpected guests.
Table of Contents
I still vividly remember the first time I tasted Bang Bang Shrimp at a local seafood restaurant. The crispy exterior, the delightful kick of spice, and that creamy sauce hooked me instantly. I couldn’t wait to recreate it at home, and now I’ve perfected my version that I’m thrilled to share with you! Not only is this recipe easy and budget-friendly, but it also impresses anyone fortunate enough to try it. So, grab your apron and get ready for an exciting culinary adventure!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 40 minutes, making it perfect for a weeknight treat.
- Irresistible Flavor: The bold flavors of sweet chili and sriracha pair beautifully with crunchy shrimp.
- Eye-Catching Appeal: Beautifully coated shrimp make for a stunning presentation at your table.
- Flexible Serving: Enjoy them as a snack, appetizer, or paired with rice for a main dish.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free panko.
Ingredients You’ll Need
- 1 lb medium shrimp, peeled and deveined: Choose fresh or thawed shrimp, as they pack great flavor and are easy to prepare.
- 1 cup panko breadcrumbs: These light and airy breadcrumbs create an extra crispy coating; substitute with regular breadcrumbs if needed.
- 1/2 cup all-purpose flour: Acts as a binding agent for the breadcrumbs; whole wheat flour can be used for a healthier option.
- 1/2 teaspoon salt: Essential for enhancing overall flavor; feel free to adjust to your taste.
- 1/4 teaspoon black pepper: Adds a little kick; use more if you prefer it spicier.
- 1/4 teaspoon paprika (optional): For color and mild spice; smoked paprika adds a wonderful depth.
- 2 large eggs, beaten: The egg wash helps the breadcrumbs adhere to the shrimp nicely.
- Vegetable oil for frying: A high smoke point oil like canola or peanut is best for frying.
- 1/2 cup mayonnaise: Creamy base for the sauce; Greek yogurt can be a lighter alternative.
- 1/4 cup sweet chili sauce: Provides sweetness and tang; look for a brand that doesn’t have added preservatives.
- 1-2 tablespoons sriracha sauce: Adjust the heat level by choosing how much to add—use less for a milder flavor.
- 1 tablespoon honey or sugar: Balances the spiciness in the sauce; maple syrup can also work here.
- 1 teaspoon rice vinegar or lime juice: Cut through richness with a touch of acidity; fresh lime juice elevates the flavor profile.
- 1/2 teaspoon garlic powder: Adds a savory note to the sauce, perfect for rounding out the flavors.
How to Make Bang Bang Shrimp
Prepare the Shrimp: Start by rinsing the 1 lb medium shrimp under cold water and patting them dry. This step is crucial as it helps the coating stick better.
Mix the Coating: In a medium bowl, whisk together the 1 cup panko breadcrumbs, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (if using). This mixture creates the delicious crunch on the shrimp.
Beat the Eggs: In a separate bowl, beat together 2 large eggs. This egg wash will ensure your breadcrumbs stick beautifully to the shrimp.
Coat the Shrimp: Dip each shrimp into the beaten eggs, making sure it gets a good coating. Then, transfer it to the breadcrumb mixture, pressing lightly to adhere the coating well.
Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer if you have one, to ensure your oil is at the right temperature.
Fry the Shrimp: Carefully add the shrimp in batches, frying for about 2-3 minutes or until they’re golden brown and crispy. Avoid overcrowding the pan, which can lower the oil temperature. Once done, remove the shrimp and place them on paper towels to drain the excess oil.
Make the Bang Bang Sauce: While the shrimp are frying, whisk together the 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1-2 tablespoons sriracha sauce, 1 tablespoon honey or sugar, 1 teaspoon rice vinegar or lime juice, and 1/2 teaspoon garlic powder in a bowl until smooth. Taste and adjust according to your preference.
Toss the Shrimp: Once the shrimp have cooled slightly, toss them gently in the Bang Bang sauce until they’re well coated. Alternatively, serving the sauce on the side can be a fun dipping option.
Serve it Up: Serve your Bang Bang Shrimp immediately, garnished with chopped green onions or cilantro if desired. Pair it with steamed rice or a crisp salad for a delectable meal.
Storing & Reheating
To store leftover Bang Bang Shrimp, place them in an airtight container in the refrigerator for up to 2 days. For longer storage, they can be frozen in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 3 months. To reheat, bake them in a preheated oven at 375°F for about 10-15 minutes until heated through. Keep in mind that the shrimp may lose some of their crispiness when stored and reheated.
Chef’s Helpful Tips
- Ensure the shrimp are completely dry before coating; this helps the breading adhere better.
- Maintain oil temperature during frying; too hot can burn the breading while too cool can make it greasy.
- Experiment with the sauce by adding different herbs or spices according to your preference.
- If using frozen shrimp, make sure they are fully thawed and patted dry for the best results.
- Make the sauce ahead of time and store it in the fridge to save prep time on busy days.
Bang Bang Shrimp packs a punch with its bold flavors and crispy texture, making it a crowd-pleaser at any gathering. You can play with the spice levels in the sauce, use gluten-free breadcrumbs, or even create a lighter version with yogurt. Don’t hesitate to personalize it to your taste! Enjoy every bite.
Recipe FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just ensure your frozen shrimp are fully thawed and patted dry before you begin coating them. This will help ensure the breading adheres properly and gives you that perfect crunch.
What can I serve with Bang Bang Shrimp?
Bang Bang Shrimp is versatile; you can serve it as an appetizer, a snack with cocktails, or as a delicious main dish over a bed of steamed rice. Pair it with a fresh salad to balance out the richness of the sauce.
How spicy is the Bang Bang sauce?
The sauce’s spice level can be adjusted based on how much sriracha you include. Start with 1 tablespoon for a milder flavor, and add more if you enjoy a good kick. The sweet chili sauce also reduces the heat, giving it a nice balance.
Can I make Bang Bang Shrimp ahead of time?
While it’s best enjoyed freshly made, you can prepare the shrimp and coating ahead of time, then fry them just before serving. The sauce can also be made in advance and stored in the fridge for quick assembly.
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📖 Recipe Card
Bang Bang Shrimp
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Frying
- Cuisine: Asian
Description
This Bang Bang Shrimp features an irresistible crispy coating and a creamy, spicy sauce that elevates any meal. Quick and easy to prepare, it’s a delightful option for lunch or dinner.
Ingredients
- 450g (1 lb) medium shrimp, peeled and deveined
- 120g (1 cup) panko breadcrumbs
- 60g (1/2 cup) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 large eggs, beaten
- vegetable oil, for frying
- 120g (1/2 cup) mayonnaise
- 60g (1/4 cup) sweet chili sauce
- 1–2 tablespoons sriracha sauce
- 1 tablespoon honey or sugar
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon garlic powder
Instructions
- Rinse the shrimp under cold water and pat them dry.
- In a medium bowl, combine the panko breadcrumbs, flour, salt, pepper, and paprika if desired.
- In a separate bowl, beat the eggs.
- Dip each shrimp in the beaten eggs, then coat evenly with the breadcrumb mixture, pressing lightly to adhere.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 175°C (350°F).
- Fry the shrimp in batches, avoiding overcrowding, for about 2-3 minutes per batch until golden brown and crispy. Remove and drain on paper towels.
- For the Bang Bang sauce, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a bowl until smooth.
- Once the shrimp have cooled slightly, toss them in the Bang Bang sauce until well coated, or serve it on the side for dipping.
- Garnish with chopped green onions or cilantro if desired, and serve with steamed rice or a crisp salad.
Notes
Ensure the oil is at the right temperature for optimal frying; too low will make the shrimp greasy.
Feel free to adjust the level of sriracha in the sauce according to your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg
