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
Scale
- 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