Crispy Bang Bang Shrimp: Better Than Any Restaurant!
Get the recipe for crispy, creamy Bang Bang Shrimp. It is better than a restaurant and ready in 25 minutes! Perfect for date night.
Looking for a dish that wows your guests without stressing you out? You just found it.
Forget the long lines at your favorite seafood restaurant tonight. This Bang Bang Shrimp is about to change your kitchen game forever.
It is crispy, creamy, and has just the right spicy kick. You can have this restaurant-quality meal ready in minutes. It is the perfect way to bring vacation vibes to your table.
Why This Recipe Is a Winner
This dish is the ultimate crowd-pleaser for a summer date night. It feels fancy but uses very simple pantry staples. Your guests will think you spent hours in the kitchen.
The secret is the signature creamy sauce that coats every single bite. It is perfectly balanced between sweet chili and spicy sriracha. Plus, it is much more budget-friendly than eating out.
Simple Method
Making this Bang Bang Shrimp is surprisingly easy for any beginner. You just whisk the sauce and coat the shrimp in cornstarch. A quick fry gives them that addictive crunch you crave.
The process is fast and keeps your dinner prep moving quickly. You will be tossing these in sauce before you know it. It is practically foolproof for a fun weekend treat.
Ingredients You’ll Need
These ingredients are mostly staples you likely already have in your pantry.
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1/2 cup cornstarch
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 1 teaspoon rice vinegar
- 2 cups shredded iceberg lettuce
- 2 tablespoons sliced green onions
Step-by-Step
- Whisk mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar until smooth.
- Set the prepared sauce aside for later.
- Pat the shrimp completely dry with paper towels.
- Toss shrimp in cornstarch until evenly coated and shake off excess.
- Heat 2 inches of oil in a pot to 375 degrees Fahrenheit.
- Fry shrimp in small batches for 2 to 3 minutes until golden.
- Drain the fried shrimp on a wire rack to stay crispy.
- Toss hot shrimp in the sauce until thoroughly coated.
- Serve immediately over lettuce and garnish with green onions.
Best Ways to Enjoy It
Serve these while they are piping hot for the best texture. They look beautiful on a bed of shredded lettuce for extra crunch. This makes a stunning appetizer for a romantic date night.
You can also serve them with a side of steamed rice. Add a squeeze of fresh lime for a bright finish. It is the ultimate summer meal for seafood lovers.
Keep It Fresh
Fried shrimp is always best when eaten immediately. If you have leftovers, store the sauce and shrimp separately. Reheat the shrimp in an air fryer to keep them crispy. Avoid the microwave as it will make them soggy. Consume any leftovers within two days for best quality.
Pro Tips
- Dry your shrimp thoroughly so the cornstarch sticks perfectly.
- Use a thermometer to ensure your oil stays at 375 degrees.
- Do not overcrowd the pot or the temperature will drop.
- A wire rack is better than paper towels for draining oil.
- Toss the shrimp while they are still hot for better coating.
- Adjust the Sriracha if you want more or less heat.
- Use fresh green onions for a pop of color and flavor.
Make It Your Own
- Try this sauce with crispy chicken bites instead of shrimp.
- Swap the lettuce for a crunchy cabbage slaw.
- Add sesame seeds on top for an extra nutty flavor.
- Use a gluten-free cornstarch to keep it friendly for everyone.
FAQs
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and very dry. Any extra moisture will ruin the crispy coating.
Is this dish very spicy?
It has a mild kick from the Sriracha and chili sauce. You can easily reduce the Sriracha for a milder version.
Why use cornstarch instead of flour?
Cornstarch creates a much crispier and lighter crust than regular flour. It gives that signature crunchy texture you find in restaurants.
This recipe is a total showstopper that you can master tonight!
— Jasmine
Ingredients
Method
- In a small mixing bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar until smooth; set sauce aside.
- Ensure shrimp are completely dry by patting with paper towels.
- Toss the shrimp in cornstarch until evenly coated, shaking off any excess.
- Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit.
- Fry shrimp in small batches for 2 to 3 minutes until golden brown and cooked through.
- Drain fried shrimp on a wire rack to maintain crispness.
- Transfer hot shrimp to a large bowl and toss gently with the prepared sauce until thoroughly coated.
- Serve immediately over a bed of shredded lettuce and garnish with sliced green onions.
