Bang Bang Shrimp

Plate of crispy orange chicken on white rice, garnished with diced tomatoes and green onions, with chopsticks on the side. Tomatoes and green onions in the background.

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These Bang Bang Shrimp are crisp on the outside, tender inside, and coated in a creamy, spicy sauce that makes them seriously hard to stop eating. They’re perfect for an appetizer or a main course, and they’ll be gone before you know it.

Course Appetizer, Main Course

Cuisine Asian, asian fusion

Keyword bang bang shrimp

Prep Time 10

Cook Time 15

Servings servings

Calories 430kcal

Author Robin Donovan

Ingredients

For the shrimp

1 pound large shrimp peeled and deveined
1 cup cornstarch
oil for frying
salt
pepper

For the sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon rice vinegar
1 teaspoon sriracha sauce or chile paste
1 teaspoon sugar

For garnish

green onions sliced
tomatoes diced

Instructions

Prepare the Shrimp: Season the shrimp with salt and pepper. Coat them evenly with cornstarch.
Fry the Shrimp: Heat oil in a deep skillet or wok over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2 to 3 minutes per side. Drain on a paper towel-lined plate.
Make the Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha, and sugar. Adjust the spice level to taste.
Toss and Serve: In a large bowl, toss the fried shrimp with the sauce until well-coated. Garnish with green onions and diced tomatoes. Serve immediately.

Video

Notes

You can substitute Greek yogurt for mayonnaise if you want a lighter sauce.
For an extra burst of flavor, add a squeeze of lime juice to the sauce.
Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot pan to crisp up the shrimp again.

Nutrition