Bang Bang Shrimp Recipes

BANG BANG SHRIMP

Steps:

• In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Siracha hot sauce. Set aside.
• Place the cornstarch in a shallow bowl. Gently press the shrimp into the cornstarch and coat on both sides. Shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cook the shrimp in batches. Each batch should cook for 3 to 5 minutes or until the shrimp are lightly browned on the outside. Once cooked, transfer to paper towels to drain.
• Place cooked shrimp in a bowl and pour chili sauce mixture on top. Toss gently to coat.
• Top with green onion if desired.
• Enjoy!

BANG BANG SHRIMP

Steps:

• In a deep fryer or Dutch oven fitted with a candy thermometer, heat oil to 350°F. Line a plate with several layers of paper towels and set next to the fryer.
• In a large bowl, combine mayonnaise, chili sauce, Sriracha, and 1/2 tsp. salt. Set aside.
• In a medium-sized bowl, pour buttermilk over shrimp. Toss to coat. In a shallow bowl, use a fork to combine cornstarch, flour, and remaining 1 tsp. salt. Working with 5 to 7 shrimp at a time, lift shrimp out of buttermilk, allowing the excess to drip off, and transfer the shrimp to the cornstarch-and-flour mixture. Turn the shrimp in the flour to coat. Use a slotted spoon to gently lower shrimp into hot oil. Fry for 5 minutes, flipping the shrimp once halfway through cooking. Remove shrimp to paper towel-lined plate. Repeat with remaining shrimp.
• Once fried shrimp have cooled slightly, gently toss them in the prepared sauce. Lift them out of the sauce, allowing the excess to fall off, and transfer to a serving platter. Garnish with fresh chives and serve immediately.

BANG BANG SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
• Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
• Divide among serving plates and garnish with chopped scallion.

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.