Bang Bang Shrimp Rival Recipes

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.

BANG BANG SHRIMP

Steps:

• Make sauce two to three hours before shrimp so all of the flavors can blend.
• Mix mayonnaise with Thai Sweet Chili Sauce.
• Add hot sauce to taste.
• Dredge the shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put in a bowl and coat with the sauce.
• Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.

BANG BANG SHRIMP® RIVAL

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place shrimp in a bowl and sprinkle evenly with salt.
• Whisk mayonnaise, hot chili sauce, fish sauce, and sesame oil together in a bowl until evenly mixed.
• Whisk milk and eggs together in a bowl. Pour seafood breader into a shallow bowl.
• Dip shrimp in egg mixture. Transfer shrimp to seafood breader and coat well.
• Fry coated shrimp, working in batches, in the hot oil until coating is browned and shrimp are pink and fully cooked, about 5 minutes. Try to keep shrimp separate from each other while in the fryer. Remove cooked shrimp with a slotted spoon and drain on paper towels.
• Pour mayonnaise mixture and cilantro into a large resealable plastic bag; add cooked shrimp. Seal bag and evenly coat shrimp with mayonnaise mixture.