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:

• Place a rack in the center of the oven and preheat to 425 degrees F. Generously coat a rimmed baking sheet with nonstick spray.
• Set up your work station: arrange 3 shallow bowls in a line (a pie plate works well also). In the first, place the flour. In the second, beat the eggs. In the third, stir together the Panko and salt. Place the baking sheet at the end.
• Working about 4 shrimp at a time, dip the shrimp in the flour, shaking off excess, then into the egg (again, shake off the excess), then in Panko mixture. Pat the Panko onto the shrimp to adhere it.
• Arrange the shrimp on the baking sheet, making sure they do not touch.
• Mist the top of the shrimp evenly with nonstick spray.
• Bake for 10 minutes, until the tops are lightly golden.
• Turn the shrimp over (I find a pair of tongs to be easiest), then continue baking for an additional 5 to 6 minutes, until golden and crisp outside and cooked through.
• While the shrimp cook, prepare the sauce: in a small mixing bowl, stir together the Greek yogurt, Thai chili sauce, and sriracha. Taste and add additional sriracha if you'd like the shrimp spicier.
• Arrange the baked shrimp on a serving platter. Drizzle the sauce generously over the top. Sprinkle with green onions. Enjoy immediately right off the plate, or wrap inside bibb lettuce leaves.

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.

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.