Description
Bang Bang Shrimp is a crispy, flavorful appetizer featuring shrimp double-coated in seasoned flour and panko breadcrumbs, deep-fried to golden perfection and tossed in a creamy, spicy bang bang sauce made with mayonnaise, sriracha, and sweet chili sauce. Garnished with fresh cilantro, this dish is perfect for sharing or as a tantalizing starter.
Ingredients
Scale
Shrimp Preparation
- 1 lb. shrimp (peeled, deveined, and tails removed)
- ½ tsp salt
- ½ tsp black pepper powder
Coating
- 1 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko bread crumbs
- 1 Tbsp Old Bay seasoning
For Frying
- Oil (for frying, about 2 to 2 ½ inches deep)
Bang Bang Sauce
- ½ cup mayonnaise
- 1 Tbsp sriracha
- 2 Tbsp sweet chili sauce
Garnish
- Cilantro (chopped for garnishing)
Instructions
- Season the shrimp: In a large bowl, season the peeled and deveined shrimp with ½ tsp salt and ½ tsp black pepper powder, ensuring they are evenly coated for flavor.
- Prepare the coating stations: Set up three separate bowls with all-purpose flour, beaten egg, and panko bread crumbs mixed with 1 Tbsp Old Bay seasoning to infuse extra flavor into the breading.
- Coat the shrimp: Working one shrimp at a time, first dip it into the flour, shaking off any excess, then dip it into the beaten egg, and lastly coat it thoroughly with the seasoned panko breadcrumbs. Repeat the entire coating process a second time for an extra crunchy crust.
- Rest the shrimp: After all shrimp are double-coated, allow them to rest for 5 minutes to help the coating set and adhere better during frying.
- Heat oil for frying: Fill a pan with oil about 2 to 2 ½ inches deep and heat it to 375°F (190°C) on medium flame, preparing it for deep-frying the shrimp.
- Fry the shrimp: Carefully place 9-10 pieces of shrimp into the hot oil, frying them until they are crisp, golden, and cooked through, about 2-3 minutes. Avoid overcooking to prevent the shrimp from becoming rubbery or chewy.
- Drain excess oil: Remove the fried shrimp from the oil and place them on paper towels to drain off any excess oil for a less greasy finish.
- Prepare bang bang sauce: In a bowl, combine ½ cup mayonnaise, 1 Tbsp sriracha, and 2 Tbsp sweet chili sauce, mixing well to create the creamy, spicy bang bang sauce.
- Serve: Garnish the hot, crispy shrimp with freshly chopped cilantro and either serve the bang bang sauce on the side or toss the shrimp in the sauce gently to coat evenly before serving.
Notes
- Double coating the shrimp ensures an extra crispy texture that contrasts beautifully with the creamy sauce.
- Maintain the oil temperature at around 375°F to avoid greasy shrimp and ensure even cooking.
- Adjust the amount of sriracha in the sauce to control the spiciness according to your preference.
- Make sure not to overcrowd the pan while frying; fry shrimp in batches for best results.
- The dish is best served immediately for maximum crispness.
