Bang Bang Shrimp
Bang Bang Shrimp is an irresistible appetizer that combines the crunch of crispy, fried shrimp with a delightfully spicy sauce. The dish is known for its bold flavor profile—a perfect harmony of sweetness, heat, and creamy texture that you just can’t resist. When you take a bite, you will appreciate the way the crispy exterior contrasts with the tender shrimp inside, all coated in a tantalizing sauce that brings everything together. It’s no wonder this dish has become popular in many American fusion restaurants, often served with a generous amount of sauce drizzled over a bed of fresh greens or alongside a fluffy scoop of rice.
Table of Contents
I first discovered Bang Bang Shrimp during a casual dinner out with friends, and since then, it has found a special place in my heart—and my kitchen. It’s not just a dish for restaurant visits; I truly believe that homemade Bang Bang Shrimp can outshine any take-out version. The best part? Making it at home is straightforward, and the ingredients are fairly budget-friendly. Perfect for parties or a cozy evening at home, this recipe offers a taste of indulgence without the hefty price tag. I promise, once you try it, you’ll be looking for any excuse to whip up this delightful dish!
Why You’ll Love This Recipe
- Simple & Quick: Prepping and cooking takes only about 40 minutes—ideal for busy weeknights.
- Irresistible Flavor: Expect a fantastic blend of spicy, sweet, and creamy in every bite.
- Eye-Catching Appeal: Golden, crispy shrimp beautifully coated in sauce make for impressive presentation.
- Flexible Serving: Enjoy it as an appetizer, a snack, or paired with rice for a delightful main.
- Diet-Friendly Options: Easily adjust the sauce to cater to dietary needs—gluten-free breadcrumbs work great!
Ingredients You’ll Need
- 1 lb medium shrimp, peeled and deveined: Choose medium or large shrimp for best results. Fresh or frozen both work—just ensure they’re thoroughly thawed and patted dry.
- 1 cup panko breadcrumbs: These light and airy breadcrumbs create a crunchy texture that regular breadcrumbs can’t match. Look for plain versions to control flavor.
- 1/2 cup all-purpose flour: This helps the egg adhere to the shrimp and provides a crispy crust.
- 1/2 teaspoon salt: Enhances flavors; adjust to taste if you like it saltier.
- 1/4 teaspoon black pepper: Adds a touch of warmth.
- 1/4 teaspoon paprika (optional): For an additional flavor dimension and a hint of color.
- 2 large eggs, beaten: The egg bath helps the breadcrumbs stick for that all-important crunch.
- Vegetable oil, for frying: Any neutral oil works here; canola or peanut oil are excellent choices.
- 1/2 cup mayonnaise: The creamy base for the Bang Bang sauce, providing richness.
- 1/4 cup sweet chili sauce: Adds sweetness and balances the spice in the dish.
- 1-2 tablespoons sriracha sauce: Optional depending on your heat level. Adjust to your preference!
- 1 tablespoon honey or sugar: Sweetens the sauce, complementing the heat.
- 1 teaspoon rice vinegar or lime juice: Brightens the sauce with acidity.
- 1/2 teaspoon garlic powder: A touch of garlic flavor without it being overpowering.
How to Make Bang Bang Shrimp
Prepare the Shrimp: Start by rinsing 1 lb of medium shrimp under cold water. This ensures they’re clean and ready to fry. Next, pat them dry with paper towels—drying is crucial for achieving that crispiness when frying.
Mix the Coating: In a medium bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika if you’d like a subtle smokiness. The panko and flour blend ensures our shrimp will be delightfully crunchy.
Prepare the Egg Mixture: In a separate bowl, beat 2 large eggs thoroughly. This egg wash will help the breadcrumb mixture stick and create that golden crust during frying.
Coat the Shrimp: Take each shrimp, dip it into the beaten eggs, and then coat it well with the breadcrumb mixture. Press lightly to ensure the breadcrumbs adhere well. This step is important because a good coating means crispy shrimp.
Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. You want the oil to reach 350°F (175°C). A drop of batter should sizzle upon contact, showing that it’s hot enough for frying.
Fry the Shrimp: Fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per batch, or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp, and let them drain on paper towels.
Prepare the Bang Bang Sauce: While your shrimp are frying, whisk together 1/2 cup of mayonnaise, 1/4 cup of sweet chili sauce, 1-2 tablespoons of sriracha, 1 tablespoon of honey or sugar, 1 teaspoon of rice vinegar or lime juice, and 1/2 teaspoon of garlic powder in a bowl. Mix until smooth and adjust flavors to your liking—this sauce is the star, so customize it!
Toss the Shrimp: Once the shrimp have cooled slightly, toss them in the Bang Bang sauce until they are well-coated. If you’re a fan of dipping, serve the sauce on the side, allowing everyone to control their sauce levels.
Serve & Garnish: Serve your Bang Bang Shrimp immediately while they’re still warm. Garnish with chopped green onions or cilantro, and pair it with steamed rice or a crisp salad for a complete meal.
Storing & Reheating
If you have leftovers, store them at room temperature for up to 2 hours if not used, then transfer them to an airtight container in the refrigerator for 2-3 days. For longer storage, freeze your uncoated shrimp in a single layer, and then transfer to a freezer-safe bag, where they’ll last up to 3 months. When ready to enjoy, reheat the shrimp in a preheated oven at 350°F (175°C) for about 10-15 minutes; just know the texture might lose some crispiness, so serve them with extra Bang Bang sauce to refresh the flavor!
Chef’s Helpful Tips
- Avoiding sogginess: Make sure the shrimp are well-patted dry before breading. Moisture can make the coating soggy.
- Temperature control: Keep an eye on the oil temperature; if it’s too low, the shrimp will absorb oil, and too high can burn the coating before cooking the shrimp. Use a thermometer for precision.
- Batch frying: Fry in small batches to maintain the oil temperature and ensure even cooking.
- Adjusting heat: If you prefer a milder flavor, reduce the sriracha or substitute it with a milder hot sauce.
- Make-ahead option: You can prepare the shrimp and Bang Bang sauce in advance; fry them just before serving.
Bang Bang Shrimp is a fun recipe that’s not only full of flavor but also offers a chance for you to get a little creative in the kitchen. Enjoy the remarkably crispy shrimp and the luscious, spicy sauce that ties it all together. Don’t hesitate to mix things up with your favorite dipping sauces or side dishes!
Recipe FAQs
Can I use frozen shrimp?
Absolutely! Just ensure they are fully thawed and patted dry before using. This helps achieve that wonderful crispy exterior when frying.
How spicy is Bang Bang Shrimp?
The spice level can be adjusted according to your taste. If you prefer less heat, reduce the amount of sriracha or use a milder hot sauce.
Can I make Bang Bang Shrimp ahead of time?
You can prepare the shrimp and the Bang Bang sauce in advance. The shrimp can be breaded and stored in the fridge before frying them when you’re ready to serve.
What should I serve with Bang Bang Shrimp?
Bang Bang Shrimp pairs beautifully with steamed rice, a light salad, or can be served on a bed of greens. It also creates a stunning appetizer for parties—just set out some extra sauce on the side!
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📖 Recipe Card
Bang Bang Shrimp
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
Description
Bang Bang Shrimp offers an irresistible flavor with its crispy coating and zesty sauce. Perfect for a quick dinner or a satisfying appetizer, it’s easy to make at home with just a few ingredients.
Ingredients
- 450g (1 lb) medium shrimp, peeled and deveined
- 120g (1 cup) panko breadcrumbs
- 60g (1/2 cup) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 large eggs, beaten
- vegetable oil, for frying
- 120g (1/2 cup) mayonnaise
- 60g (1/4 cup) sweet chili sauce
- 1–2 tablespoons sriracha sauce
- 1 tablespoon honey or sugar
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon garlic powder
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a medium bowl, mix panko breadcrumbs, flour, salt, pepper, and paprika if using.
- Beat the eggs in a separate bowl.
- Dip each shrimp into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to ensure adhesion.
- Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 175°C (350°F).
- Fry the shrimp in batches for 2-3 minutes or until golden brown and crispy, then drain on paper towels.
- Prepare the Bang Bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth.
- Once the shrimp has cooled slightly, toss in the Bang Bang sauce or serve the sauce on the side.
- Garnish with chopped green onions or cilantro if desired, and serve alongside steamed rice or salad.
Notes
Ensure the shrimp are dry before coating for better adhesion.
Control the frying temperature for extra crispy shrimp.
Experiment with the spice level of the Bang Bang sauce by adjusting sriracha.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 150mg
