Description

Bang Bang Shrimp is a delightful dish featuring crispy shrimp coated in a creamy and spicy sauce. With simple ingredients and quick prep, this meal is perfect for a satisfying dinner or appetizer.

Ingredients

Scale

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

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Instructions

Rinse the shrimp under cold water and pat them dry.
In a medium bowl, combine the panko breadcrumbs, flour, salt, pepper, and paprika if desired.
In a separate bowl, beat the eggs.
Dip each shrimp into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to ensure it sticks.
Heat about 2 inches of vegetable oil in a deep skillet or pot 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. Remove and drain on paper towels.
Prepare the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a bowl.
Toss the fried shrimp in the Bang Bang sauce until well coated, or serve the sauce on the side for dipping.
Serve immediately, garnished with chopped green onions or cilantro, alongside steamed rice or a crisp salad.

Notes

For extra crunch, ensure the oil is hot enough before frying.
Feel free to adjust the spiciness of the Bang Bang sauce to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 491
Sugar: 8g
Sodium: 690mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 21g
Cholesterol: 233mg