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Bang Bang Shrimp

Bang Bang Shrimp

Crispy cornstarch-coated shrimp fried until golden, then tossed in a creamy, spicy, sweet sauce made with mayonnaise, sriracha, and sweet chili sauce. This copycat recipe brings the popular chain-restaurant appetizer straight to your kitchen in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the bang bang sauce:
  • ½ cup mayonnaise
  • ¼ cup sriracha
  • ¼ cup sweet chili sauce
  • 1 to 2 teaspoons soy sauce
  • For the shrimp:
  • 1 pound shrimp peeled and deveined, tails on or off
  • 2 large eggs
  • 2 tablespoons half and half or buttermilk
  • 1 cup cornstarch
  • Salt and pepper to taste
  • Peanut oil or vegetable oil for frying (about 4 cups, enough for a 2 to 3 inch depth)
  • For garnish:
  • Chives or green onion diced

Equipment

  • Mixing bowls (3)
  • Whisk
  • Wire rack
  • Heavy-bottomed pot or deep skillet
  • Kitchen thermometer
  • Paper towels
  • Slotted spoon or spider strainer

Method
 

  1. Make the sauce. In a mixing bowl, combine the mayonnaise, sriracha, and sweet chili sauce. Stir until smooth, then whisk in the soy sauce. Taste and adjust the sriracha-to-sweet-chili-sauce ratio to control the spice level.
  2. Prepare the egg wash. Crack the eggs into a separate bowl and whisk them together. Whisk in the half and half. This mixture stands in for buttermilk.
  3. Season the cornstarch. In a third bowl, add the cornstarch and season it with salt and pepper.
  4. Bread the shrimp. Working with a few shrimp at a time, dip each one in the egg wash, then dredge it in the seasoned cornstarch, making sure it's fully coated.
  5. Chill the shrimp. Place the coated shrimp on a wire rack and let them rest while you heat the oil. This helps the coating set.
  6. Heat the oil. Pour the oil into a heavy-bottomed pot and heat it to 350°F. Use a kitchen thermometer to check the temperature before frying.
  7. Fry the shrimp. Add the shrimp to the hot oil one at a time, without overcrowding the pot. Fry for about 90 seconds per side, until cooked through. Cornstarch gives a lighter color than flour, so don't expect a dark, popcorn-shrimp look; the shrimp will still be crunchy.
  8. Drain and cool. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain and cool slightly.
  9. Coat in sauce. Add the shrimp to the bowl of bang bang sauce one at a time, using your hands to make sure each piece is fully coated.
  10. Plate and garnish. Arrange the sauced shrimp on a plate and garnish with diced chives or green onion. Serve immediately.

Notes

  • Cornstarch is key to a crispy texture that holds up to the thick sauce; flour will not give the same crunch.
  • No buttermilk on hand? A mix of egg and half and half works as a substitute, as shown in this method.
  • Adjust the sriracha and sweet chili sauce ratio to make the sauce as mild or as spicy as you like.
  • Best served fresh and warm, right after saucing, for maximum crunch.