Description
Crispy fried shrimp tossed in a spicy, tangy Bang Bang sauce that’s perfect as an appetizer or over rice.
Ingredients
- 2 pounds of jumbo shrimp, peeled and deveined
- 3/4 cup mayonnaise
- 3 tablespoons Sriracha
- 1/2 cup Thai sweet chili sauce
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 cup cornstarch
- 1 egg
- A splash of milk
Instructions
- In a bowl, mix together the mayonnaise, Sriracha, and Thai sweet chili sauce to create the Bang Bang sauce and set aside.
- Crack one egg into a separate bowl, add a splash of milk and stir in all the seasonings—salt, garlic powder, onion powder, paprika, and pepper.
- Add the shrimp to this egg mixture, ensuring each piece is evenly coated.
- Dredge each shrimp in cornstarch until fully coated.
- Heat oil in a pan over medium heat and carefully fry the shrimp until golden and crispy, about 2-3 minutes per side.
- Once cooked, toss the shrimp with the reserved Bang Bang sauce to coat.
- Serve immediately as an appetizer or over rice.
Notes
For extra flavor, let the shrimp marinate in the egg mixture for 15-20 minutes before dredging. Fry in small batches to maintain oil temperature.
