Description
This Crispy Quick Bang Bang Shrimp recipe delivers perfectly crunchy, golden shrimp tossed in a creamy, sweet, and spicy sauce. Ready in just 30 minutes, this dish combines jumbo shrimp fried to crispy perfection then coated in a zesty mayo-based bang bang sauce with Thai sweet chili, garlic, and sriracha. A fantastic appetizer or main that everyone will love!
Ingredients
Scale
Shrimp and Coating
- 1 pound Raw shrimp, deveined & peeled (Use large or jumbo shrimp for juiciness.)
- 1/2 cup All-purpose flour (For coating shrimp.)
- 1/4 cup Cornstarch (Achieves crispy texture.)
- 1/2 teaspoon Salt (Enhances flavor.)
- 1/4 teaspoon Ground black pepper (Adds warmth.)
- 1/4 teaspoon Paprika (Gives color and smokiness.)
- Oil (canola, olive, or avocado) (For frying at 325°F.)
Marinade and Sauce
- 1/2 cup Milk (Helps flour stick to shrimp.)
- 2 tablespoons Sour cream (Adds richness.)
- 2 teaspoons Lemon juice (Brightens flavors.)
- 1/2 cup Mayonnaise (Creamy base for the sauce.)
- 1/4 cup Thai sweet chili sauce (Adds sweet and spicy flavor.)
- 1 clove Minced garlic (Enhances flavor.)
- 1 tablespoon Sriracha (Adds heat.)
Instructions
- Prepare the marinade: In a large bowl, whisk together the milk, sour cream, and lemon juice until well combined. This mixture will help the flour and cornstarch adhere to the shrimp and add moisture.
- Dredge the shrimp: Dip each peeled and deveined shrimp into the creamy milk mixture, ensuring they are fully coated.
- Coat with dry mixture: In another bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix thoroughly to create an even coating blend. Toss the milk-coated shrimp in this mixture until they are evenly and fully coated.
- Heat the oil: In a large skillet, heat the oil to 325°F (approximately medium heat). Use a thermometer for accuracy to ensure optimal frying temperature.
- Fry the shrimp: Fry the shrimp in small batches to avoid overcrowding, cooking each side for 2-3 minutes or until they turn golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Prepare the bang bang sauce: In a large serving bowl, combine the mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Mix well until smooth.
- Toss shrimp in sauce: Add the fried shrimp to the sauce bowl and gently toss until all shrimp are evenly coated with the bang bang sauce.
- Serve immediately: Serve the crispy bang bang shrimp hot as an appetizer or main dish, garnished with chopped green onions or cilantro if desired.
Notes
- Use fresh or thawed large or jumbo shrimp for best texture and juiciness.
- Maintain oil temperature at 325°F to ensure shrimp cook evenly without burning.
- Fry shrimp in small batches to avoid lowering oil temperature and soggy coating.
- For a lighter version, try baking the coated shrimp at 425°F for 12-15 minutes, flipping halfway.
- Adjust sriracha quantity to control the heat level in the sauce.
- Serve with lime wedges or over a bed of greens for a complete meal.
