Description
This Crispy Quick Bang Bang Shrimp recipe delivers a deliciously crunchy and spicy appetizer that everyone will love. Featuring juicy large shrimp coated in a crisp, seasoned flour mix and a creamy, tangy bang bang sauce made with mayonnaise, Thai sweet chili, and sriracha, this dish is perfect for a quick yet impressive snack or starter. Ready in just 30 minutes, it’s ideal for entertaining or a flavorful treat.
Ingredients
Scale
Shrimp and Coating
- 1 pound raw shrimp, deveined & peeled (large or jumbo recommended)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- Oil (canola, olive, or avocado) for frying to 325°F
Creamy Dredge
- 1/2 cup milk
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 clove minced garlic
- 1 tablespoon sriracha
Instructions
- Prepare the creamy dredge: In a large bowl, whisk together the milk, sour cream, and lemon juice until fully combined. This mixture helps the flour and cornstarch stick to the shrimp and adds a slight tangy richness.
- Coat the shrimp: Dredge the cleaned shrimp in the creamy mixture ensuring each shrimp is fully coated. Then in another bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Mix well to blend the seasonings evenly. Dredge the shrimp into this dry mix to coat thoroughly.
- Heat the oil: Pour oil into a large skillet and heat it carefully to 325°F. Maintaining this temperature is crucial for achieving the perfect crispy texture without burning.
- Fry the shrimp: Fry the shrimp in small batches to avoid overcrowding the pan. Cook each side for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and transfer to a bowl.
- Make the bang bang sauce & toss: To the bowl of fried shrimp, add mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Gently toss the shrimp to coat them evenly with the bang bang sauce.
Notes
- Use large or jumbo shrimp for the best juicy texture.
- Monitor the oil temperature carefully with a thermometer to ensure crispiness without excess oil absorption.
- Frying in small batches ensures even cooking and prevents the oil temperature from dropping.
- If you prefer less spicy, reduce the amount of sriracha.
- This shrimp is best served immediately for maximum crunch, but can be reheated briefly in the oven if needed.
