Description
This Crispy Quick Bang Bang Shrimp recipe delivers perfectly fried shrimp coated in a luscious, spicy-sweet sauce that everyone will love. Ready in just 30 minutes, this dish features jumbo shrimp dredged in a creamy mixture, coated with a crispy flour and cornstarch blend, and fried to golden perfection before being tossed in a flavorful bang bang sauce made from mayonnaise, Thai sweet chili sauce, Sriracha, garlic, and a hint of lemon juice. Ideal as an appetizer or a main dish, it combines a delightful balance of heat, tang, and crunch.
Ingredients
Scale
Shrimp and Coating
- 1 pound Raw shrimp, deveined & peeled (Use large or jumbo shrimp for juiciness)
- 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
Creamy Dredging Mixture
- 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 mixture: In a large bowl, whisk together the milk, sour cream, and lemon juice until fully combined. This mixture will help the flour coating adhere to the shrimp while adding richness.
- Dredge the shrimp: Dip the peeled and deveined shrimp into the creamy milk mixture, ensuring each piece is fully coated for optimal flavor and texture.
- Mix dry coating: In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. Stir well to evenly distribute the seasonings and create a crispy coating blend.
- Coat the shrimp: Roll each shrimp in the flour and cornstarch mixture, making sure it is evenly coated on all sides to ensure a crispy exterior once fried.
- Heat the oil: In a large skillet, heat your chosen oil to 325°F (163°C). Use a thermometer to monitor the temperature carefully for perfect frying conditions.
- Fry the shrimp: Fry the shrimp in small batches for 2-3 minutes on each side, or until they turn golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Drain the shrimp: Remove the fried shrimp with a slotted spoon and place them on paper towels or a wire rack to drain any excess oil.
- Make the bang bang sauce and toss: In a large bowl, combine the mayonnaise, Thai sweet chili sauce, minced garlic, and Sriracha. Add the fried shrimp to the sauce, and gently toss until all pieces are fully coated with the spicy, creamy sauce.
- Serve immediately: Enjoy your crispy quick bang bang shrimp hot as a delicious appetizer or main course.
Notes
- Use jumbo shrimp for best texture and juiciness.
- Maintain oil temperature at 325°F to avoid greasy shrimp.
- Fry shrimp in small batches to keep the oil hot and crispy coating intact.
- Adjust the amount of Sriracha to control the heat level in the sauce.
- This dish is best served immediately to retain crispiness.
