Bang Bang Shrimp

Ingredients

• 1 lb shrimp (peeled and deveined)
• 0.5 cup cornstarch (for coating)
• 0.5 cup mayonnaise
• 0.25 cup Thai sweet chili sauce
• 1 tsp Sriracha (adjust for heat preference)
• 1 tsp honey
• neutral oil (for frying (such as vegetable or canola))
• 2 green onions (thinly sliced for garnish)

Steps

1. 1

   In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set the sauce aside.

2. 2

   Pat the shrimp dry with paper towels to ensure a crispy coating.

3. 3

   Place the cornstarch in a shallow bowl or zip-top bag. Add the shrimp and toss until each piece is thoroughly and evenly coated. Shake off any excess cornstarch.

4. 4

   Heat about 1-2 inches of neutral oil in a large skillet or heavy-bottomed pot over medium-high heat until it reaches approximately 350°F (175°C).

5. 5

   Working in batches to avoid overcrowding, carefully add the shrimp to the hot oil. Fry for 2-3 minutes per side until the coating is golden brown and crispy and the shrimp are opaque throughout.

6. 6

   Use a slotted spoon to remove the shrimp from the oil and transfer them to a wire rack or a paper towel-lined plate to drain for 1 minute.

7. 7

   While the shrimp are still hot, transfer them to a large mixing bowl. Pour the prepared sauce over the shrimp and toss gently until every piece is well-coated.

8. 8

   Garnish with sliced green onions and serve immediately while hot and crispy.

Notes

For the best results, ensure the oil is hot enough before adding the shrimp; if the oil is too cool, the coating will absorb too much grease and become soggy. You can serve these over a bed of shredded cabbage or lettuce for a classic presentation.

Nutrition per serving

• appetizer
• seafood
• shrimp
• fried
• spicy
• fast recipe
• easy recipe