Bang Bang Shrimp Recipe
Crispy shrimp doused in a delicious thai chili sauce. Bang bang shrimp make an incredible appetizer full of great texture and flavor to be enjoyed for game day or a side dish.
Ingredients
- 1 lb raw shrimp deveined & peeled
- oil, for frying (canola, olive or avocado oil)
bang bang sauce -
- ⅔ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 minced garlic clove
- 1 Tbsp sriracha
milk mixture -
- ½ cup whole milk
- 2 Tbsp sour cream
- 2 tsp lemon juice
Flour mixture -
- ½ cup all-purpose flour
- ¼ cup corn starch
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
Instructions
bang bang sauce -
- Combine all the bang bang sauce ingredients in a medium bowl and set aside.
bang bang shrimp -
- Devein and remove tails from the shrimp. Pat shrimp completely dry.
- Set up a bowl and add the milk, sour cream, and lemon juice.
- Set up a second bowl with the flour, cornstarch, salt, pepper, and paprika.
- Dredge shrimp in the milk mixture, then generously coat it in the flour mixture. Place onto a platter and continue with the remaining shrimp.
- Add 1-1 ½ inches of oil in a large skillet. Once the oil has reached 325°F, add the shrimp, but don’t overcrowd the skillet.
- Fry the shrimp in batches for 2-3 minutes per side until the outside is golden-brown and the inside is cooked.
- Once all the shrimp is cooked, pour the sauce over the shrimp and toss gently.
- Serve and enjoy friends.
Notes
- Oil: Keep the oil at a consistent 325°F to ensure proper frying. Adjust the heat accordingly.
- Keep shrimp warm: If you cook the shrimp in multiple batches, keep the cooked shrimp in the oven until you fry all the shrimp.
- Store: Keep leftover shrimp in the fridge for up to 3 days.