Bang Bang Shrimp

This easy Bang Bang Shrimp recipe brings crispy crunchy fried shrimp together in a spicy, sweet and creamy chili sauce.  The combination is so delectable that you will wonder how in the world you have lived this long without it.  You can serve this delicious shrimp over rice, Chinese rice noodles or by itself as an appetizer.

This is my darling daughter’s favorite shrimp recipe.  I can’t blame her because once you try it you are  hooked.  Now most Bang Bang Shrimp recipes call for using jarred chili sauce and that is fine but I like to make my own. It is so easy to make and has so much great flavor.  However, if you are short on time jarred Thai sweet chili sauce will work in a pinch.

How do you make Bang Bang Shrimp?

Make the Chili Sauce for Your Bang Bang Shrimp

First, in a small saucepan over low heat add a little bit of olive oil.  Once hot add the minced garlic and cook for a little under 1 minute stirring constantly.  Next add the rice vinegar, soy sauce, brown sugar and sambal oelek, stirring and simmering over the low heat for 1-2 minutes.  In a small bowl, mix together the cornstarch and water slowly adding it to the mixture in the saucepan.  Simmer for 1-2 minutes or until slightly thickened.  Cover and remove from the heat and set aside. Let cool for about 10 minutes.

Now grab a small bowl and stir together the mayonnaise, honey and cooled chili sauce.  Set aside while you fry the shrimp.

Prepare and Cook the Shrimp

Now peel and devein your shrimp. Dry the shrimp with paper towels. Heat about an inch of vegetable or canola oil to 375 degrees in a heavy skillet, dutch oven or stockpot. Put the cornstarch in a large ziploc bag, add the shrimp and shake to coat. Working in small batches add the shrimp to the hot oil and cook until lightly browned on the bottom.  Flip the shrimp and cook until golden brown on that side.  Remove to paper towels to drain.

Now gently fold the cooked shrimp in the sauce. Top with thin-sliced scallions and a sprinkle of crushed red pepper. Serve immediately. This recipe is delicious served as an appetizer or as main entree over Chinese noodles or rice.

Helpful tips for making Bang Bang Shrimp

• Sambal oelek is ground fresh chili paste and it can be found in the Asian food section of your local grocery store.  Store up to two months in the refrigerator or freeze in small containers for up to six months.
• The sauce can be prepared 2 days in advance and stored in the refrigerator.
• 36-40 count shrimp are perfect for this recipe. Be sure to peel, devein and remove the tails from the shrimp.
• Dry the shrimp well with paper towels so the cornstarch coating fries up crispy and crunchy.
• For best results when frying the shrimp work in small controllable batches.
• For frying use an oil with a high smoke point like vegetable or canola oil.
• Try to maintain a constant temperature of 375 degrees. When you add shrimp the temperature will drop so you must increase the heat a tad.  Likewise, when you remove the shrimp from the oil the temperature will increase so you need to turn the heat down a tad.
• Remove the fried shrimp to paper towels to drain.

How do you peel and devein shrimp?

To peel the shrimp simply pull on the legs and the shell will begin to peel away easily. You can keep or remove the tails depending on how you intend to serve your recipe. If serving an appetizer with the sauce on the side keep the tails on.  It is easier to eat them that way however make sure you tell your guests that the tails are intact. With this particular recipe, I recommend removing the tails.

Now to devein the shrimp simply take a small pairing knife and make a shallow cut down the center of the back to the top edge of where the tail is or was. To remove the black intestine run cool faucet water over the back of the shrimp and rub with your fingers so the vein will rinse out easily.

Other shrimp recipes you will love!

• Garlic Butter Shrimp
• Mexican Shrimp Cocktail (Cóctel de Camarónes)
• Cajun Shrimp Pasta
• Easy Creamy Shrimp Enchiladas
• Shrimp Linguine with White Wine and Tomatoes

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