Bang Bang Shrimp

Delicious, crispy, crunchy fried shrimp smothered in a creamy, sweet, and spicy chili sauce. In this recipe, we make our own chili sauce, giving this Bang Bang shrimp recipe an extra kick of homemade goodness.

Course main meal shrimp

Cuisine American

Keyword bang bang shrimp recipe, how to make bang bang shrimp, what is bang bang shrimp

Prep Time 15

Cook Time 15

Servings servings

Calories 422kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
1 large clove garlic minced
1 1/2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
3 tablespoons sambal oelek
1 teaspoon sriracha
2 teaspoons cornstarch
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon honey
kosher salt
1 lb. shrimp peeled deveined and tails removed
1/2 cup cornstarch
vegetable or canola oil for frying
1 green onion thinly sliced
crushed red pepper optional

Instructions

Heat olive oil in a small saucepan over low heat. Add the minced garlic and cook for 1 minute, stirring constantly. Add rice vinegar, soy sauce, brown sugar, sambal oelek, and sriracha. Cook for 1-2 minutes, stirring several times. In a small bowl, mix together 2 teaspoons of cornstarch and water; stir into 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.
In a small bowl, together the mayonnaise, honey, and cooled chili sauce, Season with kosher salt to taste and set the bowl aside
Dry the shrimp with paper towels. Heat about 1 inch of vegetable or canola oil to 375 degrees in a heavy skillet, dutch oven, or stockpot. Put 1/2 cup cornstarch in a large ziploc bag. Add shrimp and shake to coat. Working in small batches, add the shrimp to hot oil. Cook until lightly browned, flipping halfway through the cooking process, approximately 1-1 1/2 minutes per side. Remove to paper towels to drain.
Gently fold the cooked shrimp into the sauce. Top with thinly sliced scallions and a sprinkle of crushed red pepper. Serve immediately.

Notes

Sambal oelek is ground fresh chili paste, and it can be found in the Asian food section of your local grocery store. Store for 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.
Store leftovers in an airtight container in the fridge. Reheat on the stovetop over medium heat in a pan with a little bit of olive oil.

Nutrition