Are you craving that famous restaurant appetizer but want to stay home? This Crispy Bang Bang Shrimp is the perfect summer treat for your patio. It delivers big flavor with very little effort. You will love the crunch and the zesty kick.
This recipe brings a bright, festive energy to your table. It is ideal for a warm evening or a fun gathering. You can skip the long wait times at the bistro. Now, you can make this crowd-pleasing favorite in your own kitchen.
Why You’ll Love It
This dish is a total showstopper for any occasion. It feels fancy enough for a romantic date night at home. Yet, it is fast enough for a busy weeknight. You only need 25 minutes from start to finish.
The contrast of textures is truly incredible. You get a hot, crunchy exterior paired with a silky sauce. It is much more budget-friendly than ordering out. Plus, you control the quality of the ingredients you use.
The Easy Process
Making these is surprisingly simple and stress-free. You just prep the sauce and coat the shrimp. A quick flash-fry gives them that perfect golden glow. Then, you toss everything together while it is hot. It is a foolproof method for beginners.
What You’ll Need
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1/2 cup cornstarch
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 1 teaspoon rice vinegar
- 2 cups shredded iceberg lettuce
- 2 tablespoons sliced green onions
Step-by-Step
- In a small mixing bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar until smooth; set sauce aside.
- Ensure shrimp are completely dry by patting with paper towels.
- Toss the shrimp in cornstarch until evenly coated, shaking off any excess.
- Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit.
- Fry shrimp in small batches for 2 to 3 minutes until golden brown and cooked through.
- Drain fried shrimp on a wire rack to maintain crispness.
- Transfer hot shrimp to a large bowl and toss gently with the prepared sauce until thoroughly coated.
- Serve immediately over a bed of shredded lettuce and garnish with sliced green onions.
How to Serve It
Presentation is everything for a summer dinner party. Pile the shrimp high on a bed of crisp lettuce. The cool greens balance the spicy, warm sauce perfectly. You can also serve these in small tortillas for tacos.
Pair this dish with a side of steamed jasmine rice. A fresh cucumber salad would also be a great match. These are best served piping hot and fresh. Your guests will be asking for the recipe immediately.
Keep It Fresh
Fried foods are always best eaten right away. If you have leftovers, store them in the fridge. They will stay fresh for up to two days. Keep the sauce and shrimp separate if possible.
To reheat, use an air fryer or a hot oven. Avoid the microwave to prevent a soggy texture. Reheat at 350 degrees until they feel crispy and warm. This ensures the Crispy Bang Bang Shrimp stays delicious for lunch.
Tips for Best Results
- Pat the shrimp very dry before adding cornstarch.
- Don’t skip the cornstarch for that signature light crunch.
- Avoid crowding the pot while frying to keep the temperature even.
- Use a thermometer to ensure your oil hits 375 degrees.
- Toss the shrimp while they are still hot to absorb sauce.
- Add extra Sriracha if you prefer a bolder heat level.
- Use a wire rack instead of paper towels for draining.
- Serve on chilled lettuce for a refreshing summer contrast.
Make It Your Own
- Swap the shrimp for bite-sized pieces of cauliflower.
- Use a gluten-free cornstarch to keep it allergy-friendly.
- Add a squeeze of fresh lime for a citrus twist.
- Top with toasted sesame seeds for extra crunch.
Quick Answers
Can I make it ahead?
You can whisk the sauce a day early. However, fry the shrimp just before serving. This keeps the texture perfectly crisp and enjoyable.
How do I know the shrimp is done?
Shrimp cook very quickly in hot oil. They should turn opaque and pink inside. The outside will be a beautiful golden brown color.
Is this recipe family-friendly?
Yes, most kids love the sweet and creamy sauce. You can reduce the Sriracha for a milder flavor. It is a fun finger food for everyone.
I hope this zesty dish brings some sunshine to your table. It is the perfect way to celebrate a beautiful summer night. Happy cooking!
— Emily
Ingredients
Method
- In a small mixing bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar until smooth; set sauce aside.
- Ensure shrimp are completely dry by patting with paper towels.
- Toss the shrimp in cornstarch until evenly coated, shaking off any excess.
- Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit.
- Fry shrimp in small batches for 2 to 3 minutes until golden brown and cooked through.
- Drain fried shrimp on a wire rack to maintain crispness.
- Transfer hot shrimp to a large bowl and toss gently with the prepared sauce until thoroughly coated.
- Serve immediately over a bed of shredded lettuce and garnish with sliced green onions.
