Print
Description
This Bang Bang Shrimp recipe is a crispy and creamy shrimp dish coated with a spicy and creamy sauce. It’s perfect as an appetizer or main course.
Ingredients
- jumbo shrimp, 1 1/2 pounds
- large egg whites, 4
- cornstarch, 2 tablespoons
- salt, 1 teaspoon
- white pepper, 1/2 teaspoon
- vegetable oil (for frying), 4 cups
- sliced green onion (optional), 1/4 cup
- mayonnaise, 1/2 cup
- sweet chili sauce, 1/4 cup
- sriracha hot sauce (to taste)
- honey, 1 tablespoon
Instructions
- Begin by peeling and deveining the shrimp. In a medium bowl, whisk the egg whites, cornstarch, salt, and white pepper together. Incorporate the shrimp into the mixture, ensuring they are thoroughly coated, and set aside.
- In a separate bowl, combine the mayonnaise, sweet chili sauce, sriracha sauce, and honey. Mix until the ingredients are well blended and smooth.
- Heat the vegetable oil in a large, heavy pot to a temperature of 350 degrees. Fry the shrimp in small batches until they are fully cooked and golden brown, which should take about 2-3 minutes. Once done, remove the shrimp from the oil and place them on a paper towel-lined plate to drain.
- Coat the fried shrimp with the bang bang sauce until they are evenly covered. Serve right away, garnished with sliced green onions for added color.
Notes
TECHNIQUE TIP: Ensure the shrimp are completely dry before coating to maximize crispiness.
STORAGE: Store leftover shrimp in an airtight container in the refrigerator for up to two days.
SUBSTITUTION: Substitute sweet chili sauce with a mix of ketchup and a dash of vinegar for a different twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 311 kcal
- Sugar: 8 g
- Sodium: 778 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.05 g
- Carbohydrates: 11 g
- Fiber: 0.2 g
- Protein: 27 g
- Cholesterol: 80 mg
