Bang Bang Shrimp
Bang Bang Shrimp is a crispy, spicy appetizer coated in creamy, irresistibe bang bang sauce. It’s quick to make, full of flavor, and perfect for busy weeknights or parties. Serve it as is for an appetizer, or with rice and crunchy cucumbers for a fast, satisfying meal.
Ingredients
- 1 ½ pounds shrimp peeled and deveined
- 1 tablespoon lime juice
- Salt and pepper
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 4 tablespoons light mayonnaise
- 4 tablespoons Greek yogurt
- 3 tablespoons sweet chili sauce
- 2 teaspoons Sriracha adjust to taste
- 2 cups basmati rice cooked
To serve:
- Cucumber slices
- Green onions
- Cilantro
Instructions
- In a small bowl, mix Greek yogurt, mayonnaise, sweet chili sauce, and Sriracha to create the bang bang sauce. Set aside.4 tablespoons light mayonnaise, 3 tablespoons sweet chili sauce, 2 teaspoons Sriracha, 4 tablespoons Greek yogurt
- Pat the shrimp dry with a paper towel, then drizzle with lime juice. Season with salt and pepper, then toss with cornstarch until evenly coated.1 ½ pounds shrimp, 1 tablespoon lime juice, Salt and pepper, 1 tablespoon cornstarch
- Heat the oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-3 minutes until golden and slightly crispy. Flip and cook for another 1-2 minutes until fully cooked.2 teaspoons vegetable oil
- Pour the bang bang sauce over the shrimp and stir to coat. Let it cook for 3-4 more minutes until the sauce thickens slightly.
- Serve the shrimp over cooked basmati rice with cucumber slices, green onions, and cilantro. Drizzle with extra sauce and enjoy!2 cups basmati rice, Cucumber slices, Green onions, Cilantro
Video
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Notes
- Use fresh shrimp: If you can, go for fresh shrimp instead of frozen—it cooks up juicier and tastes cleaner. If you're using frozen, thaw it completely before cooking.
- Pat shrimp dry: This helps the cornstarch stick and gives you that golden brown crisp.
- Hot oil: Make sure your oil is hot enough before frying. Too cool, and the shrimp turn soggy.
- Cook in batches: Don’t overcrowd the pan or the shrimp will steam instead of fry.
- Customize the heat: Love spice? Add more Sriracha sauce. Want it milder? Cut back and mix in a tiny bit of honey.
- Add crunch: Toss panko breadcrumbs in with the cornstarch if you like a crunchier texture.
- Mayonnaise: You can swap the regular mayonnaise for garlic mayo which adds great flavor.
- Use a nonstick pan: Makes clean-up easier and helps prevent sticking during frying.
- Prep the sauce ahead: Store it in the fridge so it’s ready to go when the shrimp are hot off the pan.
Storage and Reheating Instructions
- Fridge: If you end up with leftovers, bang bang shrimp stores well in the fridge. Just pop it in an airtight container and keep it chilled for up to 2 days. I like to store the sauce separately if possible so the shrimp stays a bit firmer when reheated.
- Reheat: To reheat, use the oven or air fryer for the best texture—microwaving works too, but it softens the crispy coating.
Nutrition
Calories: 580kcalCarbohydrates: 84gProtein: 43gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 277mgSodium: 509mgPotassium: 588mgFiber: 1gSugar: 7gVitamin A: 16IUVitamin C: 3mgCalcium: 153mgIron: 2mg
Tried this recipe?Let us know how it was!