Bang Bang Shrimp

This recipe for fried shrimp is similar to popcorn shrimp and is served in a creamy, spicy sauce made from Thai sweet chili sauce, sriracha and mayo. The recipe is inspired by the famous appetizer at Bonefish Grill.

Course Appetizer

Cuisine American, Asian

Keyword fried shrimp, seafood, shellfish, shrimp, spicy mayo, takeout

Prep Time 10

Cook Time 20

Servings

Calories 383kcal

Ingredients

For the spicy mayo sauce:

¼ cup mayonnaise
2 tablespoons Thai sweet chili sauce
2 tablespoons sriracha
2 teaspoons white vinegar
2 teaspoons freshly squeezed lemon juice

For the fried shrimp:

1 egg
1 cup milk
½ cup all-purpose flour
½ cup cornstarch
¾ Panko breadcrumbs, crushed
Kosher salt, as needed
Freshly ground black pepper, as needed
1 pound 26/30 shrimp, peeled, deveined and tails removed
Vegetable oil, as needed, for frying

For serving:

Green lettuce leaves, butter lettuce or shredded green cabbage
2 tablespoons thinly sliced green onions

US Customary - Metric

Instructions

For the spicy mayo sauce:

In a small bowl combine the mayonnaise, chili garlic sauce, sriracha, vinegar and lemon juice. Cover and refrigerate until ready to use. The sauce can be made up to 4 days in advance.

For the fried shrimp:

Combine the beaten egg yolk with milk in a shallow bowl. Set aside. Combine flour, cornstarch and panko in another small, shallow bowl. Season with salt and pepper and set aside.
Working a few shrimp at a time, coat the shrimp in the egg mixture then toss in the breading.
Add enough oil to reach 1” (2.5cm) up the side of a medium cast iron pan. Heat oil to 350ºF (180ºC). When the oil is hot, fry shrimp, working a few at a time, cooking until golden brown on all sides, about 3 to 4 minutes total. Drain on a cooling rack or a paper towel-lined plate.
Once all the shrimp are fried, add to a large bowl. Spoon about ½ cup of the sauce over the shrimp and toss to coat them evenly.

For serving:

For serving, arrange the shrimp on a bed of lettuce and garnish with the green onions. Serve immediately.

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