Crunchy Spiced Shrimp – Bang Bang Shrimp
Bang Bang Shrimp are a popular appetizer in many restaurants. They have a crunchy coating and are so juicy on the inside. Tossed in a creamy, sweet and spicy sauce, they are very addicting.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 entree, 10-12 appetizer 1x
- Category: Appetizer
Ingredients
Scale
Shrimp:
- Oil, for frying
- 2 1/2 lbs shrimp (I use large or jumbo, Bonefish Grill uses small)
- 4 eggs
- 1 1/2 cups all purpose flour
- 1 cup cornstarch
- 2 teaspoons salt, 1 teaspoon pepper
Sauce:
- 3/4 cup mayonnaise
- 1/2 – 1 1/2 Tablespoons Asian chili sauce, depending on how spicy you like your food
- 1 Tablespoon honey
- salt
- 1 small garlic clove, minced, optional
Instructions
- Whisk all the sauce ingredients together in a small bowl or a glass measuring cup. Set aside in the refrigerator while you prepare the shrimp.
- Pour in about 2 – 3 inches of oil into a dutch oven or heavy bottomed pot. (Or use a deep fryer.)
- Peel and devein the shrimp.
- Set up a breading station for the shrimp.
- Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl. (I like using a pie pan.)
- Dredge the shrimp in the flour/cornstarch.
- Dip the shrimp in the eggs. Dredge one more time in the back into the flour/cornstarch mixture.
- Bring the oil to a temperature of 350 degrees Fahrenheit. Drop the shrimp in and fry for about 2 min, just until the breading is slightly golden and the shrimp is pink.
- To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200 degree Fahrenheit oven.
- Toss the shrimp in the sauce.
- Serve on a bed of iceberg lettuce topped with sliced green onions as an appetizer or with rice as an entree.