Description

This Bang Bang Shrimp is a delightful dish featuring flavorful shrimp coated in crispy panko breadcrumbs and tossed in a tangy sauce. Perfect for a quick dinner or as a crowd-pleasing appetizer, it combines seafood with a hint of spice and sweetness, making it irresistible for everyone.

Ingredients

Scale

450g (1 lb) medium shrimp, peeled and deveined
120g (1 cup) panko breadcrumbs
60g (1/2 cup) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
2 large eggs, beaten
vegetable oil, for frying
120g (1/2 cup) mayonnaise
60g (1/4 cup) sweet chili sauce
1–2 tablespoons sriracha sauce
1 tablespoon honey or sugar
1 teaspoon rice vinegar or lime juice
1/2 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Rinse the shrimp under cold water and pat dry.
In a medium bowl, combine panko breadcrumbs, flour, salt, pepper, and paprika if using.
Beat the eggs in a separate bowl.
Dip each shrimp in beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
Heat about 2 inches of vegetable oil in a skillet over medium-high heat until it reaches 175°C (350°F).
Fry the shrimp in batches for about 2-3 minutes per batch, until golden brown and crispy, then drain on paper towels.
Prepare the Bang Bang sauce by whisking mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a bowl until smooth.
Once shrimp have cooled slightly, toss them in the sauce or serve the sauce on the side for dipping.
Garnish with chopped green onions or cilantro if desired and serve immediately with rice or a salad.

Notes

For extra crunch, ensure the oil is hot enough before frying.
You can adjust the amount of sriracha to fit your spice preference.

Nutrition

Serving Size: 1 serving
Calories: 456
Sugar: 5g
Sodium: 1000mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 150mg