These Bang Bang shrimp are crispy on the outside and tender on the inside thanks to a light cornstarch coating. The creamy sauce combines mayonnaise, Thai sweet chili sauce, and a touch of heat for the perfect balance between sweetness and spiciness. A classic inspired by Asian cuisine that comes together quickly and always impresses.
Ingredients
- raw large shrimp, peeled and deveined
- butter
- cornstarch
- teaspoon of garlic powder
- teaspoon of paprika
- salt
- black pepper
- vegetable oil for frying
- mayonnaise
- Thai sweet chili sauce
- sriracha sauce
- teaspoon of honey
- teaspoon of lime juice
- finely chopped green onions
- sesame seeds
Instructions
- Place the shrimp in the mayonnaise and let rest 10 minutes.
- In a large bowl, mix the cornstarch, garlic powder, paprika, salt, and pepper.
- Drain the shrimp slightly and evenly coat them with the cornstarch mixture.
- Heat the oil to 180 °C in a fryer or deep pan.
- Fry the shrimp in small batches for 2 to 3 minutes, until golden and crispy. Drain on paper towels.
- Meanwhile
- mix the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice in a bowl.
- Place the warm shrimp in a large bowl, add the sauce, and gently mix to coat well.
- Top with green onions and sesame seeds before serving immediately.
- Note: For a lighter version, bake the shrimp in an air fryer at 200 °C for 8 to 10 minutes, lightly spraying with oil. Adjust the amount of sriracha according to your desired level of spiciness.
