Description
This Bang Bang Shrimp features crispy shrimp coated in a delicious sauce made with mayonnaise and sweet chili sauce. With simple ingredients and quick preparation, it’s a delightful choice for any occasion, whether it’s a weeknight dinner or entertaining guests.
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
Instructions
- Rinse the shrimp under cold water and pat them dry.
- In a medium bowl, combine panko breadcrumbs, flour, salt, pepper, and paprika if desired.
- In another bowl, beat the eggs.
- Dip each shrimp in the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.
- Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 175°C (350°F).
- Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
- For the Bang Bang sauce, whisk mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder in a bowl until smooth.
- Once the shrimp cools slightly, toss it in the Bang Bang sauce or serve the sauce on the side.
- Serve immediately with chopped green onions or cilantro, alongside steamed rice or salad.
Notes
For a healthier option, consider baking the shrimp at 200°C (400°F) until crispy.
Adjust the amount of sriracha to suit your spice preference.
If serving with rice or salad, you can enhance the meal with additional vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg