Prep Time: 10 minutes
Cook Time: 10-15 minutes (assuming you’re frying the shrimp in batches)
Servings: 4
For the Shrimp:
- 1 lbs. large shrimp, peeled and de-veined
- 1 cup cornstarch
- Vegetable oil for frying
- Salt and pepper to taste
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce (adjust for spice level)
- 1 teaspoon sugar
For Garnish:
- Sliced green onions
- Diced tomatoes
Instructions:
- Heat the vegetable oil in a deep pan or skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Dredge the shrimp in the cornstarch, making sure they’re evenly coated.
- Fry the coated shrimp in batches until they are golden brown and crispy, about 2-3 minutes per side. Place the fried shrimp on a paper towel-lined plate to drain excess oil.
- While the shrimp is cooking, dice your tomatoes and slice your green onions.
- Prepare the Bang Bang Sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, rice vinegar, sriracha sauce, and sugar. Taste and adjust the spice level with more sriracha if needed. Set the sauce aside.
- In a large bowl, drizzle the crispy shrimp with the prepared Bang Bang Sauce. Toss the shrimp to coat them evenly with the sauce.
- Garnish the Bang Bang Shrimp with chopped green onions and tomatoes.
- Serve your homemade Bang Bang Shrimp as an appetizer or over a bed of white rice or fresh lettuce.