5 from 18 votes
Bang Bang Shrimp
Bang Bang Shrimp features medium peeled and deveined shrimp with a crunchy double-breaded coating. The shrimp are fried in hot oil until golden and then tossed in a tangy, mildly spicy sauce made from mayonnaise, Sriracha, sugar, and rice vinegar. The combination of crispy texture and creamy, spicy sauce creates a balanced dish ideal for appetizers or main courses.
Prep Time
25 mins
Cook Time
3 mins
Total Time
28 mins
Servings:
4
Calories:
421 kcal
Course:
Main Course, Dinner
Cuisine:
Asian
Ingredients
- 1 pound medium raw shrimp, peeled and deveined
- 8-12 cups vegetable oil for frying
Spicy Sauce
- ½ cup mayonnaise
- 4 teaspoons Sriracha sauce or to taste
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
Breading
- ½ cup flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon basil dried
Egg Mixture
- 1 egg beaten
- 1 cup milk
Instructions
- Combine all spicy sauce ingredients in a small bowl. Cover and set aside.
- Combine all breading ingredients in a shallow bowl. Set aside.
- Combine beaten egg with milk in a shallow bowl. Set aside.
- Bread the shrimp by dipping each in breading, then egg, then breading again. Arrange the coasted shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick to the shrimp when they are frying.
- Heat oil in a deep fryer to 350 degrees F. Use the amount of oil required by your fryer. When oil is hot, fry shrimp for 2-3 minutes each, or until golden brown. Drain on a rack or prepared plate.
- Prepare a rack or a plate with paper towels to drain fried shrimp on. Set aside.
- When all the shrimp has been fried, place the shrimp in a large bowl. Spoon about ¼ cup sauce over shrimp and stir gently to coat.
Cup of Yum
Notes
- For baking instead of frying, pan-fry shrimp briefly in hot oil to golden brown, then finish baking at 350°F until cooked through.
- Chilling the breaded shrimp before frying helps the coating stick and hold up during cooking.
Nutrition Information
Calories
421kcal
(21%)
Carbohydrates
22g
(7%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
238mg
(79%)
Sodium
1094mg
(46%)
Potassium
460mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
202IU
(4%)
Vitamin C
3mg
(3%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 421
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 238mg | 79% |
| Sodium | 1094mg | 46% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.