Bang Bang Shrimp Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
310 kcal
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Course
Appetizer
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Cuisine
North African
Bang Bang Shrimp Recipe
Description
This Bang Bang Shrimp Recipe features shrimp dusted with a mix of tapioca starch, salt, and pepper, then fried in a neutral oil that allows the shrimp to crisp up without overpowering flavors. The sauce combines mayonnaise, honey, sriracha, and rice vinegar for a creamy and mildly spicy coating. After frying, the shrimp are tossed in this sauce and garnished with toasted chopped walnuts and minced chives, which add texture and freshness. The tapioca starch coating ensures a light, crispy bite, and the use of avocado oil or similar neutral oils aids in achieving a high frying temperature. This dish works well as an appetizer or part of a casual meal.
Ingredients
- 1 ½ lbs. Shrimp about 30
- ½ cup tapioca starch can sub cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅔ cup neutral cooking oil see notes, generic cooking oil
- walnuts to serve, optional, chopped toasted walnuts, minced chives
- chives to serve, optional, chopped toasted walnuts, minced chives
Bang Bang Sauce
- ½ cup mayonnaise Can sub light mayo. Use paleo mayo, if needed
- ¼ cup honey liquid
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar can sub white vinegar
Instructions
- Whisk the bang bang sauce ingredients together in a medium-sized bowl.
- Remove the shell and tails (if needed) from the shrimp. In a medium-sized bowl, mix the tapioca starch with the salt and pepper. Add the shrimp to the bowl and toss so that they are all well coated.
- Heat the oil in a large, high-sided pan over medium-high heat. When the oil is hot, add half the shrimp. Cook for 2 minutes then turn the shrimp over and cook for 2 minutes on the other side. Remove the shrimp from the pan and put them on paper towel. Repeat with the remaining shrimp.
- Toss the cooked shrimp in the sauce and serve immediately with some chopped walnuts and chives over the top.
Notes
- Coating shrimp with a bit more tapioca starch than appears necessary ensures an even and crispy crust.
- Avocado oil is recommended for frying due to its neutral flavor and high smoke point.
- About one-third of the frying oil remains in the pan after cooking; extra oil is necessary to properly fry the shrimp evenly.
- Nutritional information accounts only for the tapioca starch and oil absorbed by the shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 310kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 697mg | 29% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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