Bang Bang Shrimp

5 from 5 votes

This tangy, creamy, and irresistibly juicy bang bang shrimp recipe is a must-try for those who love the combination of crispy shrimp and a sweet and spicy sauce. It's a homemade takeout favorite that's surprisingly easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Snack

Cuisine: Chinese, Chinese American

Servings:

Calories: 350kcal

Author: Joyce Lee

Ingredients

12 shrimp (size 21/25)
1 stalk green onion (finely minced)

Bang Bang Shrimp Batter

1 large egg
¾ teaspoon onion powder
1 teaspoon light soy sauce
½ cup cornstarch

Bang Bang Shrimp Sauce

3 tablespoons mayonnaise (kewpie, or regular mayo)
2½ tablespoons sweet thai chili sauce
¼ teaspoon light soy sauce
½ tablespoon sriracha chili sauce (add ¼ tablespoon more, if you like it spicier)

Instructions

Preparation

Remove the root end of 1 stalk green onion and discard it. Then finely mince the green onion and set it aside for later.
Combine 3 tablespoons mayonnaise, 2½ tablespoons sweet thai chili sauce, ¼ teaspoon light soy sauce, and ½ tablespoon sriracha chili sauce in a small bowl and mix them together thoroughly. Once mixed, set the sauce aside.

Prepare the Shrimp

Once 12 shrimp have been fully thawed (if using frozen shrimp), then butterfly them. This means you'll cut along the back about ¼ inch deep to split them for more surface area. Once this is done, set them aside.
In a small bowl, combine 1 large egg (or egg whites), ¾ teaspoon onion powder, and 1 teaspoon light soy sauce. Add the shrimp to this mixture to coat them.
On a separate large plate, add ½ cup cornstarch and coat each shrimp thoroughly with the cornstarch. Make sure to also coat inside the slit you cut for more crispy surface area.

Deep Fry the Shrimp

Heat 2 inches of oil in a small pot over medium heat.
To test if the oil is hot and ready to be used, stick a wooden chopstick or the back of a wooden spoon in it. If it starts to bubble, the oil is hot and ready to be used.
Fry each shrimp in the oil for about 1-2 minutes. Be careful not to overcrowd the pot, as this will drop the oil temperature and make the batter soggy.
Once all the shrimp has been deep fried, add them all back into the oil and deep fry it again a second time for 30 seconds to make it extra crispy.

Make the Bang Bang Shrimp

Once the shrimp have all been fried, let them cool slightly. Then, toss them in the sweet sauce mixture until they are fully coated. (Avoid tossing freshly deep-fried shrimp into mayo; the intense heat will turn the mayo into oil.)
Finally, garnish the dish with chopped green onions. This will add a fresh, crisp flavor and a pop of color.
Enjoy!

Notes

Thaw Frozen Shrimp: For this recipe, it's best to use large shrimp that are peeled and deveined. You can use fresh or frozen shrimp, just make sure to fully thaw them before using them.
Cut a Deeper Slit Along the Back of the Shrimp: To make your bang bang shrimp even more delicious, butterfly it. This not only ensures even cooking but also provides more surface area for the crispy coating to adhere to and create that nice bite-sized shrimp ball shape.
Egg Whites vs Whole Egg: For a crispier shrimp, use only egg whites. The small amounts of fat in the yolk will make the batter slightly gummier. That being said, I usually like to use the whole egg so there's less waste, and it still turns out delicious and crispy.
Coat the Shrimp Well and Double Fry: For that perfect crispy shrimp texture, make sure to coat each shrimp well with the cornstarch batter, including the crevice along the back that you made a deeper cut through. This will give your shrimp more surface area for a nice, and crispy exterior. Double frying it for the second time for 30 seconds, after the first fry will also give you crispier batter as well.
Perfect Your Frying Technique: Make sure not to overcrowd the pan when deep frying which can make the shrimp soggy. If you're using a small pan, fry the shrimp in batches.
Don't Mix the Sauce with Hot Shrimp: Make sure the shrimp has slightly cooled, before you toss it in the mayonnaise sauce. If the shrimp is too hot, it will end up melting the mayonnaise back into oil and you won't get that nice creamy coating on the shrimp.
Don't Skip the Green Onions: Normally, green onions are used as just a garnish but for this dish, it will cut the heaviness from the sweet mayo and complement the batter which has a bit of onion powder in it as well.

Nutrition