Bang Bang Shrimp has been widely popular in many restaurants but you’ll be amazed at how incredibly easy it is to prepare this dish at home in less than 20 minutes.
If you’d prefer to have Bang Bang shrimp as an appetizer, double the amount of shrimp and sauce ingredients listed below and omit the salad part. Generally speaking, the amount of shrimp listed below makes enough for two large main-course size salads; However, if your bang-bang shrimp salad is going to be an appetizer or lunch, it’ll serve 4.
There’s really no way to do this wrong, you can use cubes of cheese, add tomatoes, green peppers or whatever other veggies you happen to have on hand. If you want a little extra spice add an extra teaspoon or two of Sriracha.
For Each Salad:
Assorted Greens/Lettuce of your Choice
1 Hard Boiled Egg (per salad)
1 Carrot, Shredded or finely chopped
2 Tbs Purple Onion, chopped
3 Tbs Cheddar Cheese, Shredded (per salad)
For the Shrimp:
1 pound Fresh Raw Shrimp
1/2 c. Flour
1 1/2 c. Panko Bread Crumbs
1/2 tsp Cayenne Pepper
1/4 tsp White Pepper
1/2 tsp Salt
1 Large egg, beaten
2 Tbs of Oil – for baked version
2-3 c. Oil- for fried version
Prepare the Sauce:
In a small bowl combine the Thai chili sauce, mayonnaise, honey and sriracha sauce, mixing well. Cover and set aside while you prepare the shrimp.
In a medium bowl combine flour, panko, cayenne, salt, and pepper, whisking to combine. In a separate shallow bowl, beat an egg.
Heat the canola oil to 350F in a medium-sized heavy saucepan or home fryer.
Dip the shrimp into the egg, coating it thoroughly, then dredge it with the seasoned panko/flour mixture. Repeat until all the shrimp are coated.
Fry them until they are golden brown and form a “C” shape, indicating they are fully cooked.
Drain them on a plate lined with paper towels, then immediately coat with the Bang Bang Shrimp sauce and serve over a spring greens salad.
Drizzle additional sauce over the top as desired, or serve with ranch dressing.
Preheat the Oven to 400F
For this one, you’ll need 3 bowls. In a medium bowl combine flour, cayenne pepper, white pepper, and salt. In a separate shallow bowl, beat an egg. In a third separate bowl, add the panko and 2 Tbs of oil, mixing well.
Dip the raw shrimp in the seasoned flour, THEN coat with egg, then dip into the panko/oil mixture. Place the shrimp on a baking sheet lined with a Silpat or parchment paper and bake 12-15 minutes until golden brown.
Immediately coat the baked crispy shrimp with bang bang sauce and serve over a spring greens salad. Drizzle additional sauce over the top as desired, or serve with ranch dressing.