Bang Bang Shrimp

1
Beth Pierce

By
@smalltownwoman

This easy Bang Bang Shrimp recipe brings crispy crunchy fried shrimp together in a spicy sweet and creamy chili sauce. The combination is so delectable that you will wonder how in the world you have lived this long without it. You can serve this delicious shrimp over rice, Chinese rice noodles or by itself as an appetizer.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Deep Fry

Ingredients

  • 1 Tbsp
    olive oil
  • 1
    large clove garlic minced
  • 1 1/2 Tbsp
    rice vinegar
  • 2 Tbsp
    low sodium soy sauce
  • 2 Tbsp
    brown sugar
  • 3 Tbsp
    sambal oelek
  • 2 tsp
    cornstarch
  • 2 Tbsp
    water
  • 1/2 c
    mayonnaise
  • 1 tsp
    honey
  • 1 lb
    shrimp peeled, deveined and tails removed
  • 1/2 c
    cornstarch
  • ·
    vegetable or canola oil for frying
  • 1
    green onion thinly sliced
  • ·
    crushed red pepper (optional)

How to Make Bang Bang Shrimp

Step-by-Step

  1. Heat olive oil in small saucepan over low heat. Add the minced garlic and cook for 1 minute stirring constantly. Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook for 1-2 minutes; stirring several times. In a small bowl mix together 2 teaspoons cornstarch and water; stir into the saucepan. Simmer for 1-2 minutes or until slightly thickened. Cover and remove from the heat and set aside. Let cool for about 10 minutes.
  2. In a small bowl together the mayonnaise, honey and cooled chili sauce; set aside
  3. Dry the shrimp with paper towels. Heat about 1 inch of vegetable or canola oil to 375 degrees in a heavy skillet, dutch oven or stockpot. Put 1/2 cup cornstarch in a large ziploc bag. Add shrimp and shake to coat. Working in small batches add the shrimp to hot oil. Cook until lightly browned flipping halfway through the cooking process; approximately 1-1 1/2 minutes per side. Remove to paper towels to drain.
  4. Gently fold the cooked shrimp into the sauce. Top with thin sliced scallions and a sprinkle of crushed red pepper. Serve immediately.

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