bangin' spicy shrimp

Name: Bangin' Spicy Shrimp
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Southern
Ingredients: 1/2 cup(s) Sir Kensington's mayo; 4 tablespoon(s) Thai sweet chili sauce; 1 teaspoon(s) Cholula chili lime hot sauce; 1-1/2 teaspoon(s) Sriracha sauce; 1-1/2 pound(s) 31-35 shrimp, peeled, deveined, tail off; 1 tablespoon(s) corn starch; 2 teaspoon(s) extra virgin olive oil; 4 cup(s) mesclun or chopped romaine; 1/4 cup(s) thinly sliced green onions; 1/4 cup(s) chopped fresh parsley

(1 RATING)

284 Pinches 7 Photos

Scott Anderson

Shepherdstown, WV

Updated on Aug 26, 2023

I love going to Bonefish and starting off the meal with their Bang Bang shrimp. So I worked on trying to create my version of this delicious dish but with a good bit less fat as this dish is not deep fried. I like these served over mesclun mix or chopped romaine but will go equally as well over basmati rice if desired.

Rate

Blue Ribbon Recipe

Scott's recreation of Bang Bang shrimp is spot on. The sauce is creamy with a sweet, spicy, and tangy flavor. Once cooked, the shrimp is crispy. Tossed in the sauce, the shrimp are delicious. This is a simple recipe with a kick of flavor.

— The Test Kitchen

prep time 20 Min

cook time 15 Min

method Saute

yield 4 serving(s)

Ingredients

1/2 cup Sir Kensington's mayo
4 tablespoons Thai sweet chili sauce
1 teaspoon Cholula chili lime hot sauce
1-1/2 teaspoon Sriracha sauce
1-1/2 pound 31-35 shrimp, peeled, deveined, tail off
1 tablespoon corn starch
2 teaspoons extra virgin olive oil
4 cups mesclun or chopped romaine
1/4 cup thinly sliced green onions
1/4 cup chopped fresh parsley

How To Make bangin' spicy shrimp

Test Kitchen Tips

Adjust the amount of corn starch and oil to your liking. We ended up using more of both.

Step 1

In a large bowl, combine mayo, chili sauce, and both hot sauces. Then set aside to allow flavors to combine.

Step 2

Pat the shrimp dry with a paper towel. Toss with corn starch in a medium bowl, mixing with your hands to evenly coat each shrimp.
Step 3

Heat a large cast iron or non-stick skillet over high heat. Then add in EVOO and shrimp. Stir to cook evenly until shrimp goes from translucent to opaque.
Step 4

While still hot, transfer to a large bowl with the sauce mixture. Toss with a wooden spoon.
Step 5

On a large serving platter, add mesclun or romaine and sprinkle with green onion. Then add on shrimp and garnish with fresh parsley and serve.
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