Real Recipes From Real Home Cooks ®

bangin' spicy shrimp

(1 rating)
Blue Ribbon Recipe by
Scott Anderson
Shepherdstown, WV

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.

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 @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Saute

Ingredients For bangin' spicy shrimp

  • 1/2 c
    Sir Kensington's mayo
  • 4 Tbsp
    Thai sweet chili sauce
  • 1 tsp
    Cholula chili lime hot sauce
  • 1-1/2 tsp
    Sriracha sauce
  • 1-1/2 lb
    31-35 shrimp, peeled, deveined, tail off
  • 1 Tbsp
    corn starch
  • 2 tsp
    extra virgin olive oil
  • 4 c
    mesclun or chopped romaine
  • 1/4 c
    thinly sliced green onions
  • 1/4 c
    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.
  • Mayo, chili sauce, and hot sauces in a bowl.
    In a large bowl, combine mayo, chili sauce, and both hot sauces. Then set aside to allow flavors to combine.
  • Coating shrimp in corn starch.
    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.
  • Pan-frying the shrimp.
    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.
  • Tossing shrimp in the sauce.
    While still hot, transfer to a large bowl with the sauce mixture. Toss with a wooden spoon.
  • Bangin' Spicy Shrimp on a platter with green onions sprinkled on top.
    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.