Bang Bang Shrimp
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
Ingredients
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai Sweet Chili Sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon sugar
- 4–5 drops of Sriracha sauce
Shrimp
- 1 pound large uncooked shrimp, peeled, deveined and tails removed
- ½ cup corn starch
- ½ teaspoon salt
- ? teaspoon freshly cracked black pepper
- ¼ teaspoon garlic powder
- 2 large eggs
- Vegetable oil
- Chopped green onion for garnish, optional
- Lettuce for garnish, optional
- Cooked white rice for serving, optional
Instructions
- In a small bowl mix mayonnaise, sweet chili sauce, Sriracha, sesame oil, vinegar and sugar until creamy and set aside. (This can be made ahead and placed in the refrigerator)
- Pour about 2 inches of vegetable oil in a large deep skillet and preheat over medium high heat (you want the oil to get nice and hot).
- Whisk eggs in a shallow bowl.
- In a large resealable storage bag mix corn starch, salt, pepper and garlic powder.
- Add shrimp and toss to coat.
- Working in batches, remove shrimp one at a time from bag, shaking off excess, then dip in egg letting excess egg drip off as well.
- Drop into hot oil and cook about 1-2 minute per side until golden brown.
- Carefully remove with a slotted spoon and set on a paper towel lined plate.
- After all the shrimp has been cooked, place in a large bowl and toss with some of the sauce, reserving some of the sauce for serving.
- Place on a serving plate on top of a bed of lettuce and garnish with chopped green onions or serve with white rice.
Find it online: https://www.motherthyme.com/2014/05/bang-bang-shrimp.html