American
Bang Bang Shrimp
Crisp shrimp tossed in a sweet-hot mayo sauce. Fry them at 350°F just until they turn pink and the center reaches 145°F, then sauce them and eat them.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Cornstarch, not a heavy batter, is what stays crisp under the sauce.
- Shrimp are done when they are pink, curled, and 145°F. Longer makes them rubbery.
- Sauce them at the last second.
- The oil stays well below the halfway point of the pot.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the shrimp very dry. Toss them with the salt and cornstarch.
- 2
Pour oil into a heavy pot to a depth of about 1 inch, staying below the halfway mark. Heat the oil to 350°F. If it smokes, turn the heat off.
- 3
Fry the shrimp in two batches until pink, curled, and 145°F in the center, about 2 minutes. Drain on a rack.
- 4
Stir the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice.
- 5
Toss the hot shrimp in the sauce. Finish with green onion and serve immediately.
Pro tips
- Wet shrimp drop the oil temperature and splatter. Dry them.
- Do not sauce them early. The crust softens as it sits.
- Taste the sauce before it hits the shrimp. Add sriracha if you want more heat.
Easy substitutions
- sriracha
- sambal oelek
- sweet chili sauce
- an extra teaspoon of honey plus 1 tbsp more mayo if you cannot find it
Storage and reheating
Storage
Best immediately. Refrigerate leftovers up to 2 days. The crust will soften.
Reheating
Heat on a rack at 400°F for about 6 minutes. Do not microwave.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 24 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 0 g
Moderate · Stovetop
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
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A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
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