Description
Crunchy golden fried shrimp tossed in a sweet and spicy bang bang sauce, served over rice and garnished with green onions, cilantro, and sesame seeds.
Ingredients
Scale
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 3 tablespoons sriracha sauce
- 1/4 teaspoon red pepper flakes
- 1 pound jumbo shrimp peeled and deveined (tails off)
- 1/2 cup cornstarch
- 1 1/2 teaspoons garlic salt
- olive oil for frying (or vegetable oil)
- chopped green onions
- cilantro
- sesame seeds
- steamed white rice
Instructions
- In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha and red pepper flakes. Whisk well and set aside.
- Pat the shrimp dry with paper towels.
- In a shallow bowl, whisk together the cornstarch and garlic salt. Place the shrimp in the cornstarch to coat completely, then set aside on a plate.
- Over medium high heat, heat 1–2 inches of oil in a large skillet or saucepan to 350°F. Fry the shrimp in batches (don’t overcrowd the pan) for about 2-3 minutes per side or until golden and crispy. The shrimp will turn slightly pink in color and curl up. Transfer to a wire rack with paper towels underneath to catch any drips (this prevents soggy shrimp). Try to keep the oil temperature at 350ºF by adjusting the heat.
- While the shrimp are still hot, toss them in a large bowl with the bang bang sauce until evenly coated.
- Serve immediately over rice, garnished with green onions, cilantro and sesame seeds.
Notes
- You can adjust the spice level by varying the amount of sriracha and red pepper flakes.
- Ensure the oil is hot enough before frying for the crispiest texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: main course
- Method: frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 170mg