Bang Bang Shrimp*


  • 1.5 pounds of raw shrimp
  • Flour
  • Corn meal
  • Salt
  • Pepper
  • Mayonnaise
  • Sweet chili sauce
  • Sriracha
  • Oil
  • Eggs


Take your raw shrimp and peel and devein it and place in a bowl

Make your Shrimp Sauce by combining 1/2 cup of mayo, 2 tsp of sriracha, and 3 Tbsp of Sweet chili Sauce in a bowl. Whisk ingredients together. Then refrigerate until finished with recipe.

Take 2 cups of all purpose flour and 1 cup of cornmeal and combine in a separate bowl. Then pour on a plate

Whisk 3 eggs in small bowl.

Take a handful of the shrimp and place in the bowl with the eggs. Take raw shrimp out 1 by 1, shake off excess yolk so it’s not drenched then place on the plate on top of the flour mixture.

Flip the shrimp covering the other side with the flour mixture then shake off the excess flour and place on a separate plate. Repeat until all shrimps are covered in the flour.

Heat a skillet with 3/4 cups of vegetable oil to medium and make sure a thermometer reads between 350-375 Fahrenheit.

Carefully place the shrimps one by one in the oil for 2 minutes total, flipping the shrimps after 1 minute. Be sure to not leave the shrimps in for too long so they don’t burn.

Place the shrimps after on a plate with paper towels for them to soak up the grease. Season the shrimp with a teaspoon of salt and pepper

Place shrimp by hand in bowl with sauce and toss until shrimps are coated. Serve and top with scallions.


Serves 5-6

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