Bang Bang Shrimp
The BEST Bang Bang Shrimp recipe! Perfectly cooked, crunchy shrimp covered in a flavorful sauce - serve as-is, in a rice bowl or taco!
Ingredients
Bang Bang Shrimp Sauce:
- 1 cup mayo
- 1 teaspoon chili garlic sauce sub Sriracha
- 2 tablespoons Thai sweet chili sauce
Bang Bang Shrimp:
- avocado oil to fill cast iron skillet 1/2-1 inch or so
- 1 pounds large shrimp remove shell + tail
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs regular or gluten-free
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Sauce: Combine Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
- Prep: Add your avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure your shrimp are thaw (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder.
- Prepare Shrimp: Line up your bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk and finally coat in the panko mixture. Place on a large plate and repeat until all of the shrimp are prepared.
- Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp and let cook approx. 2-3 minutes total, flipping halfway - or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
- Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the rest of adding on top or dipping.
- Serve: Serve as-is with the leftover sauce, in a lettuce wrap, in a taco, rice bowl - however you want!
Notes
- Almond Milk + Lemon Juice: you can sub in 2/3 cup buttermilk.
- Oil Alternatives: you can sub in peanut oil or canola oil if you wish for frying.
- Storage: these are best enjoyed immediately after cooking as the coating tends to get a little soggy if it sits overnight. Store in an airtight container in the refrigerator for up to 2 days.
- Oven Method: if you don't want to fry these in oil you can place on a wire rack on a baking sheet and spray with a little olive oil - bake at 375 for approx. 6-8 minutes or until shrimp are fully cooked - feel free to finish under the broiler for a minute (watch carefully so they don't burn) if you want want.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
