Bang Bang Shrimp

Prep 20 m
Cook 6 min
Ready In 26 m

  • 1 pound raw shrimp, peeled and deveined, tails removed (I used 31-40 count shrimp)
  • 1/2 cup mayo (Hellman’s is best)
  • 1/4 cup Thai Sweet Chili Sauce
  • 4-8 drops Sriracha Hot Sauce
  • 1 teaspoon peanut butter
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 cup corn starch
  • 3 eggs
  • 6 tablespoons canola or vegetable oil
  • 1/2 of a green onion, diced

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder

Place corn starch in a shallow dish like a cake pan

In another cake pan, lightly whisk three eggs together to create an egg wash

Dredge each piece of shrimp in corn starch, then dip in the egg wash to coat

When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat

When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan

The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot

Remove the cooked shrimp to a paper towel lined plate

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, Crushed Red Peppers and Peanut Butter

When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp

To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top

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