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Bang Bang Shrimp Recipe

Crispy Bang Bang Shrimp Recipe for Irresistible Flavor Bliss

This Bang Bang Shrimp Recipe features crispy shrimp with a sweet and spicy kick, perfect for impressing guests at any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Raw Shrimp deveined and peeled
  • 2 cups Oil for frying (Canola, Olive, or Avocado)
For the Dredging Mixture
  • 1 cup Whole Milk
  • 1/2 cup Sour Cream
  • 2 tablespoons Lemon Juice
  • 1 cup All-Purpose Flour
  • 1/2 cup Corn Starch
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 teaspoon Paprika
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise
  • 1/3 cup Thai Sweet Chili Sauce
  • 1 clove Minced Garlic
  • 1 tablespoon Sriracha adjust to taste

Equipment

  • Skillet
  • medium bowl
  • separate bowl
  • Slotted spoon
  • Oil thermometer

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine whole milk, sour cream, and lemon juice, whisking until smooth.
  2. In a separate bowl, mix together all-purpose flour, cornstarch, salt, black pepper, and paprika.
  3. Dip each shrimp piece into the milk mixture, allow excess liquid to drip off, then coat in the flour mixture.
  4. Heat oil in a large skillet to 325°F (165°C).
  5. Carefully add coated shrimp to the skillet in small batches, frying for 2-3 minutes on each side until golden.
  6. Remove shrimp with a slotted spoon and drain on paper towels.
  7. In a bowl, blend mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha to create Bang Bang sauce.
  8. Toss the fried shrimp in the sauce and serve immediately.

Nutrition

Serving: 4servingsCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to three days. For the best results, always use high-quality, fully thawed shrimp.

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