Bang Bang Shrimp
If you have ever had Bang Bang Shrimp you know that they are slightly addictive. This is a copycat recipe of Bang Bang Shrimp which I have altered a little. My personal preference is to omit the hot chili sauce but of course you can turn the heat up or down as you like it. The cornstarch is what gives the shrimp a slight crunch so don’t shake off too much of it and serve the shrimp hot off the stove. Enjoy!
Ingredients:
1 pound raw shrimp, peeled and deveined
1/4 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 to 5 drops hot chili sauce, optional
1/2 to 3/4 cup cornstarch
Extra virgin olive oil, for frying
2 scallions, chopped, use as garnish
Directions:
Peel and devein raw shrimp. Mix mayonnaise, sweet chili sauce and hot chili sauce (optional) together, sets aside. Sprinkle cornstarch over the raw shrimp and toss to coat.
Add olive oil to frying pan and bring up to medium high heat. And shrimp to hot pan and cook for 1 1/2 minutes on each side (total cooking time of three minutes). Remove shrimp from pan and drain quickly on paper towel. Place shrimp in a bowl and coat with the sauce. Garnish with chopped scallions. Serve and enjoy.
Source: adapted from Food
My Danish Kitchen 
This sounds so good, thanks so much for sharing, and warm greetings from Montreal, Canada. 🙂
Our Denmark friends are coming to the USA for the first time this fall. What dishes would you recommend I serve to give them a good “American” experience?
Cheryl, when my family visits some of the foods they enjoy are vinegar based pulled pork, chili, steaks, American beer (Budweiser). They also think Mexican food is interesting. Hope this helps you.
I have never tried Big Bang Shrimp before, but it sounds really easy to make. It looks so yummy, too.
Tes, very easy and very delicious
Those look so good, and I have access to fresh shrimp all the time. This would be perfect for one of our Tapas Nights.
They are really delicious, I think you’ll love them. Don’t shake off too much of the cornstarch, it’s what give them a little crispness.