Hoooweeee! This Bang Bang Shrimp is just what your spicy heart deserves. There is a wonderful crunch from a light breading that has its own level of flavor. Once baked off, they get tossed in a dressing that is so dang zippy it made this curly girl’s hair even curlier. Of course, you can adjust to your own taste, but I urge you to try this recipe just as it is.
As much as I love the occasional fried food, I really try hard not to make any at home. My air fryer has become my best friend in these instances. I know that most folks have one these days. You can check out the one I have HERE If you don’t have one you can roast in a regular oven, or deep fry if that’s your thing.
One of the important aspects of this recipe is the slurry that the shrimp are dipped into before breading. As a kid I would sometimes have seaside fried shrimp and chips baskets. Those babies were coated in such a thick batter that you could nearly break a tooth on them. Super crunchy! As much as I love a good crunch I felt the shrimp really got lost in there. So in an attempt to find a more delicate vehicle I decided to use cornstarch rather than flour to make the coating.
Thinning the slurry down to a heavy cream consistency was just enough heft to coat the shrimp and give the crumbs something to cling to. I also opted to put the spice in the slurry rather than the crumbs. I have done it both ways, but I was concerned that the spices might burn if I put them on the outside. I also liked the fact that there were two layers of zing separated by a layer of crunch. Call me crazy, but I like to think this method created a greater depth of flavor.
When buying your shrimp it’s advisable to use a good size here. These are 16/20. They are large enough to get a nice crust on them while keeping the inside juicy and tender.
Though it’s a little messy breading the shrimp, all in all this is a pretty simple recipe to make and does come together pretty quickly. You can pre-bread your shrimp and bake them off when you’re ready. These are not great pre-made, and really should be eaten straight away.
Enjoy your Bang Bang Shrimp my friends, and let me know what you think!
Rinse and pat dry your shrimp and set aside. In a shallow bowl combine the cornstarch, paprika, garlic powder, onion powder and salt. Whisk in the milk to get a heavy cream consistency. In a second bowl pour your panko. Dip the shrimp into the slurry and then toss in the crumbs. Place on your rack for air frying. Be sure to leave some enough room around the shrimps to get good air circulation. Roast at 400 degrees for 10-12 minutes, or until you get a nice golden color on the crumbs. Meanwhile prepare the sauce. In a small bowl combine the mayo, sriracha, cayenne, salt and honey and give it a good stir. When the shrimp are finished cooking toss them with the dressing and serve immediately. Give them a nice splash of chopped scallions and serve with hot rice.
Ingredients
Instructions