Copycat Bang Bang Shrimp Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a tender and juicy base.

Cornstarch: Used to coat the shrimp, giving them a light and crispy texture when fried.

Mayonnaise: Forms the creamy base of the sauce, adding richness and smoothness.

Sriracha: Adds a spicy kick to the sauce, balancing the sweetness.

Sweet chili sauce: Provides a sweet and tangy flavor that complements the heat from the sriracha.

Honey: Adds a touch of sweetness to the sauce, balancing the flavors.

Garlic powder: Enhances the flavor with a subtle garlic taste.

Paprika: Adds a mild, smoky flavor to the sauce.

Vegetable oil: Used for frying the shrimp, ensuring they cook evenly and become crispy.

When coating the shrimp in cornstarch, make sure they are completely dry to ensure the cornstarch adheres properly. This will help achieve a crispier texture when frying. Additionally, when frying the shrimp, avoid overcrowding the pan as this can lower the oil temperature and result in soggy shrimp. Fry in small batches for the best results.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors well, making it a good alternative for those who do not eat seafood.

• cornstarch - Substitute with all-purpose flour: All-purpose flour can provide a similar coating and crispiness when frying.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative.

• sriracha - Substitute with hot sauce: Hot sauce can provide a similar level of heat and flavor, though you may need to adjust the quantity to match the spiciness.

• sweet chili sauce - Substitute with honey and hot sauce mixture: Mixing honey with hot sauce can replicate the sweet and spicy profile of sweet chili sauce.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness and consistency.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a similar color and a bit more heat, so use it sparingly.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.

• Place the cooled shrimp in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the shrimp within 2-3 days. This keeps the shrimp fresh and maintains its texture.

• For longer storage, you can freeze the shrimp. Lay the shrimp in a single layer on a baking sheet and place it in the freezer for about an hour. This flash-freezing method prevents the shrimp from clumping together.

• Once the shrimp is frozen, transfer it to a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When you're ready to enjoy the shrimp again, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet lined with parchment paper and bake for about 10-12 minutes, or until heated through. This method helps retain the crispy texture.

• Alternatively, you can reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes. This will help maintain the crispiness without making the shrimp greasy.

• Avoid microwaving the shrimp as it can make them rubbery and lose their delightful crunch.

• If you have leftover sauce, store it separately in an airtight container in the refrigerator. It will keep for up to a week and can be used for other dishes or as a dipping sauce.

• Preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes until they are heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the shrimp in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp for 2-3 minutes on each side until they are hot and crispy.

• For microwave reheating, place the shrimp on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Note that this method may not keep the shrimp as crispy.

• To refresh the sauce, you can warm it separately in a small saucepan over low heat for a few minutes, then toss the reheated shrimp in the sauce before serving.

• Mixing bowl: A large bowl used to combine the mayonnaise, sriracha, sweet chili sauce, honey, garlic powder, and paprika into a smooth sauce.

• Whisk: A utensil used to blend the sauce ingredients together until smooth.

• Frying pan: A pan used to heat the vegetable oil and fry the shrimp until golden and crispy.

• Tongs: A tool used to handle the shrimp while frying and to transfer them to paper towels for draining.

• Paper towels: Used to drain excess oil from the fried shrimp.

• Plate: A dish to hold the shrimp after they have been coated in the sauce.

• Measuring cups: Used to measure out the cornstarch, mayonnaise, sriracha, sweet chili sauce, and vegetable oil.

• Measuring spoons: Used to measure out the honey, garlic powder, and paprika.

• Slotted spoon: An optional tool to remove the shrimp from the oil, allowing excess oil to drain back into the pan.

Prepare the sauce ahead: Mix the mayonnaise, sriracha, sweet chili sauce, honey, garlic powder, and paprika in advance and store it in the fridge.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to save prep time.

Batch frying: Fry the shrimp in larger batches to reduce cooking time.

Paper towel setup: Have a plate lined with paper towels ready before you start frying to quickly drain the shrimp.

Pre-measure ingredients: Measure out all your ingredients before you start cooking to streamline the process.