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Crunchy Shrimp with Zesty Spicy Cream Topping
I've made this Bang Bang Shrimp so many times it's now my number one crowd-pleaser. After trying again and again, I finally got it just right, matching what I love at my favorite eating spot. Everyone always wants more once they taste that crunchy coating and that amazing sauce.
Why It's Great
The thing I love most about this dish is how you can use it different ways. I'll put it out as finger food sometimes or stuff it in tacos other days. The sauce gives you everything - creaminess, sweetness, and a little kick that makes your taste buds happy.
Your Shopping List
You'll want a pound of cleaned, peeled shrimp. The magic happens with the sauce - mix up mayo, Thai sweet chili sauce, and some chili garlic sauce. For that perfect crunch, combine flour, panko crumbs and seasonings you like. You'll also need egg, buttermilk for dipping, and some oil to fry everything up.
Cooking Steps
First, whip up your sauce by combining mayo, sweet chili sauce and that spicy garlic flavor. Get your dipping area ready with the flour mix in one dish and egg wash nearby. Give those shrimp a double coating and here's my secret - pop them in the fridge before cooking. Once your oil reaches 350, they'll turn beautifully golden. Mix them in that tasty sauce and watch how fast they get eaten.
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Serving Ideas
These work great as snacks with some extra sauce on the side. Sometimes I put them over rice or inside lettuce cups. They're wonderful on top of salads too, where the sauce works like a tangy dressing.
Insider Tips
Always chill your breaded shrimp - it really makes the coating stick better. I won't use anything but panko for that extra crispiness. And you've gotta watch your oil temp carefully if you want that perfect golden outside.
Storage Tips
You can keep these in your fridge for about 3 days. I like to warm them up in my air fryer to get that crunch back. When I freeze them, I always keep the sauce in a separate container - it just works better.
New Twists
I often transform these into awesome tacos with some fresh coleslaw. They go great with pasta too. I love that sauce so much I put it on everything from wings to veggie sticks.
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Can't-Miss Dish
You'll really want to try this one. It gives you everything - that crunchy outside, amazing sauce, and tender shrimp inside. My friends ask for it every time they come over now.
Tasty Companions
These shrimp go great with plain rice or cauliflower rice when I'm trying to eat lighter. Add some Asian-style vegetables on the side and you've got a complete dinner.
Leftover Sauce Ideas
Don't throw away any extra sauce - it's too good to waste. I store it in my fridge and spread it on just about everything from roasted veggies to dipping snacks for days afterward.
Party-Ready Favorite
From football Sundays to romantic evenings, these shrimp always hit the spot. They look impressive enough for guests but they're easy enough for regular weeknights. You'll love how each bite gives you so many different textures and flavors.
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Common Questions
- → Why chill the breaded shrimp?
Chilling makes the coating stick better when you fry them, giving you extra crunch.
- → Can I make these ahead?
They're best right away, but will keep in your fridge for 3 days or can be frozen. Warm them in your oven to bring back the crunch.
- → Can I air fry instead?
Sure, cook them at 400°F for 8-10 minutes, turning them over halfway.
- → Why double-dip in flour?
The double coating gives you an extra thick, super crunchy shell that won't go soggy when you add sauce.
Wrap-Up
An iconic restaurant appetizer you can easily make at home. This treat showcases super crunchy shrimp smothered in a rich, tangy, and hot sauce that'll keep everyone reaching for seconds.