Bang Bang Shrimp

December 10, 2012


My husband Marc calls me from work and starts going on and on about this guy Bosco he works with.  I was in the middle of a manicure so my patients were thin, and if you know my husband, he can go on and on and on.  He was babbling about some shrimp dish that this guy had and it looked so good.  Marc wanted to try it so bad and was a little embarrassed to ask.  I had to laugh right there and then, because Marc on many occasions has walked into a persons house for the first time and went straight to the fridge to see what he could sink his teeth into.  That’s my Marc!!:)

I was actually proud of him, because instead of asking him for a bite, he asked him for the recipe.   And that is how I came to make Bang Bang Shrimp.

I have to tell you, this is not the kind of dish I would normally make!  It is not the healthiest dish I have ever made, but it is one of the most flavorful and mouth watering dishes I have made to date!

Thank you Bosco for broadening my culinary expectations.  I think this will make my New Years Eve appetizer list!!!

Let’s all cheer to Bosco and have a Bang Bang night tonight:)!!!


Bang Bang Shrimp
  • 1 lb. medium shrimp, peeled and deveined
  • For the sauce:
  • ½ cup mayonnaise
  • 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon rice vinegar
  • For the egg mixture:
  • 1 egg, beaten
  • 1 cup milk
  • For the breading mixture:
  • ½ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
  • For frying:
  • 8 to 12 cups vegetable oil
  1. Combine all ingredients for the sauce in a small bowl; cover and set aside. Combine beaten egg with milk in shallow bowl; set aside.
  2. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  3. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
  4. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  5. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.

Recipe found on Fake Ginger

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