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Bang Bang Shrimp


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  • 1 lb. Medium Shrimp, peeled and deveined
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Sweet Thai Chili Sauce or to taste
  • 3 tsp Sriracha sauce or to taste
  • 2 tsp Rice vinegar or Honey to taste
  • 1 Cup Milk
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup Corn Starch
  • shredded cabbage or lettuce (optional)
  • scallions (optional)
  • tomatoes (optional)
  • soft tortilla shells (optional)


Servings 2
Adapted from


Step 1

In a bowl combine mayonnaise, sweet thai chili sauce, sarachi chili sauce and rice vinegar/lemon juice. Whisk together until will combined, set aside.

Soak shrimp in bowl with milk. Prepare a bowl with panko bread crumbs and another with corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

Heat a large skillet of oil until it reaches 300 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on plate lined with paper towels.

In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions

Or I make soft tacos with it... tortilla, shrimp mixture, lettuce and tomato... YUM

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