Description

A quick and easy recipe for crispy fried shrimp tossed in a spicy, creamy sauce that balances heat, sweetness, and crunch. Perfect for busy nights or entertaining.

Ingredients

Scale

1 pound medium shrimp, peeled and deveined, tail-on or off
½ cup all-purpose flour (60 g) or almond/chickpea flour for gluten-free
¼ cup cornstarch (30 g)
2 large eggs, beaten
2 cups vegetable or canola oil (470 ml) for frying
½ cup mayonnaise (120 g), vegan mayo for dairy-free
2–3 tablespoons sriracha sauce
1–2 tablespoons honey or maple syrup/agave syrup for vegan
1 teaspoon rice vinegar
½ teaspoon garlic powder
Salt and pepper to taste
2 stalks green onions, thinly sliced
Optional: sesame seeds for garnish

Instructions

Rinse 1 pound of peeled and deveined shrimp under cold water, then pat dry thoroughly with paper towels.
In a medium bowl, combine ½ cup all-purpose flour and ¼ cup cornstarch. Season lightly with salt and pepper.
In a separate bowl, beat 2 large eggs until smooth.
Dip each shrimp first into the egg, then dredge in the flour mixture, pressing gently to coat evenly. Place coated shrimp on a tray or plate.
Pour 2 cups of vegetable oil into a deep frying pan or skillet and heat over medium-high heat to about 350°F (175°C). Test oil by dropping a small bit of batter in; it should sizzle and float quickly.
Fry shrimp in batches of 5-6 to avoid overcrowding. Fry each batch for 2-3 minutes or until golden and crispy, turning once if needed. Remove with a slotted spoon and drain on paper towels.
While frying, whisk together ½ cup mayonnaise, 2-3 tablespoons sriracha sauce, 1-2 tablespoons honey, 1 teaspoon rice vinegar, and ½ teaspoon garlic powder in a small bowl until smooth and creamy. Adjust sweetness or heat as preferred.
Once all shrimp are fried and drained, transfer to a large bowl and pour the spicy creamy sauce over them. Gently toss to coat evenly without breaking the crispy coating.
Sprinkle thinly sliced green onions and sesame seeds over the shrimp for garnish. Serve immediately while crispy.

Notes

Dry shrimp thoroughly before battering to ensure crispiness. Maintain oil temperature at 350°F (175°C) to avoid greasy or undercooked shrimp. Fry in small batches to keep oil temperature steady. Prepare sauce while frying to keep it fresh and creamy. For gluten-free, substitute flour with almond or chickpea flour. For dairy-free, use vegan mayonnaise and agave syrup instead of honey. Air fryer and baking alternatives are available.

Prep Time: 22 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: About ½ cup or 6-8 s
Calories: 300350
Sugar: 5
Sodium: 400
Fat: 20
Saturated Fat: 3
Carbohydrates: 15
Fiber: 1
Protein: 20

Keywords: bang bang shrimp, crispy shrimp, spicy creamy sauce, fried shrimp, quick shrimp recipe, appetizer, easy shrimp recipe