Banging Shrimp

Of course almost everyone loves bang bang shrimp but our Grand Son-In-Law Jeff seemed to love them most of all. As a result, we did the research and experimented until we were able to develop a recipe that rivaled those restaurant quality shrimp, so easily devoured as appetizers.

We added a little southern style flair (Siracha/White Pepper) which folks have come to appreciate .


  • Servings: ”6″
  • Difficulty: ”Moderate”</p>
  • Print


1/2 Cup Mayonnaise

2 Tablespoons Siracha

1/3 Cup Sweet Chili Sauce

1 Teaspoon Rice Wine Vinegar


1/2 Cup Cornstartch

2 Beaten Eggs

2 Tablespoons of Water

3/4 Cup All Purpose Flour

1/2 Cup of Panko Breadcrumbs

1 Teaspoon of Kosher Salt

1/2 Teaspoon of Ground White Pepper

1/4 Teaspoon of Onion Powder

1/4 Teaspoon of Garlic Powder

1 Pound of Peeled and Deveined Shrimp

2-3 Cups of Canola Oil for Deep Frying


2 Cups of Mixed Greens

1 Chopped Green Onion


  1. In a small bowl, whisk together sauce ingredients.
  2. Put cornstarch in a small bowl.
  3. Put eggs and water in a small bowl and whisk.
  4. Put flour, panko, salt, pepper, onion powder and garlic powder in a small bowl and whisk together.
  5. Dry the shrimp with paper towels.
  6. Coat shrimp, one at a time, with cornstartch, then egg mixture, then bread crumb mixture.
  7. Put them all on a platter or board and place them in the refrigerator uncovered for 20 minutes.
  8. Heat oil in a heavy sauce pan to 350 degrees.
  9. Fry shrimp for near 3 to 4 minutes until golden brown.
  10. Place them on a paper towel to drain off the oil.
  11. Put shrimp in a large bowl, drizzle sauce on top, then lightly toss the shrimp in the sauce.
  12. Put greens in bowls, place shrimp on top, drizzle any additional sauce on top and then scatter chopped greens onions on top, and serve.
  13. Eating greens with the shrimp provides a nice taste balance.

One Comment

  1. Pingback: Banging Shrimp — Kentucky Taste Today | My Meals are on Wheels

Leave a Reply