Store leftover Bang Bang Shrimp in an airtight container in the refrigerator. It’s best to eat this recipe the day it’s made, otherwise the sauce will make the breaded coating soggy. It can last up to 3 days if you don’t mind the change in texture. It does not freeze well unless you freeze the cooked shrimp separate from the sauce and make the sauce fresh when you reheat the shrimp. Please note that the shrimp coating may change in texture when frozen and reheated.
Can I cook this Bang Bang Shrimp any other way?
1. If you prefer not to fry your Bang Bang Shrimp, you can cook it in the oven or in a deep fryer.
Follow the instructions below:
To cook in the oven: Preheat oven to 400 degrees Fahrenheit and place foil, parchment paper, or silicone mat on a baking sheet. Arrange the covered shrimp in an even layer and bake for 14 minutes. For a more even color, you can flip the shrimp after 7 minutes.
To cook in the deep fryer: preheat your air fryer for several minutes to about 400 degrees Fahrenheit. Spray the air fryer basket with cooking spray, place the shrimp in the basket in a single layer, and set the timer for 7 to 8 minutes. You may need to cook the shrimp in 2 batches so you don’t overload your fryer. Air fry until shrimp are opaque on the inside, flipping halfway through to evenly brown.
To save time: You can also skip the breading process in this recipe by purchasing frozen popcorn or beer battered shrimp and cooking it according to package directions. Mix the sauce before cooking the shrimp and cover immediately after cooking. Please note that the flavor may be different due to the coating on the prepared shrimp.
bang bang shrimp
- Combine the yogurt, sweet chili sauce, sriracha, and honey in a bowl and mix until fully combined. Set aside for now.
- Rinse shrimp in cold water, then pat dry with paper towels.
- Place 3 shallow bowls. In the first bowl, whisk together the cornstarch, all-purpose flour, salt, garlic powder, and pepper. Beat the eggs in the second bowl. Put the panko breadcrumbs in the third bowl.
- Working in small batches, coat shrimp in flour-cornstarch mixture, shaking off excess, dip in egg, shaking off excess again, and finally in panko breadcrumbs until coated.
- Once the shrimp are coated, place ¼ cup of the cooking oil in a skillet and heat until it reaches 375 degrees or until it shimmers and a drop of water sizzles. Fry shrimp over medium to medium-high heat for 1 to 2 minutes on each side or until golden brown and opaque on the inside.
- Drain shrimp on paper towels. Depending on the size of your pan, you may need to make several batches of shrimp.
- Once cooked and still hot, toss the shrimp into the yogurt mixture until well coated.
- Serve warm and garnish with sliced green onion, optional.
