Hey there, foodie friends! 🍤 Today, we’re diving into the delicious world of Bang Bang Shrimp. But before we get cooking, let me share a little tale about how this scrumptious recipe found its way into my kitchen.
Back in the day, I worked at The Cheesecake Factory, and let me tell you, it was a dream job for an 18-year-old. Free food galore! But it also led to a few extra pounds. 😅 There was one dish on the menu that I couldn’t resist – the Bang Bang Shrimp. Spicy, crispy, and utterly addictive. It was my go-to, my guilty pleasure.
Fast forward to today, and I’m recreating this delightful dish in pasta form, with all the flavor and none of the guilt. Trust me; you’re about to fall head over heels for these Bang Bang Shrimp!
Table of Contents
Why You’ll Love this Recipe
Succulent shrimp, crispy coating, and a sauce that’s got just the right kick. 🌶️ It’s a dance party in your mouth!
Plus, it’s super easy to whip up. A creamy sauce that even the kids will devour? Count me in!
Other Shrimp Recipes
Ingredients
Let’s gather our culinary troops:
- 1 lb shrimp (peeled and deveined) – The star of the show!
- 1/2 cup milk – For a tenderizing soak.
- 1/2 tsp salt – Flavor enhancer.
- 1/2 tsp ground black pepper – A little heat.
- 1/2 tsp ground paprika – For that lovely color.
- 3/4 cup all-purpose flour – To create the crispy magic.
Substitutions & Additions
Feeling adventurous? You can switch things up with these:
- Shrimp: Swap out for chicken or tofu if you prefer.
- Milk: Go for almond milk if you’re dairy-free.
- Sriracha Sauce: Adjust the heat level to your liking. Spice it up or tone it down!
How to Make this Recipe
First things first, it’s time to heat up that oil. Grab a large skillet and fill it with about 4-6 cups of your chosen frying oil (peanut, vegetable, or whichever you prefer), then set it over medium-high heat, aiming for that sweet spot around 350°F. While your oil is getting all hot and sizzly, gather up your shrimp, milk, and seasonings. Pop the shrimp into a roomy bowl, pour in the milk, and sprinkle in some salt, pepper, and paprika. Give it all a good stir to make sure those shrimp are nicely coated.
Now, let’s get our shrimp ready for their crispy transformation. In another bowl, place that all-purpose flour. Working in batches, take your milk-soaked shrimp and give them a floury hug, making sure they’re fully coated. Once they’re all dressed up and ready, place them gently onto a clean plate, ready to take a sizzling plunge.
Ah, the moment we’ve been waiting for! Once that oil is hot and shimmering, carefully drop those flour-coated shrimp in. Fry them up for about 2-4 minutes, keeping a watchful eye until they’re beautifully golden and cooked through. When they’re done, scoop them out and let them drain on a plate lined with paper towels.
But wait, we’re not done yet – it’s sauce time! In a separate bowl, whisk together the mayo, Thai sweet chili sauce, minced garlic, lime juice, sriracha, and just a pinch of crushed red pepper flakes for that extra kick. Trust us; this sauce is the magic touch.
Now, here’s the grand finale. Drizzle that irresistible sauce generously over your crispy, golden shrimp and give them a toss to make sure they’re all decked out in saucy goodness. It’s like a flavor explosion waiting to happen!
Cooking Tips & Tricks
Pro tips for Bang Bang Shrimp success:
- Oil Temperature: Keep an eye on that oil temperature; consistency is the key to crispy perfection.
- Spice Level: Adjust the sriracha to suit your spice tolerance.
- Pasta Twist: Feel like a carb-fest? Serve these shrimp over a bed of linguine or rice noodles.
Serving Suggestions
Time to plate up! Serve your Bang Bang Shrimp over a fluffy bed of rice and sprinkle with extra chili flakes and chopped parsley for a pop of color.
Storage Suggestions
Got leftovers? Pop ’em in an airtight container in the fridge, and they’ll stay tasty for a day or two. Just reheat in the oven or air fryer for that crispy goodness.
Recipe FAQ
Can I use frozen shrimp? Absolutely! Just thaw them first.
What’s the best oil for frying? Peanut, vegetable, or canola oil works like a charm.
How can I make it less spicy? Skip the sriracha or use less.
More Spicy Recipes
There you have it, folks – Bang Bang Shrimp, a Cheesecake Factory classic you can now whip up at home! Whether it’s a weeknight dinner or a weekend indulgence, this recipe’s got you covered.
So, get ready to dig in and savor every crispy, spicy bite. Enjoy!
Bang Bang Shrimp
Ingredients
- 1 lb shrimp peeled and deveined
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 3/4 cup all-purpose flour
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 2 cloves garlic minced
- 2 Tbsp lime juice
- 2 tsp sriracha sauce
- 1/2 tsp crushed red pepper flakes
Instructions
- In a large skillet filled with about 4-6 cups of frying oil (peanut, vegetable, etc.) heat over medium-high heat to about 350° F.
- While the oil is heating, add the shrimp, milk, salt, pepper, and paprika to a large bowl. Stir to combine and fully coat the shrimp.
- Add the flour to a separate bowl and, working in batches, dredge shrimp into flour to coat fully then place onto a clean plate.
- Once the oil is heated, drop shrimp into hot oil and fry for 2-4 minutes until shrimp are cooked through and coating is golden brown.
- Remove shrimp from pan and place on paper towel lined plate.
- Make sauce by whisking together mayo, chili sauce, garlic, lime juice, sriracha, and red pepper flakes.
- Drizzle sauce generously over cooked shrimp and toss to coat. Serve over a bed of rice and garnish with extra chili flakes and chopped parsley, if desired.
