Bang Bang Shrimp with Spicy Sriracha Aioli

Last May, we planned a bachelorette party for my sister-in-law Lauren that involved an awesome cooking class. We learned how to make some great Thai and Asian recipes, one of which was this recipe for Bang Bang Shrimp. It was my favorite recipe of the night and I have made it many times since.

This has become a staple at our house. I love to make it for a fast and lighter dinner and serve with a big bowl of salad. I convince myself that the big serving of salad offsets the large amount of the aioli I use for dipping :). It is also a great appetizer to serve to a small group. The recipe could easily be doubled and you could prep everything ahead of time and have the shrimp breaded on cookie sheets in the fridge until you are ready to cook them.


for the shrimp, you will need:
1 pound small shrimp, cleaned and tails taken off
½ cup flour
¼ cup cornstarch
salt & pepper
2 large eggs, beaten
1½ cups panko
canola oil (fill pan about ¼ inch high)
1 scallion, thinly sliced for garnish (optional)

Defrost and clean the shrimp and set aside. Set up 3 bowls for the breading procedure: one with the flour, cornstarch and salt & pepper, another with the eggs, and a third with the panko.

Dredge the shrimp in the flour mixture, then the egg, then lastly the panko. Make sure every shrimp is covered and then set them on a cookie sheet until ready to cook.

In a large frying pan, heat oil over medium heat to a sizzle (350°F). A tip to know if the oil is ready is if you put the non-spoon end of a wooden spoon it, the oil should bubble around the wood. If the oil is popping, turn it down. Fry the shrimp in batches until golden brown, about 1-2 minutes per side. Drain on paper towels and plate on a serving platter. Drizzle with the and top with sliced scallions. Serve with another cup of aioli on the side for dipping.

for the aioli, you will need:
½ cup mayonnaise
3 tablespoons Sriracha
1 tablespoon honey
½ teaspoon salt
1 tablespoon water

Combine all ingredients in a small bowl and set aside. This sauce is easily made in advance and kept in the fridge in a jar.

time: 15 minutes prep + 5 minutes cooking
serves: 6 as an appetizer or 3 as a main course
from: Dorothy Tague of Chop Wok & Talk

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