Bang Bang Shrimp

Bang Bang Shrimp

by Kristen on February 10, 2013

Bang Bang Shrimp

Want a quick dinner that will take you literally only a few minutes to make but be crazy delicious? I thought you might. These bang bang shrimp are super easy to make and will disappear off your plate FAST.

Bang Bang Shrimp

BTW what’s up with the name bang bang shrimp? Anyone know where that name came from? I think I’d rather call these guys crispy prawns or pan fried crispy shrimp but the official name seems to be bang bang shrimp.

Bang Bang Shrimp

Whatever the name is really doesn’t matter. The prawns are crispy and coated in a sweet and creamy sauce. I love them served with some crunchy toasted walnuts on top. If you want to make an appetizer out of this for your next party, just serve the sauce on the side and let people dip the prawns (or bang bang shrimp) in it.

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4.8 from 8 reviews
Bang Bang Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 30 medium sized prawns (or shrimp)
  • ¼ cup corn starch
  • A pinch of salt
  • ⅓ cup walnuts
  • For the dressing: ¼ cup mayonnaise (I recommend Hellman's)
  • ¼ cup liquid honey
  • ½ teaspoon dijon mustard
  • A pinch of salt
  • Optional: sriracha to taste
Instructions
  1. Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in the oven for about 10 minutes, or until they are fragrant. Remove from oven and set aside.
  2. Rinse prawns (shrimp) under cold running water. Shake off excess water and set aside.
  3. In a medium bowl combine cornstarch and a pinch of salt. Add prawns (shrimp) to the bowl and toss to coat. Set aside.
  4. Combine all ingredients for the dressing in a small bowl. Whisk gently till combined and set aside.
  5. Add a splash of oil to a non-stick or cast iron frying pan over and heat over medium high heat. Add prawns to the hot frying pan in a single layer. If not all the prawns fit you may need to do 2 batches.
  6. Cook for about 1 minute, then flip prawns (shrimp) over and cook for about 30 more seconds. The prawns (shrimp) are cooked when they turn pink. Make sure to not over cook them or they will turn rubbery!
  7. Remove the prawns from the heat. Pour the dressing over top and toss gently to coat. Top with toasted walnuts.

 


 

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{ 15 comments… read them below or add one }

Ann

This looks great! I think the name “Bang Bang Shrimp” comes from the dish that’s served at Bonefish Grill restaurants. The caloric content of that dish makes it an occasional indulgence only but this recipe looks like it could work into a monthly (or weekly) menu rotation. YUM!!! Excited to try your version! :)

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Kristen

That’s awesome to learn about where the name comes from! I’ve never heard of Bonefish Grill Restaurants before but will have to check them out so I can try the original version of Bang Bang Shrimp next time I head south of the border

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Julia

I am always looking for new ways to spice up my shrimp dishes. I can’t wait to try this out.

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Kristen

I would love to hear what you think of it!

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Kim

I love that you’ve added some crunchy walnuts. Sounds really good!

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Kristen

I love the nutty crunchiness of the walnuts. Makes the dish, I think :)

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Karen

I’m always looking for new ways to prepare shrimp. Will be making this for sure :)

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Kristen

That sounds great. Let me know if you love them!

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Noel

I made this for my family tonight and they absolutely loved it. I even substituted a bit of the mayo (I ran out) with some mexican crema and it was lovely!

Thanks for sharing, I will be making this again!

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Joan

I had this last night for dinner and it was fantastic. Thank you for the recipe!

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Iceni

The name Bang Bang comes from Hong Kong, and Sushi Sam’s Fish and Shrimp Bar. He would make dishes quickly and say Bang, Bang like that! after every ingredient he threw in. Ah happy days, hope he’s still there.
Good eating.

Reply

Katherine

Hey,
5.Add a splash of oil to a non-stick or cast iron frying pan over and heat over medium high heat. Add prawns to the hot frying pan in a single layer.

Is is supposed to say, “Add a splash of oil to a non-stick or cast iron frying pan over a medium-high heat burner” ? It says “and” and it threw me off (:

Reply

Kristen

Hi Katherine,

Thank you so much for pointing that out and I’m sorry it threw you off. I appreciate you letting me know. Sometimes I need to spend a few extra minutes proof reading :)

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Evelyn

This was excellent….loved the walnuts in it. It is my new fav, thanks.

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Marcia Mayfield

my daughter-in-law gave me a copycat recipe a couple of years ago that she had cut out of the orlando (florida) sentinel, and i have been making my own bang bang shrimp ever since. as a matter of fact, i haven’t been to bonefish in a couple of years now. everybody in my family wants me to make them when they visit. my recipe calls for a similar sauce, using asian chili paste instead of sriracha, no mustard. but the biggest difference is the prep — i mix flour and cornstarch, beat a couple of eggs, then do a triple dredge – flour, egg, flour, and then deep fry. my method is much messier and takes longer. i did it your way yesterday, and i will not longer be doing that 3-step flouring. i will be adding just a splash of oil to a frying pan. these were great, and a lot simpler than what i had been doing. thanks, kristen!

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