Do it Yourself: Bang Bang Shrimp Recipe

Over the past couple weeks, we’ve been rolling through a variety of recipes, fresh from Garden Commons, including our Eggs Benedict and Blender Hollandaise, Chicken & Pesto Tortellini and Sushi Vegetable Roll recipes. Now, we’re offering up one of the campus favorites; Bang Bang Shrimp.

Like the recipes before it, this Bang Bang Shrimp recipe was first shared during the Alumni Weekend Progressive Lunch earlier this summer where guests were given a demonstration, courtesy of our culinary experts, on how to make this delicious shrimp dish. They were then able to take the recipe, among others, home with them to add to their own personal cookbook.

So, let’s dive in and get cookin’! And after you’re done, share a photo with us on TwitterInstagram and/or Facebook!

Bang Bang Shrimp Recipe

Serves 8

Medium Raw Shrimp 1 1/2 pounds
Cornstarch 1 cup
Mayonnaise 3/4 cup
Sriracha Sauce 1 tbsp
Asian Sweet Chili Sauce (Mae Ploy) 1/2 cup
Shredded Lettuce 6 cups
Green Onions 1/2 cup
Vegetable Oil for frying

 

  1. Combine the mayonnaise, sriracha, and sweet chili sauce in a small bowl. Set aside.
  2. Heat the oil in a large pot to 350°. Be sure that the pot is less than half full of oil, to avoid a boil over when shrimp is added.
  3. Toss the shrimp with the cornstarch, to bread them.
  4. Gently place the shrimp in the fryer oil in batches so as to not overcrowd the pan. Fry for 2-3 minutes until golden brown and cooked through.
  5. Remove from the oil and drain on a paper towel lined plate and repeat with the rest of the shrimp.
  6. Toss the cooked shrimp with the spicy mayonnaise sauce.
  7. Place the shrimp on the bed of lettuce and garnish with chopped green onions.
  8. Take a quick photo and share it with us on TwitterInstagram and/or Facebook!
  9. Enjoy!

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