Description
Crispy Panko Fried Shrimp with Bang Bang Sauce features golden, crunchy shrimp coated in a light and airy panko crust, paired with a creamy, addictive Bang Bang sauce made from Kewpie mayo, sweet chili sauce, and sriracha. This restaurant-quality appetizer is perfect for entertaining, meal prepping, or simply indulging in a delicious seafood treat that comes together in under 45 minutes.
Ingredients
Scale
- 1 pound large shrimp, peeled, deveined, and with tails on
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- oil for frying, vegetable or canola oil works best
- 1/2 cup Kewpie mayo, Japanese-style mayo creates the creamiest sauce
- 1/2 cup sweet chili sauce
- 1 to 2 tablespoons sriracha, adjust to your spice preference
- 1 tablespoon hot honey, or regular honey if you prefer less heat
- 1/2 to 1 teaspoon fresh lime juice
- Optional toppings:, chopped green onions, sesame seeds, fresh cilantro, and lime wedges for serving
Instructions
- Prep the Shrimp: Pat the shrimp completely dry with paper towels. Moisture is the enemy of crispiness, so don't skip this step.
- Season the Flour: In a shallow bowl, combine the flour, garlic powder, paprika, onion powder, salt, and black pepper.
- Set Up the Breading Station: In one bowl, whisk together the eggs and water. Place the panko breadcrumbs in a third bowl. Having these prepped makes the coating process quick and efficient.
- Coat the Shrimp: Working with one shrimp at a time, coat it in the seasoned flour, shake off excess, dip it into the egg mixture, and then generously coat it with panko, pressing gently so the breadcrumbs adhere well.
- Heat the Oil: Heat about 1.5 inches of oil in a large, heavy-bottomed pan or skillet to 350°F, measured with a cooking thermometer.
- Fry in Batches: Fry the shrimp in small batches for about 2 to 3 minutes, flipping once if needed, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate immediately.
- Make the Sauce: In a bowl, add the Kewpie mayo, sweet chili sauce, sriracha, hot honey, and lime juice. Whisk all ingredients together until creamy and fully combined. Taste and adjust the sriracha or lime juice to your preference.
- Arrange and Serve: Pile the crispy panko shrimp onto a serving plate, sprinkle with chopped green onions and sesame seeds if desired, and serve immediately with the Bang Bang sauce and fresh lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes