What you’ll need to make bang bang shrimp
Here is the ingredient list for this recipe:
- raw shrimp
- sweet ginger sesame sauce
- light mayo
- sour cream
- lime juice
- sesame seeds and scallions for garnish
I often get questions about the sweet ginger sesame sauce I use for this recipe. Here is a close-up photo of the bottle. This can be found in most supermarkets in the international food aisle.
This sauce is so delicious. I only use 1 tablespoon for this recipe, and its more than enough to flavor the entire dish. It gives this dish such delicious depth of flavor.
How to prep the shrimp
If you’ve never worked with shrimp before, it can feel intimidating; but I promise you, it’s so easy to cook.
You can purchase shrimp fresh from the seafood counter, or you can purchase frozen shrimp in a bag. I like to keep a bag of frozen shrimp in my freezer at all times. It ensures I have a good protein option on hand for quick meals.
If you purchase shrimp from the seafood counter, chances are they will be cleaned, shelled and deveined. If they aren’t cleaned, you can ask for them to be. There are two veins on each shrimp (these are the digestive tract of the shrimp). Some seafood counters will remove one, but not both. This is personal preference. I like to remove both veins.
On the flip side, if you purchase frozen shrimp in a bag, you’ll likely have to shell, clean and devein them yourself. It’s very simple to do, but if you’ve never done it before, here is a quick how-to article: How to Clean Shrimp
How to cook the shrimp
Once the shrimp is cleaned, rinse them and then pat them dry before you prepare to cook them. This is important in order to ensure all moisture is removed from the shrimp. If the shrimp have moisture on them, they won’t get crispy on the outside.
Next, add the cornstarch to the shrimp in the bowl and toss to coat. The corn starch will create a lightly crispy outside, while the shrimp remain tender on the inside. Once the shrimp is coated, add them to a frying pan that has been sprayed with cooking spray.
Cook the shrimp over medium high heat. They only need a couple of minutes on each side. To determine if the shrimp is cooked, you are looking for the shrimp to turn pink and opaque. They should be firm to the touch and curl up. For this particular dish, you are also looking for the outside to appear golden and crispy. This adds a nice textural element to the dish.
Once the shrimp are cooked, remove them from the pan. In the meantime, prepare the easiest sauce ever.
Making the Bang Bang Sauce
The sauce for this dish couldn’t be simpler, mostly because it involves zero cooking. All you need to do is combine the sweet ginger sesame sauce, mayo, sour cream, lime juice, and sriracha in a small bowl.
Whisk the ingredients together thoroughly, and your sauce will resemble something like this.
After the sauce is mixed, toss the cooked shrimp in the sauce and set aside until your other components are ready to assemble.
Building a bang bang shrimp bowl
I’ve made this dish with a variety of side dishes, but always in bowl format. The bang bang sauce is perfect to mix with rice, vegetables and greens. Prepare these items as your shrimp cooks, and dinner will be ready in under 20 minutes.
You can really use anything you have on hand; iceberg lettuce works well here, as do green beans. I always serve mine over white rice, and usually add sliced avocado for a sushi-vibe.
This time, I used shredded red cabbage as my base. I simply tossed the cabbage with some vinegar and soy sauce, unmeasured. Just enough to wet the cabbage and give it some flavor.
For the rice, I take a shortcut and typically use pre-cooked frozen white rice. Trader Joes sells a great one.
For the green beans, I like to roast them with sesame oil and sesame seeds. For my roasted green bean recipe, click here.
The beauty of this recipe is you can really tailor your side dishes to suit your needs; if you want to go low-carb, you can sub in cauliflower rice instead of white rice. You can serve the shrimp over a salad, or even in tacos for something different.
If you enjoyed this recipe, check out my panko breaded shrimp bowl.
Bang Bang Shrimp
- frying pan
- 1 lb raw shrimp peeled, deveined
- 1 T cornstarch
- 1 T sweet ginger sesame sauce
- 2 T light mayo
- 1 T sour cream
- 1 tsp sriracha to taste
- Splash of lime juice
- Sesame seeds and chopped scallions for garnish
- Pat the shrimp dry and toss in the corn starch.
- Heat a frying pan over medium-high heat and spray with cooking spray.
- Cook the shrimp on both sides until a crust has formed and they are cooked through.
- Combine all of the other ingredients to form the bang-bang sauce, and toss the cooked shrimp in the sauce.
- Top with sesame seeds and scallions.