This shrimp is hot and spicy. “Wanna-be Bonefish Bang-Bang.”
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
Ingredients
- 1 ¼ cups mayonnaise
- ⅝ cup Thai sweet chili sauce
- 7 ½ dashes chile-garlic sauce, or to taste
- 2 ½ pounds peeled and deveined shrimp
- ½ cup cornstarch, or as needed
- 2 cups vegetable oil for frying, or as needed
- 4 lettuce leaves (Optional)
- ¼ cup chopped green onion, or to taste
Instructions
- Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
- Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
- Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
- Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 567 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was not only good, but fast! Only edits I made were two sauce choices for the family – one with mayo and one only with sweet Thai chili mixed with a sesame honey glaze sauce. I think next time I might warm the sauces before tossing shrimp and probably add a little cayenne pepper for extra kick. I served over rice and it was a hit but next time might include in a soft taco with cabbage and carrot! Yum!
What a great, light crisp on a plump and juicy shrimp! Fantastic in its ease to make as well as the flavor it brings to the table! We will be making it again, and again, and again….. Delicious!!
I made several changes due to what I had on hand and to make the sauce mild, but they still tasted great!
My 12 year old said it tasted like it was from a restaurant.
Pretty good. Made this a few times and stated adding some kind of bbq rub and it’s better.
Made this recipe using chicken breast tenders and it was amazing. I was heavy on the sriracha and heavy on the green onion, but otherwise followed the recipe. Will definitely make again.
Have made this a number of times. Always works out!! Is a great “date night” dish……easy and few dishes…..Normally keep the leftover sauce and use it to dip chicken fingers in…..lots of fun! Thanks for a good one!
I’m going to give it 5 stars because it was so delicious, but the amount of sauce was too much. I made this for dinner two nights in a row and i think i barely used 1/4 of the sauce. Also, sauce is too sweet for my liking so cut it with two capfuls of apple cider vinegar and red pepper and was amazing. I can’t knock the recipe though for this, my own personal taste!
I made a few alterations, i added cayenne pepper to taste and also a teaspoon or more of the thai sweet chili.
Super good and easy to make. Gonna make some small changes next time. Didn’t use lettuce leaf had a salad instead and I’m telling you it was banging!
I loved it and it was so easy!!! I kept to the recipe but, had to make a small adjustment due to what I had on hand. For the Thai sweet chili sauce andchile-garlic sauce I subbed my Thai Chili Garlic Paste and Guy Fieri’s Asian BBQ Wok Sauce(added this for the sweetness). I will make again!
So delicious. And easy! I put my shrimp in the broiler for a bit after is covered it with the sauce. Awesome.
I love to cook and you give new recipe to cook and I thank you so much.
I liked this recipe a lot! The flavor wasn’t quite what I was expecting, but it was still delicious. If you’re thinking honey walnut-esque, this is not it. I followed the recipe for the most part, but didnt think there was enough variety of flavor. I had some musashi spicy mayo on hand and threw in a couple squeezes of that. Overall, I think I’d make this again. The corn starch did a great job of making the shrimp crispy!
Didn’t finish my review! We may try not to lay the sauce on so thick, or try cooking the sauce into it a bit more after putting it on. Either way the taste and texture were still perfect!
I make this its gluten free and ohhh so yummy
I only used about 1/4cup of the sauce to coat the shrimp. The second time I made it I reduced the amount of mayo but kept the others the same and was still good spicier but we liked it that way
I loved it this was a family hit will be doing this again. Thanks for this simple and yet flavor filled recipe absolutely yummy
It’s really good. My husband never gets excited about shrimp but he loved this. I think it is pretty darn close to that popular restaurant item. The only thing confusing is the sweet chili sauce. I got a sweet and spicy chili sauce and don’t know if that is right, still added the siracha.
This was really, really tasty. Based on other reviews, I expected it to be “like that seafood chain’s spicy shrimp appetizer”. It was close, but my sauce seemed to turn out a little sweeter and there seemed to be a lot more sauce than was needed. I turned the whole thing into a meal and served it over rice noodles. I definitely plan to make this again, but with some modifications to the sauce.
Love this recipe! The sauce is great and the shrimp was nice and crispy