Bang Bang Shrimp Copycat Recipes

Steps:

• Mix mayo and sauces for coating.
• Bread shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put shrimp in a bowl and coat with the sauce.
• Serve in a lettuce lined bowl, top with chopped scallions.
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Steps:

• Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
• Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
• Heat oil in a wok to about 350 degrees F.
• Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
• Garnish with steamed carrots and broccoli.

Steps:

• Soak shrimp in bowl with milk.
• In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
• Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
• In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Steps:

• Soak shrimp in bowl with milk.
• In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
• Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
• In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.

Steps:

• Cook the shrimp according to the package instructions.
• Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
• Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

Steps:

• Chicken and Shrimp:.
• In a sauté pan over medium high heat, add 1 tablespoon of coconut oil and sauté onion, garlic and ginger until soft and golden, about 5 minutes. Add carrots and zucchini and sauté for another 3 minutes. Remove the veggies from the pan and set aside. Add flour to bite-sized pieces of chicken and mix to combine. Sauté the chicken in 1 tablespoon of coconut oil for 3 minutes until golden brown. Add the veggies back to the pan and season with the 1/4 teaspoon of salt and pinch of pepper. Add the curry paste, coconut milk, and vegetable bouillon and bring to a simmer. Add the frozen peas and simmer, stirring often, for 10 minutes.
• In the meantime, prepare the shrimp. Place the beaten egg in one bowl, then the shredded coconut , flour, salt and pepper into another bowl. Dip the shrimp into the beaten egg first, then into the coconut and flour mixture. Sauté shrimp in 2 tablespoons of coconut oil over medium high heat until crispy and golden brown, about 1 to 2 minutes per side depending on the size of your shrimp. Place on top of the chicken and veggies in coconut sauce. Garnish with scallions, peanuts and sesame seeds. Drizzle with peanut sauce.
• Peanut Sauce:.
• Combine all ingredients and serve.

Steps:

• Make sauce two to three hours before shrimp so all of the flavors can blend.
• Mix mayonnaise with Thai Sweet Chili Sauce.
• Add hot sauce to taste.
• Dredge the shrimp in cornstarch.
• Deep fat fry the shrimp until lightly brown.
• Drain on paper towel, put in a bowl and coat with the sauce.
• Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.