What's the difference between Bang Bang Shrimp and boom boom shrimp?

The names "Bang Bang Shrimp" and "Boom Boom Shrimp" are often used interchangeably, and the dishes are very similar. Both feature crispy fried shrimp tossed in a creamy, sweet, and spicy sauce. The main difference is usually just the name, with "Bang Bang Shrimp" being more commonly associated with Bonefish Grill. The sauces can also vary slightly between restaurants and recipes.

Why do you soak shrimp in soda water?

Soaking shrimp in soda water, particularly club soda, can help to tenderize them and make them extra plump. The carbonation helps to break down some of the proteins in the shrimp, resulting in a more tender texture. While it can enhance the texture, it's not essential for this particular Bang Bang Shrimp recipe, as the cornstarch coating and cooking methods already contribute to tenderness.

What is the difference between Bang Bang Sauce and Yum Yum sauce?

While both sauces are creamy and flavorful, Bang Bang Sauce typically has a stronger emphasis on spice from sriracha or other chili sauces. Yum Yum Sauce, on the other hand, tends to be sweeter and tangier, often incorporating ingredients like ketchup, butter, and paprika. Both sauces are delicious, but their flavor profiles differ.

What do you eat Bang Bang Shrimp with?

Bang Bang Shrimp is versatile and can be enjoyed in many ways! It's fantastic as an appetizer with dipping sauces like sweet chili sauce, duck sauce, or even ranch dressing. You can serve it over rice or noodles for a heartier meal. A fresh salad with a light vinaigrette complements the richness of the shrimp. Lettuce wraps are a fun and lighter option. You can also serve it with steamed vegetables or even alongside other appetizers for a party.

Bang Bang Shrimp Recipe: 30-Minute Delicious Recipe

Description

Crispy shrimp coated in a creamy, sweet, and spicy sauce. Perfect as an appetizer or a main course!

Ingredients

Scale

1 pound large shrimp (16/20 count), peeled and deveined
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk or buttermilk
Oil for frying
1/2 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon honey
1 teaspoon rice vinegar

Instructions

1. Thaw shrimp if frozen. Peel, devein, and pat dry. Marinate in buttermilk (optional).

2. For deep frying: Heat oil to 350°F (175°C). Combine cornstarch, flour, salt, and pepper. Dip shrimp in milk, then dredge in the dry mixture. Fry in batches until golden brown.

3. For baking: Preheat oven to 400°F (200°C). Prepare shrimp as for frying. Bake on a parchment-lined sheet for 12-15 minutes, flipping halfway.

4. For air frying: Preheat air fryer to 400°F (200°C). Prepare shrimp as for frying. Air fry for 6-8 minutes, shaking halfway.

5. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar for the sauce.

6. Toss cooked shrimp with the sauce and serve immediately.

Notes

Adjust sriracha for desired spice level. Serve as an appetizer, over rice/noodles, or in lettuce wraps. See variations for gluten-free options. Store leftover shrimp and sauce separately.

Method: Deep frying, Baking, Air frying
Cuisine: American, Asian-inspired

Nutrition

Serving Size: 1/4 of recipe

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