Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 cup (65g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (2g) paprika
  • 3 tbsp (42g) neutral oil
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60ml) sweet chili sauce
  • 1 tbsp (15ml) Sriracha
  • 1 tsp (5ml) lime juice
  • 1 tsp (5g) honey
  • 1 pinch salt

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness.
  2. In a medium bowl, whisk together cornstarch, all-purpose flour, salt, pepper, and paprika. Toss the shrimp in the mixture until evenly coated, shaking off any excess powder.
  3. Heat neutral oil in a skillet over medium-high heat until it reaches approximately 375°F (190°C). Add shrimp in a single layer and cook for 2-3 minutes per side until golden brown. Alternatively, air fry at 400°F (200°C) for 6-8 minutes, shaking halfway through.
  4. In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, honey, and a pinch of salt until a stable emulsion is formed.
  5. While the shrimp are still hot, transfer them to a clean bowl, drizzle with the Bang Bang sauce, and toss gently until fully coated. Serve immediately.