Copycat Bang Bang Shrimp

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

½ cup mayonnaise

¼ cup Thai-style sweet chili sauce

3 dashes Sriracha hot chile sauce, or to taste

½ cup cornstarch, or as needed

1 pound medium shrimp, peeled and deveined

oil for frying

8 lettuce leaves

1 bunch green onion, chopped, or to taste

Directions

Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.

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 no longer transparent in the center, about 3 to 5 minutes.

Transfer shrimp 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 chopped green onion.

Nutrition

• Calories: 588 kcal
• Total Fat: 45 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 183 mg
• Sodium: 579 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 20 g