Ingredients
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
Salt and black pepper
Oil for frying
For the Bang Bang Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1–2 tablespoons sriracha (adjust to heat preference)
1 teaspoon rice vinegar or lime juice
Optional garnish
Chopped green onions
Shredded lettuce
Instructions
Pat shrimp dry and season lightly with salt and pepper.
Toss shrimp in cornstarch until evenly coated. Shake off excess.
Heat oil to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels.
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
Toss warm shrimp in sauce until evenly coated.
Serve immediately, garnished with green onions or over shredded lettuce.