Crispy Bangin’ Sweet and Spicy Shrimps tossed in a creamy, sweet chili mayo sauce. Perfect as a party appetizer or easy weeknight dinner!
CRISPY, SAUCY, AND BURSTING WITH FLAVOR!
If you’re looking for a fun, crave-worthy dish that packs a punch, this Bangin’ Sweet and Spicy Shrimps recipe will win you over in one bite. Crunchy rice flour coating meets a creamy, spicy sauce that’s equal parts sweet heat and bold flavor.
These shrimps are golden-fried and tossed in a mouthwatering sauce made with vegan mayo and banana ketchup. Yes, that’s an odd combo for the sauce but you’ll love it. Trust me! The caramelized glaze is what makes these shrimps BANGIN! This dish is guaranteed to get your peeps talking!
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WHY YOU’LL LOVE THIS RECIPE
✔️ Crispy & Coated to Perfection – Rice flour makes these shrimp light, airy, and ultra crispy
✔️ Flavor Bomb – Sweet, spicy, creamy… everything you want in one bite!
✔️ Fast & Easy – No need to peel or devein! Just season, dip, fry, and sauce
✔️ Great for Sharing – Serve at game day or as a weeknight dinner.
THE BREAKDOWN
- COOKED FROZEN SHRIMPS – I prefer to use the cooked frozen shrimps because it saves time. If you want to go all-natural, then go to the fresh seafood section and have the butcher massacre and clean the shrimps for you! Don’t be shy about asking to clean those shrimps! Flirt with the butcher to boost their ego =)
- RICE FLOUR – I used rice flour instead of the normal cornstarch that everyone suggests in their recipes for the batter. I do not think there is a difference in using rice flour as it still creates the same crispness that you will want.
- EGG WHITES – To bind the rice flour to the shrimps.
- THE OG’s – If you don’t know by now, it’s onion powder, garlic powder, black pepper, and salt
HOW TO MAKE BANGIN’ SWEET AND SPICY SHRIMPS
- Prep Shrimp
- Make Breading Station
- Bread the Shrimp
- Fry the Shrimp
- Make the Sauce
- Toss & Serve
see recipe card for the full instructions
TIPS FOR SUCCESS
- Don’t overfry! Cooked shrimp only need to be reheated and crisped. Overcooking makes them rubbery.
- Use banana ketchup for that signature sweet tang. Regular ketchup works too!
- Make it spicier – Add more red pepper flakes or a squirt of sriracha.
- Want extra crunch? Double coat the shrimp (egg > flour > egg > flour).
SERVE THIS SWEET & SPICY SHRIMPS WITH
Bangin Sweet and Spicy Shrimps
Equipment
Ingredients
- 1 lbs Frozen Medium Cooked Shrimps (peeled and deveined);
- 1 ½ cup Rice Flour
- 1 cup Liquid Egg Whites
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cracked Black Pepper
- 1 tsp Sea Salt
- 1 tsp Cayenne
- ¼ cup Vegetable Oil (for frying)
Sweet & Spicy Sauce
- ½ cup Vegan Mayonaise (or regular mayo)
- ½ cup Banana Ketchup (or regular Ketchup)
- 1 tsp Red Pepper Flakes
- 1 tsp Dry Parsley
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Instructions
- In a large bowl, place the thawed shrimps along with all the batter seasonings (except the oil!) and mix well until the shrimps are all coated. Set aside.
- In another bowl, mix together all the Sweet & Spicy sauce ingredients. Set aside.
- In a deep frying pan, heat the vegetable oil. Place the coated shrimps into batches without over crowding. Deep fry for about 4mins on each side.
- Drain with paper towels on a plate. Continue to deep fry the shrimps in batches.
- Once you have fried and drained all the battered shrimps, place it back into the pan and mix in the Sweet & Spicy sauce. Saute until the sauce carmelized for a few mins.
- Garnish with parsley and red pepper flakes. Serve over rice or salad.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This post was originally published under my old blog Naughty Kitchen on December 14, 2019. Pictures have been updated.
SUBSTITURIONS & VARIATIONS
No rice flour? Use cornstarch or all-purpose flour for a different texture.
Low-calorie version? Bake or air fry the shrimp instead of frying.
No vegan mayo? Use regular mayo or greek yogurt for a tangy twist.
STORAGE & REHEATING
To Store: Keep leftover shrimp in an airtight container in the fridge for up to 2 days.
To Reheat: Reheat in an air fryer or oven at 375°F for 5-7 minutes until crisp again. Avoid microwaving to keep the texture crispy.
To Freeze: Not recommended after saucing. Freeze breaded (but uncooked) shrimp instead.
FAQ
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