This is an easy-to-make recipe for Bang Bang Shrimp from Bonefish Grill. The shrimp is extra crispy and coated in a sauce that is sweet, spicy, and savory.
Made with just a few ingredients, this shrimp recipe is perfect as a main course or appetizer. For a tasty mix of Mexican and Asian food, we also love to put Bang Bang Shrimp in corn tortillas with fresh cilantro.
As someone who loves frying up crispy golden shrimp at home I’ve always been told that the secret is cornstarch. Just coat the shrimp in cornstarch and cornstarch only – no flour or batter. This will make your fried shrimp extra crispy and light, I was assured. But what does cornstarch actually do to the texture and flavor of shrimp when you fry it? I decided to dig into the science and find out.
A Light, Crispy Coating
The number one benefit of using cornstarch for frying shrimp is achieving an ultra light super crispy crust. Cornstarch creates a thin delicate coating that gets very crisp once hit with hot oil. It seems to crisp up even better than flour or beer batters. The cornstarch dries out quickly in the oil, setting and hardening around the shrimp to form a shell-like cage of crunch.
Flour coatings can turn gummy or bready when fried. Thick beer batters opaque the shrimp flavor. But cornstarch provides a transparent sheath of texture that keeps the shrimp’s sweet taste and succulence center stage. It’s like wrapping the shrimp in lace – you still see and taste the shrimp itself through the lacy crust.
Sealing in Moisture
Another perk of cornstarch is that it seals in moisture and flavor exceptionally well as it fries. While letting moisture escape is crucial for achieving that desired crispy texture, you still want the shrimp inside to be plump, tender and juicy.
A cornstarch coating seems to lock in just enough moisture inside the shrimp to keep it mouthwateringly juciy, while still crisping up the exterior. The thin, brittle structure of the cornstarch lets steam vent during cooking. But it also conveniently forms a protective, non-porous barrier against moisture loss.
Tenderizing Effect
Interestingly, cornstarch appears to have an almost tenderizing effect on shrimp as it cooks. The shrimp emerges from the fryer incredibly succulent and soft – moreso than you’d expect. It makes the shrimp almost melt-in-your-mouth tender.
This is likely because cornstarch gelatinizes when heated in liquid. Some of that gelatinization seems to permeate the flesh of the shrimp, making it more soft and luscious. The cornstarch may also help break down tough proteins and connective tissue in the shrimp through its gelatinization.
Downside – Slow Browning
The only potential downside of using cornstarch for frying shrimp is that it can take a little longer for the coating to turn that beautiful golden brown color. The tiny cornstarch granules don’t contain the proteins and sugars that accelerate browning in flours and batters.
So you have to be patient and let the shrimp fry for a few minutes longer. But once that golden crust finally forms, it will be thinner,crisper, and less bready or gummy than other coatings. Just keep an eye on it so you don’t overcook the interior while waiting for the color change.
Extra Crispy Bang Bang Shrimp
To get the best crispy and juicy cornstarch-fried shrimp, I suggest following a recipe like Bang Bang Shrimp. It uses a mixture of cornstarch and egg whites to adhere the cornstarch to the shrimp and seal in flavor. Frying time is a little over 3 minutes – long enough achieve ideal texture.
The sauce pairing is also crucial. The sweet chili sauce, spicy sriracha, and tangy mayo completely complement the crispy fried shrimp. Together they provide sweet, savory, spicy and creamy flavors that balance the crispy crust.
Takeaway – Stick with Cornstarch!
After running these experiments, I’m fully convinced that cornstarch is the best way to achieve premium texture and flavor when frying shrimp at home. The delicate, crispy crust and juicy interior can’t be beat. While it may brown slightly slower than other coatings, the results are well worth the extra minute or two.
For my shrimp frying needs, I’m sticking with cornstarch from here on out. No tedious beer battering or risk of gummy flour coats. Just quick and easy crispy, juicy fried shrimp everyone will devour. Pass the sweet chili sauce for dunking!
So next time you’re frying up some shrimp, step away from the flour and reach for the cornstarch instead. Your tastebuds will thank you. The only hard part is waiting for that gorgeous golden color to emerge so you can dig in!
- Ultra crispy, delicate coating
- Seals in moisture and flavor
- Tenderizes the shrimp texture
It may take a little longer to brown, but the results are worth it! Use cornstarch for your crispiest, juiciest fried shrimp ever.
What about you – have you tried frying shrimp in cornstarch? How did you like the texture and flavor results? Share your experiences and questions in the comments!
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What Is Bang Bang Shrimp
Bang Bang Shrimp is also known as Firecracker Shrimp. It is called so because of the pop of heat you get in the sauce. Combined with the sweet, salty, and savory, it is a delicious flavor that is absolutely delicious!.
This shrimp appetizer is of Thai origin. The cornstarch and egg white give the shrimp a coating that when fried, is super crispy. It became quite popular as a restaurant item at Bonefish Grill and the rest is history!.
The Secret To Extra Crispy Fried Shrimp
I have been making Honey Walnut Shrimp for years now. When I first made that recipe, I realized that cornstarch was the ingredient that would cling to the shrimp easily and it would crisp up nicely.
It helps make a batter that coats the shrimp, kind of like a beer batter, when you add it to egg white. It’s so crispy and tasty when it’s done cooking that you won’t want to use flour again! Cornstarch batter takes a little longer to brown, but it’s well worth the wait.
Amazing effects on food by coating with cornstarch. Stir-fry secrets.
Why is cornstarch used in frying shrimp?
Cornstarch is commonly used when frying shrimp because it helps to create a crispy and golden outer coating. It also helps to seal in the moisture and flavor of the shrimp, resulting in a perfect texture and taste. Can cornstarch be used as a substitute for flour when frying shrimp?
What are the side effects of eating shrimp?
Shrimp allergy can be identified from signs and symptoms that appear after consuming shrimp or smelling it, such as itching, the appearance of red plaques on the skin, swelling in the face, especially in the eyes and mouth, and in the throat creating the feeling of a lump in the throat.
How do you cook shrimp with corn starch?
Add half of the corn starch and toss with your hands. The shrimp will be sticky. Wash your hands and let the shrimp sit for two minutes. Add the rest of the corn starch and toss again with your hands. This time, the outside coating will be dry with corn starch. Lay the shrimp out on a platter or pan and refrigerate for 30 minutes and up to an hour.
Can you fry shrimp with cornstarch?
Well, you absolutely can, and it only requires one pantry ingredient (cornstarch) and a few minutes in a (hot) pan. Yep, you heard that right! Using cornstarch to coat and fry foods is not a novel idea, but I never really believed in the technique’s efficacy until I tried my mom’s pan-fried shrimp which were, amazingly, crispy.