Recipe courtesy of Pagoda Chinese Restaurant

Bang Bang Shrimp

Save Recipe
  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 3 servings
Share This Recipe


4 tablespoons sweet chile sauce

2 tablespoons hot chile sauce 

2 tablespoons shredded coconut 

2 tablespoons lime juice 

2 tablespoons mayonnaise 

2 tablespoons soy sauce 

16 to 18 pieces 16/20-size shrimp, peeled, deveined and tails removed

Cornstarch, for dredging shrimp

Oil, for frying

Serving suggestion: steamed carrots and broccoli


  1. Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
  2. Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
  3. Heat oil in a wok to about 350 degrees F.
  4. Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
  5. Garnish with steamed carrots and broccoli.