The Bang-Bang Shrimp as served at Amos Mosquito's Restaurant in Atlantic Beach, North Carolina, as seen on Food Network's Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Amos Mosquito's

Buzz Buzz Shrimp with Fresh Pineapple Slaw

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  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 servings


Bang-Bang Sauce:

Cilantro-Lime Vinaigrette:

Pineapple Slaw:

Fried Shrimp:


Special equipment:
an immersion blender; a deep-fryer
  1. For the bang-bang sauce: Combine the orange juice, sugar, sambal, soy sauce, vinegar, ginger purée and 2 cups water in a medium pot. Bring to a boil over medium-high heat, then reduce the heat to medium and maintain a simmer for 45 minutes. Sprinkle in the xanthan gum while blending the sauce with an immersion blender. Continue to blend for 5 minutes, making sure there are no lumps of xanthan gum. Return the sauce to a simmer and cook for 30 more minutes.
  2. For the cilantro-lime vinaigrette: Meanwhile, in a blender, add the shallot, cilantro, vinegar, Dijon, lime juice and salt. Blend until smooth. While the motor is running, slowly drizzle in the vegetable oil. Set aside.
  3. For the pineapple slaw: Combine the pineapple, cabbage, cilantro, honey, salt, scallions, bell peppers and 3/4 cup cilantro lime vinaigrette in a bowl and toss together well. Set aside in refrigeration.
  4. For the fried shrimp: Put the flour in one bowl, the milk in another bowl and the seafood breading in a third bowl. Rinse and pat the shrimp dry.
  5. Preheat the oil in a deep-fryer to 350 degrees F.
  6. Toss the shrimp with the flour. Shake off all the excess flour and drop into the milk. Strain the shrimp from the milk and add to the seafood breading bowl. Shake off the excess breading, then add to the fryer. Cook, in batches if necessary, until the shrimp are golden brown, 3 to 4 minutes. Drain well and add place in a clean bowl. Toss the shrimp with 1 to 1 1/2 cups warm bang-bang sauce. Serve with the pineapple slaw and garnish with the sesame seeds, if using.

Cook’s Note

Bang-bang sauce may be made in advance and can be refrigerated in an airtight container for up to 1 week. Reheat before tossing with the cooked shrimp. The cilantro-lime vinaigrette may be made 1 to 2 days in advance and refrigerated in an airtight container for up to 1 week. If it separates, either shake or whisk to bring it back together. The pineapple slaw is best if allowed to rest for 6 to 24 hours an airtight container in the refrigerator. It will keep for up to 4 days in the refrigerator. Have the slaw already portioned into serving bowls before tossing the shrimp. The sauce will make the crispy breading soft. If you do not plan to eat immediately after tossing in the sauce, consider serving the sauce on the side. This makes a fun appetizer or light dinner. Feel free to substitute larger shrimp (adjust the cook time to 4 to 5 minutes). Include jasmine rice as a side to turn it into a filling dinner.