Volcano Shrimp

There is a bar/restaurant in Wildwood, NJ that has an appetizer of Volcano shrimp (sometimes known as Bang Bang Shrimp) that I have been thinking about since last summer.  Here is the best copycat version that I’ve made to date.

Note that I don’t like food too spicy, so while these have a little kick, they will not burn your throat.

These cook quick so I highly recommend waiting until almost ready to eat to fry them.

volcano shrimp


  • 1 lb Shrimp (raw, peeled, deveined)
  • 1 egg, lightly beaten
  • 1/2 c milk
  • 1/2 c flour
  • 1/2 c panko
  • 1t sea salt
  • 1/2 t ground black pepper
  • 1/2 t garlic powder
  • 1/4 t onion powder
  • 1/4 t dried basil
  • 1/2 c mayo
  • 5 t siracha
  • 1 t sugar
  • 1 t rice vinegar
  • oil for frying (I used vegetable)


  • Mix the egg and milk in a bowl and set aside
  • In a separate bowl, mix the flour, panko, salt, pepper, garlic powder, onion powder, and dried basil and set aside
  • In a separate bowl, mix the mayo, siracha, sugar, and rice vinegar
  • Dip each shrimp into flour mixture, then into the egg mixture and back into the flour mixture.
  • Pour oil into a medium sauce pan (enough to cover a layer of shrimp) and place on med/high heat until the oil reaches a temperature of 350F
  • Drop shrimp into hot oil for approximately 2 minutes (work in batches)
  • Place shrimp on a paper towel lined plate to absorb some of the oil
  • When all shrimp have been cooked, place shrimp into bowl and gently toss to coat with siracha mayo sauce

Note: The sauce has a light kick to it.  I set some of the fried shrimp for the little ones before tossing the shrimp into the sauce. If more heat is desired, I suggest adding 1/4 t of cayenne  (or more to taste) to the flour/panko mixture or to the sauce.

fried shrimp




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