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.
- 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.