Bang Bang Shrimp is a popular Chinese dish that consists of shrimp drenched in sizzling hot chili oil. The spicy meal has become internationally famous with restaurants around the world offering this traditional taste sensation.
The “boom boom shrimp vs bang bang shrimp” is a dish that originated in the Philippines. It is typically made with coconut milk, garlic, ginger, and shrimp. The name comes from the sound that it makes when it hits the hot oil.
There are affiliate links in this post. If you make a purchase after clicking on an affiliate link, I may get a commission. I also earn money from qualifying purchases as an Amazon Associate. —
This Big Green Egg Bang Bang Shrimp (Boom Boom Shrimp) dish has a lot of flavor. On the Bang Bang Shrimp, the Sweet Thai Chili Sauce, Dizzy Pig’s Swamp Venom, and Honey combine to provide a delectable blended sauce.
This is a variation of Boatman’s Bang Bang Shrimp, which is likewise delicious but not hot. The Swamp Venom spice adds depth to the taste but isn’t too spicy for most people.
If you want your food spicy, add Sriracha or Franks Red Hot to the sauce mix.
Ingredients for Bang Bang Shrimp (Boom Boom Shrimp)
- 1 teaspoon of Asian chili sauce
- 1/2 cup mayonnaise (light)
- Honey, 2 teaspoons
- 1/8 tsp Dizzy Pig Swamp Venom for Sauce (Regular Kosher Salt would suffice)
- 1/8 tsp Dizzy Pig Swamp Venom for Batter (Regular Kosher Salt and Pepper would suffice)
- Oil from vegetables
- 2 – Eggs
- Flour, 3/4 cup
- Cornstarch, 1/2 cup
- 1 pound shrimp
- Franks Hot Sauce or Sriracha (Optional)
How to Cook Boom Boom Shrimp on the Big Green Egg
A cast iron skillet (12′′ is suggested for a pound of shrimp) is used to cook directly on the grate. While you’re cooking the Boom Boom Shrimp, preheat the Big Green Egg to about 400 degrees.
How Do You Cook Bang Bang Shrimp on a Big Green Egg?
While it is usually preferable to use fresh shrimp, we do not have this luxury in Michigan. Having saying that, we like Aqua Stars Raw Shrimp. It’s the best we can get in our region, but perhaps you’re close to the beach and can get some fresh shrimp!
Begin by defrosting your shrimp. Put the shrimp in a cullender (we use collapsible ones for easy storing) and run cold water over them until they defrost.
Simply remove the shell, tail, and place aside on a paper towel to absorb the moisture on the shrimp’s exterior after it has thawed.
If you’re using fresh shrimp, remember to de-vein them beforehand.
While the shrimp are drying off, prepare the Bang Bang Shrimp Sauce.
What is the recipe for Bang Bang Shrimp Sauce?
Bang Bang Shrimp Sauce Directions:
Ingredients:
- 1 Tablespoon Asian Sweet Chili Sauce
- 1/2 cup mayonnaise (light)
- Honey, 2 teaspoons
- 1/8 tsp Dizzy Pig Swamp Venom for Sauce (Regular Kosher Salt would suffice)
- Franks Hot Sauce or Sriracha (Optional f you prefer a more heat)
In a decent size bowl that will also accommodate all the shrimp add 1/2 cup mayonnaise (light).
1 Tablespoon Asian Sweet Chili Sauce
Honey, 2 teaspoons
1/8 tsp Dizzy Pig Swamp Venom for Sauce (Regular Kosher Salt would suffice)
If you want a bit additional heat, you may add Franks Red Hot Sauce or Sriracha at this stage.
Combine all of the Ingredients and put aside until the shrimp is done.
How Do You Make Big Green Egg Bang Bang Shrimp Batter?
Ingredients in Bang Bang Shrimp Batter
- 1/8 tsp Dizzy Pig Swamp Venom for Batter (Regular Kosher Salt and Pepper would suffice)
- Oil from vegetables
- 2 – Eggs
- Flour, 3/4 cup
- Cornstarch, 1/2 cup1 pound shrimp
- 2 Bowls
Make an egg bath first for the first bowl. Place two eggs in a mixing basin. Combine the eggs until they’re all of the same consistency (similar to a scrambled egg). Set it aside after it’s finished.
It’s time to create the batter in your second bow. Begin by mixing with 3/4 cup flour.
Add 1/2 cup cornstarch and 1/8 teaspoon Dizzy Pig’s Swamp Venom. Mix everything up well.
You should now have an egg bath, batter, and a dish ready to place the battered shrimp on.
Begin by dipping the shrimp in the egg bath and flipping it a couple of times to coat it.
Place the shrimp in the batter after removing it from the egg bath. Repeat the egg bath procedure, flipping the shrimp a few times to coat them.
Remove the shrimp from the batter and place them on a platter once done.
Set aside after completing the egg bath to batter procedure for all of the shrimp.
On the Big Green Egg, how do you cook Bang Bang Shrimp?
At this point you should have the Big Green Egg dialed into right around 400 degrees. Add about 3/4 – 1 inch of Oil from vegetables to the cast iron skillet and put it on the egg. Bring it up to the 400 degrees.
Place the Bang Bang Shrimp in a single layer in the cast iron pan and cover.
Open the Big Green Egg and turn the shrimp after around two minutes.
The shrimp should be done and ready to pull after another two minutes. The shrimp should be cooked to a minimum internal temperature of 145 degrees, according to the USDA.
Take out your Thermapen Thermometer to double-check that you’ve reached this temperature.
Once you have confirmed you have achieved a minimum of 145 degrees for the internal temperature it is time to pull the Bang Bang Shrimp. Set it on a piece of paper towel to help absorb some of the Oil from vegetables.
Pour the Boom Boom / Bang Bang Sauce over the newly fried shrimp. To coat the shrimp evenly, toss them together.
Enjoy this freshly prepared Big Green Egg Bang Bang Shrimp (Boom Boom)!
5 minute prep time
6 minutes to prepare
11 minutes in total
This Big Green Egg Bang Bang Shrimp (Boom Boom Shrimp) dish has a lot of flavor. On the Bang Bang Shrimp, the Sweet Thai Chili Sauce, Dizzy Pig’s Swamp Venom, and Honey combine to provide a delectable blended sauce.
Ingredients
- Sauce:
- 1 teaspoon of Asian chili sauce
- 1/2 cup mayonnaise (light)
- Honey, 2 teaspoons
- 1/8 tsp Dizzy Pig Swamp Venom for Sauce (Regular Kosher Salt would suffice)
- 1/8 tsp Dizzy Pig Swamp Venom for Batter (Regular Kosher Salt and Pepper would suffice)
- Oil from vegetables
- 2 – Eggs
- Flour, 3/4 cup
- Cornstarch, 1/2 cup
- 1 pound shrimp
- Franks Hot Sauce or Sriracha (Optional)
- Batter for Shrimp:
- 1/8 tsp Dizzy Pig Swamp Venom for Batter (Regular Kosher Salt and Pepper would suffice)
- Oil from vegetables
- 2 – Eggs
- Flour, 3/4 cup
- Cornstarch, 1/2 cup1 pound shrimp
Instructions
Sauce
- Shrimp should be peeled and deveined. Place aside.
- Combine mayonnaise, sweet Asian chili sauce, honey, and Dizzy Pig’s Swamp Venom in a large mixing dish.
- At this stage, adding Frank’s Red Hot or Sriracha is optional.
- Combine all ingredients.
Batter
- Whisk two eggs in a mixing bowl. Place aside.
- Mix together the flower, cornstarch, and Swamp Venom in a separate basin. Place aside.
- Place the shrimp in the bath and turn it a few times before transferring it to the flour and resting on a platter.
- Once all of the shrimp have been through the egg bath and bloom, preheat the Big Green Egg at 400 degrees (direct).
- Place the cast iron skillet on the BGE after coating the bottom with extra virgin olive oil (approximately 3/4 inch).
- Close the top and add the shrimp in a single layer.
- After two minutes, rotate the shrimp and cook for another two minutes. Remove the shrimp and set it on a paper towel to absorb some of the oil (145 degrees min. interal temp).
- Toss all of the shrimp in the Bang Bang (Boom Boom) sauce to evenly cover them, then serve!
Notes
To make the boom boom sauce more spicy, add more Franks Red Hot or Sraracha sauce.
In this easy boom boom shrimp recipe, you will be able to enjoy the flavors of Thailand in your own home. The dish is a perfect meal for summertime.
Related Tags
- boom boom shrimp meal
- what to eat with boom boom shrimp
- boom boom shrimp recipe
- boom boom shrimp origin
- boom boom shrimp sauce
