Bang Bang Shrimp (Boom Boom Shrimp)

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This is Bang Bang Shrimp (Boom Boom Shrimp) recipe off of the Big Green Egg packs some bold flavors in the mouth. The Sweet Thai Chili Sauce, Swamp Venom by Dizzy Pig and Honey really create a nice flavorful blended sauce on the Bang Bang Shrimp.

This recipe is a spin off of Boatman’s Bang Bang Shrimp which is also good but not spicy. The Swamp Venom spice really helps elevate the flavor but isn’t to hot for the average person.

If you like heat, I also recommending either Sriracha or Franks Red Hot to the sauce mix.

Bang Bang Shrimp (Boom Boom Shrimp) Ingredients

• 1 Tablespoon Asian Chili Sauce
• 1/2 Cup Light Mayo
• 2 teaspoons Honey
• 1/8 teaspoon – Swamp Venom by Dizzy Pig for Sauce (Regular Kosher Salt would suffice)
• 1/8 teaspoon – Swamp Venom by Dizzy Pig for Batter (Regular Kosher Salt and Pepper would suffice)
• Vegetable oil
• 2 – Eggs
• 3/4 Cup – Flour
• 1/2 Cup – Cornstarch
• 1 lb – Shrimp
• Sriracha or Franks Hot Sauce (Optional)

How to Fire up The Big Green Egg for Boom Boom Shrimp?

This is a direct on the grate cook with a cast iron skillet (12″ is preferred for a pound of shrimp). Get the Big Green Egg dialed into about 400 degrees while you are preparing the Boom Boom Shrimp.

How to Prepare the Bang Bang Shrimp for the Big Green Egg?

While it is always best to use fresh shrimp, we are located in Michigan and don’t have this luxury. With that being said we enjoy Aqua stars Raw Shrimp. It’s the best we can find in our area but hopefully you are somewhere by the ocean and able to get yourself some fresh shrimp!

Start out by thawing your shrimp. To do this, put the shrimp in a cullender (in which we prefer the collapsible ones for easier storage) and run cold water over them until they thaw out.

Once thawed out simply remove the shell, tail and set aside on a paper towel to help absorb the moisture on the exterior of the shrimp.

If you are working with fresh shrimp, don’t forget to de-vein them.

While the shrimp dry a little its time to move on the Bang Bang Shrimp Sauce.

How to Make the Bang Bang Shrimp Sauce?

How to Make the Bang Bang Shrimp Sauce:

Ingredients:

• 1 Tablespoon Sweet Asian Chili Sauce
• 1/2 Cup Light Mayo
• 2 teaspoons Honey
• 1/8 teaspoon – Swamp Venom by Dizzy Pig for Sauce (Regular Kosher Salt would suffice)
• Sriracha or Franks Hot Sauce (Optional f you prefer a more heat)

In a decent size bowl that will also accommodate all the shrimp add 1/2 cup light mayo.

1 Tablespoon Sweet Asian Chili Sauce

2 teaspoons Honey

1/8 teaspoon – Swamp Venom by Dizzy Pig for Sauce (Regular Kosher Salt would suffice)

At this point you can also add either Franks Red Hot Sauce or Sriracha for a little more heat if it is preferred.

Mix everything together and set aside until the shrimp is done cooking.

How to Make the Bang Bang Shrimp Batter for the Big Green Egg?

Bang Bang Shrimp Batter Ingredients

• 1/8 teaspoon – Swamp Venom by Dizzy Pig for Batter (Regular Kosher Salt and Pepper would suffice)
• Vegetable oil
• 2 – Eggs
• 3/4 Cup – Flour
• 1/2 Cup – Cornstarch1 lb – Shrimp
• 2 Bowls

For the first bowl, simply start out by making an egg bath. Take two eggs and put them in a bowl. Mix the eggs up until they are all one consistency (similar to a scrambled egg). Once complete, set it aside.

In your second bow it is time to make the batter itself. Start out by adding 3/4 cup of flour.

Add 1/2 cup of cornstarch and 1/8 teaspoon of Swamp Venom by Dizzy Pig. Mix the mixture up well.

Now you should have an egg bath, batter and a plate to set the battered shrimp on ready to go.

Start out by taking the shrimp and putting it in the egg bath in which you will want to flip it a couple times to coat.

Remove the shrimp from the egg bath and put it in the batter. Repeat the egg bath process and flip the shrimp a couple times to coat.

Once complete, remove the shrimp from the batter and set aside on the plate.

Repeat this egg bath to batter process for all the shrimp and set it aside.

How to Cook the Bang Bang Shrimp on the Big Green Egg?

At this point you should have the Big Green Egg dialed into right around 400 degrees. Add about 3/4 – 1 inch of vegetable oil to the cast iron skillet and put it on the egg. Bring it up to the 400 degrees.

In a single layer, place the Bang Bang Shrimp into the cast iron skillet and close the lid.

After about two minutes open up the Big Green Egg and flip the shrimp.

After about another two minutes the shrimp should be done and ready to pull. According to the USDA the minimum internal temperature of the shrimp should be 145 degrees.

Grab your Thermapen Thermometer to confirm you have achieved 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 vegetable oil.

Put the freshly cooked shrimp into the Boom Boom / Bang Bang Sauce. Mix the shrimp up to evenly coat.

Plate the Bang Bang Shrimp and enjoy this freshly made Big Green Egg Bang Bang Shrimp (Boom Boom)!

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