Bang Bang Shrimp
The story
Bang bang sauce is three ingredients: mayonnaise, sweet chili sauce, and sriracha. That is the entire thing, and it is proof that a great sauce does not require technique. What it does require is the right ratio, and most versions go too heavy on the mayonnaise, which mutes everything into a pink cream. More sweet chili and more sriracha than feels right is the correct direction.
The shrimp need to be genuinely crisp because the sauce is going to soften them immediately. That means a cornstarch coating, hot oil, and a toss-and-serve window measured in seconds rather than minutes. On a District Biscuit with shredded cabbage and scallion, you get crunch from three sources at once: the coating, the cabbage, and the biscuit's crisp edges. The sauce coats all of it.
That is the culinary canvas doing bar snack food. Thirty minutes, and a build that disappears off a platter faster than anything else on the menu.
Why you'll love it
- A three-ingredient sauce that tastes like a restaurant developed it.
- Crunch from three separate sources in the same bite.
- Shrimp cook in about two minutes, so the whole thing is fast.
- Works as a snack platter, a sandwich, or a shareable appetizer.
- The sauce keeps a week and is excellent on almost anything fried.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch and 1 egg white
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 2 tbsp sriracha, or more to taste
- 1 tsp rice vinegar and 1 tsp honey
- 2 cups finely shredded green cabbage
- 4 scallions, sliced thin, and 1/4 cup cilantro
- 1.5 cups neutral oil for frying, plus lime wedges
How to build it
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1
Whisk the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey together into the bang bang sauce, then taste and add more sriracha until it has real heat.
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2
Pat the shrimp completely dry with paper towels, which matters more here than any other step.
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3
Toss the shrimp with the egg white, then dredge them thoroughly in cornstarch until every surface looks dry and chalky.
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4
Rest the coated shrimp on a rack for 10 minutes so the cornstarch hydrates and adheres.
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5
Warm the District Biscuits in a 350F oven for 5 minutes and split them so the layers are open.
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6
Heat the neutral oil in a heavy skillet to 350F and fry the shrimp in two batches for 2 minutes per batch until golden and crisp.
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7
Drain each batch on a wire rack, then toss the hot shrimp in about two thirds of the bang bang sauce for no more than 15 seconds.
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8
Pile the shrimp onto the biscuit bottoms over a bed of shredded cabbage, drizzle with the remaining sauce, add scallion and cilantro, cap, and serve immediately with lime.
Pro tips & swaps
- Dry the shrimp obsessively. Wet shrimp will not hold a cornstarch coating and will spit in hot oil.
- Fry in two batches. Shrimp release a lot of water and a crowded pan drops the oil temperature immediately.
- Two minutes and out. Overcooked shrimp turn rubbery and there is no recovering them.
- Toss for fifteen seconds and serve. The sauce softens the coating fast, which is why this is a made-to-order build.
- Air fry the coated shrimp at 400F for 8 minutes for a lighter version with slightly less crunch.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Bang Bang Shrimp Biscuit ahead of time?
The sauce keeps a week refrigerated and the shrimp can be peeled and dried a few hours ahead. Fry, toss, and serve immediately, since the entire point is a crisp coating that softens within a couple of minutes.
What's the best biscuit to use for crispy shrimp?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because it adds a third crunch alongside the coating and the cabbage. A soft bun would absorb the creamy sauce and eliminate the texture contrast.
Can I substitute the shrimp in this recipe?
Yes. Chicken tenders cut into strips work with a longer fry, around 4 minutes. Cauliflower florets take the same coating well and need about 5 minutes. **Is there a gluten-free or vegetarian version of the Bang Bang Shrimp Biscuit?** Cauliflower makes a strong vegetarian version. The sauce and cornstarch coating are naturally gluten-free if you check your sweet chili label, but the District Biscuit is wheat-based, so check with the District Biscuit cafe about options.
How do I get the shrimp genuinely crisp?
Dry them completely, use a cornstarch coating rather than flour, rest the coated shrimp ten minutes before frying, keep the oil at 350F, and fry in batches. Cornstarch fries crisper than flour and stays crisp longer under sauce.
What should I serve or drink with the Bang Bang Shrimp Biscuit?
A sesame slaw, edamame, or extra cabbage. For drinks, a cold lager, an off-dry Riesling, or sparkling water with lime.
How many calories are in the Bang Bang Shrimp Biscuit?
A single build lands roughly in the 580 to 700 calorie range, driven by the frying oil and the mayonnaise. Air frying and using Greek yogurt for half the mayo brings it near 450.
How do I store and reheat leftovers?
The sauce keeps a week. Fried shrimp do not store well, since the coating softens and shrimp overcook on reheating. Fry only what you plan to eat.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. Here it supplies a third distinct crunch that a soft bun would eliminate entirely. It is your culinary canvas, built to carry big flavor from first bite to last.
