This Copycat Bang Bang Shrimp is a replica of everyone’s favorite shrimp appetizer! Sweet shrimp are fried until crispy, and then tossed in a spicy, creamy mayo, and topped with chives. Perfect for sharing!
Add enough oil to a heavy-bottomed deep pot to come up about 5 inches. Heat to 350 degrees.
If desired, remove tails from shrimp. Add milk and egg to a large bowl. Whisk to combine. Dry shrimp and season with salt and pepper. Add to milk mixture. Toss to coat.
Add half of flour, cornstarch and salt to a large ziplock bag. Add remaining flour, cornstarch and salt to another large ziplock bag. Use tongs to remove shrimp from milk mixture. Drain off any excess. Add half of the shrimp to one bag and the other half to the other. Shake the bag to evenly coat all the shrimp.
Working in batches, add about 1/4 of the shrimp to the hot oil. Fry until golden brown and cooked through, about 2-3 minutes. Remove shrimp with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
While the shrimp cook, whisk mayo, chili sauce, sriracha, lemon juice, and red pepper flakes together in a large bowl. Once all the shrimp are cooked and still warm, add to the sauce. Toss until combined.
If desired, serve on a bed of lettuce and garnish with chopped chive.