Crispy Szechuan Bang Bang Shrimp with Toasted Peanuts

Imagine jumbo shrimp with a shatteringly crisp cornstarch shell, tossed in a creamy, fiery, and numbing Szechuan chili sauce, then showered with roasted peanuts and fresh scallions. This is that dish—a quick 20-minute dinner that delivers serious crunch and addictive heat.

The sauce is a perfect balance of spicy, sweet, tangy, and numbing, coating each shrimp in a glossy, vibrant layer. Whether served as a stunning appetizer or a main over rice, these shrimp are guaranteed to be the star of the table.

This recipe turns simple ingredients into a sensational dish. The shrimp are coated in egg white and cornstarch, then flash-fried until golden and ultra-crunchy. The sauce—a blend of chili oil, mayonnaise, sweet chili sauce, black vinegar, and Szechuan peppercorns—is creamy, fiery, and numbing, exactly like the classic bang bang flavor profile.

Finished with crushed peanuts and scallions, every bite is a symphony of textures and tastes. Ready in under 30 minutes, this is the kind of meal that feels special enough for company but easy enough for a weeknight.

Ingredients

Why this recipe works

The double coating of egg white and cornstarch creates a thick, craggy crust that fries up exceptionally crisp and stays crunchy even after being tossed in the sauce. The egg white acts as a binder, helping the cornstarch adhere in a thick layer, while the cornstarch itself fries into a light, airy shell that shatters with each bite. This technique is the secret to the dish's signature crunch.

The sauce is a masterclass in balance: the chili oil brings heat and depth, the mayonnaise adds creaminess and body, the sweet chili sauce contributes sweetness and a hint of garlic, the black vinegar provides tang and brightness, and the Szechuan peppercorns deliver a unique numbing sensation that tingles the tongue.

Tossing the hot shrimp in this sauce ensures the coating absorbs the flavors while remaining crisp.

Notes and substitutions

Use jumbo shrimp (about 400g) and make sure they are peeled and deveined, with tails removed for easy eating. The egg white should be fresh and lightly beaten before tossing with the shrimp. Cornstarch is essential—do not substitute flour, as it won't produce the same ultra-crispy texture. For the frying oil, choose a neutral oil with a high smoke point like peanut or vegetable oil.

Chili oil with crisp (also called chili crisp) is key for the sauce; it provides both oil and crunchy chili flakes. If you only have regular chili oil, add a pinch of red pepper flakes.

Black vinegar is a Chinese vinegar with a deep, slightly smoky flavor; if unavailable, balsamic or rice vinegar with a pinch of sugar works. Toasted ground Szechuan peppercorns are available in Asian markets or can be made by toasting whole peppercorns and grinding them.

• black vinegar: balsamic vinegar or rice vinegar mixed with a pinch of sugar
• chili oil with crisp: combine 2 tbsp chili oil with 1 tbsp crushed red pepper flakes
• jumbo shrimp: large shrimp or prawns, adjust frying time accordingly
• mayonnaise: vegan mayonnaise for an egg-free version

Equipment

• Large wok or heavy skillet
• Deep-fry thermometer
• Wire rack
• Mixing bowls
• Whisk
• Tongs or slotted spoon
• Cutting board and knife