Crispy Szechuan Bang Bang Shrimp with Toasted Peanuts Tips, FAQ & printable recipe

Tips for success

For the crispiest results, fry the shrimp in small batches and let them drain on a wire rack instead of paper towels, which can trap steam and make them soggy.

If you need to fry more than one batch, keep the cooked shrimp warm in a low oven (200°F) on the rack while you fry the rest.

Toasting the Szechuan peppercorns before grinding intensifies their numbing aroma.

Simply dry-toast them in a skillet over medium heat for 1-2 minutes until fragrant, then cool and grind. This step makes a noticeable difference in the sauce's flavor depth.

Variations

• Extra Spicy: Add 1-2 teaspoons of sambal oelek or crushed red pepper flakes to the sauce for an extra kick. Adjust the amount to your heat tolerance.
• Garlic Lover's: Stir in 2 minced garlic cloves to the sauce along with the other ingredients. Let the sauce sit for 10 minutes to allow the garlic flavor to meld.
• Honey Glaze: Replace the sweet chili sauce with 1 tablespoon of honey and add an extra teaspoon of black vinegar for a more pronounced sweet-and-sour flavor.
• Coconut Crunch: Toast 1/4 cup unsweetened coconut flakes and mix with the crushed peanuts for a tropical twist on the garnish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken when cold; reheat gently to loosen.

Freezer

Freeze fried shrimp (without sauce) in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat sauced shrimp in a skillet over medium heat, stirring gently, until warmed through. For crispy shrimp, reheat in an air fryer at 375°F for 3-4 minutes.

Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. The coating will soften, but the flavor will remain. Reheat in a hot oven or air fryer to restore some crispness, though the texture won't be as crunchy as fresh.

The sauce can be made up to 2 days ahead and stored in the refrigerator. Bring it to room temperature before tossing with hot shrimp. The shrimp can be coated in cornstarch up to an hour ahead, but fry them just before serving for best results.

Serving ideas

Serve this Szechuan Bang Bang Shrimp as a main over steamed jasmine rice or noodles to soak up the delicious sauce.

It also makes an excellent appetizer for parties—just provide toothpicks and napkins. For a complete meal, add a side of stir-fried greens or a simple cucumber salad to balance the heat.

For a fun twist, use the shrimp to fill lettuce cups or as a topping for a crispy rice bowl. The sauce is also fantastic drizzled over grilled chicken or as a dip for spring rolls.

However you serve it, this dish is sure to be a crowd-pleaser with its bold flavors and satisfying crunch.

Frequently asked questions

Recipe card

Crispy Szechuan Bang Bang Shrimp with Toasted Peanuts

Prep 15 minCook 5 minTotal 20 minServes 4

Ingredients

• 1 lb peeled jumbo shrimp (about 400g), tails removed
• 1 large egg white
• 1/2 cup cornstarch
• 2 cups frying oil (such as peanut or vegetable)
• 3 tbsp chili oil with crisp
• 2 tbsp mayonnaise
• 1 tbsp sweet chili sauce
• 1 tbsp black vinegar
• 1 tsp toasted ground Szechuan peppercorns
• 1/3 cup crushed roasted peanuts
• 2 tbsp thinly sliced scallions

Instructions

1. Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the egg white until evenly coated. Add the cornstarch and toss thoroughly, pressing the cornstarch onto the shrimp so they are heavily coated in a thick, powdery dry layer. Shake off any excess.
2. Pour the frying oil into a large wok or heavy skillet to a depth of about 1 inch. Heat over medium-high until a deep-fry thermometer registers 365°F (185°C).
3. Carefully add the coated shrimp to the hot oil in a single layer, working in batches if needed. Fry for about 2 1/2 minutes, turning occasionally, until golden brown, curled, and intensely crunchy. Transfer to a wire rack to drain.
4. In a medium bowl, whisk together the chili oil with crisp, mayonnaise, sweet chili sauce, black vinegar, and ground Szechuan peppercorns until creamy and vibrant.
5. Add the hot fried shrimp to the sauce and toss quickly with tongs or a spatula until every shrimp is evenly coated in the creamy, fiery sauce.
6. Transfer the sauced shrimp to a serving platter. Sprinkle with the crushed roasted peanuts and sliced scallions. Serve immediately, with chopsticks or toothpicks for easy grabbing.

Contains: crustaceans, eggs, peanuts, soy, gluten

Estimated nutrition per serving

Calories

450

Protein

25 g

Carbohydrates

20 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.