Last Updated on by
Diablo Bang Bang Shrimp… just the name alone conjures up feelings of fire and deliciousness. For anyone who is a fan of Bang Bang Shrimp, you will love this recipe because you can make your favorite appetizer at home and with my recipe it is even hotter than the original and we all know that hotter is always better. Unless you are getting into you car in Florida in August and you have leather seats. Then it’s bad.
The added bonus to this recipe in MY house is the history that comes with it. If you don’t mind, let me take a minute to share with you what the last ten years have been like involving the longtime battle between Big Scary Mike and Seafood. When Mike and I first started dating, he was so very adamant about his allergy to seafood. Oh yes, instantaneous death would come forth if he even touched anything seafood. At one point, I think he even tried to convince me he was having an allergic reaction to the just the SMELL of seafood. Now, let me pause here to mention that my husband can be a little over dramatic at times and regardless of what comes out of his mouth, he honestly believes every word he says. I could go into the story about the cat whose teeth were ‘rotating’ in its mouth when it was hit face first by a door slamming shut but that’s probably better saved for another day. For the record, the cat’s teeth never moved and all she suffered was a tiny little spot of blood on her nose. Do you see what we are working with here already? Ok.. carrying on…
So my then not husband had been convinced that he is allergic to all seafood. Obviously, he has never tried seafood since this thought found it’s way into his head but my / his nephew Cameron and I were a little suspicious of this medical diagnosis since even Mike’s dad was unaware of this life-threatening ailment bestowed upon his own son.
So now, we had a mission.
Ahh.. the mission to prove to Mike that there was no mystery allergy. Please keep in mind we have absolutely no real reason to doubt Mike but we figured we would play this out and see where it went.. worst case scenario we would have to call 911.
It would be fine. Probably.
Years.. many years… go by with time after time after time of us asserting every form of conviction, rationalization, bribery and yes, I’m ashamed to admit we even resorted to peer pressure (because you know all the cool kids eat fish, Mike). FINALLY, at the “risk of his own life”, my then not yet husband …relented.. gave in .. gave up… and tried a bite of my fish and chips lunch.
And do you know what happened, my friends????
Why? Because we proved once and for all that after believing for the past 28 years that he was allergic to seafood, he was not allergic so therefore he could start experiencing all of the amazing dishes that for his entire life he shunned away from.
This was great news! This was amazing!
This was apparently only exciting to me and Cameron because it took another 6 years for him to get where he is now … the Bang Bang shrimp ordering, fish taco eating, sushi trying rockstar he is today.
Where is this entire story going, you ask? Bang Bang shrimp was the first real thing he tried on his own when it came to taking it upon himself to try anything seafood. So this recipe is 100% dedicated to him… for being the man who risked his own life just to shut us up 🙂
Diablo Bang Bang Shrimp with Pineapple Mango Salsa
You will need:
1/2 pineapple, cored and diced
1 mango, diced
1/2 red onion, minced
1 small jalapeno, diced
1 tbl cilantro, minced
1 lime, juiced
Salt and pepper to taste
Diablo Bang Bang Shrimp
10 tbl olive oil
1 lime, juiced
3 tbl chopped fresh cilantro
4 tsp garlic, minced
1 tsp Mexican chili powder
1 tsp cayenne pepper
1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
4 tbl mayonnaise
1 tbl Thai sweet chili sauce
1 tbl sriracha sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne powder
1/4 tsp salt
8 small tortilla wraps
Start by preparing your salsa.
Combine all of the ingredients in a medium sized bowl and taste to make sure your seasonings are to your liking. Set aside in the refrigerator while you prepare your shrimp.
Combine 8 tablespoons of the olive oil with the lime juice, cilantro, garlic, 1 tsp chili powder and 1 tsp of cayenne pepper in medium sized bowl and add in your shrimp. Stir to coat and let sit to marinate for 15 minutes, stirring occasionally.
Once marinated, remove the shrimp and add to a new bowl. Pour in the cornstarch and stir the shrimp around until each shrimp is coated in the cornstarch.
I usually do this with my hands to make sure each shrimp, each side is nicely coated. In a skillet over medium-high heat, add in the remaining 2 tbl of olive oil and when your oil is heated saute your shrimp for 2 minutes on each side. Remove from the pan and set aside.
Combine your mayonnaise, sriracha, Thai chili sauce, onion powder, garlic powder, cayenne pepper and salt in a small bowl. Add sauce to your warm shrimp and stir to coat.
That is how easy it is to make your own spicy shrimp wraps. The salsa is sweet and refreshing and plays beautifully against the super spiciness of the shrimp. This is sure to become a quick favorite in your household.
And did Mike like it, you ask? He begrudgingly put back his frozen pizza and when it was all said and done, he went back three times for more wraps.
Next we are going to work on his “allergy” to bees… but that’s for another day.
- For the Salsa
- 1/2 pineapple , cored and diced
- 1 mango , diced
- 1/2 red onion , minced
- 1 small jalapeno , diced
- 1 tbl cilantro , minced
- 1 lime , juiced
- Salt and pepper to taste
- Diablo Bang Bang Shrimp
- 10 tbl olive oil
- 1 lime , juiced
- 3 tbl chopped fresh cilantro
- 4 tsp garlic , minced
- 1 tsp Mexican chili powder
- 1 tsp cayenne pepper
- 1 lb large shrimp , peeled and deveined
- 1/3 cup cornstarch
- 4 tbl mayonnaise
- 1 tbl Thai sweet chili sauce
- 1 tbl sriracha sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne powder
- 1/4 tsp salt
- 8 small tortilla wraps
- Start by making your salsa.
- Combine all of the salsa ingredients in a medium sized bowl and taste to make sure your seasonings are to your liking.
- Set aside in the refrigerator while you prepare your shrimp.
- Next, prepare your shrimp
- Combine 8 tablespoons of the olive oil with the lime juice, cilantro, garlic, 1 tsp chili powder and 1 tsp of cayenne pepper in medium sized bowl and add in your shrimp.
- Stir to coat and let sit to marinate for 15 minutes, stirring occasionally.
- Once marinated, remove the shrimp and add to a new bowl.
- Pour in the cornstarch and stir the shrimp around until each shrimp is coated in the cornstarch.
- Using your hands make sure each shrimp, each side is nicely coated.
- In a skillet over medium-high heat, add in the remaining 2 tbl of olive oil and when your oil is heated saute your shrimp for 2 minutes on each side.
- Remove from the pan and set aside.
- Combine your mayonnaise, sriracha, Thai chili sauce, onion powder, garlic powder, cayenne pepper and salt in a small bowl.
- Add sauce to your warm shrimp and stir to coat.