If you feel like a restaurant-quality meal but want one that's quick and super easy, I've got the recipe for you! We have four kids and sometimes it's easier to keep them at home than to take them all out. We've started the "tradition" of making our favorite restaurant meals at home. Sometimes it can be a little daunting but this time Tastefully Simple made it super easy for me! We've introduced a new, limited-time Ginger Orange Sriracha Sauce and when that kick is combined with the cool tangy flavor of Vidalia® Onion Dressing, the combination is perfect for bang bang shrimp. And, you can make it in 20-25 minutes! Use your leftover Vidalia® Onion Dressing to make a little coleslaw and you've got a meal in minutes! And you didn't even have to go out to get it.
Check out the step-by-step photos, or scroll to the bottom for the complete recipe.
Easily thaw shrimp by running cool water over them in a colander for 5-7 minutes. Turn your colander occasionally. While the shrimp is thawing, heat up a thin layer of oil in a frying pan.
Pat shrimp dry.
Then, coat the shrimp in cornstarch.
Fry coated shrimp in oil for approximately 3-5 minutes; a couple minutes on each side until shrimp turns pink.
New to cooking shrimp? When it is done, it'll turn a light shade of pink like the shrimp on the left.
Remove shrimp from oil and drain on a paper towel.
Toss shrimp in a bowl with sauce mixture.
Serve immediately over coleslaw, in tortillas or as is.