Cooking Lesson #1071: Bang Bang Shrimp & Broccoli

…from the Perspectives’ Kitchen

How you doin’? My Bang Bang Shrimp & Broccoli is creamy, crispy, savory, spicy and sweet, all at the same time. It will blow your mind!
 
I first tasted Bang Bang Shrimp at The Cheesecake Factory. More recently, I tried it at Bone Fish Grill at Town Square in Las Vegas. It is one of the more popular menu items at the restaurant. According to the restaurant's menu, it’s just crispy fried shrimp tossed in a signature creamy, spicy sauce.
 
My recipe replicates the appetizer's crispy, decadent, spicy deliciousness with the addition of roasted broccoli. It’s probably not the first vegetable you think of when you’re looking for an exciting entrée, however, this recipe will change your perception of all that. It’s shrimp and broccoli as you’ve never tasted it before.
 
This name and flavors are from a popular street food in Bangkok, Thailand. The Bang Bang essence is from the explosive chili flavors. The balanced sweet and spicy sauce made the jump from shellfish to lots of other foods—from potatoes to cauliflower to chicken fingers, and more!
 
I love to serve this dish over rice with a squeeze of lime and even some shredded toasted coconut. The Bang Bang sauce also works well with grilled chicken, crispy beef or pork.
 
Prep time:  5 minutes
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
For the broccoli
1 pound broccoli florets
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Up to 1 teaspoon chili flakes (to the spice level of your choosing)
2 tablespoons sliced green onion tops, for garnish
2 tablespoons store-bought fried onions (I prefer French’s brand)
 
For the fried shrimp
1/2 cup cornstarch, or as needed
1 pound peeled and deveined medium shrimp
oil for frying
 
For the Bang Bang sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha (or your favorite hot sauce)
Kosher salt, to taste
 
Directions
To make broccoli

1. Preheat the oven to 400° F.
2. Position a rack in the upper third of the oven.
3. Place the broccoli florets on to a rimmed sheet pan and drizzle with the vegetable oil.
4. Season with salt, pepper and chili flakes.
5. Toss to ensure each piece is coated.
6. Roast on the upper rack until fork-tender throughout, about 20 minutes, flipping the broccoli halfway through.
7. If the spears are browning more quickly than you’d like, move them down to the middle rack of the oven.

To make the sauce

1. While the broccoli is roasting, add the mayonnaise, sweet chili sauce and sriracha to a small bowl and mix to combine. Taste and season with salt as needed.

To fry the shrimp

1. Place cornstarch in a shallow bowl.
2. Gently press shrimp into cornstarch to coat; shake off any excess.
3. Heat oil in a large saucepan to 375° F.
4. Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. Transfer shrimp to paper towels to drain.

To put it all together

1. Put the cooked shrimp in a bowl and pour the chili sauce mixture over the shrimp; toss gently to coat.
2. Line a serving plate with lettuce leaves.
3. Place the cooked broccoli over the lettuce leaves.
4. Pour the sauced shrimp over the broccoli and top with chopped green onion.
5. Top with the crispy fried onions before serving.

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ChefSecret:  Coating the Bang Bang Shrimp in cornstarch before frying will give you that wonderfully crispy texture.
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Quip of the Day:  Sad moment today when I ran over a box of shrimp. Road krill.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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