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Mouthwatering Bang Bang Shrimp Deviled Eggs Recipe

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4.8 from 117 reviews

These Mouthwatering Bang Bang Shrimp Deviled Eggs combine crispy fried shrimp tossed in a spicy, creamy bang bang sauce, nestled atop classic deviled eggs. Perfect as an appetizer or party snack, this flavorful recipe offers a delightful twist on traditional deviled eggs with a crispy, spicy shrimp topping and a creamy, tangy filling.

Ingredients

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Bang Bang Sauce

  • 2/3 cup mayonnaise
  • 1/4 cup tiger sauce
  • 2 tbsp sriracha
  • 1/2 tsp Worcestershire sauce
  • 1 tsp honey

Deviled Egg Filling

  • 6 eggs (hard-boiled and halved lengthwise)
  • 4 1/2 tbsp mayonnaise
  • 3/4 tsp mustard
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp smoked paprika

Fried Shrimp

  • 1/2 lb shrimp (peeled, deveined, and tails removed)
  • 1/2 cup buttermilk
  • 1/2 tsp hot sauce
  • 1 tsp creole seasoning (divided)
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup flour
  • 2 1/2 tbsp cornstarch
  • Oil (enough to reach 1-inch depth for frying)

Garnish

  • Fresh herbs (finely minced chives or parsley)

Instructions

  1. Make the Bang Bang Sauce: In a medium bowl, combine mayonnaise, tiger sauce, sriracha, Worcestershire sauce, and honey. Whisk until smooth and set aside.
  2. Prepare the Hard-Boiled Eggs: Peel the hard-boiled eggs and cut them lengthwise in half. Carefully remove yolks and place in a bowl.
  3. Make the Deviled Egg Filling: To the egg yolks, add 4 1/2 tablespoons mayonnaise, mustard, salt, pepper, and smoked paprika. Mash and mix until smooth and creamy. Refrigerate while preparing shrimp.
  4. Marinate the Shrimp: In a bowl, mix buttermilk, hot sauce, and half of the creole seasoning. Add shrimp and toss to coat. Let marinate for about 10 minutes.
  5. Prepare the Breading Station: In one shallow bowl, mix flour, cornstarch, Panko breadcrumbs, and the remaining creole seasoning.
  6. Coat the Shrimp: Remove shrimp from marinade and dredge in the breading mixture, pressing gently to adhere well.
  7. Fry the Shrimp: Heat oil in a deep skillet to about 350°F (175°C). Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  8. Toss Shrimp in Bang Bang Sauce: Once fried and drained, toss the shrimp lightly in the prepared bang bang sauce to coat evenly.
  9. Assemble the Deviled Eggs: Spoon or pipe the deviled egg yolk filling back into the egg white halves. Top each with a few bang bang shrimp pieces.
  10. Garnish and Serve: Sprinkle finely minced fresh herbs such as chives or parsley over the eggs for a fresh, colorful finish. Serve immediately for the best texture and flavor.

Notes

  • Use fresh shrimp for the best flavor and texture; thawed frozen shrimp can also work.
  • Adjust spice level of the bang bang sauce by varying the amount of sriracha and tiger sauce.
  • Make sure oil is at the correct temperature before frying to ensure crispy shrimp without greasiness.
  • Can be prepared a few hours ahead; keep shrimp and eggs separately to maintain crispiness.
  • Use a piping bag or zip-top plastic bag with the corner snipped for neat deviled egg filling application.

Keywords: deviled eggs, bang bang shrimp, appetizer, fried shrimp, party snacks, creamy, spicy

Find it online: https://lucabites.com/mouthwatering-bang-bang-shrimp-deviled-eggs-recipe/