Description
This Extra Cheesy Bang Bang Shrimp Dip combines crispy fried shrimp with a creamy, spicy cheese sauce for an irresistible appetizer. Perfect for parties or game days, this dip features a rich blend of cream cheese, shredded cheese, and a homemade bang bang sauce that adds a kick of heat balanced by sweetness. Serve warm with chips or veggies for a crowd-pleasing treat.
Ingredients
Shrimp
- 1 lb medium raw shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
- Vegetable oil, for frying
Bang Bang Sauce
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
Dip Base
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Prepare the shrimp: Toss the shrimp in flour seasoned with salt and pepper, then dip them into beaten eggs, and finally coat evenly with panko breadcrumbs.
- Fry the shrimp: Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and well combined.
- Prepare the cheese mixture: In a baking dish, spread the softened cream cheese as a base. Sprinkle shredded Monterey Jack and cheddar cheese evenly over the cream cheese layer.
- Assemble the dip: Arrange the fried shrimp evenly over the cheese. Drizzle the bang bang sauce generously over the shrimp and cheese layers.
- Bake the dip: Preheat the oven to 375°F (190°C). Bake the assembled dip for 15-20 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, sprinkle sliced green onions on top if using, and serve warm with tortilla chips or fresh vegetables for dipping.
Notes
- For a healthier version, bake the shrimp instead of frying, though frying gives a crispier texture.
- Adjust sriracha quantity based on your preferred spice level.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free panko and flour to make this recipe gluten-free.
