Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) cornstarch
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) mayonnaise (full-fat recommended)
  • 2 tablespoons (30ml) sweet chili sauce (like Mae Ploy brand)
  • 1 tablespoon (15ml) sriracha (or more, to taste)
  • 1 teaspoon (5ml) rice vinegar
  • 1/2 teaspoon (2.5ml) honey
  • Wooden skewers (soaked in water for at least 30 minutes)
  • Chopped green onions/scallions (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. In a bowl, combine shrimp with cornstarch, garlic powder, salt, and pepper. Toss to coat.
  2. Cover the bowl and refrigerate for at least 30 minutes.
  3. In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth.
  4. Thread 4-5 shrimp onto each skewer.
  5. Preheat a grill pan or skillet over medium-high heat. Cook the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque.
  6. Remove the skewers from the heat and immediately toss them with the Bang Bang Sauce, ensuring they are well coated.
  7. Garnish with chopped green onions and sesame seeds. Serve immediately.