In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
In a separate bowl, beat the egg.
In a third bowl, place the panko breadcrumbs.
Dredge each shrimp first in the flour mixture, then dip it in the egg, and finally coat it with the panko breadcrumbs. Make sure the shrimp is well-coated on all sides.
2. Fry the Shrimp:
Heat about 2 cups of vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep in the pan.
Once the oil is hot (you can test it by dropping a small breadcrumb in; if it sizzles, it’s ready), fry the shrimp in batches, being careful not to overcrowd the pan.
Fry the shrimp for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove from the oil and place them on a paper towel-lined plate to drain excess oil.
3. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey (if using), rice vinegar, and sesame oil until smooth and creamy. Adjust the amount of sriracha if you want more heat or sweetness.
4. Cook the Pasta:
While frying the shrimp, cook the pasta according to the package instructions in salted water. Drain, reserving a small cup of pasta water in case you need to loosen the sauce later.
5. Combine the Pasta and Sauce:
In a large bowl, toss the cooked pasta with the Bang Bang sauce. If the sauce is too thick, add a little pasta water to thin it out and coat the pasta evenly.
6. Add the Shrimp:
Gently fold the crispy shrimp into the pasta, making sure each shrimp is coated with the sauce.
7. Serve:
Divide the pasta into serving bowls and garnish with chopped parsley or green onions for a fresh touch. Serve immediately.
