Bang Bang Shrimp
Bang Bang Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha, or more, to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the shrimp: Pat the peeled and deveined shrimp very dry with paper towels. Place the shrimp in a medium bowl and pour the buttermilk over them, ensuring they are well coated. Let sit for at least 5 minutes while you prepare the dry dredge.
⏱️ 5 min
- 2
Prepare the dry dredge: In a separate shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper until well combined.
⏱️ 2 min
- 3
Coat the shrimp: Working in batches, remove the shrimp from the buttermilk (letting excess drip off) and dredge them thoroughly in the flour mixture, pressing to ensure a good coating. Place the coated shrimp on a wire rack set over a baking sheet.
⏱️ 5 min
- 4
Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust Sriracha for desired spice level.
⏱️ 3 min
- 5
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven until it reaches about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 6
Fry the shrimp: Carefully add the coated shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and pink.
⏱️ 6 min•🌡️ 350
- 7
Drain and sauce: Using a slotted spoon or spider, remove the cooked shrimp from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Repeat with remaining shrimp.
⏱️ 2 min
- 8
Serve: In a large bowl, gently toss the warm fried shrimp with the Bang Bang sauce until evenly coated. Garnish with sliced green onions and sesame seeds. Serve immediately as an appetizer or over rice for a main course.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Shrimp
For the Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon Sriracha, or more, to taste
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For Garnish
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the shrimp: Pat the peeled and deveined shrimp very dry with paper towels. Place the shrimp in a medium bowl and pour the buttermilk over them, ensuring they are well coated. Let sit for at least 5 minutes while you prepare the dry dredge.
⏱️ 5 min - 2
Prepare the dry dredge: In a separate shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper until well combined.
⏱️ 2 min - 3
Coat the shrimp: Working in batches, remove the shrimp from the buttermilk (letting excess drip off) and dredge them thoroughly in the flour mixture, pressing to ensure a good coating. Place the coated shrimp on a wire rack set over a baking sheet.
⏱️ 5 min - 4
Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth. Taste and adjust Sriracha for desired spice level.
⏱️ 3 min - 5
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven until it reaches about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 6
Fry the shrimp: Carefully add the coated shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and pink.
⏱️ 6 min•🌡️ 350 - 7
Drain and sauce: Using a slotted spoon or spider, remove the cooked shrimp from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Repeat with remaining shrimp.
⏱️ 2 min - 8
Serve: In a large bowl, gently toss the warm fried shrimp with the Bang Bang sauce until evenly coated. Garnish with sliced green onions and sesame seeds. Serve immediately as an appetizer or over rice for a main course.
⏱️ 2 min