Bang Bang Shrimp
Bang Bang Shrimp
Ingredients
For the Shrimp Marinade
- 1 1/2 pounds shrimp, peeled, deveined, tails on or off
- 1 cup buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon hot sauce
For the Bang Bang Sauce
- 1 cup Kewpie mayonnaise
- 1 cup sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon honey
For the Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon salt
- 1 pinch black pepper
- 1 teaspoon MSG
For Serving
- 1 cup long-grain rice
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
- 1/4 cup green onions, thinly sliced, for garnish
Instructions
- 1
Wash the shrimp thoroughly in a colander under cold running water. Transfer the cleaned shrimp to a medium bowl.
⏱️ 2 min
- 2
To the shrimp, add 1 cup of buttermilk, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 tablespoon of hot sauce. Mix all ingredients together until the shrimp are evenly coated. Cover the bowl and let the shrimp marinate in the refrigerator for 15 minutes.
⏱️ 3 min
- 3
While the shrimp marinates, prepare the rice. Pour 1 cup of long-grain rice into a fine-mesh sieve or bowl. Rinse the rice under cold running water until the water runs clear. Transfer the rinsed rice to a rice cooker, add 1 1/2 cups of water, and cook according to your rice cooker's instructions.
⏱️ 2 min
- 4
In a separate medium mixing bowl, combine 1 cup of Kewpie mayonnaise, 1 cup of sweet chili sauce, 2 tablespoons of Sriracha, and 1 tablespoon of honey. Whisk all the sauce ingredients together until well combined and smooth. Set aside.
⏱️ 5 min
- 5
In another shallow bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tablespoon of salt, a pinch of black pepper, and 1 teaspoon of MSG. Mix the dry ingredients thoroughly to create the dredge.
⏱️ 3 min
- 6
Remove the marinated shrimp from the refrigerator. Heat 4 cups of cooking oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Working in batches, take each shrimp from the marinade (allowing excess liquid to drip off) and coat it completely in the prepared dredge mixture, pressing gently to adhere. Place the coated shrimp onto a wire rack set over a tray.
⏱️ 5 min
- 8
Carefully place the coated shrimp into the hot oil, ensuring not to overcrowd the fryer. Fry the shrimp for about 3 minutes, or until they are golden brown and crispy. Remove the fried shrimp with a slotted spoon and place them back on the wire rack to drain excess oil.
⏱️ 3 min•🌡️ 350
- 9
Pour the prepared Bang Bang sauce into a large mixing bowl. Add the freshly fried shrimp to the bowl with the sauce. Toss the shrimp gently until they are fully coated in the Bang Bang sauce.
⏱️ 2 min
- 10
To serve, use a measuring cup or small bowl to form a dome shape with the cooked rice on each plate. Arrange the sauced Bang Bang shrimp next to the rice. Garnish generously with thinly sliced green onions and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Shrimp
For the Shrimp Marinade
- 1 1/2 pounds shrimp, peeled, deveined, tails on or off
- 1 cup buttermilk
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon hot sauce
For the Bang Bang Sauce
- 1 cup Kewpie mayonnaise
- 1 cup sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon honey
For the Dredge
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon salt
- 1 pinch black pepper
- 1 teaspoon MSG
For Serving
- 1 cup long-grain rice
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
- 1/4 cup green onions, thinly sliced, for garnish
Instructions
- 1
Wash the shrimp thoroughly in a colander under cold running water. Transfer the cleaned shrimp to a medium bowl.
⏱️ 2 min - 2
To the shrimp, add 1 cup of buttermilk, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 tablespoon of hot sauce. Mix all ingredients together until the shrimp are evenly coated. Cover the bowl and let the shrimp marinate in the refrigerator for 15 minutes.
⏱️ 3 min - 3
While the shrimp marinates, prepare the rice. Pour 1 cup of long-grain rice into a fine-mesh sieve or bowl. Rinse the rice under cold running water until the water runs clear. Transfer the rinsed rice to a rice cooker, add 1 1/2 cups of water, and cook according to your rice cooker's instructions.
⏱️ 2 min - 4
In a separate medium mixing bowl, combine 1 cup of Kewpie mayonnaise, 1 cup of sweet chili sauce, 2 tablespoons of Sriracha, and 1 tablespoon of honey. Whisk all the sauce ingredients together until well combined and smooth. Set aside.
⏱️ 5 min - 5
In another shallow bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tablespoon of salt, a pinch of black pepper, and 1 teaspoon of MSG. Mix the dry ingredients thoroughly to create the dredge.
⏱️ 3 min - 6
Remove the marinated shrimp from the refrigerator. Heat 4 cups of cooking oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Working in batches, take each shrimp from the marinade (allowing excess liquid to drip off) and coat it completely in the prepared dredge mixture, pressing gently to adhere. Place the coated shrimp onto a wire rack set over a tray.
⏱️ 5 min - 8
Carefully place the coated shrimp into the hot oil, ensuring not to overcrowd the fryer. Fry the shrimp for about 3 minutes, or until they are golden brown and crispy. Remove the fried shrimp with a slotted spoon and place them back on the wire rack to drain excess oil.
⏱️ 3 min•🌡️ 350 - 9
Pour the prepared Bang Bang sauce into a large mixing bowl. Add the freshly fried shrimp to the bowl with the sauce. Toss the shrimp gently until they are fully coated in the Bang Bang sauce.
⏱️ 2 min - 10
To serve, use a measuring cup or small bowl to form a dome shape with the cooked rice on each plate. Arrange the sauced Bang Bang shrimp next to the rice. Garnish generously with thinly sliced green onions and serve immediately.
⏱️ 5 min