Bang Bang Shrimp
A fun and flavorful dish featuring crispy, spicy shrimp coated in a creamy sauce. Perfect for quick dinners or as an appetizer for gatherings.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk Can substitute with milk and vinegar or lemon juice
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup corn starch
Sauce
- 1/4 cup high-quality mayonnaise
- 1 ½ tbsp Thai sweet chili sauce
- 1-2 tsp Sriracha hot sauce Adjust for heat preference
Instructions
Preparation
- In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Let this marinate for 10 minutes.
- Add the cornstarch to a shallow dish or bowl.
- Working one at a time, pull a piece of shrimp out of the dredge, shake off excess, then dredge in the cornstarch. Transfer to a baking sheet while you bread the rest.
Cooking
- Heat 1 ½ inches of oil to 350°F in a large pot.
- Fry the shrimp in 3 batches for 2 minutes until golden brown on the outside. Ensure the internal temperature of the shrimp reaches 145°F.
- Transfer to a paper towel-lined plate.
Sauce Preparation
- In a large bowl, add the mayonnaise, sweet chili sauce, and sriracha. Stir with a spoon.
- Dump in the fried shrimp and toss to evenly coat.
Notes
For extra crunch, you can double coat the shrimp by dipping them in the buttermilk and cornstarch twice. Ensure the oil is hot enough (350°F) before frying to get a crispy coating and avoid overcrowding the pot to maintain oil temperature.