BANG BANG SHRIMP
This Bang Bang Shrimp recipe features crispy fried shrimp tossed in a creamy, spicy sauce. It's the perfect appetizer or main course for those who love bold flavors and a bit of heat.
Ingredients
- 1 pound large shrimp, peeled and deveined
- ½ cup buttermilk
- ½ cup cornstarch
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Vegetable oil, for frying
For the Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- In a bowl, combine the peeled and deveined shrimp with the buttermilk. Let it marinate for about 10 minutes.
- In another bowl, mix the cornstarch, flour, salt, black pepper, and garlic powder.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dredge each shrimp in the flour mixture, shaking off any excess.
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce.
- Toss the fried shrimp in the sauce until well coated.
- Serve the shrimp on a plate, garnished with chopped green onions and sesame seeds.
Notes
- Sauce Adjustments: Adjust the spiciness by varying the amount of sriracha. For a milder version, reduce the sriracha, or for extra heat, add more.
- Shrimp Alternatives: You can use this same recipe for chicken or tofu if you prefer. Just adjust the frying time accordingly.
- Baking Option: For a healthier alternative, you can bake the shrimp at 400°F (200°C) for about 12-15 minutes or until crispy.
- Make-Ahead: The bang bang sauce can be made ahead and stored in the refrigerator for up to 3 days. Just toss it with the shrimp before serving.
- Leftovers: Store any leftover shrimp in an airtight container in the refrigerator. Reheat in the oven to retain crispiness.