Bang Bang Shrimp
Crispy, saucy shrimp that’s perfect for weeknights, parties, or when you want something with crunch and a sweet-spicy kick.
Ingredients
Shrimp and Marinade
- 1 lb shrimp, peeled and deveined 16–20 count works well
- 1 cup buttermilk or plain yogurt thinned with milk
Coating
- 1 cup all-purpose flour for dredging shrimp
- 1/2 cup corn starch for extra crisp
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- Oil for frying neutral oil with high smoke point (e.g., canola, peanut, or grapeseed)
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tsp Sriracha adjust to taste
Garnish
- to taste green onions for garnish
Instructions
Preparation
- Place peeled, deveined shrimp in a bowl with the buttermilk. Cover and let sit for about 30 minutes.
- In a separate bowl, whisk together flour, corn starch, paprika, garlic powder, and salt.
- Pour oil into a deep pan to about 2 inches depth and heat it over medium to reach 350–375°F (175–190°C).
Cooking
- Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture and shake off excess.
- Carefully add shrimp to hot oil and fry until golden brown and crisp, about 2–3 minutes per side.
- Transfer cooked shrimp to a wire rack or paper towels to drain.
Sauce and Serving
- In a bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha until smooth.
- While shrimp are still hot, toss them in the sauce until coated. Garnish with sliced green onions and serve immediately.
Notes
For a lighter coating, swap half the flour for panko. To make this gluten-free, use a 1:1 GF flour blend plus extra corn starch. If short on buttermilk, mix 1 cup milk with 1 tbsp lemon juice and let sit for 5 minutes.