Bang Bang Shrimp
A spicy-sweet, crunchy shrimp dish with a creamy mayonnaise-based sauce, ideal for appetizers or main dishes.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed About 31-40 count per pound is ideal.
- 1/2 cup buttermilk Can substitute with whole milk + 1 tsp lemon juice.
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup cornstarch For the crisp coating.
- Oil for frying Use a neutral oil with a high smoke point like canola or peanut.
For the Sauce
- 1/4 cup high-quality mayonnaise
- 1 1/2 tbsp Thai sweet chili sauce
- 1–2 tsp Sriracha hot sauce Adjust to taste.
Instructions
Preparation
- In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Toss to coat and let sit for 10 minutes.
- Pour cornstarch into a shallow dish. Dredge each shrimp in cornstarch until evenly coated.
Cooking
- Heat about 1.5 inches of oil in a large pot to 350°F (175°C). Fry the shrimp in batches for about 2 minutes until golden brown.
- Transfer fried shrimp to a paper towel-lined plate to drain.
Saucing
- In a large bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha. Add the hot shrimp and toss to coat evenly.
- Serve immediately with your choice of sides.
Notes
Leftover shrimp can be kept in an airtight container for up to 2 days. Best enjoyed fresh.