Description
A flavorful Bang Bang Shrimp recipe featuring crispy fried shrimp tossed in a creamy, spicy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or a delicious snack with a kick.
Ingredients
Scale
Shrimp and Coating
- 1 pound shrimp, 16/20 count size, peeled and deveined
- ¼ cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup cornstarch
- 1 ½ cups vegetable oil
Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon sliced green onion
Instructions
- Defrost Shrimp: Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, submerge them in cool water for about 10 minutes until fully defrosted.
- Marinate the Shrimp: In a medium bowl, combine the shrimp with buttermilk, kosher salt, garlic powder, and black pepper. Let the shrimp marinate for 10 minutes to infuse flavor.
- Coat with Cornstarch: Place cornstarch in a shallow bowl. Remove shrimp pieces from marinade one at a time, shake off excess buttermilk, and coat evenly with cornstarch. Shake off any excess cornstarch.
- Fry the Shrimp: Pour vegetable oil into a 10-inch skillet to a depth of about ½ inch and heat over medium until the temperature reaches 350ºF (177ºC). Fry 8 to 10 pieces at a time without overcrowding, cooking each side for 1 to 2 minutes until golden brown and crispy. Transfer cooked shrimp to paper towel-lined plate to drain excess oil. Repeat with remaining shrimp.
- Toss in the Sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. Add fried shrimp and toss to coat thoroughly, or alternatively, drizzle sauce on top or serve on the side.
- To Serve: Transfer the coated bang bang shrimp to a serving plate and garnish with sliced green onions for color and fresh flavor.
Notes
- Make It Spicier: Increase the amount of Sriracha to your desired heat level.
- Make It Less Spicy: Reduce the Sriracha to 1 tablespoon or omit entirely.
- Make Ahead: The sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 5 days.
- Storing: Store cooked shrimp in the refrigerator for up to 2 days. Reheat in the microwave in 30-second increments until warmed through.
- Thai Sweet Chili Sauce: Mae Ploy brand is recommended for authentic flavor.
Nutrition
- Serving Size: 1 serving (about 4 ounces)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 160 mg
