Description
Crispy, spicy, and irresistibly creamy, Bang Bang Shrimp is a crowd-pleasing appetizer featuring lightly battered shrimp fried to golden perfection and tossed in a zesty, sweet, and spicy mayo-based sauce. Perfect for game day, parties, or a flavorful weeknight treat.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
Breading
- 3/4 cup corn starch
Sauce
- 1/4 cup high-quality mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1-2 teaspoons Sriracha hot sauce (or to taste)
Instructions
- Marinate the Shrimp: In a medium bowl, combine the shrimp with buttermilk, salt, garlic powder, onion powder, and black pepper. Stir to coat and let marinate for 10 minutes to tenderize and infuse the shrimp with flavor.
- Prepare Cornstarch Dredge: Pour the cornstarch into a shallow dish or bowl for dredging the shrimp. This will create the crispy outer coating when fried.
- Coat the Shrimp: Remove each shrimp from the marinade one at a time, shaking off excess liquid, then dredge thoroughly in the cornstarch. Place the coated shrimp on a baking sheet while coating the rest.
- Fry the Shrimp: Heat 1 1/2 inches of oil in a large pot to 350°F (175°C). Fry the shrimp in batches of 3 or so, cooking each batch for about 2 minutes until golden brown and crispy. The shrimp should reach an internal temperature of 145°F. Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain excess oil.
- Make the Bang Bang Sauce and Toss: In a large bowl, mix together mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. Add the fried shrimp to the bowl and toss gently to coat each piece evenly with the sauce.
- Serve: Enjoy the Bang Bang Shrimp immediately while crispy and coated with the spicy-sweet sauce, perfect for dipping or serving as an appetizer.
Notes
- Adjust the amount of Sriracha according to your heat preference.
- Be careful not to overcrowd the pot while frying to maintain oil temperature and crispiness.
- Use high-quality mayonnaise for the best sauce flavor and texture.
- You can substitute cornstarch with potato starch for a crispier crust.
- Serve with lime wedges or chopped green onions for added zest and color.
