Description
Quick & Easy Bang Bang Shrimp features crispy fried jumbo shrimp coated in a creamy, tangy, sweet chili mayo sauce with a spicy kick. This addictive appetizer comes together in just 26 minutes, perfect for entertaining or a flavorful snack.
Ingredients
Scale
Shrimp and Coating
- 1 lb jumbo shrimp (peeled and deveined)
- 1 cup buttermilk (or substitute with 1 cup whole milk plus 1 tbsp lemon juice, rested for 5 minutes)
- 3/4 cup cornstarch (or substitute with potato starch or tapioca starch)
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup vegetable oil (or any neutral oil, for frying)
Sauce and Garnish
- 1/2 cup Japanese mayonnaise (or substitute with regular mayonnaise)
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (adjust for desired spiciness)
- 1 green onion (finely chopped for garnish)
Instructions
- Marinate the Shrimp: In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to tenderize and lightly flavor the shrimp.
- Prepare the Bang Bang Sauce: In a small bowl, mix the Japanese mayonnaise, sweet chili sauce, and sriracha together until smooth. Set aside for later use.
- Make the Coating: In a shallow bowl or baking sheet, whisk together the cornstarch, salt, garlic powder, and black pepper evenly.
- Coat the Shrimp: Remove shrimp from buttermilk, then dredge each shrimp thoroughly in the cornstarch mixture, coating both sides evenly.
- Heat the Oil: Pour vegetable oil into a large 10-inch skillet or heavy-bottom pan and heat over medium heat. Use a digital thermometer to ensure the oil reaches approximately 350 degrees Fahrenheit for optimal frying.
- Fry the Shrimp: Working in batches, fry the coated shrimp in the hot oil for about 1.5 minutes per side until they turn golden brown and crispy. Avoid overcrowding to maintain oil temperature and ensure crispiness. Be careful not to overcook, as shrimp cook quickly.
- Drain Excess Oil: Transfer the cooked shrimp to a wire rack or a plate lined with paper towels to remove any excess oil.
- Toss with Sauce: Place the crispy shrimp in a large bowl, pour the prepared Bang Bang Sauce over them, and gently toss until all shrimp are evenly coated.
- Garnish and Serve: Sprinkle the finely chopped green onions over the shrimp for a fresh garnish. Serve immediately and enjoy!
Notes
- For a healthier alternative, air fry the coated shrimp at 400 degrees Fahrenheit for 8-10 minutes, flipping halfway, until crispy.
- If you do not have buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
- Adjust the amount of sriracha in the sauce to control the spice level to your preference.
- Using a wire rack to drain fried shrimp keeps them crispy longer compared to paper towels alone.
- Make sure the oil temperature stays consistent; too low and shrimp will be greasy, too high and the coating can burn before shrimp cook through.
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 11 g
- Sodium: 1011 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
