Description
This Bang Bang Shrimp recipe features crispy fried shrimp tossed in a creamy, spicy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or a flavorful main course, this recipe balances bold and spicy flavors with a crunchy texture for an irresistible treat.
Ingredients
Units
Scale
Shrimp and Coating
- 1 pound shrimp, 16/20 count size, peeled and deveined
- 1/4 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 1 1/2 cups vegetable oil
Sauce
- 1/2 cup mayonnaise
- 1/4 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 shrimp, buttermilk, kosher salt, garlic powder, and black pepper. Mix well and let marinate for 10 minutes to absorb flavors.
- Coat with Cornstarch: Place cornstarch in a shallow bowl. Remove shrimp one at a time from marinade, shaking off excess buttermilk. Dredge each shrimp evenly in cornstarch and gently shake off any excess.
- Fry the Shrimp: Heat vegetable oil in a 10-inch skillet to 350ºF (177ºC), filling the pan about ½ inch deep. Fry shrimp in batches of 8 to 10, avoiding overcrowding. Cook each side for 1 to 2 minutes until golden brown and crispy. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
- Toss in the Sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. Add fried shrimp and toss thoroughly to coat each piece evenly. Alternatively, you can drizzle the sauce on top or serve it on the side.
- To Serve: Arrange the coated shrimp on a serving plate and garnish with sliced green onions for a fresh, vibrant finish.
Notes
- Make It Spicier: Increase the Sriracha to your desired heat level.
- Make It Less Spicy: Reduce Sriracha to 1 tablespoon or omit completely for milder flavor.
- Make Ahead: The sauce can be 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 gently in the microwave in 30-second increments until hot.
- Thai Sweet Chili Sauce: Mae Ploy brand is recommended for authentic flavor.
Nutrition
- Serving Size: 1 serving (approximately 4 ounces shrimp with sauce)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 190 mg
