Description
This Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, sweet, and spicy sauce made with Thai sweet chili sauce and Sriracha. Perfect as an appetizer or a flavorful main course, it’s quick to prepare and sure to impress.
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, or set them in a bowl submerged in cool water until defrosted, about 10 minutes.
- Marinate the Shrimp: In a medium bowl, combine the shrimp, buttermilk, kosher salt, garlic powder, and black pepper. Marinate for 10 minutes to infuse flavor and tenderize the shrimp.
- Coat with Cornstarch: Transfer the cornstarch to a shallow bowl. Remove shrimp from marinade one at a time, shaking off excess buttermilk, then evenly coat each shrimp in the cornstarch. Gently shake off any excess cornstarch for a light, crispy crust.
- Fry the Shrimp: Pour vegetable oil into a 10-inch skillet to reach about ½ inch deep and heat over medium heat to 350ºF (177ºC). Fry shrimp in batches of 8 to 10 pieces without overcrowding, cooking each side for 1 to 2 minutes until golden brown and crispy. Drain fried shrimp on a paper towel-lined plate to remove excess oil.
- Toss in the Sauce: In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. Add the fried shrimp and toss gently to coat evenly. Alternatively, drizzle the sauce on top or serve on the side as a dipping sauce.
- To Serve: Transfer the coated bang bang shrimp to 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 to add more spice.
- Make It Less Spicy: Reduce Sriracha to 1 tablespoon or omit it entirely for a milder flavor.
- Make Ahead: The bang bang sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Storing: Keep cooked shrimp refrigerated for up to 2 days and reheat in the microwave, using 30-second increments until hot.
- Thai Sweet Chili Sauce: Mae Ploy brand is recommended for authentic flavor and sweetness.
