Bang Bang Shrimp
Bang Bang Shrimp is crispy shrimp coated in a creamy sweet and spicy sauce. Easy to make and perfect as an appetizer or a main dish.
- 1 pound jumbo shrimp 21-25 count, peeled deveined and tail removed
- 1/2 cup buttermilk
- 1 cup cornstarch
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup oil for frying
Bang Bang Sauce Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 - 3 teaspoons sriracha
- 1 teaspoon honey
Whisk together all the ingredients together. And set it aside until you're ready to use.
Pour the buttermilk over the shrimp and stir to coat the shrimp in the milk.
In a shallow dish combine cornstarch, granulated garlic, salt and pepper. Shake the excess buttermilk from the shrimp and then dredge in seasoned cornstarch.
Heat oil to 350 degrees. Fry shrimp, in batches if necessary, until the crust has turned golden and shrimp is cooked through about 5 minutes. Use a slotted spoon to transfer the shrimp to a clean plate while you finish frying all of the shrimp.
Pour half of the sauce over the shrimp and toss to coat. Add more sauce if you want it a bit saucier. Sprinkle with diced green onions and serve immediately.
You can make the sauce ahead of time, if you like. Just refrigerate until ready to use. It's also great on other things or as a dip for french fries.
I start by drizzling half of the sauce over the shrimp and then add more depending on how saucy everyone wants. I serve any leftover sauce alongside.
As with any fried food, you don't want to over crowd the pan or the shrimp will steam rather than fry and they won't be crispy. To avoid this, I recommend cooking the shrimp in batches. I use a slotted spoon to transfer the shrimp to a plate and store it in the warm oven until I've fried all the shrimp.
Nutrition information for estimation purposes only.
Calories: 607kcalCarbohydrates: 45.4gProtein: 22.8gFat: 37.4gSaturated Fat: 5.1gCholesterol: 171mgSodium: 754mgFiber: 0.4gSugar: 8g
Keywords: copycat recipe, shrimp