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Spicy Bang Bang Shrimp

A perfect blend of crispy fried shrimp and a creamy, spicy sauce that tantalizes your taste buds.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 180
Ingredients Method Notes

Ingredients
  

Shrimp and Coating
  • 1 pound large shrimp, peeled and deveined Ensure they’re peeled and deveined for easier eating.
  • 1/2 cup buttermilk Tenderizes the shrimp; can use regular milk with vinegar as a substitute.
  • 1/2 cup cornstarch Provides a light, crispy batter; potato starch is a gluten-free alternative.
  • 1/2 cup all-purpose flour Offers structure to the coating; almond flour can be used for gluten-free.
  • Vegetable oil For frying; can substitute with canola or peanut oil.
  • 1 tablespoon chopped chives For garnish; green onions can be used as a substitute.
Bang Bang Sauce
  • 1/2 cup mayonnaise Can use Greek yogurt for a lighter version.
  • 1/4 cup sweet chili sauce Adds sweetness; honey can be used as a natural alternative.
  • 1 tablespoon sriracha Provides spice; reduce for less heat.
  • 1 teaspoon honey Sweetens the sauce; agave syrup is also a good substitute.

Method
 

Preparation
  1. Place the shrimp in a bowl and cover them with buttermilk.
  2. Allow the shrimp to marinate for 10 to 15 minutes.
  3. In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Set aside.
  4. In a shallow dish, combine the all-purpose flour and cornstarch.
  5. Remove shrimp from buttermilk, letting excess drip off, and dredge in the flour-cornstarch mixture.
Cooking
  1. Heat vegetable oil in a deep pan to 350°F.
  2. Fry the coated shrimp in batches for 2 to 3 minutes per side until golden brown.
  3. Transfer fried shrimp to a wire rack to drain excess oil.
  4. While hot, gently toss the shrimp in the bang bang sauce.
  5. Arrange on a serving plate and sprinkle with chopped chives. Serve immediately!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days, or freeze the uncoated shrimp for up to three months. Serve with lime wedges to enhance flavors.