Bang Bang Shrimp
Crispy shrimp tossed in a creamy, spicy, and sweet sauce that's perfect for a fun night in.
Ingredients
For the Shrimp
- 1 pound peeled and deveined shrimp Tails on or off is up to you.
- 1 cup cornstarch For a crispy coating.
- 0.5 cup flour Optional, can be mixed with cornstarch.
- 0.5 cup buttermilk Can substitute with regular milk plus a splash of lemon juice.
- 1 large egg Binds the wet layer.
- to taste salt Do not skip seasoning.
- to taste pepper Do not skip seasoning.
- as needed oil for frying Use neutral oil like canola or vegetable.
For the Sauce
- 0.5 cup mayonnaise This is the creamy base for the sauce.
- 0.25 cup sweet chili sauce The sweet and tangy component.
- to taste sriracha Adjust for heat.
- optional squeeze of lime Brightens the sauce.
Instructions
Make the Sauce
- Stir together mayonnaise, sweet chili sauce, and sriracha in a bowl. Taste and adjust for sweetness and spice.
Prep the Shrimp
- Pat shrimp dry with paper towels to ensure the coating sticks and they fry up crisp.
Coat the Shrimp
- Toss shrimp in cornstarch, dip in buttermilk and egg mixture, then coat again in cornstarch (or a mix with flour).
Fry the Shrimp
- Heat oil to about 350°F. Fry shrimp in small batches for a couple of minutes per side until golden and crisp. Do not overcrowd the pan.
Serve
- Drizzle sauce over shrimp or toss lightly before serving. Drizzling keeps them crisp the longest.
Notes
Do not sauce the shrimp too early to keep them crispy. Use a wire rack instead of paper towels for cooling. If cooking for a group, fry in batches and keep warm in a low oven.