Bang Bang Shrimp
Bang bang shrimp is a classic appetizer made with crispy, tender shrimp drenched in bang bang sauce! The perfect party food or dinner!
Equipment
- Baking Sheet
- Frying Pan
Ingredients
Bang Bang Sauce
- 3/4 cup Mayonnaise
- 1/2 cup Sweet Thai Chili Sauce
- 1 tbsp Sriracha
- 1 tbsp Soy Sauce
- 1 tsp Honey
- 1 clove Garlic, (minced)
Bang Bang Shrimp
- 1 lb Large Shrimp
- 2 large Eggs
- 1/2 cup Buttermilk
- 1 cup All Purpose Flour
- 4 tbsp Cornstarch
- 1/4 tsp Baking Soda
- 1 tbsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Kosher Salt, (more or less as desired)
Instructions
- Make the sauce by combining mayonnaise, sweet chili sauce, sriracha, soy sauce, honey, and garlic cloves, salt, and pepper in a bowl. Whisk together until combined.
- Remove 1/2 cup of the sauce and place in a separate bowl. Set aside. Add 2 eggs and buttermilk to the remaining sauce. Submerge shrimp and allow it to sit for 10 minutes.
- Add oil to a large pot and begin preheating the oil to 360-380 degrees F. In a separate bowl, combine flour, cornstarch, baking soda, garlic powder, onion powder, and salt.
- Remove shrimp from sauce, gently shaking off any excess sauce. Place shrimp into the flour mixture, fully submerging the shrimp and coating the shrimp entirely.
- Place shrimp in the oil and fry for 2-3 minutes, until brown and crispy. Fry 3-4 at a time, be sure not to overcrowd the pot. Place fried shrimp onto a wire rack or paper towel to drain any excess grease.
- Allow the shrimp to cool for at least 5 minutes. Drizzle with 1/4 cup of bang bang sauce and use remaining ¼ cup as dip. Squeeze lemon juice on top.
Notes
- Make sure the oil is hot enough before putting the shrimp in the pan. This prevents the coating from falling off or becoming soggy. To check, stick the end of a wooden spoon or chopsticks into the oil. If several bubbles form around it, that means it’s ready for frying. You can also use a candy thermometer, you want the oil to be about 360-380 degrees F.
- Cook shrimp in batches to avoid overcrowding the pan and lowering the oil temperature. Otherwise, you’ll end up with oily, soggy shrimp.
- Drain the excess oil from the shrimp after frying by placing them on a paper towel-lined plate before tossing them into the sauce. Highly recommend this to prevent any greasiness!
- For added texture and crunch, you can add panko breadcrumbs to the shrimp coating.
- Pan Seared Shrimp - if you prefer not to bread and deep fry the shrimp, simply season the shrimp and sear it in a pan for 2-3 minutes per side and serve with the bang bang sauce.
- Gluten Free option - use your favorite 1-to-1 gluten free baking flour instead of all purpose flour. For the sauce, use tamari as opposed to soy sauce.
Nutrition
Calories: 649kcal, Carbohydrates: 54g, Protein: 24g, Fat: 36g, Saturated Fat: 6g, Polyunsaturated Fat: 20g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 257mg, Sodium: 2177mg, Potassium: 302mg, Fiber: 1g, Sugar: 19g, Vitamin A: 421IU, Vitamin C: 3mg, Calcium: 127mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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