Bang Bang Shrimp
Enjoy the irresistible flavors of Bang Bang Shrimp made with a homemade sauce. You'll get the perfect blend of spices and heat in every bite.
Servings (Adjustable):
Calories: 442kcal
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Ingredients
SHRIMP:
- 1 pound raw shrimp
- ½ cup buttermilk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- oil for frying about 2 to 3 cups
BREADING:
- 1 egg
- 1 cup Panko breadcrumbs
- ⅛ cup all-purpose flour
- ⅛ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked sweet paprika
BANG BANG SAUCE:
- ½ cup mayonnaise
- ¼ cup Thai Sweet Chili Sauce
- 3 tablespoons sriracha
Instructions
- Peel shrimp and devein. Pat dry.
- Season deveined shrimp with salt and black pepper. Marinate seasoned shrimp in buttermilk for 30 minutes or less.
- In a small bowl, combine the Bang Bang sauce ingredients - mayonnaise, Thai Sweet Chili Sauce, and sriracha. Mix well. Cover tightly with plastic wrap then refrigerate until ready to use.
- In another bowl, combine equal amounts of flour and cornstarch.
- In a large bowl, combine Panko breadcrumbs, garlic powder, onion powder, smoked sweet paprika, salt, and black pepper.
- Remove shrimp from buttermilk. Whisk buttermilk and egg.
- Dip marinated shrimp in flour mixture and then dip in buttermilk mixture. Lastly, dredge coated shrimp in seasoned Panko breadcrumbs. Shake off the excess breading. Place breaded shrimp in a large plate lined with parchment paper.
- In a medium saucepan, pour oil reaching ⅓ of the cookware. Once the oil is hot enough, add the breaded shrimp one at a time. Cook shrimp for 1 ½ to 2 minutes or until golden brown. Immediately transfer cooked shrimp to a paper-lined plate.
- Transfer cooked shrimp to a large shallow bowl. Pour sauce and gently toss shrimp until well-coated.
- Immediately serve and enjoy.
Notes
Sriracha used in this recipe provides the necessary heat. If you prefer spicy food, add more sriracha after tasting the original combination of ingredients.
Heat oil just enough without overheating. To test, drop a few pieces of breadcrumbs. The oil is hot enough for frying when breadcrumbs float, bubbles appear, and turns golden brown.
It is best to deep-fry coated shrimp if you are using a stovetop. Deep-frying will avoid overcooking shrimp, it will cook evenly, and the shrimp won’t accumulate excess oil.
Deep-fry shrimp in batches, about 5 to 6 pieces of shrimp per batch.
When removing cooked shrimp, it’s best to use a spider strainer. In the absence of a spider strainer, turn off the heat and individually remove shrimp using kitchen tongs.
Heat up the oil before cooking the next batch of shrimp.
Nutrition
Calories: 442kcal | Carbohydrates: 29g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 199mg | Sodium: 1976mg | Potassium: 254mg | Fiber: 1g | Sugar: 10g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
