Bang Bang Shrimp
Bang Bang Shrimp is crunchy, golden shrimp drizzled with a creamy sweet and spicy sauce.
Servings: 2 servings
Cost: $10.43
Equipment
- Wire skimmer
- Candy Thermometer to gauge oil heat
Ingredients
- 8 ounces shrimp large or extra-large; peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup cornstarch
- 3-4 cups vegetable oil about 3 inches deep in the pot
Bang Bang Sauce
- 1/2 cup mayo
- 2 tablespoons sweet chili sauce like Mae Ploy
- 1 tablespoon Sriracha adjust amount to control spiciness
- 2 teaspoons soy sauce regular, not low-sodium
- 1/2 teaspoon garlic powder
For Serving (Optional)
- Butter lettuce
- Green onions thinly sliced
Instructions
- Whisk sauce ingredients in a small bowl until smooth. Cover and refrigerate until ready to use.
- Add shrimp to a bowl, cover with buttermilk, and let sit 10 to 15 minutes.
- Pour oil into a large pot and heat to 350°F. Use a candy thermometer to monitor and maintain the temperature.
- Working one at a time, use tongs to pull shrimp from buttermilk, let excess drip off, then coat each side in cornstarch. Shake off excess.
- Fry in batches of 4 to 5 shrimp for 2 to 3 minutes, until shrimp is golden and floats to the top. Transfer to a paper towel-lined plate.
- Drizzle or toss shrimp with sauce while still warm.
- Serve right away over lettuce and top with green onions if using.
Video
Notes
Storage: Best enjoyed right away. The coating softens quickly, so leftovers don’t store well.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 34g | Protein: 24g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Cholesterol: 170mg | Sodium: 1150mg | Potassium: 260mg | Fiber: 1g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg