Creamy Bang Bang Shrimp (Print Version)
# Ingredients:
→ Shrimp and Coating
01 -
1 lb large shrimp, peeled and deveined
02 -
½ cup buttermilk
03 -
½ cup cornstarch
04 -
½ cup all-purpose flour
05 -
Salt and black pepper, to taste
06 -
Vegetable oil, for frying
→ Bang Bang Sauce
07 -
½ cup mayonnaise
08 -
¼ cup sweet chili sauce
09 -
1 to 2 tbsp Sriracha, adjust to heat preference
10 -
1 tbsp honey or granulated sugar
11 -
1 tsp rice vinegar or fresh lime juice
→ Garnish
12 -
2 tbsp chopped fresh parsley or green onions
# Instructions:
01 -
In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Whisk until smooth and set aside to allow flavors to meld.
02 -
Place shrimp in a bowl and toss with buttermilk. In a separate dish, mix cornstarch, flour, salt, and pepper. Dredge each shrimp in the dry mixture to coat thoroughly.
03 -
Heat vegetable oil in a skillet to 350°F (175°C). Fry shrimp in batches, about 2 to 3 minutes each, until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 -
While shrimp are warm, gently toss them in the prepared Bang Bang sauce until evenly coated.
05 -
Place shrimp on a serving platter and sprinkle with chopped parsley or green onions. Serve immediately as an appetizer or alongside rice or noodles.
# Notes:
01 -
Maintaining oil temperature is key for crispy shrimp without excess greasiness.