Description
Quick & Easy Bang Bang Shrimp features crispy fried jumbo shrimp coated in a creamy, tangy, sweet chili mayo sauce with a spicy kick. This addictive appetizer comes together in just 26 minutes, perfect for a flavorful snack or party dish.
Ingredients
Scale
Shrimp and Coating
- 1 lb jumbo shrimp (peeled and deveined)
- 1 cup buttermilk (or 1 cup whole milk with 1 tbsp lemon juice, let sit for 5 minutes)
- 3/4 cup cornstarch (or potato starch/tapioca starch)
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup vegetable oil (or any neutral oil)
Sauce
- 1/2 cup Japanese mayonnaise (or regular mayonnaise)
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (add more for extra heat)
Garnish
- 1 green onion (finely chopped)
Instructions
- Marinate Shrimp: In a medium bowl, add peeled and deveined shrimp to the buttermilk. Let it sit for 10 minutes to tenderize and prepare the shrimp for coating.
- Prepare Sauce: In a small bowl, combine Japanese mayonnaise, sweet chili sauce, and sriracha. Mix well and set aside.
- Mix Coating: In a shallow bowl or baking sheet, whisk together cornstarch, salt, garlic powder, and black pepper to create the crispy coating.
- Coat Shrimp: Dredge each shrimp on both sides in the cornstarch mixture, ensuring an even coating.
- Heat Oil: In a large 10-inch skillet or heavy-bottomed pan, heat vegetable oil over medium heat until it reaches 350 degrees F or becomes hot enough for frying.
- Fry Shrimp: Fry coated shrimp in batches, avoiding overcrowding. Cook for about 1.5 minutes per side until golden brown and crispy. Avoid overcooking to keep shrimp tender.
- Drain Shrimp: Remove fried shrimp and place on a wire rack or paper towel-lined plate to drain excess oil.
- Toss with Sauce: Transfer crispy shrimp to a large bowl and pour the prepared sauce over them. Gently toss to coat all shrimp evenly.
- Garnish and Serve: Sprinkle finely chopped green onions over the shrimp for garnish. Serve immediately and enjoy!
Notes
- For a healthier alternative, you can air fry the shrimp at 400 degrees F for 8-10 minutes, flipping halfway through.
- Substitute cornstarch with potato starch or tapioca starch for a similar crispy texture.
- Use Japanese mayonnaise for authentic flavor, but regular mayo works fine as a substitute.
- Adjust sriracha quantity based on your preferred spice level.
- Ensure oil is hot enough before frying to get crispy shrimp and avoid oily texture.
- Drain cooked shrimp on a wire rack instead of paper towels to keep them crispier.
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 11 g
- Sodium: 1011 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
