Recipe Background
Crunchy Bang-Bang Shrimp has a multitude of uses. You can put it in a taco, on a salad, next to rice, or mixed in with pasta. The fried shrimp is tasty on its own, but when you add the sweet-spicy sauce, it takes the crustaceans to the next level. Even timid seafood eaters will love Bang-Bang Shrimp; it's explosively good twice over!
Crunchy Bang-Bang Shrimp has a multitude of uses. You can put it in a taco, on a salad, next to rice, or mixed in with pasta. The fried shrimp is tasty on its own, but when you add the sweet-spicy sauce, it takes the crustaceans to the next level. Even timid seafood eaters will love Bang-Bang Shrimp; it's explosively good twice over!
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil to taste
- green onions optional, to taste, chopped, for garnish
Directions
- In a small mixing bowl, combine the mayonnaise, the Thai sweet chili sauce, and the sriracha.
- In a separate mixing bowl, toss the shrimp in the buttermilk. Once coated, remove the shrimp from the buttermilk and allow any excess to drip off.
- In another bowl, toss the shrimp in the cornstarch.
- Add 2-3 inches of the canola oil to a pot or Dutch oven and heat to 375 degrees F. Continue to check the temperature of the oil throughout the cooking process.
- Fry the shrimp in batches until mostly browned, about 1-2 minutes on each side.
- Place the fried shrimp on paper towels to absorb any excess oil.
- Toss the shrimp with the sauce and garnish with the green onions.
- Serve immediately.
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