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Crispy Bang Bang Shrimp with Spicy Sauce Recipe

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4.4 from 80 reviews

  • Author: Diane
  • Total Time: 26 minutes
  • Yield: 4 servings

Description

Crispy Bang Bang Shrimp is a popular appetizer featuring jumbo shrimp coated in a crunchy cornstarch batter, fried until golden and tossed in a creamy, spicy Bang Bang sauce made from mayonnaise, sweet chili sauce, and sriracha. This dish offers a perfect balance of crispy texture and spicy tang, garnished with fresh green onions, making it an irresistible finger food or starter.

Ingredients

Shrimp and Coating

  • 1 lb Jumbo Shrimp (peeled and deveined)
  • 1 cup buttermilk (or substitute with 1 cup whole milk and 1 tbsp lemon juice, let sit 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 for frying)

Bang Bang Sauce & Garnish

  • 1/2 cup Japanese mayonnaise (or normal mayonnaise)
  • 1/4 cup sweet chili sauce
  • 2 tbsp sriracha (adjust for spice preference)
  • 1 green onion (finely chopped for garnish)

Instructions

  1. Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let the shrimp soak for 10 minutes to tenderize and add moisture, which helps keep the shrimp juicy and flavorful.
  2. Prepare Bang Bang Sauce: In a small bowl, mix Japanese mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside to allow the flavors to meld while preparing the shrimp coating.
  3. Mix Coating: In a shallow bowl or baking sheet, whisk together cornstarch, salt, garlic powder, and black pepper. This dry mix will create the crispy exterior when fried.
  4. Coat the Shrimp: Dredge each shrimp in the cornstarch mixture, ensuring both sides are evenly coated. This step is crucial for achieving a crunchy texture.
  5. Heat Oil and Fry Shrimp: In a large 10-inch skillet or heavy-bottomed pan, heat vegetable oil over medium heat until it reaches 350°F (175°C). Fry shrimp in batches for about 1.5 minutes per side until golden brown and crispy. Avoid overcrowding to maintain the oil temperature and crispiness.
  6. Drain Excess Oil: Remove the fried shrimp and place them on a wire rack or paper towel–lined plate to drain excess oil, which keeps them crisp.
  7. Toss with Sauce: Transfer the drained shrimp to a large bowl, pour the prepared Bang Bang Sauce over them, and gently toss until each shrimp is evenly coated in the creamy, spicy sauce.
  8. Garnish and Serve: Sprinkle finely chopped green onions over the shrimp for freshness and a mild onion flavor. Serve immediately to enjoy the crispy texture and vibrant flavors.

Notes

  • You can substitute cornstarch with potato starch or tapioca starch for the coating if preferred.
  • If buttermilk is unavailable, use whole milk mixed with lemon juice or vinegar as a substitute.
  • Adjust the amount of sriracha in the sauce to control the spice level.
  • Serve immediately after coating with sauce to maintain crispiness.
  • Use a thermometer to ensure oil reaches the correct temperature for optimal frying results.
  • Prep Time: 12 minutes
  • Cook Time: 14 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://eatwithdiane.com/crispy-bang-bang-shrimp-with-spicy-sauce-recipe/