Bang Bang Shrimp Recipe
A delightful platter of crispy fried shrimp enveloped in a luscious, mildly spicy chili-mayo sauce, served atop crisp lettuce for a vibrant presentation.
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Servings: 6
Ingredients
- 2 cups cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/4 cup sweet chili sauce
- 1 cup mayonnaise
- 1 teaspoon pepper
- 2 pounds medium shrimp 31-40 count, peeled and deveined
- 6 cups vegetable oil
- 1 1/2 cups buttermilk
- 2 tablespoons green onion thinly sliced
Instructions
- Place the shrimp into a large bowl and pour the buttermilk over them, ensuring each piece is well coated. In a separate mixing bowl, combine cornstarch, garlic powder, salt, and pepper thoroughly. Warm the vegetable oil in a deep pan until it reaches 375°F. Remove each shrimp from the buttermilk, dredge generously in the cornstarch blend, and ensure a complete coating. Fry the shrimp in small batches for about 3–4 minutes, until each piece turns crisp and golden. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil. For the sauce, whisk together the mayonnaise and sweet chili sauce until smooth. Add the fried shrimp to a clean bowl, drizzle the sauce over them, and toss gently until evenly coated. Arrange on a bed of lettuce if desired and garnish with sliced green onions before serving.
Notes
Position the cornstarch mixture near your fryer to transition the shrimp swiftly, minimizing mess. Use a thermometer to maintain a steady oil temperature of 375°F for optimum crispness. Avoid overcrowding by frying only 6–8 shrimp at a time to ensure uniform cooking and prevent sticking.