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Bang Bang Shrimp Recipe: Crispy, Creamy, and Irresistibly Spicy Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

This Bang Bang Shrimp recipe delivers crispy, creamy, and irresistibly spicy shrimp coated in a crunchy cornstarch crust and tossed in a flavorful, tangy bang bang sauce made from mayonnaise, sweet chili sauce, and sriracha. Perfect as an appetizer or a main dish, these shrimp are quick to prepare and fried to golden perfection for a delightful texture and bold taste.

Ingredients

Scale

Shrimp and Coating

  • 1 lb Medium shrimp (peeled and deveined)
  • 1 cup Buttermilk (for marination)
  • 1 cup Cornstarch (for dredging)
  • 2 cups Sunflower oil (for frying)

Bang Bang Sauce

  • 1/2 cup Mayonnaise (creamy base)
  • 1/4 cup Sweet chili sauce (Mae Ploy preferred)
  • 1-2 tbsp Sriracha (adjust to taste)
  • 1 tsp Sea salt (to taste, plus a pinch for sauce)

Garnish

  • Crisp lettuce (for serving)
  • Sliced green onions (for garnish)

Instructions

  1. Prepare the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and a pinch of sea salt. Stir well until smooth. Cover the bowl and refrigerate to let the flavors meld while you prepare the shrimp.
  2. Marinate the Shrimp: Place the peeled and deveined shrimp in a separate bowl. Pour in enough buttermilk to coat all the shrimp evenly. Allow them to marinate for about 10 minutes to enhance tenderness and flavor.
  3. Heat the Oil: Preheat sunflower oil in a Dutch oven or deep fryer to 375°F (190°C), ensuring the oil is hot enough for frying to achieve a crispy texture without absorbing too much oil.
  4. Coat the Shrimp: Remove each shrimp from the buttermilk, letting excess drip off. Dredge each shrimp thoroughly in cornstarch, shaking off any excess to ensure a light, even coating that crisps up beautifully.
  5. Fry the Shrimp: Carefully add a few shrimp at a time into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp turn golden brown and crispy. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
  6. Toss with Sauce: While still warm, place the fried shrimp in a large bowl. Pour the prepared bang bang sauce over and gently toss until every shrimp is evenly coated with the creamy, spicy sauce.
  7. Serve: Arrange the sauced shrimp on a bed of crisp lettuce for freshness and crunch. Garnish with sliced green onions to add a mild, fresh bite. Serve immediately for the best texture and flavor.

Notes

  • Adjust the amount of sriracha according to your preferred spice level for a milder or more intense kick.
  • Use cornstarch instead of flour for a lighter, crispier coating on the shrimp.
  • Make sure the oil temperature stays consistent during frying to avoid greasy shrimp.
  • This recipe is best served immediately to enjoy the shrimp’s crispiness.
  • For a gluten-free version, confirm that the sweet chili sauce and mayonnaise contain no gluten.

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Find it online: https://aswoonfulofsugar.com/bang-bang-shrimp-recipe-crispy-creamy-and-irresistibly-spicy-recipe/