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Bang Bang Shrimp

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Bang Bang Shrimp is a popular dish known for its crispy shrimp coated in a creamy, spicy, and tangy sauce. This appetizer or main dish is a crowd-pleaser, offering irresistible flavors with a perfect balance of crunchy, creamy, and spicy.

Ingredients

  1. 1 lb large shrimp, peeled and deveined
    ½ cup all-purpose flour
    ½ cup cornstarch
    1 teaspoon baking powder
    1 teaspoon garlic powder
    Salt and pepper, to taste
    1 large egg, beaten
    1 cup buttermilk (or regular milk)
    Vegetable oil, for frying
    For the sauce:
    ½ cup mayonnaise
    2 tablespoons sriracha sauce (adjust to taste)
    1 tablespoon honey
    1 tablespoon rice vinegar
    1 teaspoon garlic powder

Instructions

Rinse and pat dry the shrimp with paper towels. Set aside.

  1. In a bowl, whisk together the flour, cornstarch, baking powder, garlic powder, salt, and pepper. In a separate bowl, whisk the egg and buttermilk together.
  2. Dip each shrimp into the wet mixture (egg and buttermilk), then dredge in the dry flour mixture until well-coated. Repeat until all shrimp are coated.
  3. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove shrimp and place on a paper towel-lined plate to drain excess oil.
  4. In a small bowl, combine the mayonnaise, sriracha sauce, honey, rice vinegar, and garlic powder. Stir until smooth and well-combined.
  5. Once the shrimp are fried and crispy, place them in a large bowl. Pour the sauce over the shrimp and toss gently until all shrimp are coated.
  6. Transfer the Bang Bang Shrimp to a serving dish and garnish with chopped green onions or cilantro, if desired. Serve immediately.

Notes

  • For extra heat, increase the amount of sriracha in the sauce or add chili flakes to the batter.
  • For a lighter option, bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway through.
  • Chicken tenders or scallops can be used as alternatives to shrimp.
  • Use gluten-free flour or rice flour for a gluten-free version.
  • Top the finished dish with chopped scallions, cilantro, or a squeeze of lime for added freshness.
  • Best enjoyed immediately while the shrimp are crispy. Leftovers can be stored for up to 1 day in an airtight container.
  • Store the sauce separately for up to 3 days in the fridge.

Nutrition

Find it online: https://thefamilycooking.com/bang-bang-shrimp/