This bang bang shrimp recipe is restaurant inspired but easy to make at home with simple ingredients! Crispy, fried shrimp are coated in a sweet, spicy and creamy sauce for an irresistible appetizer.
1poundlarge shrimp, peeled and deveined, tails removed
Canola oil, or peanut oil, for frying
¾cupcornstarch
Instructions
Bang Bang Sauce
In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
Fried Shrimp
In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
Place in a serving bowl and add sauce. Toss to coat. Serve warm.
Notes
Frying: Keep the oil temperature at 375˚F with a digital thermometer (one that clips to the pot is helpful). Be sure to bring the oil back to temperature before frying a new batch.Bang Bang Sauce: To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup. For extra spice, add some cayenne or hot sauce. To make it a little tart, and a dash of lemon juice.Storage: Store in an airtight container in the refrigerator up to 3 days. Reheat them on a baking sheet in the oven set at 350°F.