Quick & Easy Bang Bang Shrimp
Bang Bang Shrimp. Crispy fried tender shrimp coated in a creamy, tangy, sweet chili mayo sauce with a hint of spice. This delicious dish is so addictive! Ready in 30 minutes. I also share how to air fry the shrimp in the below Notes section.
- Prep time
- 20 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Jumbo Shrimp (peeled and deveined)
- 1 cup buttermilk (or sub with 1 cup whole milk and 1 tbsp lemon juice and let it sit for 5 minutes first)
- 3/4 cup cornstarch (or substitute with potato starch/tapioca starch)
- 1 cup vegetable oil (or any neutral oil)
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 green onion (finely chopped for garnish)
- 1/2 cup Japanese mayonnaise (or substitute with normal mayo)
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (add more if you like it spicier)
Instructions
- 1
In a medium bowl with peeled and deveined shrimp, add buttermilk. Let this sit for 10 minutes for shrimp to tenderize.
- 2
In a small bowl, combine Bang Bang Sauce ingredients as listed. Set aside.
- 3
In a shallow bowl or baking sheet, whisk together cornstarch, salt, garlic powder and black pepper.
- 4
Coat shrimp in cornstarch mixture by dredging it on both sides.
- 5
In a large skillet (10-inch) or heavy bottom pan, add oil. Heat oil on medium heat or at 350 degrees F on a digital instant read thermometer. Once oil is hot enough, fry shrimp in batches. Fry until you have golden brown shrimp, about 1.5 minutes per side. Do not overcrowd the hot oil or the shrimp won't be crispy. Also do not overcook the shrimp.
- 6
Remove and set aside the cooked shrimp on a wire rack or paper towel lined plate to remove excess oil.
- 7
Transfer crispy shrimp to a large bowl. Pour sauce over top. Gently toss to mix.
- 8
Garnish with green onions. Enjoy!