Bang Bang Shrimp
Juicy shrimp in a silky, sweet-spicy sauce that comes together in just 30 minutes—fast, flavorful, and downright addictive.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb jumbo shrimp
- 2 cup buttermilk
- 1½ cup cornstarch
- ¾ cup breadcrumbs
- vegetable oil (for frying (enough for shallow fry))
- 1 tsp salt
- 1 tbsp cajun spice
- 1 tsp black pepper
- 1 green onion (finely chopped for garnish)
- ½ cup japanese mayonnaise
- ¼ cup thai sweet chili sauce
- 3 tbsp sriracha
- 1 tsp ginger paste
- 1 tbsp parsley (finely chopped)
- 2 tsp sesame oil
- 1 tsp garlic (minced)
- 1 tsp soy sauce
Instructions
- 1
In a medium bowl, combine peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to tenderise.
- 2
In a separate bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, ginger paste, parsley, sesame oil, garlic, and soy sauce. Mix well and set aside.
- 3
In another bowl, whisk together cornstarch, breadcrumbs, salt, Cajun spice, and black pepper. Dredge the shrimp in this mixture, coating both sides evenly.
- 4
In a large skillet (10-inch), heat oil over medium heat to 350°F (≈ 175°C). Fry shrimp in batches for about 3 minutes, or until golden brown and crispy. Avoid overcrowding the pan and don’t overcook
- 5
Transfer cooked shrimp to a wire rack or paper towel-lined plate to remove excess oil.
- 6
Place the shrimp in a large bowl. Pour the Bang Bang sauce over and gently toss to coat. Garnish with chopped green onion and serve!