Description
This bang bang shrimp recipe delivers crispy, golden shrimp tossed in a creamy, sweet-and-spicy sauce. Perfect for beginner cooks and ready in under 30 minutes.
Ingredients
Scale
- 1 pound shrimp, peeled, deveined, tail removed
- 1/2 cup buttermilk
- 1 cup cornstarch
- Canola oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/2 teaspoon Sriracha, or more to taste
- 1 tablespoon honey
Instructions
- In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
- Place shrimp in a medium bowl and pour buttermilk over them to coat evenly.
- Add cornstarch to a separate shallow dish.
- Remove shrimp from the buttermilk, let excess drip off, and dredge in cornstarch until well coated.
- Heat about 1 inch of canola oil in a heavy-bottomed pot to 375°F. Test with a thermometer or a popcorn kernel.
- Fry shrimp in small batches for 1–2 minutes per side, or until golden and crispy. Remove and drain on paper towels.
- While shrimp are still hot, toss them in the prepared bang bang sauce until evenly coated. Serve immediately.
Notes
- Bake instead of fry at 400°F for 12–15 minutes or air-fry at 375°F for 10–12 minutes for a healthier version.
- If shrimp browns too quickly, reduce oil temperature slightly.
- Use Greek yogurt instead of mayo for a lighter sauce with a tangier taste.
- Make the sauce ahead and store in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 7g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 185mg