Here’s a recipe for Bang Bang Shrimp, a popular appetizer known for its crispy shrimp tossed in a spicy, creamy sauce. This version aims to replicate the delicious taste you might find at a restaurant.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Oil for frying (vegetable or canola oil)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tbsp honey (optional, for extra sweetness)
Instructions
- Marinate the Shrimp:
- Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes in the refrigerator.
- Prepare the Coating:
- In another bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.
- Coat the Shrimp:
- Remove the shrimp from the buttermilk, letting the excess buttermilk drip off.
- Dredge each shrimp in the cornstarch mixture, ensuring they are fully coated. Shake off any excess coating.
- Fry the Shrimp:
- Heat about 2 inches of oil in a deep skillet or pot over medium-high heat until it reaches 375°F (190°C).
- Fry the shrimp in batches, being careful not to overcrowd the pan. Fry each batch for about 2-3 minutes or until golden brown and crispy.
- Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Make the Bang Bang Sauce:
- In a bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey (if using) until smooth.
- Toss the Shrimp:
- Once all the shrimp are fried and slightly cooled, place them in a large bowl. Pour the Bang Bang sauce over the shrimp and gently toss to coat each piece evenly.
- Serve:
- Transfer the sauced shrimp to a serving plate. Garnish with chopped green onions or fresh cilantro if desired. Serve immediately while warm and crispy.
Enjoy your homemade Bang Bang Shrimp!