Description
Crispy Bang Bang Shrimp is a flavorful appetizer featuring jumbo shrimp coated in a crunchy cornstarch coating, fried to golden perfection, and tossed with a creamy, spicy Bang Bang sauce. This dish combines tender, juicy shrimp with a sweet and spicy kick, finished with fresh green onion garnish for a vibrant touch. Perfect for seafood lovers looking for a quick and delicious treat.
Ingredients
Shrimp and Coating
- 1 lb Jumbo Shrimp (peeled and deveined)
- 1 cup buttermilk (or substitute with 1 cup whole milk and 1 tbsp lemon juice, let sit 5 minutes)
- 3/4 cup cornstarch (or potato starch/tapioca starch)
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup vegetable oil (or any neutral oil for frying)
Bang Bang Sauce
- 1/2 cup Japanese mayonnaise (or normal mayonnaise)
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha (adjust for spice preference)
- 1 green onion (finely chopped for garnish)
Instructions
- Marinate Shrimp: In a medium bowl, combine peeled and deveined shrimp with buttermilk. Let the shrimp soak for 10 minutes to tenderize and add moisture.
- Prepare Bang Bang Sauce: In a small bowl, mix together Japanese mayonnaise, sweet chili sauce, and sriracha. Set aside to allow flavors to blend while preparing the shrimp.
- Mix Coating: In a shallow bowl or baking sheet, whisk together cornstarch, salt, garlic powder, and black pepper to create the dredging mixture for the shrimp.
- Coat the Shrimp: Dredge each shrimp in the cornstarch mixture, coating both sides thoroughly to ensure a crispy exterior when fried.
- Heat Oil and Fry Shrimp: In a large 10-inch skillet or heavy-bottom pan, heat vegetable oil over medium heat until it reaches 350°F. Fry shrimp in batches, about 1.5 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to maintain proper oil temperature and crispiness.
- Drain Excess Oil: Use a wire rack or paper towel-lined plate to drain the cooked shrimp, removing excess oil and keeping the shrimp crispy.
- Toss with Sauce: Transfer crispy shrimp to a large bowl and pour the prepared Bang Bang Sauce over them. Gently toss until all shrimp are evenly coated with the creamy sauce.
- Garnish and Serve: Sprinkle finely chopped green onions over the shrimp for a fresh garnish. Serve immediately and enjoy!
Notes
- For a dairy-free alternative, use coconut milk or almond milk with lemon juice instead of buttermilk.
- Adjust sriracha quantity based on your preferred spice level.
- Ensure oil temperature remains steady at 350°F to achieve perfect crispiness without sogginess.
- This dish is best served immediately to maintain the crisp texture of the shrimp.
- You can substitute cornstarch with potato starch or tapioca starch for a similar texture.
