Name: Bang Bang Shrimp Recipe
Ingredients: 1 pound large shrimp, peeled and deveined: The star of the show! Large shrimp are ideal as they hold up well to frying and provide a satisfying bite. Ensure they are peeled and deveined for ease of cooking and eating. You can use fresh or frozen shrimp (thawed completely). Patting them dry is crucial for achieving maximum crispiness.; 1/2 cup cornstarch: This is the secret ingredient for that incredibly crispy coating. Cornstarch creates a light, airy, and crunchy crust when fried. Don’t substitute with flour, as it won’t yield the same texture.; 1/4 teaspoon salt: Seasoning the shrimp directly is essential for flavor. Salt enhances the natural sweetness of the shrimp and balances the flavors in the batter and sauce.; 1/4 teaspoon black pepper: A touch of black pepper adds a subtle warmth and depth of flavor to the shrimp, complementing the salt and other seasonings.; 1 large egg, lightly beaten: The egg acts as a binder, helping the cornstarch adhere to the shrimp. It also contributes to a slightly richer texture in the coating.; 1/4 cup buttermilk (or milk with 1/2 teaspoon lemon juice/vinegar): Buttermilk adds tenderness to the shrimp and creates a slightly tangy flavor that enhances the overall taste profile. If you don’t have buttermilk, you can easily make a substitute by adding lemon juice or white vinegar to regular milk and letting it sit for 5 minutes to curdle slightly.; Vegetable oil, for frying: You’ll need a neutral oil with a high smoke point for frying. Vegetable oil, canola oil, or peanut oil are all excellent choices. You’ll need enough oil to submerge the shrimp for even cooking.; 1/2 cup mayonnaise: The creamy base of the sauce. Use a good quality mayonnaise for the best flavor. Full-fat mayonnaise provides the richest taste and texture.; 1/4 cup sweet chili sauce: This is a key ingredient that provides the signature sweet and slightly spicy flavor of Bang Bang sauce. Look for it in the Asian foods section of your grocery store. Different brands vary in sweetness and spice levels, so adjust to your preference.; 2 tablespoons sriracha (or to taste): Sriracha adds the heat and a touch of tang to the sauce. Adjust the amount according to your spice preference. For a milder sauce, start with 1 tablespoon and taste before adding more.; 1 tablespoon honey (or agave nectar): Honey adds sweetness and a subtle floral note to the sauce. Agave nectar is a good substitute for a vegan option or if you prefer a more neutral sweetness.; 1 tablespoon rice vinegar: Rice vinegar provides a crucial tanginess and acidity that balances the sweetness and richness of the other sauce ingredients. It also adds a subtle Asian flavor note.; 1 teaspoon garlic powder: Garlic powder adds a savory depth of flavor to the sauce. It’s important to use powder and not fresh garlic, as fresh garlic can be too pungent in the sauce and doesn’t blend as smoothly.; 1/2 teaspoon paprika: Paprika adds a subtle smokiness and a hint of color to the sauce. You can use regular paprika or smoked paprika for a deeper smoky flavor.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined: The star of the show! Large shrimp are ideal as they hold up well to frying and provide a satisfying bite. Ensure they are peeled and deveined for ease of cooking and eating. You can use fresh or frozen shrimp (thawed completely). Patting them dry is crucial for achieving maximum crispiness.

1/2 cup cornstarch: This is the secret ingredient for that incredibly crispy coating. Cornstarch creates a light, airy, and crunchy crust when fried. Don’t substitute with flour, as it won’t yield the same texture.

1/4 teaspoon salt: Seasoning the shrimp directly is essential for flavor. Salt enhances the natural sweetness of the shrimp and balances the flavors in the batter and sauce.

1/4 teaspoon black pepper: A touch of black pepper adds a subtle warmth and depth of flavor to the shrimp, complementing the salt and other seasonings.

1 large egg, lightly beaten: The egg acts as a binder, helping the cornstarch adhere to the shrimp. It also contributes to a slightly richer texture in the coating.

1/4 cup buttermilk (or milk with 1/2 teaspoon lemon juice/vinegar): Buttermilk adds tenderness to the shrimp and creates a slightly tangy flavor that enhances the overall taste profile. If you don’t have buttermilk, you can easily make a substitute by adding lemon juice or white vinegar to regular milk and letting it sit for 5 minutes to curdle slightly.

Vegetable oil, for frying: You’ll need a neutral oil with a high smoke point for frying. Vegetable oil, canola oil, or peanut oil are all excellent choices. You’ll need enough oil to submerge the shrimp for even cooking.

For the Bang Bang Sauce:

1/2 cup mayonnaise: The creamy base of the sauce. Use a good quality mayonnaise for the best flavor. Full-fat mayonnaise provides the richest taste and texture.

1/4 cup sweet chili sauce: This is a key ingredient that provides the signature sweet and slightly spicy flavor of Bang Bang sauce. Look for it in the Asian foods section of your grocery store. Different brands vary in sweetness and spice levels, so adjust to your preference.

2 tablespoons sriracha (or to taste): Sriracha adds the heat and a touch of tang to the sauce. Adjust the amount according to your spice preference. For a milder sauce, start with 1 tablespoon and taste before adding more.

1 tablespoon honey (or agave nectar): Honey adds sweetness and a subtle floral note to the sauce. Agave nectar is a good substitute for a vegan option or if you prefer a more neutral sweetness.

1 tablespoon rice vinegar: Rice vinegar provides a crucial tanginess and acidity that balances the sweetness and richness of the other sauce ingredients. It also adds a subtle Asian flavor note.

1 teaspoon garlic powder: Garlic powder adds a savory depth of flavor to the sauce. It’s important to use powder and not fresh garlic, as fresh garlic can be too pungent in the sauce and doesn’t blend as smoothly.

1/2 teaspoon paprika: Paprika adds a subtle smokiness and a hint of color to the sauce. You can use regular paprika or smoked paprika for a deeper smoky flavor.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Shrimp

Pat the shrimp dry: This is a crucial step for achieving crispy shrimp. Use paper towels to thoroughly pat the peeled and deveined shrimp dry. Excess moisture will prevent the cornstarch from adhering properly and result in soggy shrimp.

Season the shrimp: In a medium bowl, combine the dried shrimp with salt and black pepper. Toss to ensure the shrimp are evenly seasoned. This simple seasoning lays the foundation for the overall flavor.

Prepare the batter: In a separate bowl, whisk together the cornstarch, lightly beaten egg, and buttermilk (or milk mixture). Whisk until smooth and no lumps remain. The batter should be slightly thick but pourable.

Coat the shrimp: Add the seasoned shrimp to the cornstarch batter and toss to coat each shrimp evenly. Ensure every shrimp is fully covered in the batter for maximum crispiness. Let the shrimp sit in the batter for about 10-15 minutes. This allows the batter to adhere to the shrimp and helps create a better crust.

Step 2: Make the Bang Bang Sauce

Combine sauce ingredients: While the shrimp are marinating, prepare the Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (or agave), rice vinegar, garlic powder, and paprika.

Whisk until smooth: Whisk all the ingredients together until the sauce is smooth, creamy, and well combined. Taste the sauce and adjust the sriracha or honey to your liking. If you prefer a sweeter sauce, add a little more honey. For a spicier sauce, add more sriracha.

Set aside: Once the sauce is prepared, set it aside at room temperature until the shrimp are cooked. The sauce can also be made ahead of time and stored in the refrigerator for up to a week.

Step 3: Fry the Shrimp

Heat the oil: Pour vegetable oil into a deep fryer or a large, heavy-bottomed pot until it is about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a tiny bit of batter into it – if it sizzles immediately and browns in about 15-20 seconds, the oil is ready.

Fry in batches: Carefully add the battered shrimp to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy shrimp. Fry in 2-3 batches depending on the size of your pot.

Fry until golden and crispy: Fry the shrimp for 2-3 minutes per batch, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking on all sides. The shrimp should be cooked through and opaque.

Drain excess oil: Once the shrimp are cooked, remove them from the oil using a slotted spoon or spider strainer and place them on a wire rack lined with paper towels to drain excess oil. This helps maintain their crispiness.

Step 4: Toss with Sauce and Serve

Combine shrimp and sauce: In a large bowl, gently toss the crispy fried shrimp with the prepared Bang Bang sauce. Toss until the shrimp are evenly coated in the luscious sauce.

Garnish (optional): If desired, garnish the Bang Bang Shrimp with chopped green onions, sesame seeds, and red pepper flakes. These garnishes add visual appeal and extra layers of flavor and texture.

Serve immediately: Bang Bang Shrimp is best served immediately while the shrimp are still crispy and warm. Serve as an appetizer or a main course with your favorite sides. Lime wedges can be served alongside for those who like a squeeze of citrus.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450 kcal
Sugar: 10-15g
Sodium: 500-700mg
Fat: 25-35g
Saturated Fat: 4-6g
Unsaturated Fat: 20-25g
Carbohydrates: 20-30g
Fiber: 1-2g
Protein: 20-25g
Cholesterol: 150-200mg