5.0 from 6 votes
Bang Bang Shrimp
Crispy fried shrimp in a sweet and spicy sauce.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 639 kcal
Course:
Main Course , Appetizer
Cuisine:
Asian , American
Ingredients
- 1 ½ pounds (680g) medium or large shrimp deveined and tail off
- 2 cups (473ml) buttermilk
- ½ cup (96g) vegetable oil or more, for frying
- ½ cup (60g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the sauce:
- 1 cup (230g) mayonnaise
- ¼ cup (79g) sriracha
- ¼ cup (79g) sweet chili sauce
- 2 tablespoons lemon juice
- 1 tablespoon honey
Instructions
- Combine the shrimp with the buttermilk in a medium bowl and marinate in the fridge for 30 minutes.
- Heat 2 inches of vegetable oil a deep skillet or wok over medium heat until it reaches 360 degrees F / 182 degrees C.
- Drain the buttermilk from the shrimp using a colander. Set the shrimp aside.
- Whisk the cornstarch, garlic powder, onion powder, salt and pepper in a medium bowl. Add all of the shrimp and toss until the shrimp is coated on all sides.
- Working in batches, fry several shrimp for 1-2 minutes or until golden on both sides.
- Drain them on a cooling rack over a large baking pan or on a plate fitted with a paper towel to catch the extra grease.
- Mix all the sauce ingredients in a medium bowl.
- Just before serving, toss the shrimp with 1 cup of the sauce. Add additional sauce as needed.
- To serve, arrange the shrimp on top of butter lettuce on a platter drizzle with additional sauce.
Cup of Yum
Notes
- If using frozen shrimp, be sure to defrost them completely.
- Dry the shrimp well before soaking it in buttermilk.
- Soak the shrimp in buttermilk for no longer than 30 minutes, or it will begin to break down and become mushy.
- Use one hand for wet ingredients and one for dry ingredients when coating the shrimp.
- Don’t overcrowd the wok. The shrimp will get crispier if they don’t touch.
- Cook the shrimp in batches if necessary.
- Don’t overcook the shrimp.
- Let the cooked shrimp rest on a baking rack before tossing it with the sauce.
- To prevent the shrimp from getting soggy, coat it with the sauce just before serving.
- Serve with additional sauce on the side and garnish with chopped green onions, if desired.
- Storage - keep in an airtight container in the fridge for up to 5 days. Cooked shrimp that is not coated with the sauce will be crispy when reheated.
Nutrition Information
Calories
639kcal
(32%)
Carbohydrates
23g
(8%)
Protein
26g
(52%)
Fat
49g
(75%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
27g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
207mg
(69%)
Sodium
1022mg
(43%)
Potassium
448mg
(13%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
174IU
(3%)
Vitamin C
10mg
(11%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 639
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 49g | 75% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 207mg | 69% |
| Sodium | 1022mg | 43% |
| Potassium | 448mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.