5 from 51 votes
Bang Bang Shrimp
Bang Bang Shrimp features medium peeled shrimp coated in a seasoned panko breadcrumb mixture and fried until golden and crispy. The shrimp are then drizzled with a creamy sauce made from mayonnaise, sweet chili sauce, honey, and rice vinegar. This creates a balance of crunchy texture from the fried coating and a sweet-spicy tangy flavor from the sauce. The dish is suitable as an appetizer or alongside rice or salad.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Course:
Appetizer
Cuisine:
Asian
Ingredients
- ½ cup vegetable oil or more, as needed
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 egg large
- 1 tablespoon hot sauce
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 pound Shrimp peeled and deveined, medium
For the sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
- In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce.
Cup of Yum
Notes
- Panko breadcrumbs, a Japanese-style breadcrumb, provide extra crunch and can be found in the Asian section of most grocery stores.