Bang Bang Shrimp Recipe
User Reviews
5
Bang Bang Shrimp Recipe
Description
This Bang Bang Shrimp recipe starts by marinating shrimp in a tangy mixture of buttermilk, Sriracha sauce, and seasonings to infuse heat and moisture. A cornstarch-based coating with garlic and onion granules provides a crisp texture when fried in oil at 375°F. Frying in batches preserves oil temperature and ensures even cooking.
After frying, shrimp are drained and coated in the Bang Bang sauce, blending creamy and spicy elements. The shrimp’s crunch contrasts the sauce’s richness and heat. The method yields a dish with a lightly browned crisp exterior and juicy interior.
Serving the shrimp promptly maximizes texture, but leftovers can be refrigerated up to three days or frozen for longer storage. Reheating in a hot oven maintains crispness. Attention to cooking temperature prevents soggy breading or toughness.
Ingredients
- 1 cup buttermilk full-fat
- 3 tablespoons Sriracha sauce
- 1 ½ pounds fresh peeled deveined, tail-off 31/40 shrimp
- 1 cup cornstarch
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- Bang Bang sauce
- cooking oil for frying
Instructions
- Preheat the oil over medium heat until it reaches 375°.
- In a medium-sized bowl, whisk together the buttermilk, sriracha, salt, and pepper until combined.
- Add the shrimp to the bowl and mix it in completely. Let it marinate at room temperature for 10 to 15 minutes.
- In the meantime, make the Bang Bang Sauce for the shrimp.
- In a wide shallow bowl or a 9” cake tin, mix together the cornstarch, garlic granules, onion granules, and salt.
- Remove the shrimp a handful at a time and place it in a colander to remove as much excess buttermilk marinade as possible.
- Next, add the shrimp to the cornstarch mixture and toss it around until completely coated.
- Place the shrimp in a separate colander and shake to remove excess cornstarch.
- Add all the shrimp a few at a time so they don’t clump in the oil and cook while frequently gently stirring for 60 to 90 seconds or until lightly browned and cooked through.
- Set the shrimp on some paper towels to drain off any excess oil. Repeat the process until all the shrimp are breaded and fried.
- Add the shrimp to a large bowl along with 2/3 cup of bang bang sauce and toss with optional sliced green onions until coated.
- Place the bang bang shrimp on a plate of optional julienne butter leaf lettuce.
- Garnish with optional sliced green onions and additional bang bang sauce.
Notes
- Consume Bang Bang shrimp immediately after tossing in sauce for best texture and flavor.
- Store cooked shrimp covered in the refrigerator up to 3 days, or freeze for up to 3 months.
- Reheat frozen shrimp on a parchment-lined sheet at 375°F for 12-15 minutes until hot.
- Reheat refrigerated shrimp at 375°F for 5-7 minutes to regain crispness.
- Maintain oil temperature at 375°F during frying; cold shrimp lower the temperature and affect texture.
- If breading falls off, the oil temperature is too low.
- Use enough oil to fill the pot to 2 inches deep for proper frying.
- Garlic and onion granules can be replaced with powders if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 830mg | 35% |
| Potassium | 183mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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