Bang Bang Shrimp Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
905 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Bang Bang Shrimp Recipe
Description
Bang Bang Shrimp combines large peeled and deveined shrimp soaked briefly in a buttermilk and sriracha mixture to add flavor and moisture. The shrimp are then dipped in a dry mixture of cornstarch, rice flour, garlic powder, onion powder, and salt to create a light, crisp coating when fried in hot oil. After frying until lightly browned and crisp, the shrimp are tossed in a creamy bang bang sauce made from mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar.
The sauce balances spicy heat from sriracha with sweetness and tang, complementing the crunchy fried shrimp. Garnishing with sliced green onions adds a fresh, sharp note to the dish. The batter produces a crunchy texture without being heavy, and the sauce clings evenly to the shrimp.
This dish serves well as an appetizer or served with steamed rice for a full meal. It’s best enjoyed fresh to maintain crispness but leftovers can be gently reheated in a little oil to restore some crunch, although some coating may fall off.
For best results, shake off excess buttermilk before coating shrimp to avoid sogginess, and allow the coated shrimp to rest briefly before frying to help the coating adhere. The sauce can be prepared ahead and kept refrigerated for a few days.
Ingredients
bang bang sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
shrimp
- 1 pound Shrimp peeled and deveined with tails intact, extra large
- 1 1/2 cups buttermilk
- 1 tablespoon sriracha
- 1 cup cornstarch
- 2 tablespoons rice flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 3 cups neutral cooking oil for frying, generic cooking oil
garnish
- 2 green onion thinly sliced on a bias
Instructions
bang bang sauce
- Combine all ingredients in a mixing bowl.
- Whisk together and set aside.
shrimp
- Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
- In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
- Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
- Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet.
- Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
- Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
- Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat shrimp in a lightly oiled pan over medium-high heat for 2-3 minutes, flipping individually to preserve coating.
- Allow coated shrimp to rest before frying to improve adhesion and crispness of the coating.
- Prepare the bang bang sauce ahead of time and store it refrigerated for up to 3 days; remove from fridge 15 minutes before use.
- Shake excess buttermilk off shrimp before coating to prevent sogginess and ensure even frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 905 kcal
% Daily Value*
| Calories | 905kcal | 45% |
| Carbohydrates | 48g | 16% |
| Protein | 19g | 38% |
| Fat | 71g | 109% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 1378mg | 57% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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