Copycat Bang Bang Shrimp
User Reviews
5
Copycat Bang Bang Shrimp
Description
This Copycat Bang Bang Shrimp recipe begins with shrimp briefly soaked in buttermilk, then coated in a seasoned cornstarch mixture including garlic powder, salt, and black pepper. This coating creates a light, crisp exterior when deep-fried at the correct temperature, keeping the shrimp juicy and tender inside. The brief buttermilk soak prevents clumping of the batter and aids the crisp texture after frying.
The accompanying sauce is a blend of mayonnaise, Thai sweet chili sauce, sriracha for heat, rice vinegar for acidity, as well as black pepper and optional honey for sweetness. This creates a bright, creamy, and slightly spicy topping that contrasts with the crunchy fried shrimp. Garnishes of toasted sesame seeds and thinly sliced green onions provide additional texture and savory notes.
Frying in batches ensures the shrimp cook evenly without crowding, preserving crispness. The sauce is mixed ahead and combined with the hot fried shrimp just before serving to maintain the crisp exterior while delivering rich flavor. This combination makes it suitable as a shareable appetizer or snack.
Proper drying of shrimp before coating is important to avoid oil splattering during frying. The recipe avoids over-marination to prevent premature cooking in acid. Seasoning the cornstarch ensures the shrimp have flavor even before adding the sauce. Adjusting the heat level in the sauce allows customizable spiciness.
Ingredients
- 1 pound Shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper adjust to taste
- ¼ teaspoon garlic powder
- canola oil for deep frying
For the sauce-
- 1 cup mayonnaise
- 4 teaspoon Thai sweet chili sauce
- 1 ½ teaspoon sriracha adjust quantity as per spice preference
- 1 teaspoon rice vinegar
- ⅛ teaspoon black pepper
- 1 teaspoon honey optional
For garnish-
- green onions
- sesame seeds toasted
Instructions
- First begin with bang bang sauce. Add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and pepper to a bowl.
- Whisk well. Keep aside.
- Make the flour mix by mixing cornstarch, garlic powder, salt, and pepper.
- Mix and set aside.
- Soak shrimp in buttermilk for about a minute. DO NOT marinate shrimp for longer. Shrimp will begin to cook in buttermilk if left longer.
- Using one hand remove shrimp from buttermilk. Shake off excess buttermilk. Place the buttermilk-soaked shrimp in flour. Using the other hand coat it well in the cornstarch. Shake off excess flour.
- Working one at a time, dip shrimp in buttermilk and then dredge in the cornstrach mix. Note: to prevent caking of the hand and to avoid cornstarch clumping to the shrimp use one hand to pick shrimp from buttermilk and, the other hand to work with the cornstarch mix.
- Heat canola oil in a pan. Heat it to 375 degrees Deep fry. Fry shrimp in batches, do not crowd the pan.
- Fry for about 1 to 2 minutes on each side or until golden brown.
- Remove fried shrimp from oil and place it on a plate lined with kitchen paper to absorb excess oil.
- Add deep-fried shrimp to a bowl, and pour sauce over it.
- Toss to coat evenly. You can drizzle the sauce over bang bang shrimp if you prefer it that way.
- Sprinkle green onions on top and, little sesame seeds. Serve shrimp immediately over a bed of iceberg lettuce leaves.
Notes
- Select fresh, juicy shrimp and pat them completely dry to achieve a golden brown, crispy exterior after frying.
- Avoid marinating shrimp in buttermilk for more than a minute to prevent partial cooking before frying.
- Use one hand to dredge shrimp in wet marinade and the other to coat in dry cornstarch to prevent clumping and messy hands.
- Fry shrimp in small batches to keep the oil temperature steady and maintain crispness.
- Season the cornstarch with spices like garlic powder and smoked paprika to enhance the flavor of the coating.
- For additional flavor in the sauce, consider adding garlic powder and honey along with the chili sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 315mg | 105% |
| Sodium | 1391mg | 58% |
| Potassium | 182mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 238mg | 24% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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