Bang Bang Shrimp
Large shrimp get breaded and fried until crisp then tossed in a sweet and tangy bang bang sauce. Serve over white rice and garnish with green onions!
Ingredients
Shrimp
- 1 lb large to extra large raw shelled deveined shrimp thawed
- 2 c buttermilk
- 1 c corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- green onions garnish
Bang Bang Sauce
- 3/4 c mayo
- 10 tbsp sweet Thai chili sauce (1/2 c + 2 tbsp)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha
Instructions
- Add shrimp to a large bowl and cover in the buttermilk. Marinate for 20-30 minutes while you prep the oil, coating and sauce.
- Heat peanut or vegetable oil in a large pot set over medium heat to 350 degrees. You will need a thermometer. It will take at least 15 mintues for the oil to come to temperature. Once it does, lower the heat to just under medium to maintain 350 degrees.
- To another mixing bowl add cornstarch, garlic powder, onion powder and kosher salt. Whisk until combined and set aside.
- To a skillet add the mayo, sweet Thai chili sauce, honey, rice vinegar and sriracha. Whisk until combined. Leave the heat off for now.
- Remove shrimp, shaking off excess buttermilk and toss in the cornstarch mixture. Coat all over, remove from the bowl and lay on a foil or parchment lined sheet pan. Try and keep the shrimp from touching each other.
- Begin frying your shrimp in batches of 8 shrimp at a time. Lower each shrimp in one at a time but work quickly. Set a timer for 4 minutes.
- Remove shrimp from the oil with a slotted spoon and place in a paper towel lined mixing bowl. Continue cooking the shrimp in batches allowing the oil to get back up to 350 degrees between each batch.
- On the last batch of shrimp, turn the heat on to the sauce. Heat the sauce until it's bubbling. Stir and add all the cooked shrimp. Toss in the sauce.
- Garnish with green onions on top and serve over white rice with a side of soy sauce. Eat hot and fresh!
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