Bang Bang Shrimp

These bang bang shrimp are tender shrimp deep fried to golden perfection, then tossed in a creamy sweet chili sauce. A totally delicious appetizer or main course that's sure to earn you rave reviews!

Course Dinner

Cuisine Asian, Thai

Prep Time 25

Cook Time 20

Servings

Calories 630kcal

Author Sara Welch

Ingredients

2 pounds shrimp medium (31-40 count); deveined and peeled
1 1/2 cups buttermilk
2 cups cornstarch
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
6 cups vegetable oil
1 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons green onion sliced

Instructions

Place shrimp in a bowl.
Add buttermilk to the bowl and toss the shrimp to coat them in buttermilk.
In a separate bowl, mix together the cornstarch, garlic powder, salt and pepper.
Heat vegetable oil to 375 degrees F.
Remove each shrimp from the buttermilk bowl and dredge them in the cornstarch mixture making sure the shrimp are completely coated in the mixture.
Fry the coated shrimp in the oil until golden brown (3-4 minutes).
Place the fried shrimp on paper towels to drain.
Make the sauce by mixing the mayonnaise with the hot chili sauce.
Place the fried shrimp in a bowl and pour the sauce over the shrimp. Toss the shrimp gently until they are coated in the sauce.
Serve the shrimp with sliced green onions on top.

Notes

Keep the cornstarch mixture near the oil so that the shrimp go from the cornstarch to the oil without any mess.
Use a frying or candy thermometer to watch the temperature of the oil. Keep the oil as close to 375 degrees F as possible. If the oil is too hot, the shrimp can burn. If the oil is too cold, the shrimp will absorb excess grease and have a heavy texture.
Fry only 6-8 shrimp at a time to make sure that each of the shrimp cook evenly and don’t stick together.

Nutrition