Why Make This Recipe
Bang Bang Shrimp is a delightful dish that combines crispy shrimp with a creamy, spicy sauce. It’s quick to prepare and brings a splash of flavor to your dining table. Perfect for a weeknight meal or as an appetizer for a gathering, this recipe is sure to impress. Plus, it’s simple enough that anyone can make it, regardless of cooking skill.
How to Make Quick & Easy Bang Bang Shrimp
Ingredients
- 1 lb Jumbo Shrimp (peeled and deveined)
- 1 cup buttermilk (or sub with 1 cup whole milk and 1 tbsp lemon juice)
- 3/4 cup cornstarch (or substitute with potato starch/tapioca starch)
- 1 cup vegetable oil (or any neutral oil)
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 green onion (finely chopped for garnish)
- 1/2 cup Japanese mayonnaise (or substitute with normal mayo)
- 1/4 cup Thai Sweet Chili sauce
- 2 tbsp sriracha sauce
Directions
- In a medium bowl, add the peeled and deveined shrimp, and pour in the buttermilk. Let the shrimp sit for 10 minutes to tenderize.
- In a small bowl, combine the ingredients for the Bang Bang Sauce (Japanese mayo, Thai Sweet Chili sauce, and sriracha). Mix well and set aside.
- On a shallow plate or baking sheet, whisk together the cornstarch, salt, garlic powder, and black pepper.
- Dredge each shrimp in the cornstarch mixture, coating both sides well.
- In a large skillet or heavy-bottom pan, heat the vegetable oil over medium heat until it reaches 350°F.
- Fry the shrimp in batches, cooking for about 1.5 minutes on each side until they are golden brown.
- Once cooked, remove the shrimp and place them on a wire rack or a plate lined with paper towels.
- Transfer the crispy shrimp to a large bowl, pour the Bang Bang Sauce over the top, and gently toss everything together.
- Garnish with chopped green onions and enjoy!
How to Serve Quick & Easy Bang Bang Shrimp
Bang Bang Shrimp is best enjoyed hot and crispy. Serve it as a main dish, or present it as an appetizer on a platter. You can also pair it with a side of rice or a fresh salad for a complete meal.
How to Store Quick & Easy Bang Bang Shrimp
If you have leftovers, store the cooked shrimp in an airtight container in the fridge for up to 2 days. Keep the sauce separate to maintain the shrimp’s crispiness. Reheat in the oven at a low temperature to help restore some of the crunch.
Tips to Make Quick & Easy Bang Bang Shrimp
- Use fresh shrimp for the best flavor and texture.
- Make sure your oil is hot enough for frying; this helps the shrimp cook quickly and stay crispy.
- If you love heat, adjust the amount of sriracha in the sauce to your liking.
- Don’t overcrowd the pan while frying. Work in small batches for even cooking.
Variation
You can add different seasonings to the cornstarch mixture if you want to play with flavors. Some options include cayenne pepper for more heat or smoked paprika for a smoky taste.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before use.
2. Is there a substitute for buttermilk?
Yes, you can mix whole milk with lemon juice to create a buttermilk substitute.
3. Can I make Bang Bang Shrimp in advance?
While you can prepare the shrimp and the sauce in advance, it’s best to fry the shrimp just before serving for maximum crispiness.
Bang Bang Shrimp
Ingredients
For the Shrimp
- 1 lb Jumbo Shrimp (peeled and deveined) Fresh shrimp recommended
- 1 cup buttermilk Can substitute with whole milk mixed with lemon juice
- 3/4 cup cornstarch Can substitute with potato starch or tapioca starch
- 1 cup vegetable oil Use any neutral oil for frying
- 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/2 tsp black pepper
- 1 green onion (finely chopped for garnish)
For the Bang Bang Sauce
- 1/2 cup Japanese mayonnaise Can substitute with normal mayonnaise
- 1/4 cup Thai Sweet Chili sauce
- 2 tbsp sriracha sauce Adjust for more heat if desired
Instructions
Preparation
- In a medium bowl, add the peeled and deveined shrimp, and pour in the buttermilk. Let the shrimp sit for 10 minutes to tenderize.
- In a small bowl, combine the ingredients for the Bang Bang Sauce (Japanese mayo, Thai Sweet Chili sauce, and sriracha). Mix well and set aside.
- On a shallow plate or baking sheet, whisk together the cornstarch, salt, garlic powder, and black pepper.
Cooking
- Dredge each shrimp in the cornstarch mixture, coating both sides well.
- In a large skillet or heavy-bottom pan, heat the vegetable oil over medium heat until it reaches 350°F.
- Fry the shrimp in batches, cooking for about 1.5 minutes on each side until they are golden brown.
- Once cooked, remove the shrimp and place them on a wire rack or a plate lined with paper towels.
- Transfer the crispy shrimp to a large bowl, pour the Bang Bang Sauce over the top, and gently toss everything together.
Serving
- Garnish with chopped green onions and enjoy hot and crispy.