This simple Bang Bang Shrimp recipe combines spicy, creamy sauce with delicious, crispy shrimp. It can be served as the main meal or as an easy appetizer.
Recipe instructions Bang Bang Shrimp
Stir together the mayonnaise, Thai sweet chili sauce, and Sriracha in a big bowl. Add less or more Sriracha depending on how spicy you'd like your shrimp. The spiciness affects the sauce's darkness too.
Toss the shrimp with buttermilk in another large mixing bowl. Once coated, drain them in a colander.
Put the cornstarch in a shallow dish or pie plate and toss the damp shrimp in it.
Heat 2-3 inches of canola oil in a heavy skillet until it reaches 350-370 degrees F (180-190 degrees C). Use a thermometer to check the oil temperature.
Take the shrimp out of the cornstarch and remove any extra powder.
Fry the shrimp in small groups, being cautious not to pack the pan, until they are slightly browned, for around 1-2 minutes per side based on their size.
Take the shrimp out of the hot oil and put them on a wire rack over a baking sheet lined with paper towels. Let them drip for 1-2 minutes before adding them to the hot shrimp with bang bang sauce.