Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 2 tablespoons chopped green onions (optional garnish)
- 1 tablespoon sesame seeds (optional garnish)
Instructions
- Pat shrimp dry and place in a bowl. Pour buttermilk over shrimp and let soak for 10 minutes.
- In a separate bowl, mix cornstarch, salt, black pepper, garlic powder, and paprika.
- In another bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Set aside.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the cornstarch mixture, coating evenly.
- Fry shrimp in batches for 2–3 minutes until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Place fried shrimp in a large bowl and gently toss with bang bang sauce until coated.
- Garnish with chopped green onions and sesame seeds if desired. Serve immediately.
Notes
- Fry shrimp in batches to avoid overcrowding and maintain crispiness.
- Toss shrimp in sauce just before serving to keep coating crispy.
- Adjust sriracha for preferred spice level.
- Baking or air frying is a lighter alternative but may reduce crispiness.
- Store sauce separately if planning for leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 190mg
