Crispy Golden Bang Bang Shrimp is characterized by its deliciously fried shrimp enveloped in a homemade spicy and sweet sauce. Named for the burst of flavor from Sriracha and chili sauce, this dish offers a delectable sweet and spicy experience with each bite. The irresistibility of this shrimp dish is sure to have friends and family clamoring at your door for more!
Ingredients for Bang Bang Shrimp
- Shrimp: For this dish, utilize uncooked, peeled, and deveined shrimp with tails removed. If purchasing fresh, the decision to devein is purely aesthetic. Peeling starts from the underside, and though deveining might seem daunting, it’s quite straightforward—simply slit the back and pull out the vein with a knife’s tip. Fresh shrimp is encouraged if pre-prepared ones aren’t available.
- Mayonnaise: This ingredient contributes to the creamy texture of the sauce.
- Sweet Chili Sauce: Provides a sweet flavor that precedes the heat from the Sriracha in each bite.
- Sriracha: This recipe uses half a teaspoon, but feel free to adjust up to one teaspoon depending on your tolerance for spiciness!
How to Prepare the Sauce
The bang bang sauce is central to this recipe. To make it, just combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Add more Sriracha if you prefer a spicier kick. Set the sauce aside while you prepare the shrimp, or store it in the refrigerator for up to a week if not using immediately.
How to Prepare Bang Bang Shrimp
Once the sauce is ready, it’s time to prepare the shrimp. If you prefer a shortcut, opt for pre-breaded frozen popcorn shrimp, bake it, and then toss it with the bang bang sauce. To fry fresh shrimp, follow these steps:
- Place the shrimp in a bowl and cover with buttermilk to coat.
- In a separate bowl, have the cornstarch ready for dredging.
- Heat canola oil to 375°F (190°C) in a deep pot. Use a candy thermometer for accuracy, or test the oil with a popcorn kernel; when it pops, the oil is ready.
- Working in batches, remove shrimp from buttermilk, letting excess drip off, then coat in cornstarch.
- Fry each batch until golden brown, about 1-2 minutes per side. Monitor the oil temperature and reheat to 375°F (190°C) between batches for consistent results.
- Immediately coat the hot fried shrimp in the bang bang sauce and serve.
Ingredients List
- ½ cup (118 ml) mayonnaise
- ¼ cup (59 ml) Thai sweet chili sauce
- ½ teaspoon (2.5 ml) Sriracha, adjust to taste
- 1 tablespoon (15 ml) honey
- 1 pound (454 g) shrimp, peeled, deveined, tail removed
- ½ cup (118 ml) buttermilk
- 1 cup (128 g) cornstarch
- Canola oil for frying
Cooking Instructions
- In a small bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
- Place shrimp in a second bowl and pour buttermilk over them to coat.
- Put cornstarch in a third small bowl.
- Heat 1 inch (2.5 cm) of canola oil in a large, heavy pot over medium heat until a candy thermometer shows 375°F (190°C).
- In batches, lift shrimp from buttermilk, allow excess to drip off, then coat in cornstarch.
- Fry shrimp in hot oil for about 1-2 minutes on each side or until golden. Maintain oil temperature throughout batches.
- Toss the hot shrimp in the prepared sauce and serve immediately.
This reimagined recipe keeps the essence of the original while providing clear, practical instructions for creating a delightful Crispy Golden Bang Bang Shrimp dish at home.
