This appetizer features crispy, golden-brown shrimp tossed in a creamy, sweet, and spicy glaze. It is a fast-cooking dish that delivers a bold punch of flavor in every bite.
List of ingredients
- 1/2 cup mayonnaise – provides the creamy base for the sauce.
- 1/4 cup Thai sweet chili sauce – adds a balanced sweetness and tang.
- 1/2 teaspoon Sriracha – brings the signature heat; add more for extra spice.
- 1 tablespoon honey – enhances the sweetness and adds a glossy finish.
- 1 pound shrimp – peeled, deveined, and tails removed for easy eating.
- 1/2 cup buttermilk – acts as a binder for the cornstarch coating.
- 1 cup cornstarch – creates a light, crispy exterior when fried.
- Canola oil – used for frying due to its high smoke point.
step-by-step instructions
- Prepare the sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well until smooth and set aside.
- Coat the shrimp in buttermilk: In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, making sure to coat each one thoroughly.
- Prepare the dredge: In a third small bowl, add the cornstarch.
- Heat the oil: In a large, heavy-bottom pot, add 1 inch of canola oil. Heat over medium heat until a candy thermometer reads 375°F.
- Bread the shrimp: Working in batches, remove the shrimp from the buttermilk, allowing excess buttermilk to drip off. Next, coat the shrimp in cornstarch.
- Fry the shrimp: Place the coated shrimp into the hot oil and fry for 1-2 minutes, or until lightly golden brown on each side. Continue with the remaining shrimp, ensuring the oil returns to 375°F between batches.
- Toss and serve: While the shrimp are still hot, coat them with the prepared sauce and serve immediately.
Mastering the Frying Process
Maintain Precise Oil Temperature
Keeping the oil at 375°F is critical for the perfect crunch. If the oil is too cool, the shrimp will absorb excess grease and become soggy. Use a digital thermometer to monitor the heat between each batch.
Manage Batch Sizes
Avoid overcrowding the pot with too many shrimp at once. Adding too many pieces causes the oil temperature to drop rapidly, which prevents a crisp seal. Fry in small groups to ensure consistent browning.
Utilize Heavy-Bottomed Cookware
A heavy-bottomed pot distributes heat more evenly across the surface. This prevents hot spots that can burn the cornstarch coating before the shrimp is cooked through. Cast iron or heavy stainless steel are ideal choices.
Shrimp Preparation Essentials
Properly Deveining Fresh Shrimp
If using fresh shrimp, make a shallow slit along the back of the shrimp. Use the tip of a knife or a deveiner to remove the dark vein. This improves the texture and appearance of the final dish.
Thawing Frozen Shrimp Safely
Thaw frozen shrimp in the refrigerator overnight or place them in a sealed bag in a bowl of cold water. Never use warm water, as this can compromise the texture. Pat the shrimp dry before adding them to the buttermilk.
The Role of Buttermilk
Buttermilk provides an acidic environment that tenderizes the shrimp slightly. More importantly, the thickness of the buttermilk allows the cornstarch to adhere firmly. This prevents the coating from peeling off during the frying process.
Customizing the Bang Bang Sauce
Adjusting Heat Levels
The amount of Sriracha can be easily modified based on preference. For a milder sauce, stick to half a teaspoon, or increase it to a full teaspoon for a stronger kick. You can also add a pinch of cayenne pepper for a deeper heat.
Alternative Sweeteners
If honey is unavailable, maple syrup or agave nectar serve as suitable replacements. These alternatives provide the same viscous texture and sweetness. Keep the quantity the same to maintain the sauce balance.
Modifying the Creamy Base
For a different flavor profile, you can replace a portion of the mayonnaise with Greek yogurt. This adds a slight tanginess to the sauce. Ensure the yogurt is full-fat to maintain the desired creaminess.
Serving and Pairing Suggestions
Creating Shrimp Tacos
Place the coated shrimp in warm corn or flour tortillas. Top with shredded cabbage, sliced avocado, and a squeeze of fresh lime juice. This transforms the appetizer into a complete meal.
Using Shrimp as a Salad Topper
Toss the fried shrimp over a bed of mixed greens and sliced cucumbers. The creamy sauce acts as a built-in dressing for the salad. Add toasted sesame seeds for extra texture.
Recommended Side Dishes
Pair this dish with steamed jasmine rice or a side of sautéed bok choy. The neutral flavors of the rice balance the intensity of the spicy sauce. Fresh steamed broccoli is also a great accompaniment.
Storage and Reheating Advice
Preserving the Sauce
Store any leftover sauce in an airtight container in the refrigerator. It will remain fresh and flavorful for up to one week. Give it a quick stir before using it again.
Reheating for Maximum Crunch
Avoid using a microwave to reheat fried shrimp, as this makes them rubbery. Instead, use an oven or air fryer at 350°F for a few minutes. Toss them back in the sauce only after they have regained their crispness.
Handling Leftover Shrimp
Fried shrimp are best enjoyed immediately, but they can be stored in the fridge for two days. Keep the shrimp and sauce separate during storage to prevent the coating from softening. Use an airtight container to prevent odor transfer.
Troubleshooting Common Issues
Preventing Coating Separation
If the cornstarch coating falls off, it is often because the shrimp were too wet before dredging. Ensure you let the excess buttermilk drip off completely. Press the cornstarch firmly into the shrimp to lock it in.
Reducing Excess Oiliness
Shrimp become oily when the oil temperature drops too low. If you notice the shrimp soaking up oil, remove them immediately and let the oil heat back up. Use a wire rack to drain the shrimp before saucing.
Avoiding Overcooked Shrimp
Shrimp cook very quickly and can become rubbery if left in the oil too long. Remove them as soon as they turn golden brown and opaque. One to two minutes is typically sufficient for medium-sized shrimp.
Frequently Asked Questions
Can I use an air fryer for this recipe?
Yes, you can air fry the shrimp by spraying them with oil and cooking at 400°F for 8-10 minutes. While the texture differs from deep-frying, it is a leaner alternative. Toss them in the sauce immediately after air frying.
What is the best shrimp size for this dish?
Medium or large shrimp are ideal because they provide enough surface area for the coating. Very small shrimp may overcook too quickly. Ensure they are uniform in size for even cooking.
Can the sauce be made ahead of time?
The sauce can be prepared several hours or even days in advance. Making it early allows the flavors to meld together. Store it in the refrigerator and bring it to room temperature before tossing.
Is there a substitute for cornstarch?
Potato starch is an excellent substitute and provides a similar crispiness. All-purpose flour can be used, but the result will be a heavier, bread-like crust rather than a light crunch. Avoid using corn flour as it behaves differently than cornstarch.
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Crispy Bang Bang Shrimp
- Total Time: 12 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Bang Bang Shrimp is shrimp that is fried to a crispy, golden brown and coated with a homemade sweet and spicy bang bang sauce.
Ingredients
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- ½ teaspoon Sriracha
- 1 tablespoon honey
- 1 pound shrimp, peeled, deveined, tail removed
- ½ cup buttermilk
- 1 cup cornstarch
- canola oil, for frying
Instructions
- Step: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
- Step: In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, making sure to coat each one.
- Step: In a third small bowl, add cornstarch.
- Step: In a large, heavy-bottom pot, add 1 inch of canola oil. Heat over medium heat until a candy thermometer reads 375°F.
- Step: Working in batches, remove the shrimp from the buttermilk, allowing excess buttermilk to drip off. Next, coat the shrimp in cornstarch.
- Step: Place the coated shrimp into the hot oil and fry for 1-2 minutes, or until lightly golden brown on each side. Continue with the remaining shrimp.
- Step: While hot, coat the fried shrimp with the sauce and serve immediately.
Notes
You may have to let the oil heat up to 375°F again after each batch of fried shrimp.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 160 mg