Bang Bang Shrimp
Crispy fried shrimp tossed in a spicy creamy sauce, combining sweet chili and garlic flavors for a delicious appetizer or main course.
Equipment
- 1 mixing bowl for sauce, egg, and breading mixtures
- 1 skillet with deep sides for frying
- 1 thermometer to monitor oil temperature
- 1 paper towels for draining fried shrimp
Ingredients
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon chili garlic sauce
- 1 egg beaten
- 1 cup buttermilk
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- vegetable oil 2 inches deep for frying
Instructions
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, and chili garlic sauce. Set aside.
- In a medium bowl, whisk the egg and buttermilk until combined.
- In another bowl, mix flour, panko breadcrumbs, salt, black pepper, onion powder, garlic powder, and paprika.
- Dip each shrimp first in the flour mixture, then in the egg mixture, and again in the flour mixture. Repeat for all shrimp.
- Place coated shrimp on a plate and refrigerate for 20 to 30 minutes to help breading adhere.
- Heat vegetable oil in a deep skillet to 350°F (176°C), about 2 inches deep.
- Fry shrimp carefully in hot oil for about 3 minutes total, turning halfway, until golden brown.
- Remove fried shrimp with a slotted spoon and drain on paper towels.
- Place shrimp in a large bowl, add ¼ cup sauce, and toss to coat evenly.
- Serve shrimp immediately with remaining sauce on the side.
Notes
- Use frozen shrimp thawed in cold water for convenience.
- Fresh, unopened mayonnaise enhances flavor quality.
- Make buttermilk substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk.