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Creamy Bang Bang Shrimp

Creamy Bang Bang Shrimp

This creamy Bang Bang Shrimp combines golden, crispy fried shrimp with a sweet, spicy, and creamy sauce made from mayonnaise, sweet chili sauce, sriracha, honey, lime, and garlic. The shrimp stay crunchy while the sauce adds just enough creamy heat for a bold seafood appetizer or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired, Fusion
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 3/4 cup buttermilk
  • 1 cup cornstarch
  • 1/2 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying
  • 3/4 cup mayonnaise
  • 1/3 cup sweet chili sauce
  • 2 tbsp sriracha, adjusted to taste
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • Chopped parsley or green herbs, for garnish

Equipment

  • large mixing bowl For soaking and coating the shrimp
  • Deep skillet or heavy pot For frying the shrimp
  • Kitchen thermometer For monitoring the frying oil at 350°F
  • Slotted spoon or spider strainer For removing the fried shrimp
  • Small mixing bowl For making the Bang Bang sauce
  • Serving platter

Method
 

  1. Pat the shrimp dry with paper towels, then place them in the buttermilk and let them soak briefly. This helps the coating stick and keeps the shrimp tender inside.
  2. Combine the cornstarch, flour, garlic powder, paprika, salt, and black pepper in a bowl. Remove each shrimp from the buttermilk and coat generously in the flour mixture.
  3. Heat the vegetable oil to 350°F. Fry the shrimp in small batches for 2 to 3 minutes until golden, crispy, and cooked through. Remove and drain briefly.
  4. Stir together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until smooth and creamy.
  5. Place the warm crispy shrimp in a large bowl. Gently toss with enough creamy Bang Bang sauce to coat each shrimp without making the crispy coating soggy.
  6. Arrange the creamy Bang Bang Shrimp on a serving platter and sprinkle with chopped parsley or fresh green herbs. Serve immediately while the shrimp are warm and crispy.

Notes

Pat the shrimp dry before soaking them in buttermilk so the coating adheres well.
Coat the shrimp generously in the cornstarch and flour mixture for a crisp exterior.
Keep the frying oil at 350°F for even browning and a crunchy texture.
Fry in small batches so the oil temperature does not drop too much.
Drain the shrimp briefly after frying before adding the sauce.
Toss with only enough Bang Bang sauce to coat the shrimp so the crispy coating does not become soggy.
Serve immediately while the shrimp are still warm and crisp.