Bang Bang Shrimp is shrimp that is fried to a crispy, golden brown and coated with a homemade sweet and spicy bang bang sauce.
BANG BANG SHRIMP
Bang Bang Shrimp got its name from the ‘pop’ of flavor from the Sriracha and chili sauce that is in the sauce. It has both a sweet and spicy kick to each bite. In fact, this appetizer is so delicious that your friends and family will be ‘banging’ on your door to get their fix (and the recipe)!
BANG BANG SHRIMP INGREDIENTS
Shrimp: For this bang bang shrimp recipe, I used uncooked shrimp that was peeled, deveined, and had the tail removed. If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp. Deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. Remove the tail for this recipe.
To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It’s really not as intimidating as it would seem. So, if already peeled and deveined shrimp are not an option for you, don’t skip on the recipe–try the fresh stuff!
Mayonnaise: The mayonnaise gives the sauce the creamy texture it is known for.
Sweet Chili Sauce: The sweetness really comes out in each bite, followed by the heat from the Sriracha.
Sriracha: We used half a teaspoon of Sriracha in this recipe, but you could definitely go up to a full teaspoon, depending on how much heat you can handle!
Buttermilk: Choose full-fat buttermilk to drench the shrimp in before frying. This, with the cornstarch, helps the shrimp fry up with a crisp coating.
Oil: Canola oil or vegetable oil is best for frying.
HOW TO MAKE THE SAUCE
It’s all about the sweet and spicy bang bang sauce in this recipe. To make the sauce, simply mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. (Remember, you can always add more Sriracha to give the sauce a little more of a kick.) Set the sauce aside as you fry the shrimp. If you are not preparing the shrimp right away, store the sauce in the refrigerator for up to a week.
HOW TO MAKE BANG BANG SHRIMP
After the sauce is made, it’s time to fry the shrimp to make bang bang shrimp. (If you want to skip this part, simply buy some frozen popcorn shrimp that is already breaded. Bake it and toss it with the homemade bang bang sauce.)
To fry the shrimp, add the uncooked shrimp to a bowl. Next, pour the buttermilk over the shrimp, making sure to coat all of them. In a separate bowl, add the cornstarch. Then, get the oil heated to 375°F on a candy thermometer or deep-fry thermometer. (This generally takes about 15 minutes.) If you don’t have a candy thermometer, put a kernel of popcorn into the pan of oil as soon as you begin heating up the oil. As soon as that kernel pops, the oil is ready! Once the oil is heated, work in batches to get the shrimp fried.
- First, remove the shrimp from the buttermilk and let some of it drip off.
- Second, coat the shrimp in the cornstarch.
- Finally, continue with the remaining shrimp. (Be aware that the temperature of the oil may drop after each batch of shrimp has been fried. Be sure to check it before frying the next batch for best results.)
- While hot, coat the fried shrimp in the bang bang sauce. Serve immediately.
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- ½ teaspoon Sriracha, or more to taste
- 1 tablespoon honey
- 1 pound shrimp, peeled, deveined, tail removed
- ½ cup buttermilk
- 1 cup cornstarch
- canola oil, for frying
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, making sure to coat each one.
In a third small bowl, add cornstarch.
In a large, heavy-bottom pot, add 1 inch of canola oil. Heat over medium heat until a candy thermometer reads 375°F.
Working in batches, remove the shrimp from the buttermilk, allowing excess buttermilk to drip off. Next, coat the shrimp in cornstarch.
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. (Please note: You may have to let the oil heat up to 375°F again after each batch of fried shrimp.)
While hot, coat the fried shrimp with the sauce and serve immediately.