Description

Crispy, golden shrimp tossed in a creamy, sweet, and spicy bang bang sauce—perfect as an appetizer, over rice, or tucked into tacos for a quick takeout-style meal at home.

Ingredients

1 lb large raw shrimp, peeled, deveined, tails off

1/2 cup buttermilk (or milk with a squeeze of lemon)

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Kosher salt and black pepper, to taste

Neutral oil for frying or cooking spray for air-frying/baking

1/3 cup mayonnaise

1/4 cup Thai sweet chili sauce

1–2 teaspoons Sriracha (to taste)

1 teaspoon honey (optional)

1 teaspoon fresh lime juice or rice vinegar

Green onions or chives, thinly sliced (for garnish)

Sesame seeds (optional)

Crisp lettuce leaves or cooked rice, for serving

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Instructions

In a bowl, mix buttermilk and a pinch of salt. Add shrimp and marinate for 10–15 minutes.
Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and honey (if using). Set aside.
Combine flour, cornstarch, garlic powder, paprika, salt, and pepper in a shallow bowl.
Remove shrimp from buttermilk, let excess drip off, and dredge in flour mixture. Shake off excess coating.
To deep-fry: Heat oil to 350°F (175°C) and fry shrimp in batches for 2–3 minutes, until golden. Drain on a rack.
To air-fry: Mist shrimp with oil and air-fry at 400°F (200°C) for 6–8 minutes, shaking halfway through.
To bake: Place shrimp on a rack over a sheet pan, mist with oil, and bake at 425°F (220°C) for 10–12 minutes.
Lightly toss shrimp with sauce to coat or serve sauce on the side. Garnish with green onions and sesame seeds, and serve over lettuce or rice.

Notes

For extra crunch, double-dip shrimp by repeating the dredge process.

Use shredded coconut in the coating for a coconut twist.

Use Greek yogurt for a lighter sauce.

Serve as tacos, rice bowls, or sliders for a full meal.

Keep shrimp and sauce separate until serving to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/3 of recipe
Calories: 420
Sugar: 10g
Sodium: 630mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 26g
Cholesterol: 180mg