Make your own homemade bang bang shrimp with this recipe that lets you flavor the spicy creamy sauce just the way you love it to go with the crispy shrimp.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Main Course
Keyword: Bang Bang Shrimp Recipe
¼cupThai sweet chili sauce
1tablespoonchili garlic sauce
½teaspoonground black pepper
1poundmedium shrimp,peeled and deveined
In a small mixing bowl, add mayonnaise, Thai sweet chili sauce, and chili garlic sauce. Whisk to combine. Set aside.
In a separate medium mixing bowl, add egg and buttermilk. Whisk to combine.
In another separate mixing bowl combine flour, panko bread crumbs, salt, pepper, onion powder, garlic powder, and paprika. Whisk to combine.
Dip each shrimp in the flour mixture, then dip the shrimp in the egg mixture, last you’ll dip the shrimp back in the flour mixture. Repeat for all shrimp.
Place the coated shrimp on a plate and place them in the refrigerator for 20 to 30 minutes. This will help the breading stick to the shrimp as they are frying.
In a skillet with deep sides add vegetable oil so it is 2 inches deep. Heat over medium heat until the oil is 350°F.
When the oil is ready, carefully place shrimp in the hot oil and fry for about 3 minutes total, turning halfway through the cooking process. Remove golden brown shrimp from the hot oil and place on a paper towel-lined plate.
When all of the shrimp is done cooking, place them in a large mixing bowl. Spoon ¼ cup of sauce over the shrimp, and toss to coat. Serve the remaining sauce with the shrimp.
You can use frozen shrimp as it is easy to have on hand in your freezer. To thaw the shrimp quickly, place them in a bowl of cold water for about 20 minutes.
Using a new jar of room temperature, unopened mayonnaise may make a noticeable positive difference in the flavor.
You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.