Crunchy Bang-Bang Shrimp has a multitude of uses. You can put it in a taco, on a salad, next to rice, or mixed in with pasta. The fried shrimp is tasty on its own, but when you add the sweet-spicy sauce, it takes the crustaceans to the next level. Even timid seafood eaters will love Bang-Bang Shrimp; it’s explosively good twice over!
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon sriracha
- 1 pound shrimp, shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil, to taste
- green onions, optional, to taste, chopped, for garnish
Directions
Step 1 -In a small mixing bowl, combine the mayonnaise, the Thai sweet chili sauce, and the sriracha.
Step 2 -In a separate mixing bowl, toss the shrimp in the buttermilk. Once coated, remove the shrimp from the buttermilk and allow any excess to drip off.
Step 3 -In another bowl, toss the shrimp in the cornstarch.
Step 4 -Add 2-3 inches of the canola oil to a pot or Dutch oven and heat to 375 degrees F. Continue to check the temperature of the oil throughout the cooking process.
Step 5 -Fry the shrimp in batches until mostly browned, about 1-2 minutes on each side.
Step 6 -Place the fried shrimp on paper towels to absorb any excess oil.
Step 7 -Toss the shrimp with the sauce and garnish with the green onions.
Step 8 -Serve immediately.
