Bang Bang Shrimp

Make crispy Bang Bang Shrimp at home with a creamy, sweet heat sauce that’s perfect for appetizers, tacos, or rice bowls.

Course Appetizer, Main Course

Cuisine Asian

Keyword shrimp

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 914kcal

Combine the shrimp and buttermilk in a medium-sized bowl. Toss to coat.
Add the cornstarch to a large bowl.
Use a fork to remove the shrimp from the buttermilk (draining off the excess buttermilk) and toss in the cornstarch to coat.
Add the oil to a large Dutch oven or heavy, deep pot. Heat over medium, bringing to 375 degrees.
Place the coated shrimp in the hot oil, working them into the oil one at a time to keep them from sticking together. Keep good spacing between them while cooking. Cook 1-2 minutes on each side.
Remove the fried shrimp and place them on a drying rack.
Once all the shrimp are cooked, immediately transfer them to a bowl
Whisk the mayonnaise, Thai sweet chili sauce, Old Bay seasoning, and Sriracha in a small bowl.
Add ¾ of the sauce to the cooked shrimp. Toss to coat.
Use the remainder of the sauce to drizzle over the shrimp before serving.
Serve with green onion for garnish.

Great with pasta, tacos, on skewers, with rice and vegetables, or as an appetizer.
Greek yogurt can be used in place of mayonnaise.
More Sriracha can be used for more heat.
Seasoning was not added to the cornstarch, as the sauce provides all the flavor. Add salt and pepper to the cornstarch as desired.