Bang Bang Shrimp

This Bang Bang Shrimp is the ultimate crowd-pleasing appetizer! Crispy, juicy shrimp are tossed in a creamy, sweet-and-spicy sauce that packs just the right amount of heat. Inspired by the restaurant-favorite, this homemade version lets you control the flavor and spice level, and it's easier to whip up than you might think. Whether served over a bed of crisp lettuce or piled onto tacos or po’boys, these shrimp are guaranteed to disappear fast.

Ingredients

For the shrimp:

• 1 lb raw shrimp, peeled, deveined, and tails removed

• 1½ cups buttermilk

• 1 tbsp sriracha

• 1 cup cornstarch

• ½ cup panko breadcrumbs

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

• Avocado oil, for frying

For the bang bang sauce:

• 1 cup mayonnaise

• ½ cup Thai sweet chili sauce

• ¼ cup sriracha (adjust to taste)

• Juice of ½ lime

• Chopped green onions, for garnish

• Sesame seeds, for garnish

• Shredded lettuce, cabbage, or arugula, for plating (optional)

Preparation:

1. In a bowl, whisk together 1½ cups buttermilk and 1 tbsp sriracha. Add the shrimp and stir to coat. Cover and refrigerate for at least 1 hour to marinate.

   
   

2. While the shrimp are marinating, prepare the bang bang sauce. In a separate bowl, mix together mayonnaise, sweet chili sauce, sriracha, and lime juice. Taste and adjust the sweetness or spice level as needed. Set aside.

   
   

3. In a shallow dish, combine the cornstarch, panko breadcrumbs, onion powder, garlic powder, and paprika.

   
   

4. Once the shrimp have marinated, remove them from the buttermilk, letting any excess drip off. Dredge the shrimp in the cornstarch mixture, pressing gently to ensure each piece is fully coated, working in small batches for even coverage. Set the breaded shrimp aside on a plate.

   
   

5. In a deep skillet or pan, heat 2–3 inches of avocado oil over medium heat until it reaches 325–350°F. Carefully add the shrimp one at a time, avoiding overcrowding. Fry for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

   
   

6. Let the shrimp cool slightly, then gently toss with the prepared bang bang sauce until evenly coated.

   
   

7. Serve over shredded lettuce, cabbage, or arugula if desired. Garnish with chopped green onions and sesame seeds.

*Notes and suggestions:

• Short on time? You can substitute frozen, pre-breaded shrimp. Just cook according to package directions, then toss in the bang bang sauce.

  
  

• For an elevated presentation, serve the bang bang shrimp in individual martini glasses over a small bed of shredded lettuce or arugula. Garnish with green onions and sesame seeds for a restaurant-style appetizer that's perfect for parties.

  
  

• Bang Bang Shrimp Tacos: Serve the shrimp in warm flour or corn tortillas with shredded cabbage, thinly sliced cucumbers, and a drizzle of extra bang bang sauce. Top with green onions, cilantro, and a squeeze of fresh lime for a spicy, crunchy taco night upgrade.

  
  

• Bang Bang Shrimp Po’boys: Pile the sauced shrimp onto toasted French bread with shredded lettuce, tomato slices, and pickled vegetables. Add a drizzle of extra bang bang sauce for even more flavor.