Bang Bang Shrimp

by 30MinuteMeals
Prep: 10m
Cook: 15m
seafood
Bang Bang Shrimp - Image

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Ingredients
Servings:4
1lbmedium shrimp
1/2cupbuttermilk
1/2cupcornstarch
1/2cupmayonnaise
1/4cupsriracha
2tbspThai sweet chili sauce
1tbsphoney
vegetable oil
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the sauce

    Whisk the mayonnaise, sriracha, Thai sweet chili sauce, and honey together in a bowl. Set it aside. Taste it now if you want to adjust the heat, because once the shrimp are fried you want to move fast.

  1. 2

    Soak and coat

    Peel and devein the shrimp if they aren't already. Toss them in the buttermilk to coat, then drain and shake off the excess. Don't let them sit longer than a minute or the acid starts to cook them. Dredge each piece in cornstarch for a light, crisp coat.

  2. 3

    Fry

    Heat about an inch of oil in a deep skillet to 375°F. Fry the shrimp in batches, about 2 minutes per side, until light golden. Don't crowd the pan or the oil temp drops and you get soggy shrimp. Drain on paper towels.

  3. 4

    Toss and serve

    Toss the hot shrimp in the sauce and serve immediately. The coating drinks up the sauce fast, so this is not a dish you plate and walk away from.

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Bang Bang Shrimp

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 1 lb medium shrimp
  • 1/2 cup buttermilk
  • 1/2 cup cornstarch
  • 1/2 cup mayonnaise
  • 1/4 cup sriracha
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp honey
  • vegetable oil

Instructions

  1. Mix the sauceWhisk the mayonnaise, sriracha, Thai sweet chili sauce, and honey together in a bowl. Set it aside. Taste it now if you want to adjust the heat, because once the shrimp are fried you want to move fast.
  2. Soak and coatPeel and devein the shrimp if they aren't already. Toss them in the buttermilk to coat, then drain and shake off the excess. Don't let them sit longer than a minute or the acid starts to cook them. Dredge each piece in cornstarch for a light, crisp coat.
  3. FryHeat about an inch of oil in a deep skillet to 375°F. Fry the shrimp in batches, about 2 minutes per side, until light golden. Don't crowd the pan or the oil temp drops and you get soggy shrimp. Drain on paper towels.
  4. Toss and serveToss the hot shrimp in the sauce and serve immediately. The coating drinks up the sauce fast, so this is not a dish you plate and walk away from.

Notes & Tips

This is the Bonefish Grill appetizer, done at home in 25 minutes. Two things make or break it. First, cornstarch, not flour or panko — it fries up lighter and actually stays crisp under the sauce. Second, keep the oil at 375°F and fry in batches; a crowded pan tanks the temperature and you'll end up steaming the shrimp instead of frying them. Sauce it right before serving. No buttermilk? Stir a teaspoon of vinegar into regular milk and give it five minutes. Serve over rice with something green and it's a full dinner, not just a starter.