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Bang Bang Shrimp
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Bang Bang Shrimp

Course Appetizer, Main Course, seafood
Cuisine American, Asian-inspried
Keyword bang-bang-shrimp, copycat-bang-bang-shrimp, fried-shrimp-recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1 cup buttermilk
  • 1 large egg
  • 2 lb medium-large shrimp peeled and deveined
  • ¾ cup panko bread crumbs
  • ½ cup all purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • ½ tsp lemon pepper
  • ½ tsp onion powder
  • ½ tsp granulated garlic or garlic powder
  • vegetable or peanut oil for frying
  • ½ cup mayonnaise
  • ¼ cup Asian-style sweet chili sauce (I use Thai sweet chili sauce)
  • 2 Tbsp sriracha hot sauce may adjust to taste
  • 1-2 Tbsp honey

Instructions

  • Whisk together buttermilk and egg. Add shrimp, toss until evenly coated. Chill for 30 minutes.
  • In a gallon size plastic storage bag toss together panko, flour, cornstarch, salt, lemon pepper, garlic and onion powder. Set aside.
  • Remove shrimp from chilled buttermilk, draining in a colander to allow excess to drip off. Add to breading in plastic bag, seal and toss until evenly coated. Open bag and chill for 30 minutes, then repeat sealing and tossing to coat with breading about halfway through and again just before frying..
  • To prepare: Heat vegetable oil in a deep pot or dutch oven to 360-365°F.
  • Working in batches, cook shrimp until golden and crispy turning as needed for about 2-3 minutes total. Transfer to a paper towel-lined sheet pan or platter.
  • Meanwhile, to make the sauce, whisk together mayonnaise, sweet chili sauce, sriracha and honey in a small bowl. Set aside.
  • Serve immediately, drizzled with sweet chili sauce and additional on the side. (May toss shrimp lightly with sauce, if preferred)