Description
A crispy and flavorful Bang Bang Shrimp recipe inspired by Bonefish Grill featuring lightly fried shrimp coated in a creamy, spicy sweet chili sauce perfect as an appetizer or snack.
Ingredients
Scale
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
Shrimp
- 1 pound raw shrimp, shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- vegetable oil, for frying (about 2-3 inches in pan)
Instructions
- Prepare Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until fully mixed and set aside.
- Soak Shrimp: In a separate bowl, add raw shrimp and buttermilk. Stir to coat all shrimp evenly and let them soak for several minutes to tenderize and add flavor.
- Coat Shrimp: Remove shrimp from buttermilk allowing excess liquid to drain off. Then, coat each shrimp thoroughly with cornstarch, ensuring an even layer for a crispy texture.
- Heat Oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit, which is optimal for frying shrimp to a golden crisp.
- Fry Shrimp: Fry the coated shrimp in batches for 1-2 minutes per side until they turn lightly browned and crispy. Use a wire rack to rest shrimp between batches to keep them crispy.
- Coat with Sauce and Serve: Once all shrimp are fried, toss them in the prepared bang bang sauce ensuring each piece is evenly coated. Serve immediately for best flavor and crunch.
Notes
- Make sure the oil is at the correct temperature (375°F) to prevent greasy shrimp and ensure crispiness.
- Use fresh raw shrimp for the best texture and flavor.
- Do not overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
- Can substitute mayonnaise with a vegan alternative to make it vegetarian-friendly.
- Serve with a side of lettuce or dipping sauce for extra freshness.
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 165 mg
