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I’m crazy about crispy fried shrimp in creamy spicy sauce. It’s my top pick for busy nights or parties. Bang Bang Shrimp is easy to make and loved by all.
This dish has juicy shrimp with a crunchy coating. The sauce is sweet, spicy, and creamy. It’s great as an appetizer or main course.
This recipe is super versatile. You can put it on salad, in tacos, or with pasta. Once you try it, you’ll want it all the time!
Exact Ingredients List (+ Possible Substitutes)
I love making Bang Bang Shrimp, and I’ve got the perfect list for you. We start with jumbo shrimp. I pick easy-peel and deveined ones to save time. For the coating, you’ll need buttermilk and cornstarch. If you’re out of buttermilk, mix whole milk with a splash of lemon juice.
Next, we need frying oil. I use a neutral oil like avocado or sunflower. You can also use grapeseed, peanut, vegetable, or canola oil. For seasoning, grab salt, black pepper, and garlic powder. Don’t forget the green onions for a fresh touch!
The sauce is where the magic happens. You’ll need Japanese mayo, Thai sweet chili sauce, and sriracha. Can’t find Japanese mayo? Regular mayonnaise works too. Here’s a quick list of the main ingredients:
- Jumbo shrimp
- Buttermilk
- Cornstarch
- Neutral oil
- Japanese mayo
- Thai sweet chili sauce
With these ingredients, you’re all set to create a mouthwatering Bang Bang Shrimp dish. It’ll impress your family and friends!
Instructions
Let’s make bang bang shrimp! I start by tenderizing shrimp in buttermilk for 10 minutes. This makes sure they stay juicy and tasty.
While the shrimp soak, I mix up the bang bang sauce. It’s going to be yummy!
Then, I coat the shrimp with cornstarch mixed with spices. This coating is important for a crunchy outside. Next, I heat oil in a pan and make sure it’s hot.
When frying, I don’t put too many shrimp in the pan. This way, each one gets crispy and golden brown. It takes about 1.5 minutes on each side. I watch them closely so they don’t get too hard.
After frying, I put the shrimp in the bang bang sauce. The sauce covers them well, making a great mix of flavors. And that’s how I make my bang bang shrimp!
“The secret to perfect bang bang shrimp is in the crispy coating and the flavorful sauce.”
- Tenderize shrimp in buttermilk
- Prepare bang bang sauce
- Coat in cornstarch mixture
- Fry until golden brown
- Toss in bang bang sauce
Tips, Tricks & Storing
I love trying new cooking ways. For a healthier option, mix 2 tablespoons of olive oil with the panko mixture. Spread the shrimp on a baking sheet and cook at 400°F for 7-8 minutes. This makes them crispy and tasty!
Make-ahead meals are great. Always use raw prawns for food safety when prepping ahead. You can store the coated shrimp in the fridge for up to a day. For longer, freeze them in a sealed container.
Reheating is easy. For fridge-stored shrimp, bake them in a 350°F oven for 5-7 minutes. Frozen shrimp need 2-3 more minutes. The microwave works, but they might not be as crispy.
“Food safety is key. Always thaw frozen shrimp in the refrigerator, never on the counter.”
Here are tips for crispy Bang Bang Shrimp every time:
- Pat the shrimp dry before coating
- Don’t overcrowd the pan when frying
- Serve immediately for the best texture
With these tips, you’ll be a pro at Bang Bang Shrimp in no time!
Recipe Variations & Serving Suggestions
I love trying new ways to cook Bang Bang Shrimp. The air fryer method is a game-changer. Cook them at 400°F for 7-8 minutes. You’ll get crispy shrimp without extra oil. It’s perfect for those watching their calorie intake.
When it comes to side dishes, I love pairing Bang Bang Shrimp with egg drop soup or hot and sour soup. The flavors blend so well together. For a heartier meal, I serve them over white or brown rice.
If you’re looking for a low-carb option, cauliflower rice works great too.
To create complete meal ideas, I often add Bang Bang Shrimp to fried rice or chow mein. They’re also delicious with lo mein or cooked veggies like spicy garlic bok choy. For a lighter option, try them over a crisp salad.
Or get creative and stuff them in tacos or sandwiches for a fusion twist. The possibilities are endless!