Perfectly crispy and tossed in a delicious sweet and spicy sauce, this bang bang shrimp is easy to make and certain to impress even the pickiest of eaters.
In a large bowl, add the cleaned and deveined shrimp and pour over the buttermilk. Cover and let sit in the fridge for at least 30 minutes to allow the shrimp to fully tenderize.
Add the flour, garlic powder, salt, and pepper in a shallow bowl and mix well. Set aside.
In another bowl, make the Bang Bang sauce. Add the mayonnaise, sweet chili sauce, sriracha, and rice vinegar. Mix well using a fork or small whisk, then set aside.
In a large pan or wok, add the vegetable oil and preheat until warm – this will make for better frying.
Using tongs or a fork, remove the shrimp from its bowl and coat it with the flour mix.
Add to the hot oil and fry for a couple of minutes on either side, removing any excess oil. Don't overcrowd the pan – it'll lower the temperature of the oil. Fry the shrimp in batches if needed.
Place the fried shrimp in a serving bowl, then pour the Bang Bang sauce over the top. Toss to completely coat. Garnish with fresh green onions and enjoy while the shrimp is still hot and perfectly crispy.
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Notes
To Store: Allow the shrimp to cool completely before transferring the leftovers to an airtight container. It'll keep in the fridge for 3-4 days.I don't recommend freezing this recipe as it can affect the texture of the dish.How To Reheat: You can reheat the shrimp in the microwave in 30-40 second bursts until the shellfish are completely warmed through. Alternatively, and to bring back some of the original crispiness, transfer into the air fryer (or an oven) and cook for 3-5 minutes at 400ºF/200°C until warmed through.Check the blog post for serving suggestions!