The shrimp are masterfully battered and fried until they achieve an extra-crispy texture. They are then generously coated in a delectable sweet and spicy creamy sauce, crafted from just three simple ingredients: mayonnaise, Thai sweet chili sauce, and sriracha hot chili sauce. For those who crave an extra kick, you can always add more hot sauce to intensify the heat.
Ingredients
The key to achieving exceptional Bang Bang Shrimp lies in the use of cornstarch for dredging. This method results in an irresistibly crispy exterior that remains crunchy even after the sauce is added.
- Shrimp – We recommend using large 21-25 count raw shrimp, peeled and deveined with tails removed. If you prefer a quicker and easier prep, you can opt for pre-peeled shrimp.
- Marinade – Create a flavorful marinade by combining buttermilk, salt, pepper, onion powder, and garlic powder. Buttermilk not only imparts tenderness and flavor to the shrimp but also helps the cornstarch adhere, forming a delectable crust.
- Cornstarch – This ingredient imparts a golden color and extreme crunchiness to the shrimp.
- Oil – For frying the shrimp, use 1 to 1 1/2 inches of high-heat oil, such as peanut oil or canola oil.
- Bang Bang Sauce – Crafted from just three ingredients: mayonnaise, sweet chili sauce, and sriracha.
How to Make Bang Bang Shrimp
- Bang Bang Sauce – Begin by combining mayo, sweet chili sauce, and sriracha to create the delectable sauce.
- Marinate – Combine the marinade ingredients and pour them over the shrimp. Stir and allow the shrimp to marinate while you heat the oil to 375˚F, using a clip-on pot thermometer for precision.
- Dredge – One by one, remove the shrimp from the marinade, allowing excess to drip off. Dip the shrimp in cornstarch, tapping off the excess.
- Fry – Once all the shrimp are breaded, fry them in three batches for 2 1/2 to 3 minutes until they turn golden brown, crispy, and fully cooked. Use a strainer to transfer the shrimp to a paper towel-lined plate.
- Add Sauce – Transfer the warm shrimp to a mixing bowl and drizzle them with half of the sauce.
- Make Tacos – Toast corn tortillas, add your favorite toppings, the shrimp, and drizzle with the remaining sauce. Serve with fresh lime wedges for a zesty touch.
Pro Tip: Use a clip-on pot thermometer to maintain the oil temperature at a steady 375˚F. Ensure the oil returns to the desired temperature before adding the next batch. If the oil cools too much, the shrimp may absorb more oil, while overheating can cause the shrimp to burn.
