Directions
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar or lime juice until smooth. Taste and adjust the heat or sweetness to preference. Set aside.
- Prep & Coat the Shrimp: Place the shrimp in a bowl and toss with buttermilk to coat. In a separate shallow bowl, mix together cornstarch, flour, salt, and pepper. Dredge each shrimp in the flour mixture, pressing lightly so the coating sticks evenly.
- Fry the Shrimp: Heat vegetable oil in a deep skillet or sauté pan to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Sauce It Up: While still warm, toss the fried shrimp in the prepared Bang Bang Sauce until thoroughly coated. This ensures every bite is packed with flavor.
- Garnish & Serve: Transfer the saucy shrimp to a serving platter. Sprinkle with chopped parsley or green onions for freshness and color. Serve immediately as an appetizer or over rice, noodles, or a fresh salad for a main course.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Use small scallops or chunks of white fish instead of shrimp for a different seafood option.
- For a gluten-free version, replace all-purpose flour with rice flour or a gluten-free blend.
- Adjust the heat by adding more or less Sriracha or chili flakes.
- Swap honey for agave or maple syrup for a different sweetness profile.
Serving Suggestions
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