Description
A crispy and flavorful Bang Bang Shrimp recipe inspired by Bonefish Grill featuring shrimp fried to golden perfection and coated in a creamy, spicy Thai chili sauce.
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
Instructions
- Prepare the sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until the mixture is smooth and set aside.
- Soak the shrimp: Place the shrimp and buttermilk in a second bowl, stirring to coat all the shrimp evenly. Let them soak for several minutes to tenderize and infuse flavor.
- Drain excess buttermilk: Remove the shrimp from the buttermilk, allowing any excess liquid to drain away thoroughly to ensure proper coating.
- Coat with cornstarch: Dredge the shrimp in cornstarch, making sure each piece is well-coated for a crispy exterior.
- Heat oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit, ready for frying.
- Fry the shrimp: Fry the shrimp in batches for 1-2 minutes on each side until they turn a light golden brown. Use a wire rack to rest the shrimp between batches to keep them crispy.
- Toss with sauce and serve: Once all shrimp are fried, coat them evenly with the prepared sauce and serve immediately while hot and crispy.
Notes
- Use a thermometer to maintain consistent oil temperature for even frying and crispiness.
- For a spicier kick, increase the amount of Sriracha or add a pinch of cayenne pepper to the sauce.
- To make it gluten-free, ensure the cornstarch is certified gluten-free and use gluten-free chili sauce.
- Serve over steamed rice or with a fresh salad for a complete meal.
- Leftover shrimp can be stored in an airtight container and reheated gently to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 180 mg
