Spicy Bang Bang Shrimp

How to Make It

1. Marinate the shrimp

Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them, making sure all shrimp are evenly coated. Let them soak for 10–15 minutes. This brief marinade tenderizes the shrimp and ensures the dry coating sticks well, setting the stage for an extra-crispy finish.

2. Make the Bang Bang sauce

In a separate bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and honey if using. Stir until smooth and fully combined. The sauce should be creamy, slightly thick, and well-balanced between sweet and spicy. Set aside so it’s ready to use while the shrimp are still hot.

3. Coat and fry

In another bowl, whisk together the flour and cornstarch until evenly blended. Remove the shrimp from the buttermilk, allowing excess liquid to drip off, then dredge each shrimp thoroughly in the flour mixture. Shake off any excess coating.

Heat vegetable oil in a deep skillet or pot to 350°F. Fry the shrimp in batches to avoid overcrowding, cooking for about 2–3 minutes per side until golden brown and crispy. The shrimp should be opaque inside with a crunchy, lightly blistered exterior. Transfer to a paper towel–lined plate to drain briefly.

4. Toss in sauce

While the shrimp are still hot, place them in a large bowl and drizzle with the Bang Bang sauce. Toss gently but thoroughly so every piece is evenly coated. The heat from the shrimp helps the sauce cling beautifully, creating that signature glossy finish.

5. Garnish and serve