Bada Bing Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with 3 tablespoons buttermilk to lightly coat; let sit 10 minutes while you prepare coatings. Drying helps adhesion of the coating.

Make dry mix

In a shallow bowl or one side of a large sheet pan, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder until uniform.

Prepare breadcrumbs and egg wash

Place panko and fine dry breadcrumbs in a separate shallow bowl and lightly mix. In another bowl, beat the 2 eggs until homogenous.

Dredge shrimp (two-stage for extra crisp)

Working in batches of 6–8 shrimp, dredge each shrimp first in the dry flour mix, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally press into the breadcrumb mixture to fully coat. Place coated shrimp on a rack set over a sheet pan. Repeat until all shrimp are coated. For extra crispness, let coated shrimp rest 10 minutes in the refrigerator.

Heat oil

Pour oil into a heavy-bottomed skillet or deep pot to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—it should sizzle and brown in ~45 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) for 2–3 minutes per side or until golden brown and cooked through (internal temperature ~120–135°F for shrimp). Use a slotted spoon or spider to transfer shrimp to a wire rack set over a sheet pan to drain. Sprinkle lightly with flaky sea salt while still hot if using.

Keep warm

Keep cooked shrimp warm in a 200°F (95°C) oven on a rack-lined sheet pan while you finish frying remaining batches.

Chop peppers

Finely chop the drained pickled cherry peppers. Reserve a few whole slices for garnish if desired.

Combine ingredients

In a medium bowl, combine mayonnaise, chopped cherry peppers, minced garlic, lemon juice, red wine vinegar, hot sauce (if using), honey, salt, and black pepper. Whisk until smooth.

Adjust texture & taste

If sauce is too thick, whisk in up to 1 teaspoon extra-virgin olive oil or 1–2 teaspoons of water to loosen. Taste and adjust: add more honey for sweetness, extra lemon for brightness, or additional chopped peppers for heat. Refrigerate at least 10 minutes to let flavors meld (sauce can be made ahead up to 2 days).

Finish

Before tossing, give the aioli a final whisk and, if desired, finely chop a tablespoon of peppers into the aioli for visible flecks.

Toss shrimp in aioli

Place hot fried shrimp in a large bowl. Add about 3/4 cup of the cherry pepper aioli (reserve extra for serving) and gently toss until shrimp are evenly coated. Start with less sauce and add more to taste—coating should cling but not be soupy.

Plate

Arrange the sauced shrimp on a serving platter or individual plates. Sprinkle with chopped parsley and any reserved sliced cherry peppers. Serve with lemon wedges and the remaining aioli on the side for dipping.

Serve warm

Serve immediately while shrimp are hot and crisp. Leftover shrimp stored with sauce will lose crispness; keep fried shrimp and sauce separate if making ahead.