Bang Bang Shrimp Recipe

Prepare the quick pickled Fresnos first so flavors mellow while you finish: in a small heatproof bowl or jar combine rice vinegar, water, sugar and 1/4 tsp kosher salt. Stir until sugar and salt dissolve.

Add the thinly sliced Fresnos to the pickling liquid, press down so they're submerged, cover and let sit at room temperature for at least 15 minutes (up to 2 hours refrigerated). Drain before using if desired.

Trim and thinly slice scallions on a bias; separate white and light-green parts from dark greens if you want to reserve some greens for garnish.

In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice and minced garlic until smooth and homogenous. Taste and adjust heat or sweetness (add more sriracha to increase heat, more sweet chili or honey to mellow).

Season with 1/4 tsp kosher salt and set the aioli in the refrigerator to chill while you fry the shrimp. The sauce can be made several hours ahead and kept refrigerated.

Pat the shrimp very dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper; toss to coat.

Place the shrimp in a bowl and pour the buttermilk over them; stir to coat and let sit 5 minutes (this helps the batter adhere).

In a shallow dish combine the flour, cornstarch, baking powder, garlic powder and paprika. Whisk to combine and break up any lumps.

Heat a heavy skillet or deep pot over medium-high and add enough vegetable oil to reach about 1 to 1 1/2 inches deep (about 2 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown within ~30 seconds.

Working in batches to avoid overcrowding, remove shrimp from buttermilk letting excess drip back into the bowl, then dredge each shrimp thoroughly in the flour mixture, pressing lightly to form a thin coating. Shake off excess.

Fry shrimp in batches for 1.5–2.5 minutes per side, turning once, until golden brown and crisp and the shrimp are opaque and cooked through. Maintain oil temperature near 325–350°F; adjust heat as needed.

Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven if desired while finishing remaining shrimp.

When all shrimp are fried and drained, place them in a large mixing bowl. Add about half of the chilled bang bang aioli and gently toss to coat each piece. Taste and add more aioli if you prefer a heavier coating. (Reserve a little aioli for drizzling if desired.)

Plate the coated shrimp, sprinkle with pickled Fresno slices, scallion greens, and sesame seeds. Serve immediately with lime wedges and extra aioli on the side.