Bangin' Shrimp Recipe

Prep shrimp

Pat shrimp very dry with paper towels. If larger than 1 oz each, butterfly slightly or make a shallow cut on the underside so they stay flat; leave tails removed for easy eating.

Make dry mix

In a shallow bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Whisk to combine.

Make wet batter

In another bowl whisk together 1 egg and 1/2 cup buttermilk until smooth.

Prepare breadcrumb dredge

Place 3/4 cup fine breadcrumbs or finely ground panko on a plate. Season breadcrumbs lightly with a pinch of salt and some black pepper.

Coat shrimp

Working in batches of 6–8 to avoid crowding, dredge each shrimp first in the dry flour-cornstarch mix (shake off excess), then dip into the egg-buttermilk mixture, then press into the breadcrumbs to evenly coat. Set coated shrimp on a wire rack for 10 minutes to allow coating to adhere.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or pot (enough for 1.5–2 inches depth). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry shrimp

Fry shrimp in batches (do not overcrowd) about 2–3 minutes per batch, turning once, until golden brown and cooked through. Internal shrimp temperature should be 120–140°F and flesh opaque. Remove with a slotted spoon to a paper-towel-lined tray or wire rack to drain.

Keep warm

If making multiple batches, keep finished shrimp in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining shrimp.

In a medium bowl combine 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs sweet chili sauce (or honey), 1 tsp hot sauce, 1 tbs fresh lime juice, 1 tsp honey (optional for extra sweetness), 1/2 tsp grated garlic, 1/4 tsp smoked paprika and 1/4 tsp fine salt. Whisk until smooth and taste; adjust heat or sweetness as desired. Set aside.

Toss shrimp

Place hot fried shrimp in a large bowl. Pour the bangin' sauce over the shrimp (use all for a well-coated finish or reserve some for drizzling). Gently toss until each shrimp is evenly coated. Work quickly so the crisp coating retains some texture.

In a small bowl combine 1/2 cup bleu cheese crumbles, 1/4 cup sour cream, 1/4 cup mayonnaise, 2 tbs buttermilk, 1/2 tbs lemon juice, 1/4 tsp garlic powder, 1/4 tsp black pepper and 1/4 tsp salt. Stir gently — leave some bleu cheese crumbles chunky for texture. If the sauce is too thick, add an additional 1–2 tbs buttermilk to reach desired dipping consistency. Fold in 1 tbs chopped chives if using. Chill for at least 10 minutes to let flavors meld.

Transfer tossed bangin' shrimp to a serving platter. Sprinkle with 2 tbs chopped green onions, 1 tsp toasted sesame seeds and 1 tbs chopped cilantro or parsley if desired. Serve immediately with bleu cheese dipping sauce and lemon wedges on the side.

Storage note

Leftover fried shrimp will lose crispness; store sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat shrimp briefly in a hot oven (375°F / 190°C) for 6–8 minutes to restore some crispness before tossing with sauce.