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Ingredients
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Shrimp & Marinade
Breading & Frying
Bang Bang Sauce
Garnish & Serving
Method
Shrimp & Marinade
Marinate shrimp
Pat shrimp dry with paper towels. In a bowl, combine buttermilk, hot sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add shrimp, toss to coat, cover and refrigerate for 20–30 minutes while preparing breading and sauce.
Breading & Frying
Prepare breading
In a shallow bowl or rimmed plate, whisk together flour, cornstarch, baking powder, garlic powder, paprika, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly combined.
Heat oil
Pour neutral oil into a heavy bottom pot or Dutch oven to a depth of about 2 inches (approximately 1.5–2 cups depending on pot). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breading into oil — it should sizzle and rise steadily without burning.
Dredge and fry
Working in batches of 6–8 shrimp (do not overcrowd), remove shrimp from buttermilk and let excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing to adhere. Shake off excess flour and carefully place into hot oil. Fry until golden and crisp, 2–3 minutes per side (total 3–4 minutes depending on size). Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining shrimp.
Bang Bang Sauce
Make sauce
While shrimp fry, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil in a medium bowl until smooth and well combined. Taste and adjust heat or sweetness by adding more sriracha or honey as desired. Set aside.
Toss shrimp in sauce
When all shrimp are fried and drained, put them in a large bowl. Add about three quarters of the sauce and gently toss to coat evenly. Reserve remaining sauce for drizzling and serving.
Garnish & Serving
Finish and plate
Transfer sauced shrimp to a serving platter. Sprinkle toasted sesame seeds evenly over the shrimp and scatter the white parts of the green onions for a little crunch. Drizzle remaining sauce lightly on top or serve on the side.
Garnish & serve
Top with sliced green onion greens for color. Serve immediately with lime wedges for squeezing. Bang Bang Shrimp is best eaten hot and crisp.