Bangin' Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If tails are on and you prefer them off, remove tails. Place shrimp in a bowl and pour buttermilk over them; toss to coat. Let rest 10–15 minutes in the refrigerator (buttermilk helps flavor and tenderize).

Make dry mix

While shrimp rests, whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, and garlic powder in a shallow bowl or wide plate until evenly combined.

Heat oil

Pour oil into a heavy-bottomed skillet or deep pot to a depth of about 1.5–2 inches (enough to shallow-fry) and heat over medium-high until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a pinch of the flour mix into the oil; it should sizzle and float immediately.

Dredge shrimp

Working in small batches of 6–8 shrimp, remove shrimp from buttermilk, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing to adhere. Shake off excess. Reserve dredged shrimp on a tray while you finish the rest.

Fry shrimp

Carefully add a single layer of dredged shrimp to the hot oil (do not overcrowd). Fry 2–3 minutes, turning once, until batter is golden brown and shrimp are opaque and cooked through. Transfer to a wire rack set over a baking sheet or paper towels to drain. Fry remaining shrimp in batches, maintaining oil temperature between 325–350°F (165–175°C). Total frying time per batch ~2–3 minutes.

Keep warm

If desired, keep finished shrimp warm in a 200°F (95°C) oven on a rack while you finish frying remaining batches so they stay crisp.

While the shrimp rests or fries, make the bang bang sauce. In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and grated garlic until smooth. Taste and season with salt and pepper. Adjust sweetness or heat: add more honey for sweetness or more sriracha for heat. Refrigerate until ready to use.

Assemble: arrange leafy greens or shredded cabbage on a serving platter. Place warm fried shrimp on top or alongside. Spoon bang bang sauce over the shrimp (light drizzle) and serve extra sauce on the side for dipping.

Garnish: scatter sliced green onions and toasted sesame seeds over the sauced shrimp. Serve with lemon or lime wedges on the side to squeeze over, if desired.

Serve immediately so shrimp remain crispy. Leftover sauce keeps refrigerated in an airtight container for up to 4 days; fried shrimp are best eaten the same day.