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Ingredients
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Shrimp
Bang Bang Sriracha-Lime Aioli
Garnish & Serving
Method
Shrimp
Prep shrimp
Pat the shrimp dry with paper towels. If using frozen shrimp, thaw completely and drain. Place shrimp in a bowl and pour buttermilk over them; toss to coat and let sit 10 minutes to lightly brine and help the coating adhere.
Make dry mix
In a shallow bowl or rimmed plate combine flour, cornstarch, panko, baking powder, garlic powder, smoked paprika, kosher salt, and black pepper. Mix thoroughly so panko is evenly distributed.
Coat and fry shrimp
Shake off excess buttermilk from a few shrimp, dredge them in the dry mix, pressing gently so coating adheres. Fry shrimp in batches (do not overcrowd) 1.5–2.5 minutes per side until golden and just cooked through (shrimp opaque and firm). Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if desired while frying remaining shrimp.
Alternative (oven-baked)
For a lighter version: preheat oven to 425°F (220°C). Place coated shrimp on a baking sheet lined with parchment and lightly spray with oil. Bake 8–10 minutes, turning halfway, until golden and cooked through.
Bang Bang Sriracha-Lime Aioli
Mix aioli
In a small bowl combine mayonnaise, sweet chili sauce, sriracha, honey, fresh lime juice, lime zest, minced garlic, sesame oil, kosher salt, and black pepper. Whisk until smooth and taste. Adjust heat or sweetness: add more sriracha for heat, more honey for sweetness, or more lime for brightness.
Thin if needed
If the aioli is too thick for tossing, whisk in 1–2 teaspoons of warm water or a little more lime juice until you reach a glossy, pourable but still clingy consistency.
Assembly & Serve
Toss or drizzle
Place the fried shrimp in a large bowl. Pour about two-thirds of the aioli over the shrimp and gently toss to coat each piece. Reserve remaining aioli for serving. Taste and add more aioli if desired.
Plate and garnish
Transfer coated shrimp to a serving plate or bowl. Sprinkle with sliced green onions and chopped cilantro if using. Serve immediately with lime wedges and the reserved aioli on the side for dipping.
Storage
Leftover aioli keeps in an airtight container in the refrigerator for up to 5 days. Fried shrimp are best eaten immediately; reheat briefly in a hot oven (400°F / 200°C) for 5–7 minutes to regain crispness.