Bang Bang Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. If frozen, thaw completely and remove excess moisture. Place shrimp in a bowl and pour buttermilk over them; toss to coat and let rest 10 minutes (this helps adhesion and tenderness).

Make dredge

In a shallow bowl or dish combine all-purpose flour, cornstarch, kosher salt, black pepper, garlic powder and paprika. Mix until evenly blended.

Coat shrimp

Heat vegetable oil in a heavy skillet (cast iron or stainless) over medium-high heat until it reaches 350°F (175°C) or just begins to shimmer. Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp thoroughly in the flour mixture, pressing lightly so the coating adheres. Place coated shrimp on a tray.

Fry shrimp

Working in a single layer (fry in batches if needed), add shrimp to the hot oil and fry 1.5–2.5 minutes per side until golden and crisp and shrimp are opaque and cooked through (internal temp ~120–130°F for shrimp). Use a slotted spoon to transfer shrimp to a wire rack or plate lined with paper towels to drain. Let shrimp rest 1–2 minutes before saucing to keep coating crisp.

While shrimp rest, combine mayonnaise, sweet chili sauce, Datil pepper hot sauce, honey, lime juice, minced garlic, salt and black pepper in a small bowl. Whisk until smooth and creamy. Taste and adjust heat/sweetness: add more Datil hot sauce for heat or extra honey for sweetness. Chill briefly if desired (5–10 minutes) to let flavors meld.

Toss or gently spoon sauce over warm fried shrimp: place shrimp in a bowl, add about three-quarters of the sauce and toss lightly to coat so shrimp remain crisp. Alternatively, arrange shrimp on a serving plate and drizzle sauce over each piece.

Garnish with thinly sliced scallions and a sprinkle of sesame seeds if using. Serve immediately with lemon or lime wedges on the side for squeezing.

Serve size: this recipe yields approximately 1/2 lb of finished Bang Bang Shrimp as an appetizer portion for 2–3 people or a light entree for 1–2. Leftover sauce can be refrigerated in an airtight container for up to 3 days.