Bang Bang Shrimp Recipe

Combine the sliced red cabbage, julienned carrot and shallot in a bowl.

In a small bowl, whisk together rice vinegar, sugar, salt and water until sugar dissolves.

Pour the pickling liquid over the vegetables, toss to combine, and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) to mellow and crisp the vegetables. Drain slightly before serving if very wet.

In a small bowl, whisk together mayonnaise, Calabrian chili paste, grated garlic, lemon juice and salt until smooth. Taste and adjust heat or salt as desired. Refrigerate until ready to use.

In a bowl, combine sweet chili sauce, honey, rice vinegar and lime juice. Stir until well blended. Set aside.

Pat the shrimp dry with paper towels. Place in a bowl and pour the buttermilk over them; toss to coat and let sit 10 minutes. This tenderizes and helps the coating adhere.

While shrimp soaks, combine flour, cornstarch, cornmeal (if using), baking powder, salt and pepper in a shallow bowl or wide plate and whisk to break up lumps.

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test by dropping a pinch of flour—should sizzle immediately and float.

Remove shrimp from buttermilk, letting excess drip off, and dredge in the flour mixture until evenly coated. Shake off excess.

Working in batches to avoid crowding, carefully add coated shrimp to the hot oil and fry until golden and crisp, about 1.5–2 minutes per side for petite shrimp. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if desired while frying remaining shrimp.

When all shrimp are fried, briefly toss them in the prepared sweet chili sauce—use just enough to lightly coat (about 1/3 to 1/2 cup sauce for 1 lb shrimp).

Spoon a small pool of Calabrian chili aioli onto the serving plate.

Arrange sauced shrimp on top of the aioli.

Top with a spoonful of pickled vegetable relish, sprinkle with snipped chives and sesame seeds (if using). Serve immediately with lime wedges for squeezing.