Bang Bang Shrimp Caesar Recipe

Prep shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk over them; toss to coat. Let sit 10 minutes while you prepare coating and sauce (buttermilk helps adhesion and tenderizes).

Heat oil

Pour vegetable oil into a 10–12-inch skillet to a depth of about 1/2 inch. Heat over medium-high until shimmering and a bread cube sizzles to golden in about 30–45 seconds (about 350–360°F / 175–180°C).

Make dredge

In a shallow bowl or plate combine flour, cornstarch, kosher salt, black pepper, paprika, and garlic powder. Stir to combine.

Coat and fry

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing lightly to adhere. Shake off excess and carefully place into hot oil. Fry 1.5–2 minutes per side until golden and crisp and shrimp are opaque; internal temperature should reach 120–125°F when removed (they will finish cooking off heat). Transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F oven if needed while frying remaining shrimp.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, minced garlic and 1/4 tsp kosher salt until smooth and well combined. Taste and adjust heat/sweetness by adding more sriracha or sweet chili sauce as desired. Reserve about 2 tablespoons for drizzling over the finished salad and toss the rest with the warm fried shrimp (toss gently so coating remains crisp).

In a bowl whisk together mayonnaise, Greek yogurt (or sour cream), anchovy paste, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, olive oil, salt, and pepper until emulsified and creamy. Taste and adjust seasoning — add a splash more lemon for brightness or a pinch more anchovy paste for savory depth.

Assemble greens

Core and chop romaine into bite-sized pieces (or tear leaves). Place in a large salad bowl and toss with about half of the grated Parmesan and most of the Caesar dressing (start with 2–3 tablespoons and add more to taste) until evenly coated.

Add croutons and cheese

Add croutons and toss gently to combine. Reserve a little Parmesan for finishing.

Top with shrimp

Toss the warm fried shrimp with the remaining bang bang sauce (or spoon sauce over shrimp) so they are lightly coated but still crisp. Arrange or scatter the sauced shrimp over the dressed romaine. Drizzle about 1–2 tablespoons of reserved bang bang sauce in a thin stream over the whole salad for visual impact.

Finish and serve

Sprinkle remaining Parmesan and sliced scallions over the salad. Serve immediately with lemon wedges on the side for squeezing and extra bang bang sauce on the side if desired.