Bang Bang Shrimp Recipe

Prepare shrimp

Peel and devein the shrimp, leaving tails on or off per preference. Pat shrimp very dry with paper towels. Season lightly with 1/2 tsp salt and a pinch of pepper (from the measured seasoning).

Make batter/dredge

In a medium bowl whisk together the flour (3 tbs), cornstarch (3 tbs), baking powder (1 tsp), remaining salt (1/2 tsp) if needed, black pepper (1/2 tsp), and garlic powder (1/2 tsp). In a separate bowl whisk the egg and buttermilk until combined. Add shrimp to the egg-buttermilk briefly to coat, then dredge each shrimp in the dry mixture, pressing to adhere. For extra crispiness, double dip: return coated shrimp to the wet mixture briefly and again into the dry mix.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 30–45 seconds.

Fry shrimp

Working in batches to avoid overcrowding, carefully lower coated shrimp into hot oil. Fry for 1.5–2.5 minutes per side, turning if needed, until golden brown and cooked through (shrimp should be opaque and firm). Use a slotted spoon to transfer cooked shrimp 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.

While frying (or beforehand), combine mayonnaise (1/2 cup), sweet chili sauce (3 tbs), sriracha (1 tsp, or to taste), honey (1 tbs), lime juice (1 tsp), and fish sauce (1/2 tsp, optional) in a bowl. Whisk thoroughly until smooth and creamy. Taste and adjust heat or sweetness by adding more sriracha or honey. If sauce is too thick, thin with 1–2 teaspoons of water or lime juice.

Place hot drained shrimp in a large mixing bowl. Add about three-quarters of the prepared bang bang sauce and gently toss to coat evenly. Add more sauce if you prefer a heavier coating, but reserve some to drizzle at serving.

Arrange coated shrimp on a serving platter. Sprinkle sliced green onions and sesame seeds over the top. Serve immediately with lime wedges and remaining sauce on the side for dipping.