Description
This Bang Bang Shrimp recipe features crispy breaded shrimp tossed in a spicy, creamy sauce made from mayonnaise, Thai sweet chili sauce, and chili garlic sauce. Perfectly fried to golden perfection, this appetizer is bursting with flavor and ideal for sharing or serving as a fun main dish.
Ingredients
Units
Scale
Shrimp
- 1 pound medium shrimp, peeled and deveined
For the Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon chili garlic sauce
For the Egg Mixture
- 1 egg, beaten
- 1 cup buttermilk
For the Breading Mixture
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying
- Vegetable oil (enough for 2 inches deep in skillet)
Instructions
- Make the sauce: In a small mixing bowl, whisk together ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, and 1 tablespoon chili garlic sauce until combined. Set aside.
- Prepare the egg mixture: In a medium bowl, whisk 1 beaten egg with 1 cup buttermilk until smooth.
- Mix the breading: In another bowl, combine ½ cup all-purpose flour, ½ cup panko breadcrumbs, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika. Whisk to evenly distribute the spices.
- Bread the shrimp: Dip each shrimp first into the flour mixture, then into the egg and buttermilk mixture, and finally back into the flour mixture. Coat all shrimp thoroughly.
- Chill the coated shrimp: Arrange the breaded shrimp on a plate and refrigerate for 20–30 minutes to help the breading adhere during frying.
- Heat the oil: Pour vegetable oil into a deep-sided skillet until it is about 2 inches deep. Heat over medium heat until the oil reaches 350°F (175°C).
- Fry the shrimp: Carefully add the shrimp to the hot oil in batches, frying for about 3 minutes total per batch. Turn shrimp halfway through to ensure even cooking and golden brown color.
- Drain and coat: Remove fried shrimp with a slotted spoon and place on paper towels to drain excess oil. Once all shrimp are cooked, place them in a large mixing bowl, pour ¼ cup of the prepared sauce over, and toss to coat evenly.
- Serve: Serve the coated shrimp immediately with the remaining sauce on the side for dipping.
Notes
- Make sure the oil reaches 350°F to ensure a crispy coating without absorbing too much oil.
- Refrigerating the breaded shrimp helps prevent the coating from falling off during frying.
- You can adjust the spiciness of the sauce by adding more or less chili garlic sauce according to your taste.
- Use medium shrimp for the best balance of crispiness and tenderness.
- If you prefer a lighter version, these shrimp can also be baked or air-fried, but frying will yield the crispiest result.
