Crispy Bang Bang Shrimp🍖 Main

Ingredients

For the Shrimp

• 1 lb shrimp, large or extra-large, peeled, deveined, with tails removed
• 1 cup well-shaken buttermilk
• 3/4 tsp fine sea salt
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/8 tsp pepper
• peanut oil or vegetable oil for frying
• 2 green onions, thinly sliced, for serving
• 1 tsp toasted sesame seeds, for serving

For the Sauce

• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 1/2 tbsp Sriracha
• 1 tbsp lime juice
• 1 tsp honey

Instructions

Marinate the shrimp

1. Combine the shrimp with the buttermilk and salt in a large bowl, then let it sit on the counter for 15 minutes.

Make the sauce

1. In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Set aside (or refrigerate for up to one week).

Make breading

1. In a wide, shallow bowl, whisk together the cornstarch, flour, garlic powder, onion powder, and pepper.

Prepare the oil

1. Use a medium, deep saucepan or Fry Daddy. Fill it with enough oil so the shrimp are submerged without resting on the bottom. Also, make sure that there is ample space to fry them without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.

Cook the shrimp

1. Drain the shrimp, then, working in batches, toss them into the dredge and toss until lightly coated. Carefully place the shrimp into the hot oil and fry for 2 to 3 minutes, or until golden and crisp. Transfer the fried shrimp to a paper-towel-lined plate.

To finish

1. When ready to serve, toss the shrimp with just enough of the sauce to coat, then serve with green onions and sesame seeds scattered over the top.