Bang Bang Shrimp

Yield: 4 Servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Special Equipment: Deep Pot or Cast Iron Skillet

Ingredients

1 lb medium shrimp, peeled and deveined

2 inches peanut oil, for frying

1/2 cup mayonnaise

1/4 cup sweet Thai chili sauce

1 to 2 tablespoons sriracha

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup buttermilk

Salt, to taste

Black pepper, to taste

1 cup milk (buttermilk substitute)1

1 tablespoon lemon juice or white vinegar (buttermilk substitute

Directions

1. Make the Sauce

   In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, and sriracha until smooth. Refrigerate until ready to use.

   Prepare the Dredging Stations

   In a bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Divide evenly into two bowls.

   In another bowl, mix buttermilk with salt and pepper.

   Heat the Oil

   Heat peanut oil in a deep pot to 300–325°F, about 2 inches deep.

   Dredge the Shrimp

   Coat shrimp in the first flour mixture.

   Transfer to buttermilk and soak for 2 to 3 minutes.

   Coat again in the second flour mixture.

   Fry the Shrimp

   Fry 5 to 6 shrimp at a time for 1 to 1 1/2 minutes until golden and crispy.

   Drain on a paper towel-lined baking sheet.

   Toss and Serve

   Toss shrimp with Bang Bang sauce and serve immediately.