Bang Bang Shrimp

Easy to make!

This Bang Bang shrimp recipe combines crunchy shrimp and a creamy sauce for a spicy dish that's a delicious dinner or amazing appetizer.

What You'll Need:

-mayonnaise -Thai sweet chili sauce -sriracha -medium-large shrimp -buttermilk -kosher salt -cornstarch -scallions -black sesame seeds

1

In a large mixing bowl stir together the mayonnaise, Thai sweet chili sauce and Sriracha. Use less or more Sriracha depending on how spicy you like your shrimp. This will also impact how dark the sauce is.

2

In a large mixing bowl, toss the shrimp with the buttermilk. After all coated, drain in a colander. Place the cornstarch in a shallow dish or pie plate, toss the wet shrimp in the cornstarch.

3

Heat 2-3 inches of canola oil in a heavy bottom cast iron pan or skillet until it reaches 350-370°F. Use a deep fry thermometer to monitor the oil. Remove the shrimp from the cornstarch and shake off any excess. Before adding to the hot oil.

4

Fry the shrimp in batches, being mindful to not crowd the pan, until lightly brown, approximately 1-2 minutes on each side depending on size. Remove the shrimp from hot oil, placing on a wire rack over a paper towel lined baking sheet. Allow to drip for 1-2 minutes before tossing in the hot shrimp in the bang bang sauce.

Reader Review: "Love how simple this recipe was. So good! Definitely will be making these shrimp again."

Storage Tip:

Store Bang Bang shrimp in the refrigerator for up to 3 days in an airtight container.

Check out these other mouthwatering dishes!

Teriyaki Shrimp Stir Fry

How to Brine Shrimp

Honey Walnut Shrimp

Find this recipe and so much more at

www.savoryexperiments.com