10 Minute Bangin' Bang Bang Shrimp

Are you ready to add some heat and flavor to your weeknight dinner? If so, then you need to try this bang bang shrimp recipe. This dish combines crispy, juicy shrimp with a creamy, spicy sauce that is sure to become a family favorite.

The origin of the name "Bang Bang Shrimp" is unclear, but it is speculated to refer to the spicy and bold flavor of the dish.

This dish is a popular appetizer in American chain restaurants, but its exact origin is not known. Some credit its creation to the Bonefish Grill restaurant chain, while others claim it has roots in Asian cuisine. Regardless of its origin, Bang Bang Shrimp has become a beloved dish for its combination of crispy, juicy shrimp with a creamy, spicy sauce.

FAQs

Q: Can I use other types of oil for frying the shrimp?

A: Yes, you can use other types of oil for frying the shrimp, such as vegetable oil or peanut oil.

Q: Can I use other types of chili sauce besides sriracha?

A: Yes, you can use any chili sauce of your preference, such as chili garlic sauce or hot sauce, instead of sriracha.

Q: Can I use panko breadcrumbs instead of cornstarch to coat the shrimp?

A: Yes, you can use panko breadcrumbs instead of cornstarch to coat the shrimp.

Q: How long does the bang bang sauce last in the refrigerator?

A: The bang bang sauce can last in the refrigerator for up to one week.

Q: Can I make the bang bang sauce ahead of time?

A: Yes, you can make the bang bang sauce ahead of time and store it in the refrigerator until needed.

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp for this recipe, just make sure to thaw them completely before using.

Make it

Bang Bang Shrimp Recipe

Ingredients:

3 tbsp sriracha sauce

3 tbsp Thai sweet chili sauce

1/2 cup mayo

1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 lb jumbo shrimp (peeled, deveined, and tails removed)

3/4 cup cornstarch

Canola oil (for frying)

Instructions:

In a small mixing bowl, add sriracha sauce, Thai sweet chili sauce, and mayo. Mix to combine. Store the sauce in the refrigerator until needed.

In another small bowl, mix together buttermilk, garlic powder, onion powder, salt, and black pepper.

Marinate the shrimp in the buttermilk mixture.

In a shallow dish, add the cornstarch. Remove the shrimp from the marinade and coat them in the cornstarch. Remove any excess and transfer to a plate. Repeat with the rest of the shrimp.

In a large skillet or dutch oven, heat 2 inches of canola oil over medium-high heat until the temperature reaches 375°F. Fry the shrimp in batches, for about 3 minutes or until golden brown and crispy, flipping them over halfway through the cooking process.

Transfer the cooked shrimp to a plate lined with paper towels.

In a large mixing bowl, add the cooked shrimp and coat them with half of the bang bang sauce. Toss with a spatula until evenly coated.

Serve as an appetizer or make tacos. To make bang bang shrimp tacos, heat up a few corn tortillas, add sliced purple cabbage, cooked bang bang shrimp, diced tomatoes, more bang bang sauce, and garnish with fresh cilantro.

Enjoy!