Description
Crispy fried shrimp tossed in a creamy, sweet and spicy bang bang sauce. This restaurant-style favorite is perfect as an appetizer or main dish.
Ingredients
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon chili garlic sauce
- 1 egg, beaten
- 1 cup buttermilk
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 pound medium shrimp, peeled and deveined
- vegetable oil (for frying)
Instructions
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, and chili garlic sauce. Set aside.
- In a medium bowl, whisk together the egg and buttermilk.
- In another bowl, combine flour, panko breadcrumbs, salt, pepper, onion powder, garlic powder, and paprika.
- Dip each shrimp into the flour mixture, then into the egg mixture, and back into the flour mixture to coat evenly.
- Place coated shrimp on a plate and refrigerate for 20–30 minutes to help the coating stick.
- Heat vegetable oil in a deep skillet to 350°F, about 2 inches deep.
- Fry shrimp in batches for about 3 minutes, turning halfway, until golden brown. Remove and drain on paper towels.
- Toss fried shrimp with ¼ cup of the prepared sauce. Serve immediately with remaining sauce on the side.
Notes
- Refrigerating the coated shrimp helps the breading adhere better during frying.
- Do not overcrowd the pan when frying to maintain oil temperature.
- Serve with rice, salad, or as an appetizer.
- Adjust chili garlic sauce to control spice level.
- Best enjoyed fresh; reheating may reduce crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 190 mg
