Bang Bang Shrimp Recipe
This tasty, simple-to-prepare Bang Bang Shrimp recipe of battered fried shrimp in a zesty sriracha mayo comes together in minutes.
Ingredients
- 1 cup full-fat buttermilk
- 3 tablespoons sriracha sauce
- 1 ½ pounds fresh peeled, deveined, tail-off 31/40 shrimp
- 1 cup cornstarch
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- coarse salt and fresh cracked pepper to taste
- bang bang sauce
- cooking oil for frying
Instructions
- Preheat the oil over medium heat until it reaches 375°.
- In a medium-sized bowl, whisk together the buttermilk, sriracha, salt, and pepper until combined.
- Add the shrimp to the bowl and mix it in completely. Let it marinate at room temperature for 10 to 15 minutes.
- In the meantime, make the Bang Bang Sauce for the shrimp.
- In a wide shallow bowl or a 9” cake tin, mix together the cornstarch, garlic granules, onion granules, and salt.
- Remove the shrimp a handful at a time and place it in a colander to remove as much excess buttermilk marinade as possible.
- Next, add the shrimp to the cornstarch mixture and toss it around until completely coated.
- Place the shrimp in a separate colander and shake to remove excess cornstarch.
- Add all the shrimp a few at a time so they don’t clump in the oil and cook while frequently gently stirring for 60 to 90 seconds or until lightly browned and cooked through.
- Set the shrimp on some paper towels to drain off any excess oil. Repeat the process until all the shrimp are breaded and fried.
- Add the shrimp to a large bowl along with 2/3 cup of bang bang sauce and toss with optional sliced green onions until coated.
- Place the bang bang shrimp on a plate of optional julienne butter leaf lettuce.
- Garnish with optional sliced green onions and additional bang bang sauce.
Notes
Make-Ahead: This is meant to be eaten as soon as it’s done, being tossed in the sauce.
How to Store: Cover and store in the refrigerator for up to 3 days. Cover and freeze once they are cooked for up to 3 months. Go directly from the freezer to the oven, spread out evenly on a cookie sheet tray lined with parchment paper at 375° for 12-15 minutes or until hot and cooked.
How to Reheat: Place the desired amount of bang bang shrimp evenly spread on a cookie sheet tray lined with parchment paper and bake at 375° for 5-7 minutes or until hot.
You’ll know the shrimp is cooked when it forms a C. If it is a tight C where the ends are connecting, they can start to get tough, so observe.
Once you start cooking the shrimp in batches, keep the heat turned up so that it maintains a 375° temperature. The cold shrimp will cause the oil temp to drop, so be sure to do this.
If the breading is falling off while frying, that means the oil is not hot enough.
You will need enough cooking oil to fill your pot by 2 inches.
The garlic and onion granules can be substituted for powder.
Nutrition
Calories: 138kcalCarbohydrates: 13gProtein: 16gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 144mgSodium: 830mgPotassium: 183mgFiber: 0.4gSugar: 1gVitamin A: 236IUVitamin C: 5mgCalcium: 83mgIron: 0.4mg