Description
Bang Bang Shrimp is a crispy, spicy, and sweet appetizer featuring breaded and fried shrimp tossed in a creamy, tangy sauce made with mayonnaise, Thai sweet chili sauce, and chili garlic sauce. This dish offers a perfect balance of heat and flavor, making it an irresistible dish for gatherings or a flavorful snack.
Ingredients
Units
Scale
Shrimp
- 1 pound medium shrimp peeled and deveined
Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai Sweet Chili Sauce
- 1 tablespoon chili garlic sauce
Egg Mixture
- 1 egg beaten
- 1 cup buttermilk
Breading Mixture
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For Frying
- Vegetable oil (2 inches deep for frying)
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, and 1 tablespoon chili garlic sauce until smooth. Set aside for later use.
- Make the egg mixture: In a separate medium bowl, whisk 1 beaten egg with 1 cup buttermilk until fully combined.
- Mix the breading: In another bowl, combine 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, and ½ teaspoon paprika. Whisk together thoroughly.
- Bread the shrimp: Dip each peeled and deveined shrimp first into the flour mixture, then into the egg and buttermilk mixture, and then back into the flour mixture to create a double coating. Place the coated shrimp on a plate as you go.
- Chill the shrimp: Refrigerate the breaded shrimp for 20-30 minutes to let the breading set and adhere better during frying.
- Heat the oil: In a skillet with deep sides, add vegetable oil to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F, suitable for deep frying.
- Fry the shrimp: Carefully place the shrimp in the hot oil, frying about 3 minutes total while turning halfway through to ensure even golden browning. Remove the shrimp when golden and drain on paper towels to remove excess oil.
- Toss with sauce and serve: Place the fried shrimp in a large bowl, spoon ¼ cup of the prepared sauce over them, and toss gently to coat. Serve immediately with the remaining sauce on the side for dipping.
Notes
- Make sure the oil is at the correct temperature (350°F) before frying to prevent greasy shrimp.
- Chilling the breaded shrimp helps the coating stick better during frying.
- Use fresh or thawed shrimp for best texture and flavor.
- Adjust the amount of chili garlic sauce to control the heat level of the sauce.
- Panko breadcrumbs give a lighter, crunchier texture compared to regular breadcrumbs.
