Bang Bang Shrimp with Crispy Cornstarch Crust and Sweet Chili Mayo
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
Make the chili mayo and other coating mixtures ahead of time and cook the shrimp to order. The recipe for Bang Bang Shrimp, which serves four, includes crisp shrimp coated in a sweet and spicy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha.
Buttermilk, salt, garlic powder, onion powder, and black pepper are used as a marinade for peeled shrimp. Cornstarch is used as a breading to lightly coat the shrimp instead of other flours or bread crumbs. Kewpie and other brands of mayonnaise are combined with Thai sweet chili sauce and Sriracha to make a dipping sauce. Other brands of mayonnaise that can be used for the dipping sauce include Duke's and Hellman's.
Cornstarch shrimp mixture should be cooked one piece at a time, shaken to remove excess cornstarch, and set on a baking sheet. Oil needs to be heated to 350°F. Breaded shrimp pieces should be cooked for 2 minutes. Problems with this three-batch recipe include too many shrimp in the pot at once and other shrimp being overcooked and soggy.
Serve as is with rice and vegetables or other shrimp-containing dishes, like tacos and ramen. Ideas for leftovers include keeping the sauce separate and combining only the desired amount with shrimp to help maintain the crispness of fried shrimp.
Why this recipe works
- Sauce components can be prepared in advance, and shrimp can be quickly coated with sauce for serving.
- Separating the shrimp into three batches for frying helps ensure each piece has room in the pot when frying four servings of shrimp.
- The chili mayo can be prepared ahead of time separately from the shrimp to allow meal preparers to cook a smaller quantity than desired for immediate service.
- Extra sauce can be saved to serve on the side with fried shrimp to avoid having to add sauce to all of the shrimp early, which can make the crust soggy.
- Frozen raw shrimp can be stored easily. Marinating shrimp in buttermilk for a short time can save preparation time before cooking shrimp dishes.
- Rice and vegetable dishes, tacos, and ramen are served in different ways. Several types of fried shrimp dishes are prepared as appetizers and main courses.
Ingredients
- •1 lb large shrimp (peeled and deveined, tails removed)
- •½ cup buttermilk
- •¼ tsp salt
- •¼ tsp garlic powder
- •¼ tsp onion powder
- •¼ tsp black pepper
- •¾ cup cornstarch
- •1 ½ inches oil (for frying)
- •¼ cup high-quality mayonnaise
- •1 ½ tbsp Thai sweet chili sauce
- •1 tsp Sriracha hot sauce (1-2 teaspoons, or to taste)
Instructions
- 1
In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Let marinate for 10 minutes.
- 2
Add the cornstarch to a shallow dish or bowl.
- 3
Working one at a time, pull a piece of shrimp from the buttermilk mixture, shake off excess, and dredge it in the cornstarch.
- 4
Transfer each coated shrimp to a baking sheet while breading the remaining shrimp.
- 5
Heat 1 1/2 inches of oil to 350°F in a large pot.
- 6
Fry the shrimp in 3 batches for 2 minutes, until golden brown and crisp on the outside. The internal temperature should reach 145°F.
- 7
Transfer the fried shrimp to a paper towel-lined plate.
- 8
In a large bowl, stir together the mayonnaise, Thai sweet chili sauce, and Sriracha.
- 9
Add the fried shrimp and toss to evenly coat. Serve immediately.
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