Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon honey
- 2 green onions, sliced
Instructions
- Peel and devein the shrimp, then pat them dry with paper towels.
- Place the shrimp in buttermilk and let them soak for about 10 minutes.
- In a separate bowl, combine cornstarch, flour, garlic powder, paprika, salt, and black pepper.
- Remove the shrimp from the buttermilk and coat them evenly in the flour mixture.
- Heat vegetable oil in a deep skillet over medium-high heat until hot.
- Fry the shrimp in batches for a few minutes until golden brown and crispy.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- Toss the crispy shrimp gently in the bang bang sauce until evenly coated.
- Garnish with sliced green onions and serve immediately.
Notes
- Medium or large shrimp work best because they stay juicy while frying.
- Air frying creates a lighter version with less oil.
- Adjust the sriracha for more or less heat.
- Keep the sauce separate until serving to maintain crispiness.
- Serve inside tacos, lettuce wraps, or over rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 180mg