Directions
- Begin by marinating the shrimp. Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Stir gently to coat, then let sit for 10–15 minutes. This step keeps the shrimp tender and juicy.
- While the shrimp marinate, prepare the Bang Bang sauce. In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and honey if using. Stir until smooth and creamy, then set aside.
- In a separate shallow bowl, combine the cornstarch and all-purpose flour. Mix well to ensure an even coating for the shrimp.
- Heat vegetable oil in a deep skillet or saucepan to 175°C (350°F). The oil should be hot enough that a small pinch of flour sizzles immediately when added.
- Remove the shrimp from the buttermilk, letting the excess drip off. Dredge each shrimp in the flour and cornstarch mixture until fully coated.
- Carefully fry the shrimp in batches, making sure not to overcrowd the pan. Cook for 2–3 minutes per side, until golden brown and crispy.
- Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
- While the shrimp are still warm, place them in a large bowl and drizzle with the Bang Bang sauce. Toss gently until every shrimp is evenly coated.
- Transfer to a serving dish and garnish with chopped chives. Serve immediately for maximum crispiness.
Recipe Details
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 3–4
Difficulty level: Easy
Variations & Substitutions
- For extra heat, add more sriracha or a pinch of chili flakes to the sauce.
- Make it lighter by air-frying the shrimp at 200°C (400°F) for 8–10 minutes, flipping halfway through.
- Swap buttermilk with regular milk mixed with 1 tsp lemon juice if needed.
- Use Greek yogurt instead of mayonnaise for a tangier, lighter sauce.
Serving Suggestions
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