Get ready to enjoy your favorite restaurant-style Bang Bang Shrimp right at home, and it’s even better than before! The bang bang sauce brings a delightful combination of sweetness and a touch of spiciness, perfectly complementing the crispy shrimp. What’s fantastic is that this recipe works wonders with chicken or tofu too!
Bang Bang Shrimp
**Wet Batter:**
- 1 cup buttermilk
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
**Dry Batter:**
- 1 cup cornstarch
- 1/2 cup breadcrumbs or Panko
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
**Bang Bang Sauce:**
- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha (more to taste)
- 1/2 teaspoon dried parsley
**Other:**
- 1 pound large shrimp (tails off & deveined)
- Vegetable oil for frying
- In one bowl, whisk together buttermilk, egg, garlic powder, paprika, salt, and black pepper to create your wet batter.
- In another bowl, mix cornstarch, breadcrumbs, salt, garlic powder, paprika, and black pepper to form your dry batter.
- In a third bowl, combine mayo, sweet chili sauce, minced garlic, black pepper, rice vinegar, sriracha, and dried parsley to make the bang bang sauce.
- Heat oil to 350°F.
- Dip shrimp in the wet mixture, allowing any excess to drip off. Then coat evenly in the dry mixture, shaking off any excess.
- Fry until golden brown all around.
- Drizzle some of the bang bang sauce on top.
- Serve with steamed rice or veggies for a delicious meal!
