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Bang Bang Shrimp

Bang Bang Shrimp is a crispy, golden-fried shrimp dish tossed in a creamy, spicy-sweet sauce made with Kewpie mayo, Thai sweet chili sauce, and Sriracha. It's bold, addictive, and perfect as an appetizer or main dish—finished with a sprinkle of fresh green onions for a bright, flavorful bite.
Print Recipe
Servings: 2

Ingredients

  • 12-14 jumbo shrimp peeled and deveined
  • 1 cup buttermilk
  • ¾ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp cayenne pepper adjust to taste
  • Vegetable oil for frying
  • ½ cup Kewpie mayonnaise
  • ¼ cup Thai sweet chili sauce
  • 1 tbsp Sriracha or more for heat
  • Green onions thinly sliced (for garnish)

Instructions

  • In a bowl, combine the shrimp with the buttermilk. Cover and let marinate for at least 10 minutes (up to 30 for more flavor and tenderness).
  • In another bowl, whisk together the cornstarch, flour, onion powder, salt, and cayenne pepper until well combined.
  • In a small bowl, mix the Kewpie mayo, Thai sweet chili sauce, and Sriracha until smooth. Set aside.
  • Remove each shrimp from the buttermilk, letting the excess drip off. Dredge in the dry coating mix, pressing gently to ensure an even layer.
  • Heat vegetable oil in a deep pan to 350°F (175°C). Fry shrimp in batches, about 2 minutes per side, until golden and crispy.
  • Transfer cooked shrimp to a wire rack set over a baking sheet to drain excess oil and stay crispy.
  • While still hot, lightly toss the shrimp in the bang bang sauce
  • Garnish with sliced green onions.