Bang Bang Shrimp (Firecracker Shrimp)

This Bang Bang Shrimp is so good - you’ll be wanting to add it to the menu regularly. Also known as firecracker shrimp, this crispy shrimp is coated with a creamy, spicy sauce - it’s no wonder it’s such a popular dish!

Course Main Dish

Cuisine Asian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 451kcal

Author Deborah Harroun

Ingredients

1/4 cup mayonnaise
1/3 cup sweet chili sauce
2 teaspoons sriracha
1 pound peeled, deveined shrimp tails removed
1/2 cup buttermilk
3/4 cup cornstarch
Oil for frying

Instructions

Combine the mayonnaise, sweet chili sauce, and sriracha in a small bowl. Cover and refrigerate until needed.
1/4 cup mayonnaise, 1/3 cup sweet chili sauce, 2 teaspoons sriracha
Place the shrimp in a bowl. Pour the buttermilk over, and stir to make sure all of the shrimp is coated. Let it sit for 10 minutes.
1 pound peeled, deveined shrimp, 1/2 cup buttermilk
Working with one shrimp at a time, remove from the buttermilk and let any excess drip off. Coat the shrimp in cornstarch, shaking off any excess. Place on a cooling rack over a baking sheet (to catch any drips).
3/4 cup cornstarch
Heat about 1 inch of oil in a heavy bottomed pan or a cast iron skillet. Heat to about 350ºF.
Oil
Add a few of the shrimp to the hot oil, making sure not to crowd them. Cook for 1-2 minutes, then turn and cook the other side. The shrimp should be golden brown. Remove to a paper towel lined plate. Continue cooking the shrimp in batches until it has all been fried.
Place the cooked shrimp in a bowl and pour the bang bang sauce over the top. Stir gently to combine.
Serve over greens, rice, or an Asian slaw.

Notes

The cornstarch tends to get clumpy when the buttermilk starts to get mixed in. I find it easiest to only add half of the cornstarch at a time. When the first half starts to get clumpy, dump it out and add the remaining cornstarch.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. The nutritional value for the frying oil is based on a retention of 1/4 cup of vegetable oil. Cooking time and temperature can cause this number to change.

Nutrition