Crispy Bang Bang Shrimp Recipe
Introduction
Crispy Bang Bang Shrimp is a fun and flavorful appetizer that combines crunchy, golden-fried shrimp with a creamy, spicy sauce. Perfect for parties or a tasty weeknight treat, this recipe is quick to prepare and sure to impress.
Ingredients
- 1 pound large shrimp (peeled and deveined, tails removed)
- ½ cup buttermilk
- ¾ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ cup corn starch (or substitute with potato starch/tapioca starch)
- Avocado oil (for frying shrimp)
- 1 tablespoon chives (finely chopped for garnish)
- 4 ounces bang bang sauce
Instructions
- Step 1: Make the marinade by combining buttermilk, salt, smoked paprika, and garlic powder in a bowl. Stir well to combine, then pour over the peeled and deveined shrimp, stirring to coat. Set aside while you start preheating your oil.
- Step 2: Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tapping off the excess. Arrange the breaded shrimp on a platter.
- Step 3: Heat 2 inches of avocado oil in a Dutch oven or deep pot to 375˚F (190˚C).
- Step 4: Fry shrimp in batches, cooking for 1-2 minutes or until golden brown, crispy, and cooked through. Turn halfway if needed. Use a strainer to transfer shrimp to a paper towel-lined plate to drain excess oil.
- Step 5: Place the fried shrimp in a bowl, drizzle with bang bang sauce, and gently toss to combine. Sprinkle with chopped chives and serve immediately for the best texture.
Tips & Variations
- Use potato starch or tapioca starch instead of cornstarch for a slightly different crispiness.
- Adjust the amount of bang bang sauce according to your spice preference.
- For extra crispiness, double-dip the shrimp in buttermilk and starch before frying.
- Serve with lime wedges to add a zesty brightness.
Storage
Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. It is best to keep the bang bang sauce separate and toss the shrimp in the sauce just before serving to maintain crispiness. Reheat gently in a preheated oven at 350˚F (175˚C) for 5-7 minutes to restore crunch without sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, by ensuring your cornstarch or substitute starch is gluten-free and using gluten-free bang bang sauce, this recipe can be made gluten-free.
What is bang bang sauce?
Bang bang sauce is a creamy, spicy sauce typically made from mayonnaise, sweet chili sauce, and sriracha or other hot sauce. It adds a tangy, spicy kick to the crispy shrimp.
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Crispy Bang Bang Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Crispy Bang Bang Shrimp recipe features succulent large shrimp marinated in a flavorful buttermilk mixture, coated in a crunchy corn starch crust, and fried to golden perfection. Tossed in a creamy, tangy bang bang sauce and garnished with fresh chives, this appetizer or main dish is perfect for seafood lovers craving a crispy, spicy, and satisfying bite.
Ingredients
Shrimp and Marinade
- 1 pound large shrimp (peeled and deveined, tails removed)
- ½ cup buttermilk
- ¾ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
Coating
- ¾ cup corn starch (or substitute with potato starch or tapioca starch)
- Avocado oil (for frying shrimp, about 2 inches deep in pot)
Garnish and Sauce
- 1 tablespoon chives (finely chopped for garnish)
- 4 ounces bang bang sauce
Instructions
- Prepare the marinade: In a bowl, combine buttermilk, kosher salt, smoked paprika, and garlic powder. Mix well to blend the flavors thoroughly.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade, stirring gently to coat all pieces evenly. Let it sit while you prepare for frying to allow the flavors to infuse.
- Coat the shrimp: Remove shrimp one at a time from the marinade, allowing excess to drip off. Dip both sides of each shrimp into the corn starch, ensuring a full, even coating. Tap off any excess starch and place the coated shrimp on a platter.
- Heat the oil: Pour avocado oil into a dutch oven or deep pot to a depth of about 2 inches. Heat the oil to 375°F (190°C), using a thermometer for accuracy.
- Fry the shrimp: Working in batches to avoid overcrowding, carefully lower shrimp into the hot oil. Fry for 1 to 2 minutes, turning halfway through if necessary, until they are golden brown, crispy, and cooked through.
- Drain and rest: Use a strainer or slotted spoon to remove shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Toss in bang bang sauce: Place the crispy shrimp in a bowl, drizzle with bang bang sauce, and gently toss to coat each piece evenly.
- Garnish and serve: Sprinkle finely chopped chives over the shrimp and serve immediately for best texture and flavor.
Notes
- Ensure the oil temperature remains around 375°F to achieve perfect crispiness without sogginess.
- Do not overcrowd the pot when frying to maintain oil temperature and even cooking.
- Substitute corn starch with potato or tapioca starch for a similar crispy texture.
- Bang bang sauce can be homemade or store-bought, typically a mix of mayonnaise, sweet chili sauce, and sriracha.
- Serve immediately for the best crispy texture; shrimp may lose their crunch after sitting too long.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Crispy shrimp, bang bang shrimp, fried shrimp, appetizer, spicy shrimp, seafood appetizer, crunchy shrimp
