Bang Bang Shrimp: Your 30-Minute Gourmet Delight

Bang Bang Shrimp is an addictive appetizer that combines crispy shrimp and a creamy, spicy sauce, perfect for any gathering.

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Prep Time 10

Cook Time 20

Chilling Time 30

Total Time 1

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound medium shrimp, peeled and deveined Acts as the main protein, provides texture and flavor.
1 cup buttermilk Moisture component for breading; regular milk can be used with a splash of vinegar as a substitute.
1 egg, beaten Binds the breading; no substitution recommended unless using a flax egg for vegan options.

For the Breading

0.5 cup all-purpose flour Provides structure in the breading; can use gluten-free flour for a gluten-free version.
0.5 cup panko breadcrumbs Adds crunchiness to the coating; standard breadcrumbs can be used, but panko is preferred for texture.
1 teaspoon salt Enhances overall flavor; essential for seasoning.
0.5 teaspoon ground black pepper Adds subtle heat; can increase for more flavor.
0.5 teaspoon onion powder Provides depth of flavor; can omit if using fresh onion.
0.5 teaspoon garlic powder Seasoning for taste; fresh garlic can be substituted but alter amounts.
0.5 teaspoon paprika Gives color and flavor; smoked paprika can provide a different taste profile.

For the Sauce

0.5 cup mayonnaise Adds creaminess to the sauce; can substitute with Greek yogurt for a lighter option.
0.25 cup Thai sweet chili sauce Provides sweetness and mild heat; no direct substitution, but other sweet chili sauces can work.
1 tablespoon chili garlic sauce Enhances spiciness of the sauce; adjust amount for spice preference.

For Frying

vegetable oil Required for deep frying; can substitute with canola or peanut oil.

Equipment

Mixing Bowls
whisk
deep skillet
thermometer

Method

Step‑by‑Step Instructions for Bang Bang Shrimp

Prepare the Sauce: In a small bowl, combine ½ cup mayonnaise, ¼ cup Thai sweet chili sauce, and 1 tablespoon chili garlic sauce. Whisk these ingredients together until smooth and well-blended. Set it aside.
Mix Egg and Buttermilk: In a medium bowl, whisk together 1 beaten egg and 1 cup of buttermilk until fully incorporated. The mixture needs to be smooth.
Combine Dry Ingredients: In another bowl, mix together ½ cup all-purpose flour, ½ cup panko breadcrumbs, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika. Stir until evenly distributed.
Bread the Shrimp: First dip each shrimp into the flour mixture, then into the egg and buttermilk mixture, and then back into the flour mixture for a second coating. Ensure all shrimp are thoroughly breaded.
Refrigerate Coated Shrimp: Place the breaded shrimp on a plate and refrigerate for about 20-30 minutes. This chilling step helps the coating adhere better during frying.
Fry the Shrimp: Heat vegetable oil in a deep skillet until it reaches 350°F. Fry the shrimp in batches for about 3 minutes until golden brown and crispy, turning halfway through.
Coat with Sauce: Transfer the fried shrimp to a mixing bowl and toss with ¼ cup of the prepared sauce to coat. Serve the remaining sauce on the side for dipping.

Nutrition

Serving: 5shrimpCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Chilling and preserving methods ensure crispy texture, and refrigerating helps improve flavor.

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