Bang Bang Shrimp with Crisp Cornstarch Coating and Sweet Chili Mayo
By Ethan Parker
Prep
20 min
Cook
6 min
Total
26 min
Servings
4
Level
Easy
Choose 16-20 raw jumbo shrimp‚ like black tiger shrimp‚ to provide large‚ juicy shrimp that retain their shape when fried․ Bang bang shrimp is an appetizer dish featuring fried shrimp served with sweet chili and sriracha mayo․
The shrimp are marinated in buttermilk for 10-15 minutes and dusted with a spice mixture of cornstarch‚ salt‚ garlic powder‚ and black pepper․ The cornstarch adds crunch to the fried shrimp‚ and garlic powder is used in place of fresh garlic to avoid burning the garlic when frying․ Japanese mayonnaise with sweet chili and sriracha sauces are served as dipping sauces‚ and green onions are served as a garnish․
At 350°F‚ shrimp will cook for 1½ minutes on each side‚ turning a light golden color and curling to form a C shape․ Do not try to fry large quantities of shrimp at one time; instead‚ remove browned bits between batches rather than letting them darken․ Common problems with frying shrimp include floppy batter from an excess of cornstarch or too many shrimp in the pan‚ which can cause the oil temperature to drop․
Combine sauce with shrimp after all batches of shrimp have drained on a rack․ Serve immediately with other dishes such as egg fried rice or garlic bok choy and egg rolls․ Keep leftover sauce separate from shrimp to maintain the shrimp's fried texture․
Why you'll love this recipe
- Jumbo black tiger shrimp are a firm‚ moist shrimp that work well in this recipe with a cornstarch batter and sauce․
- Soaking the shrimp in buttermilk for 10-15 minutes helps the cornstarch shell adhere better to the shrimp․ A few pantry spices can be used to season the shrimp․
- Japanese mayo‚ commercially available sweet chili sauce‚ and sriracha are the key ingredients in the sauce‚ adding creaminess‚ sweetness‚ and medium heat․
- Cornstarch adds crunch to the breading without weighing it down and overpowering the shrimp flavor․
- Neutral-tasting high-heat cooking oils work well for stir-frying․ Garlic powder is an option for substituting fresh garlic to provide flavor without burning․
- Green onion adds a difference in taste and texture compared to the mayonnaise sauce without other toppings or ingredients․
Ingredients
- •1 lb raw jumbo shrimp (peeled, deveined, rinsed, patted dry)
- •1 cup buttermilk
- •¾ cup cornstarch
- •1 cup vegetable oil (or any neutral oil)
- •¾ tsp salt
- •¾ tsp garlic powder
- •½ tsp black pepper
- •1 green onion (finely chopped)
- •½ cup Japanese mayonnaise (or regular mayo)
- •¼ cup sweet chili sauce
- •2 tbsp sriracha
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10–15 minutes.
- 2
In a small bowl, whisk the Japanese mayonnaise, sweet chili sauce, and sriracha until combined. Set aside.
- 3
In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper.
- 4
Lift each shrimp from the buttermilk, coat evenly in the cornstarch mixture, and shake off any excess cornstarch.
- 5
Heat vegetable oil in a 10-inch heavy-bottomed pan over medium heat to 350°F.
- 6
Fry the shrimp in small batches for about 1½ minutes per side, until golden, crispy, and curled into a C-shape. Do not overcrowd the pan.
- 7
Remove browned bits from the oil between batches to prevent them from burning.
- 8
Transfer each batch of fried shrimp to a wire rack to drain.
- 9
Once all the shrimp are fried, add them to a large bowl and gently toss with the sauce.
- 10
Garnish with green onions and serve immediately.
- 11
For the air fryer option, soak and dredge the shrimp as directed.
- 12
Lightly spray the air fryer basket with oil, then arrange the coated shrimp in a single layer without overlapping.
- 13
Spray the tops of the coated shrimp with oil.
- 14
Air fry at 400°F for 7–8 minutes, flipping halfway through.
- 15
Toss the air-fried shrimp with the sauce and serve immediately.
FAQ
Nutrition (per serving)
Calories
356
Protein
3g
Fat
23g
Carbs
34g
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