Easy 30-Minute Bang Bang Shrimp
30 minServes 4
Crispy fried jumbo shrimp tossed in a creamy sriracha-mayo sauce with a sweet chili kick.
| prepPeel, devein, rinse and pat dry shrimp | ||||
| prepHeat oil to 350°F / 175°C in a 10-inch heavy-bottomed pan | ||||
| 450 g raw jumbo shrimp, peeled, deveined, rinsed, pat dry | Marinate shrimp 10–15 min | Coat shrimp in cornstarch mixture | Fry 350°F / 175°C, 1½ min per side per batch | Toss with sauce, garnish & serve |
| 240 ml buttermilk | ||||
| 85 g cornstarch | ||||
| 3/4 tsp salt | ||||
| 3/4 tsp garlic powder | ||||
| 1/2 tsp black pepper | ||||
| 240 ml vegetable oil | ||||
| 120 ml Japanese mayonnaise | Whisk sauce ingredients | |||
| 60 ml sweet chili sauce | ||||
| 2 tbsp sriracha | ||||
| 1 green onion, finely chopped | ||||
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