Bang Bang Shrimp
INGREDIENTS
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INGREDIENTS
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1 pound raw (41-50 size) shrimp
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1 1/2 cups buttermilk
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1 1/2 teaspoons Sriracha sauce, divided
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1 cup corn starch
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1/2 cup panko bread crumbs
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1 teaspoon paprika
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/3 cup mayonnaise
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1 1/2 teaspoons rice vinegar
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2 tablespoons Thai sweet chili sauce
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1 1/2 tablespoons garlic chili sauce
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1 tablespoon agave nectar
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Oil for frying
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Half a head of iceberg lettuce, shredded
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4 scallions, sliced
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INSTRUCTIONS
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Peel and devein the shrimp if it isn’t already done and remove the tails.
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In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.
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Add shrimp and marinate 1 hour.
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While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.
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In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and remaining 1/2 teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however use less of it.
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After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.
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Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.
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Discard the marinade and the corn starch mixture.
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After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.
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Use a spider or strainer, remove to paper towels to drain, then into a medium bowl.
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Pour on half the sauce and toss.
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Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.
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To serve, place the lettuce into a medium serving bowl, top with the shrimp and sprinkle the scallions over the top.
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Disclosure: This post contains affiliate links.
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Bang Bang Shrimp - A copycat version of the super popular appetizer originally served at the Bone Fish Grill chain of restaurants.
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Mo
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