The Best Bang Bang Shrimp Recipe
Craving something that’s going to shake up your culinary world? Look no further than my Bang Bang Shrimp. Each jumbo shrimp is lovingly coated in a mouthwatering batter that’s so jam-packed with flavor, it practically demands its own spotlight. Then, as if that wasn’t enough, we roll these little treasures in Panko breadcrumbs for a crunch that echoes in your soul. The cherry on top? A sauce that’s a harmonious blend of sweet and spicy, so perfect you’ll want to put it on everything. Trust me, this is the dish that will have everyone talking!
Shrimp: Go for the jumbo ones because size does matter in this case! You can swap ’em out for smaller shrimp if you must, but the bigger, the better. Buttermilk: This gives our batter that rich, tangy flavor. No buttermilk? Mix some milk with a touch of vinegar as a quick substitute. All-Purpose Flour & Cornstarch: We’re talking crispy and light batter here. You can go full-on flour or cornstarch, but the combo is where the magic happens. Egg: This binds the batter, so don’t skip it. Vegan? Use a flax egg instead. Garlic Powder: To infuse our shrimp with that classic, irresistible garlic flavor. Fresh minced garlic can also work, but the powder distributes more evenly. Smoked Paprika: Adds smoky undertones and some color to our batter. You could use regular paprika, but you’d be missing out. Hot Sauce: Because we like it spicy! Any hot sauce you love will do the trick. Salt & Black Pepper: Basic seasonings to elevate all the other flavors. Panko Breadcrumbs: For that iconic crunch. Regular breadcrumbs can work, but Panko gives it that extra oomph. Oil: To get that golden fry. Vegetable oil is versatile, but you can use canola or peanut oil too.
Mayonnaise: The creamy base of our bang bang sauce. Use Greek yogurt for a lighter option. Sweet Chili Sauce: Adds the sweet to the spicy. Trust me, you want this. Hot Sauce: For the ‘bang’ in bang bang! Adjust to your liking. Honey: Gives the sauce that sticky-sweet contrast. Maple syrup works if you’re in a pinch. Salt & Pepper: To fine-tune the sauce to your taste.
Let me show you how simple this recipe is, so don’t be scared of all the mixing, dredging and frying, because I will walk you through it all. So let’s get started. First thing’s first, let’s mix up that bangin’ sauce. In a bowl, combine mayonnaise, sweet chili sauce, hot sauce, and honey. Give it a good whisk, taste, then season with salt and pepper if needed. Pop it in the fridge so the flavors can hang out and mingle. Alright, now grab another bowl. Toss in your flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add the hot sauce, egg, and buttermilk and whisk until smooth. Trust me, this batter is like a fluffy comforter for your shrimp. Dump your shrimp into the batter. Make sure each one gets a good, even coat. It’s like they’re going for a dip in a flavor pool. Let ’em chill there for a few. Next, roll those bad boys in some Panko breadcrumbs. Make sure they’re well-coated. You want every bite to have that crunch, right? Get that oil nice and hot in a skillet. You’re looking for a sizzle, but not a full-on crackle-pop situation. Test it with a breadcrumb; if it dances, you’re golden. Now, carefully drop each shrimp into the oil. Keep ’em spaced so they’re not bumping into each other. Fry for 2 minutes on each side until they’re golden and crispy. Remove and let them chill on a paper towel to soak up any extra oil. Last but not least, drizzle that sauce you made earlier all over these crispy gems. Serve it up and watch your friends’ faces light up.
Storage
Storing this Bang Bang Shrimp is a breeze, but let’s keep it real—you probably won’t have leftovers! If you do, though, pop them in an airtight container and stash them in the fridge for up to 2 days. But, hold the phone on that sauce! Keep it separate so the shrimp stays crispy. If you’re planning some high-level food prep, you can freeze the cooked shrimp, sans sauce, for up to 1 month. Just wrap them tightly in aluminum foil or place them in a zip-top bag, squeezing out as much air as possible. When you’re ready to rekindle the magic, thaw them in the fridge and give them a quick reheat in the oven.
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