1poundlarge raw shrimppeeled, deveined, tails removed
1/2cupbuttermilk
1/2cupall purpose flour
1/2Tablespoongarlic salt
2Tablespoonssriracha
1teaspooncayenne pepper
2TablespoonsAsian sweet chili sauce
2Tablespoonshot sauce
1/2cupmayonnaise
vegetable oilfor frying
Instructions
Line a baking sheet with paper towel, then add a wire rack on top.
To make the sauce, in a medium bowl, whisk together mayonnaise, Asian sweet chili sauce, and sriracha. Set aside.
In another medium bowl, whisk together buttermilk and hot sauce.
Place shrimp in a large bowl and add buttermilk mixture. Toss to coat.
In a gallon-sized zip-top plastic bag, combine flour, garlic salt, and cayenne.
Using a gloved hand, remove shrimp from the marinade, allowing excess to drip off, and add to the flour mixture in the bag. Gently toss, turn, and shake bag to completely coat all the shrimp. You may need to work in batches.
Add enough oil to a large deep-sided skillet to come about an inch up the sides. The oil should reach a temperature of 350 F on an oil or candy thermometer. Heat over medium-high until hot, but not smoking.TIP - Be sure that the oil comes to 350 F by testing it with a kitchen thermometer. If the oil isn’t hot enough, the batter may spread and not stay on the shrimp.
Use tongs to add shrimp, one at a time, to the hot oil. Fry for 3 minutes then turn over and cook an additional 3 minutes. Shrimp will have a golden brown appearance. Remove to a wire rack over a paper towel-lined baking sheet. Allow to rest for a few minutes.
Place shrimp in a large mixing bowl. Drizzle reserved sauce over the shrimp, and using a gloved hand, carefully turn shrimp to coat in sauce.
Notes
I would not recommend using frozen shrimp for this recipe. Allow the shrimp to thaw before beginning and pat them dry. This way, the shrimp coating will stick and they will fry evenly.
The sauce is a mixture of mayonnaise, Asian sweet chili sauce, and sriracha. You can find Asian sweet chili sauce, also sometimes known as Thai sweet chili sauce, in the ethnic aisle at your grocery store or at a local Asian grocer. Though it may change the flavor, you can substitute the mayonnaise with Greek yogurt for a healthier alternative. Otherwise, you can substitute with low-fat mayo. The sriracha can be substituted with your favorite hot sauce if desired.
Although bang bang shrimp is best enjoyed right away, you can store any leftovers in an air-tight container kept in the refrigerator for up to 2 days. As the shrimp sits in the refrigerator, the coating will absorb the sauce which means it will not be as saucy or crispy as it was when you first made it.