Directions
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In a small bowl, mix together the mayonnaise, sweet chili sauce, Sriracha, honey, and vinegar until smooth. This bang bang sauce will be the star of the show, offering a tremendous burst of flavor that pairs perfectly with the shrimp.
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Toss the peeled and deveined shrimp in buttermilk. This step ensures that the coating adheres well to the shrimp, delivering a proper crunch every time.
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In another bowl, mix cornstarch, flour, salt, and pepper. After the shrimp are well-coated in buttermilk, dredge them in this mixture, ensuring every piece is generously covered.
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In a large skillet, heat vegetable oil to 350°F (175°C). Fry the shrimp in batches, ensuring not to overcrowd the pan, for 2–3 minutes, or until they’re golden and crispy. The tremendous aroma will fill your kitchen, inviting everyone to the table.
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Once fried, drain the shrimp on paper towels to absorb excess oil.
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While the shrimp are hot, toss them in the bang bang sauce until they are well-coated, ensuring that each bite is bursting with flavor.
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Plate the shrimp, sprinkle with chopped parsley or green onion for garnish, and serve immediately. Prepare for numerous compliments and empty plates!
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