Directions
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Start by preparing the shrimp. In a bowl, combine the buttermilk and the shrimp. Allow the shrimp to marinate for 30 minutes to take in the tremendous flavor from the buttermilk, which will help tenderize and add moisture to the shrimp.
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In another bowl, mix together the cornstarch, garlic powder, paprika, salt, and pepper. This blend will form a crispy coating that complements the tender shrimp beautifully.
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Heat oil in a deep pan over medium heat. You want enough oil to submerge the shrimp partially, which will allow them to fry evenly. The oil should be hot, but not smoking, to ensure the shrimp cook without becoming greasy.
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Once the shrimp have marinated and the oil is ready, it’s time to fry! Coat each shrimp in the cornstarch mixture. Fry in batches to avoid overcrowding the pan, cooking until they are golden and crispy. This step is where the tremendous crunch comes into play.
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In a separate bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. This mixture creates a creamy sauce that is both rich and slightly spicy, perfect for coating the shrimp.
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Once all the shrimp are fried, toss them in the creamy sauce until they are fully coated. The sauce should cling beautifully to each piece, highlighting their crispy exterior.
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Serve the Creamy Bang Bang Shrimp hot, garnished with chopped green onions or sesame seeds if desired. The garnishes add a touch of color and flavor, elevating the dish even further.
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