Ingredients:
Bang Bang Sauce:
• ¼ cup mayonnaise
• ⅓ cup sweet chili sauce
• 2 teaspoons sriracha
Shrimp & Breading:
• 1 pound shrimp, peeled and deveined, tails removed
• ½ cup buttermilk
• ¾ cup cornstarch
• Oil for frying (enough to fill about 1 inch of your pan)
Directions:
1. Mix mayonnaise, sweet chili sauce, and sriracha in a small bowl. Cover and chill until needed.
2. Toss the shrimp in buttermilk, ensuring each one is coated. Let sit for about 10 minutes.
3. Working one shrimp at a time, lift from the buttermilk and let excess drip off. Coat thoroughly in cornstarch and shake off the extra.
4. Heat oil in a heavy skillet or cast-iron pan to around 350°F (or medium-high heat). Fry shrimp in batches, about 1–2 minutes per side, until golden and crispy. Transfer to a paper towel–lined plate.
5. Once all shrimp are cooked, place them in a bowl and pour the chilled sauce over them. Gently toss until each shrimp is evenly coated.
Serve over rice, greens, or crunchy slaw for that perfect crispy-meets-creamy bite.
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