Ingredients
For the Bang Bang Sauce:
- Mayonnaise (⅔ cup): Adds creaminess and forms the base of the sauce.
- Thai Sweet Chili Sauce (¼ cup): Provides sweetness with a gentle heat, creating the signature flavor.
- Minced Garlic (1 clove): Adds depth and a touch of savory aroma.
- Sriracha (1 tablespoon): Brings the spicy kick, adjustable based on your preference.
For the Shrimp:
- Raw Shrimp (1 lb, deveined and peeled): The star of the dish, offering a juicy and tender texture.
For Frying:
- Oil (Canola, Olive, or Avocado): Ensures even frying and adds a light, crisp finish to the shrimp.
For the Milk Mixture:
- Whole Milk (½ cup): Acts as a binding agent to help the coating adhere to the shrimp.
- Sour Cream (2 tablespoons): Enhances the milk mixture’s richness.
- Lemon Juice (2 teaspoons): Provides a touch of acidity to balance the flavors.
For the Flour Mixture:
- All-Purpose Flour (½ cup): Forms the base of the coating, creating a crisp crust.
- Cornstarch (¼ cup): Adds lightness and extra crunch to the breading.
- Salt (½ teaspoon): Enhances overall flavor.
- Ground Black Pepper (¼ teaspoon): Adds a subtle spice.
- Paprika (¼ teaspoon): Brings a mild smoky flavor and a hint of color.
Instructions
1. Prepare the Bang Bang Sauce
The sauce is what sets this dish apart, so take a moment to create this flavorful blend. In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha. Stir until smooth, taste, and adjust the spice level by adding more sriracha if desired. Set the sauce aside, allowing the flavors to meld as you prepare the shrimp.
2. Prep the Shrimp
Devein and peel the shrimp, removing the tails if necessary. Pat the shrimp dry with a paper towel—this step is essential to ensure the coating adheres evenly.
3. Create the Milk Mixture
In one bowl, whisk together the whole milk, sour cream, and lemon juice. This mixture helps the coating stick to the shrimp while adding a slight tang.
4. Mix the Flour Coating
In a separate bowl, combine the flour, cornstarch, salt, black pepper, and paprika. This blend will create a perfectly crispy exterior for the shrimp.
5. Coat the Shrimp
Working one at a time, dip each shrimp into the milk mixture, ensuring it’s fully coated. Then, dredge the shrimp in the flour mixture, pressing gently to ensure an even layer of coating. Place the coated shrimp on a platter and repeat with the remaining shrimp.
6. Fry the Shrimp
In a large skillet, heat 1 to 1½ inches of oil over medium heat until it reaches 325°F. Maintaining a consistent oil temperature is crucial for even frying—use a thermometer if possible. Fry the shrimp in batches, cooking each side for 2-3 minutes until golden-brown. Avoid overcrowding the skillet, as this can lower the oil temperature and result in soggy shrimp.
7. Toss in the Sauce
Once the shrimp are fried to perfection, transfer them to a plate lined with paper towels to remove excess oil. While the shrimp are still warm, pour the prepared Bang Bang Sauce over them and toss gently to coat.
8. Serve and Enjoy
Arrange the shrimp on a serving platter and garnish with fresh herbs like cilantro or green onions for a pop of color and flavor. Serve immediately for the best texture and taste.
Notes
- Maintain Oil Temperature: Consistent heat is essential for crispy shrimp. If the oil is too hot, the coating may burn before the shrimp is cooked. Too cool, and the shrimp will absorb excess oil.
- Don’t Skip Drying: Patting the shrimp dry ensures the coating sticks well and fries evenly.
- Batch Frying: Fry in small batches to avoid overcrowding the skillet, which can lower the oil temperature.
- Serve Immediately: While Bang Bang Shrimp is best served fresh and crispy, you can keep fried shrimp warm in a low oven if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes