There are nights when I want something crunchy, saucy, and just a little dramatic. That is exactly when I make this crispy Bang Bang shrimp with spicy chili mayo bliss. The shrimp fry up golden and light, then get tossed in a creamy sauce that is sweet, spicy, and completely addictive. Every time I serve this, people hover around the plate and grab just one more piece.
This is one of those recipes that feels restaurant worthy but is totally doable at home. It works as an appetizer, but I have also been known to turn it into dinner with a side of rice and a simple salad.
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Crispy Bang Bang Shrimp With Spicy Chili Mayo Bliss
Enjoy this delightful Bang Bang Shrimp, crispy on the outside and tender on the inside, served with a creamy spicy sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Seafood
Calories: 350
Ingredients
For The Shrimp
- 1 lb large shrimp, U31 to 40 size
- 1 cup buttermilk, helps tenderize the shrimp
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup cornstarch, for coating
For The Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 to 2 tablespoons Sriracha hot sauce, adjust to taste
Method
Marinate The Shrimp
In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Stir gently to coat all the shrimp. Let them marinate for 10 minutes. This step keeps the shrimp juicy and flavorful.
Coat The Shrimp
Place the cornstarch in a shallow dish. Remove each shrimp from the marinade and dredge it in cornstarch. Shake off any excess and arrange the shrimp on a baking sheet while you finish the rest.
Fry The Shrimp
Heat oil in a large pot to 350 F. You can test the oil by dropping in a small bit of batter. If it sizzles right away, you are good to go.
Fry the shrimp in batches for about 2 minutes, until golden and crispy. Do not overcrowd the pot. The shrimp should reach an internal temperature of 145 F. Use a slotted spoon to remove them and place on a paper towel lined plate.
Make The Sauce And Toss
In a large bowl, stir together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth.
Nutrition
Serving: 1 serving
Calories: 350 kcal
Carbohydrates: 18g
Protein: 25g
Fat: 20g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 12g
Cholesterol: 150mg
Sodium: 800mg
Potassium: 200mg
Fiber: 1g
Sugar: 5g
Vitamin A: 500 IU
Vitamin C: 1mg
Calcium: 25mg
Iron: 3mg
Notes And Tips
- Serve Right Away: This shrimp is best hot and crispy. The sauce is creamiest when tossed just before serving.
- Adjust The Heat: Use less Sriracha for mild or add more if you love spice.
- Oil Temperature Matters: Too cool and the shrimp will absorb oil. Too hot and they brown too fast.
- Short Storage: Leftovers can be stored in an airtight container for up to one day, but crispiness will fade.
FAQs
Large shrimp work best. They stay juicy inside and crisp up nicely on the outside.
You can, but the texture will be different. Frying gives the classic crisp coating.
It has a gentle kick. You control the heat with the amount of Sriracha.
📖 Recipe
Crispy Bang Bang Shrimp with Spicy Chili Mayo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Seafood
Description
Enjoy this delightful Bang Bang Shrimp — crispy outside, tender inside — tossed in a creamy, spicy chili mayo sauce that’s irresistibly bold and flavorful.
Ingredients
- For the Shrimp:
- 1 lb large shrimp (U31-40 size)
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ cup cornstarch
- For the Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1-2 tablespoon Sriracha hot sauce (to taste)
Instructions
- In a medium bowl, combine shrimp with buttermilk, salt, garlic powder, onion powder, and black pepper; marinate for 10 minutes
- Place cornstarch in a shallow dish; dredge shrimp and place on a baking sheet
- Heat oil in a large pot to 350°F (175°C)
- Fry shrimp in batches for 2 minutes until golden and crisp; ensure internal temp reaches 145°F (63°C)
- In a large bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha
- Toss fried shrimp in sauce until evenly coated
- Serve immediately for best texture
Notes
Best served fresh. Store leftovers in an airtight container for up to 1 day. Reheat gently in the oven to maintain crispiness.
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Final Thoughts
This crispy Bang Bang shrimp with spicy chili mayo bliss is one of those recipes that disappears fast. Crunchy shrimp, creamy sauce, and bold flavor make it impossible to resist. If you try it, let me know how it turned out in your kitchen.
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