Spicy Bang Bang Shrimp

Yield: 8-12 servings


For Sauce

  • 1 cup Mayonnaise
  • 1 1/2 tsp Sriracha
  • 1 Tbs Chili Sambal
  • 2 tbs Sweet Chili Sauce
  • 1 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 tbs + 1 1/2 tsp Chives finally diced (1 1/2 tsp saved for garnish)


For Shrimp

  • 1 1/2 lbs. Baby shrimp
  • 1 cup Buttermilk
  • 1 1/2 cups Corn Starch
  • 4 tbs Panko bread crumbs
  • 1 tsp Baking Soda
  • 2 quarts Frying Oil


Place shrimp in a bowl and cover with buttermilk and soak for about 30 minutes or more. Mix cornstarch, panko bread crumbs and baking soda in a shallow bowl. Heat cooking oil in a 2 quart sauce pan and heat oil to 375°

Remove shrimp from the buttermilk and drain using a strainer.  Let shrimp sit in strainer over a bowel to remove as much buttermilk as possible. Remove about a cups worth of shrimp onto a tray lined with paper towel and pat dry. Place shrimp in breading mixture making sure product is completely covered. Place shrimp in a spider mesh basket and lower into hot oil. Fry for 2 minutes, or until the shrimp is browned. Remove the shrimp and place on a cooling rack.

Repeat for the remaining shrimp.

Mix all the ingredients in a large bowel and set aside. Add cooked shrimp in bowel and fold with rubber spatula till shrimp are all evenly coated with sauce. Place on platter, garnish with chopped chives and serve. For an additional bang drizzle with some extra Sriracha!