What You’ll Need:
For the Shrimp:
1 lb shrimp (medium or large), peeled and deveined
1 cup buttermilk (for marinating)
1 cup cornstarch (for dredging)
1/2 cup all-purpose flour (optional, for extra crunch)
Salt & pepper (to season)
Oil for deep frying (vegetable or canola)
For the Bang Bang Sauce:
1/2 cup mayonnaise
2–3 tbsp sweet chili sauce (like Mae Ploy)
1 tbsp Sriracha (adjust for heat)
1 tsp rice vinegar or lime juice (for tang)
Optional: pinch of sugar or honey (if you want it a bit sweeter)
Garnish:
Chopped green onions
Sesame seeds
Shredded cabbage or lettuce (optional, for plating)
Instructions:
1. Prep the Shrimp:
Toss the cleaned shrimp with salt and pepper.
Marinate in buttermilk for at least 15 minutes (this helps tenderize and helps the coating stick).
2. Make the Sauce:
In a bowl, mix together mayo, sweet chili sauce, Sriracha, and vinegar.
Adjust seasoning to taste (more Sriracha = spicier).
3. Dredge & Fry:
Mix cornstarch (and optional flour) in a shallow dish.
Remove shrimp from buttermilk, shake off excess, then dredge in the starch/flour mix.
Heat oil to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes or until golden and crispy.
Drain on paper towels.
4. Toss & Serve:
Lightly toss hot shrimp in the sauce just before serving, or drizzle it over the top if you want them to stay crispier.
Garnish with green onions and sesame seeds.
Serve over a bed of shredded lettuce or in taco shells.
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