Description
Crispy Bang Bang Shrimp tossed in a creamy honey-sriracha sauce. This quick 25-minute recipe is perfect as an appetizer, snack, or main dish, delivering sweet, spicy, and savory flavors in every bite.
Ingredients
Scale
- 1 lb shrimp, deveined and peeled
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon lemon juice
- 2 tablespoons green onion, chopped (for garnish)
Instructions
- In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Place buttermilk in a separate bowl.
- Dip each shrimp into the buttermilk, then dredge in the flour mixture, pressing gently to ensure an even coating. Place coated shrimp on a wire rack.
- Heat oil in a frying pan over medium-high heat. Fry shrimp in batches for about 2 minutes per side until golden and crispy. Remove and drain on paper towels.
- In a small bowl, whisk mayonnaise, honey, sriracha, and lemon juice until smooth. Toss the fried shrimp in the honey-sriracha sauce until evenly coated.
- Garnish with chopped green onions and serve immediately.
Notes
- For a spicier version, add extra sriracha, chili flakes, or cayenne pepper to the sauce.
- For a milder, sweeter version, increase the honey and reduce sriracha.
- To make gluten-free Bang Bang Shrimp, substitute rice flour and gluten-free cornstarch.
- Air fry at 400°F for 8–10 minutes or bake at 425°F for 12–15 minutes for a lighter option.
- Store sauce and shrimp separately to keep the coating crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 345 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 180 mg