Bang Bang Shrimp

Crispy fried shrimp in a sweet and spicy sauce.

Course Appetizer, Main Course

Cuisine American, asian

Diet Gluten Free

Prep Time 10

Cook Time 20

Marinating Time 30

Total Time 1

Servings

Calories 639kcal

Combine the shrimp with the buttermilk in a medium bowl and marinate in the fridge for 30 minutes.
Heat 2 inches of vegetable oil a deep skillet or wok over medium heat until it reaches 360 degrees F / 182 degrees C.
Drain the buttermilk from the shrimp using a colander. Set the shrimp aside.
Whisk the cornstarch, garlic powder, onion powder, salt and pepper in a medium bowl. Add all of the shrimp and toss until the shrimp is coated on all sides.
Working in batches, fry several shrimp for 1-2 minutes or until golden on both sides.
Drain them on a cooling rack over a large baking pan or on a plate fitted with a paper towel to catch the extra grease.
Mix all the sauce ingredients in a medium bowl.
Just before serving, toss the shrimp with 1 cup of the sauce. Add additional sauce as needed.
To serve, arrange the shrimp on top of butter lettuce on a platter drizzle with additional sauce.

If using frozen shrimp, be sure to defrost them completely.
Dry the shrimp well before soaking it in buttermilk.
Soak the shrimp in buttermilk for no longer than 30 minutes, or it will begin to break down and become mushy.
Use one hand for wet ingredients and one for dry ingredients when coating the shrimp.
Don’t overcrowd the wok. The shrimp will get crispier if they don’t touch.
Cook the shrimp in batches if necessary.
Don’t overcook the shrimp.
Let the cooked shrimp rest on a baking rack before tossing it with the sauce.
To prevent the shrimp from getting soggy, coat it with the sauce just before serving.
Serve with additional sauce on the side and garnish with chopped green onions, if desired.
Storage - keep in an airtight container in the fridge for up to 5 days. Cooked shrimp that is not coated with the sauce will be crispy when reheated.