Instructions
Step 1: In a bowl, soak shrimp in buttermilk for 10-15 minutes. This helps tenderize and prep them for coating.
Step 2: In a shallow dish, season cornstarch with salt and pepper. Dredge each shrimp in the cornstarch to fully coat.
Step 3: Heat oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Step 4: In a separate bowl, mix together mayonnaise, sweet chili sauce, sriracha, honey, and garlic powder to create the Bang Bang sauce.
Step 5: Toss the crispy shrimp in the sauce until well coated.
Step 6: Serve shrimp over rice or in tacos. Garnish with sliced green onions.
Storage Information
Store leftover shrimp and sauce separately to maintain crispiness. Keep shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore texture. The sauce can be stored in the refrigerator for up to 5 days. Stir well before using again.
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