Crispy Bang Bang Shrimp Recipe with Creamy Spicy Sauce

Shrimp

• 1 lb shrimp, (U21-25 preferred)
• 1 cup buttermilk
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ½ tbsp salt
• ½ tbsp paprika
• ½ cup flour
• 1 cup panko bread crumbs

Sauce

• ¼ cup Kewpie mayo
• 3 tbsp Thai sweet chili sauce
• 1 tbsp honey
• 1 tbsp sriracha
• ½ tbsp apple cider vinegar

• Start by deveining and peeling the shrimp, then rinse them under cold water and pat dry.
• Season the shrimp with garlic powder, onion powder, paprika, and salt. Pour in the buttermilk and toss to coat.
• Remove the shrimp from the buttermilk and dredge them in plain flour, shaking off excess.
• Return the floured shrimp to the buttermilk briefly to re-coat, then press them into panko breadcrumbs until fully covered.
• Fry the shrimp in oil heated to 365°F (185°C) for 2–3 minutes until golden and crisp. Drain on paper towels.
• Whisk together Kewpie mayo, Thai sweet chili sauce, honey, sriracha, and apple cider vinegar. Toss the fried shrimp in the sauce until evenly coated.
• Serve immediately, garnished with chopped chives or green onions.

Kewpie mayo: This Japanese-style mayo is richer and slightly sweeter than regular mayo; it’s commonly available at Asian markets.