Delicious Bang Bang Shrimp

This tastes a bit like Cheesecake Factory’s version, except it’s means cheaper so a lot of tastier!

Bang bang shrimp needs to be my absolute favorite thanks to prepare shrimp. After all, however are you able to beat succulent, crisp shrimp bites drizzled with a sweet chili aioli that’s thus sensible, you’ll wish to eat it with a spoon?

Delicious Bang Bang Shrimp

I’ve learned that the shrimp comes bent on be far better in an exceedingly buttermilk-panko mixture instead of ab initio coating with cornflour, which might get thus clumpy and untidy.

I additionally unbroken the sauce additional or less constant as a result of – well, let’s be honest. That bang bang sauce is that the true star here!

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pound medium shrimp, peeled and deveined

FOR THE SAUCE:

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar

INSTRUCTIONS:

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
3. In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
4. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
5. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

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