Bang Bang Shrimp
This tastes just like Cheesecake Factory’s version, except it’s way cheaper and so much tastier!
Bang bang shrimp has to be my absolute favorite way to prepare shrimp. After all, how can you beat succulent, crisp shrimp bites drizzled with a sweet chili garlic sauce that’s so good, you’ll want to eat it with a spoon?
Now I actually made and posted this back in June 2012, but I have updated the recipe and photos since. I’ve learned that the shrimp comes out to be much better in a buttermilk-panko mixture rather than initially coating with cornstarch, which can get so clumpy and messy.
I also kept the sauce more or less the same because – well, let’s be honest. That bang bang sauce is the true star here!
Bang Bang Shrimp
- ½ cup vegetable oil, or more, as needed
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Panko*
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
For the sauce
- ¼ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
- 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.
- In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
- 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.
- Serve immediately, drizzled with sweet chili sauce.