BANG BANG SHRIMP

Seafood|8 Ingredients or less|Appetizers|Asian|Gluten-free

Ingredients

The Shrimp:

1 pound raw shrimp (U16/20 or U21/24), peeled and deveined

½ teaspoon salt

¼ teaspoon black pepper

½ cup buttermilk

2 ½ cups cornstarch

3-4 cups vegetable or canola oil for frying (oil should be at least 4″ deep in the pan or fryer)

The Sauce:

¼ cup Hellmann’s Light Mayo

1 tablespoon sriracha sauce

3 tablespoons Thai sweet chili sauce

Chopped scallions for garnish

Instructions

Heat the oil in a Dutch Oven (or fryer) to 350-355 degrees. Place a wire rack on top of a rimmed baking sheet. This will keep the shrimp from getting soggy when you take them out of the oil. You can also line the baking sheet with paper towels first and lay the rack on top for easier clean up!

Place the shrimp in a large bowl with the salt and buttermilk. Toss to coat and set aside.

Place all of the sauce ingredients in another large bowl and whisk to fully combine. Set aside.

Place the corn starch in a 9″ x 13″ baking dish and spread it in an even layer. This will make the breading process much easier.

When the oil is up to heat. Take the shrimp out of the buttermilk (in batches) and coat them in the corn starch. Lightly shake off the excess and place them in the oil. Fry, turning them occasionally with a spider or tongs, for 3-4 minutes until they are golden brown and just cooked through. Total cook time will, of course, depend on the size of the shrimp.

Remove the shrimp to the wire rack. When they are all cooked place them in the bowl with the sauce and gently toss to coat. Place them on a platter and garnish with scallions. DEVOUR!!