Ingredients
Recipe
Bang Bang Sauce
¼ cup mayonnaise
¼ cup Thai sweet chili sauce
Sriracha sauce , to taste
Fried Shrimp
½ cup buttermilk
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
1 pound large shrimp , peeled and deveined, tails removed
Canola oil , or peanut oil, for frying
¾ cup cornstarch
Instructions:
Bang Bang Sauce:
In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
Fried Shrimp:
In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
Place in a serving bowl and add sauce. Toss to coat. Serve warm.