Blackened Bang Bang Shrimp with Crispy Coating
Succulent shrimp coated in a spiced cornstarch crust and fried until golden, then tossed in a creamy-spicy bang bang sauce blending mayo, Thai chili sauce, and sriracha. The blackening seasoning adds smoky depth while the crispy exterior contrasts with tender shrimp inside. Serve as an appetizer at parties, game day gatherings, or casual dinners. This version combines Southern blackening technique with Asian-inspired sauce for bold, crowd-pleasing flavor.
Ingredients
- ½ cup mayonnaise
- ¼ cup sweet Thai chili saucesriracha mayo or sambal oelek mixed with mayo1:1heat adjustment
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- 2 dash sriracha(optional)
- 2 tablespoon honey
- 1 ½ pound raw shrimp, peeled and deveined
- 2 tablespoon Cajun blackening seasoning, homemade or store-bought
- 1 cup buttermilk, or milk plus 1 tablespoon vinegar
- ½ cup cornstarch
- ¼ cup flour
- 1 tablespoon Cajun blackening seasoning
- oil for frying
Instructions
- 1
Whisk together mayonnaise, Thai chili sauce, sriracha, and honey in a small bowl to make bang bang sauce.
- 2
Prepare Cajun blackening seasoning mix if making from scratch.
- 3
Thaw shrimp in a colander under cold running water until fully thawed.
- 4
Prepare buttermilk by mixing milk and vinegar and letting sit 5 minutes, or use store-bought.
- 5
Sprinkle blackening seasoning over shrimp, then pour buttermilk over top.
- 6
Mix cornstarch, flour, and remaining blackening seasoning in a bowl.
- 7
Remove each shrimp, drain excess buttermilk, and coat thoroughly in cornstarch mixture. Arrange on a wire rack set over a sheet pan.
- 8
Heat oil to 350 degrees F, testing temperature with a thermometer or wooden spoon.
- 9
Fry shrimp in batches of about 6, maintaining space between pieces, until golden.
- 10
Transfer fried shrimp to a paper towel-lined sheet pan with wire rack to drain.
- 11
Toss shrimp in bang bang sauce or serve sauce alongside for dipping.
Tips
Use a thermometer to monitor oil temperature at 350F; this ensures crispy coating without burning the spice mixture or undercooking shrimp interiors.
Fry in small batches to prevent oil temperature drop and ensure even golden browning on all shrimp pieces.
Make the bang bang sauce ahead and adjust sriracha to your heat preference before cooking shrimp.
Good to Know
Transfer cooled shrimp to an airtight container and refrigerate up to 3 days. Reheat in a 350F oven for 5-7 minutes until crispy again. Bang bang sauce keeps refrigerated 5 days.
Prepare bang bang sauce up to 2 days ahead. Thaw and season shrimp up to 8 hours before frying. Coat and fry just before serving for best texture.
Serve warm immediately after frying with bang bang sauce as a dip or tossed together. Pair with rice, greens, or alone as an appetizer. Cold leftovers work in grain bowls.
Common Mistakes
Do not skip draining the buttermilk coating to avoid soggy patches on the fried shrimp.
Do not skip the wire rack during coating to prevent the shrimp from sitting in excess liquid.
Do not overcrowd the frying pan to avoid oil temperature drop and uneven cooking.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
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FAQ
Can I make this without deep frying?
Yes. Arrange coated shrimp on a greased baking sheet and spray lightly with cooking oil. Bake at 400F for 10-12 minutes until golden. Texture will be less crispy but still satisfying.
What if I do not have sriracha?
Use hot sauce, chili-garlic paste, or extra Thai chili sauce. Start with 1 tablespoon and taste, adjusting for your spice preference.
How long can I keep leftover bang bang shrimp?
Refrigerate cooled shrimp in an airtight container for up to 3 days. Reheat in a 350F oven 5-7 minutes. Do not microwave as it makes coating soggy.