Ingredients
The following ingredients have 4 Servings
- 12 oz-16oz 40/60 count shrimp (peeled, deveined, and tailed removed)
- 2 cups buttermilk
- 1 cup panko breadcrumbs
- 1 cup rice flour (for a lighter, crispier texture-you can sub. all purpose flour)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and white pepper (to taste)
- vegetable oil (for frying)
- green onions (diced for garnish)
- 1 cup mayo (I love Duke's)
- 2 tbsp Sriracha
- 1 tbsp sweet chili sauce
- 1 tsp rice wine vinegar
Instruction
- Heat oil in a deep saucepan over medium heat.
- Mix all ingredients for Bang Bang Sauce in a small bowl. Chill until ready to serve.
- Add peeled shrimp to a large bowl and cover with buttermilk.
- Make a breading station filling one bowl with panko breadcrumbs. In the other bowl add rice flour, garlic powder, onion powder, and salt and pepper.
- Dip the buttermilk soaked shrimp in seasoned flour then back into buttermilk then into panko coating shrimp all over.
- Bread all shrimp and lay on a plate.
- Add 5-6 shrimp at a time to the oil and cook for 2 minutes, until golden brown.
- Remove to a paper towel lined plate and repeat with remaining shrimp.
- Remove cool Bang Bang Sauce from the fridge, add to a large bowl, and add warm shrimp to the bowl. Toss with tongs until well coated.
- Serve garnished with diced green onions with a side of rice or noodles and cucumber salad.
