While this is largely considered an appetizer at the restaurant, I don’t see why you couldn’t serve it up as a main dish at a light dinner. In fact, I don’t know why you wouldn’t want to eat nothing but Bang Bang Shrimp forever. I’ve already made this for dinner myself, and it was a great way to enjoy something that I’ve been trying to avoid to save my budget. I highly recommend this treat by Damn Delicious, especially if you’ve been craving restaurant food. Big thanks to Damn Delicious for making it easier to stick to a plan.

 

Ingredients

1/2 cup vegetable oil, or more, as needed

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

1 large egg

1 tablespoon hot sauce

Kosher salt and freshly ground black pepper, to taste

1 cup Panko

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1-pound medium shrimp, peeled and deveined

 

FOR THE SAUCE:

1/4 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon honey

1 teaspoon rice vinegar

 

Instructions

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.

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Quick tip: To avoid clumping or batter falling off the shrimp, let the excess buttermilk drip off the shrimp before rolling in the panko.

Recipe and image courtesy of Damn Delicious