Bang Bang Shrimp
Bang Bang Shrimp - Great appetizers, party, dinner or game day snacks! Easier to make than you think.
- ½ Cup Miracle Whip or similar
- 1/3 Cup Sweet Chili Sauce
- ½ tsp Sriracha (I used 1 tsp)
- 1 tsp Rice Wine Vinegar
- ½ tsp Salt
For the Shrimp:
- 1 lb. Shrimp peeled and deveined
- 1 Cup Cornstarch (maybe more)
- ½ Cup Buttermilk
- 4 Green Onions (both white and green parts)sliced on a bias
- Canola oil for frying
Start heating 2-3 inches of oil in a large heavy pot to 375˚.
In a large bowl combine the Miracle Whip, Sweet Chili Sauce, ½ tsp Sriracha, 1 tsp Rice Wine Vinegar, and Salt. Taste and adjust the Sriracha to taste, it is spicy. Set aside.
In two small bowls put ½ the Corn Starch in one and the buttermilk in the other.
Drain and pat the shrimp dry.
Working in small batches, let the shrimp moisten in the buttermilk. Dredge in the cornstarch. Add cornstarch to bowl as needed.
Place in hot oil and cook until deep golden brown. (careful not to overcook the shrimp)
Place on paper towel lined plate to drain excess oil.
Repeat with remaining Shrimp.
Toss Shrimp in the bowl with sauce to coat and serve immediately with green onions sprinkled on top.
Calories: 329kcal | Carbohydrates: 47g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 292mg | Sodium: 1688mg | Potassium: 180mg | Fiber: 1g | Sugar: 15g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 208mg | Iron: 3mg