Description
Recreate the vibrant experience of beachside dining with these crispy Bang Bang Shrimp Skewers, coated in a creamy, spicy sauce. Perfect for a quick weeknight dinner or an impressive appetizer, each bite is a delightful explosion of flavor.
Ingredients
Scale
- 1 pound large shrimp (16–20 count), peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon cornstarch
- Oil for frying (vegetable or canola)
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey (optional, for sweetness)
- Salt to taste
- 8–10 bamboo skewers (soaked in water for 30 minutes if using wooden skewers)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Begin by soaking the bamboo skewers in water for at least 30 minutes. This prevents them from burning during cooking.
- In a medium bowl, combine the buttermilk with the peeled and deveined shrimp. Let them marinate for about 15 minutes, allowing the flavors to penetrate and the shrimp to become tender.
- While the shrimp are marinating, prepare the breading station. In one bowl, mix the flour with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. In another bowl, place the panko breadcrumbs mixed with cornstarch for extra crunch.
- After marinating, remove the shrimp from the buttermilk and let the excess drip off. Dredge each shrimp in the flour mixture, coating evenly, then dip back into the buttermilk before rolling it in the panko breadcrumbs. Ensure each shrimp is fully coated to achieve a crispy texture.
- Heat about an inch of oil in a large skillet over medium-high heat. To test if the oil is hot enough, drop in a few breadcrumbs; they should immediately sizzle and float to the surface.
- Carefully place the coated shrimp in the hot oil, ensuring not to overcrowd the pan. Fry the shrimp for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- While the shrimp are frying, mix the Bang Bang sauce by combining mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a small bowl. Adjust the spice level to your preference.
- Once all shrimp are cooked, thread them onto the soaked skewers. You can fit about 4-5 shrimp per skewer, depending on their size.
- Serve the Bang Bang Shrimp Skewers hot, drizzled with the Bang Bang sauce and garnished with fresh cilantro and lime wedges on the side for squeezing over the shrimp.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Ensure your oil is hot enough before frying the shrimp; if it’s too cool, the shrimp will absorb too much oil and become greasy. You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice if needed.