Buttermilk Bang Bang Shrimp

By Ben · cooked up in Sprig

Buttermilk does something magic to shrimp — it tenderizes them while locking in moisture, so when they hit the hot oil they come out juicy inside and shatteringly crisp outside. The dredge is a cornstarch-heavy blend seasoned with garlic powder and smoked paprika, and the bang bang sauce is a dead-simple mix of mayo, sweet chili, and sriracha that coats every craggy edge. Tossing the freshly fried shrimp in the sauce while they're still piping hot is the move — you can hear them sizzle slightly as the sauce clings on. This is the kind of meal that disappears off the platter before you've even finished setting the table.

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Ingredients

• 2 pounds large shrimp (21-25 count), peeled and deveined
• 1 cup buttermilk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable oil, for deep frying

• 3/4 cup mayonnaise
• 1/3 cup sweet chili sauce
• 2 tablespoons sriracha
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 3 cups long-grain white rice, cooked according to package directions
• 4 scallions, thinly sliced
• 2 tablespoons sesame seeds, toasted

Instructions

1. Pat the shrimp completely dry with paper towels, then place them in a large bowl. Add the buttermilk, 1 teaspoon kosher salt, black pepper, and 1/2 teaspoon garlic powder. Toss well to coat, then cover and refrigerate for at least 15 minutes and up to 1 hour. Do not marinate longer or the acid will begin to break down the shrimp.
2. While the shrimp marinates, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a medium bowl until smooth. Taste and adjust — add more sriracha for heat or more sweet chili sauce for sweetness. Set the sauce aside at room temperature.

1. In a large shallow dish, whisk together the cornstarch, flour, smoked paprika, garlic powder, onion powder, 1 teaspoon kosher salt, and cayenne until evenly combined. The cornstarch-heavy ratio is intentional — it creates a thinner, ultra-crispy shell rather than a thick batter.
2. Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 375°F on an instant-read thermometer. Set a wire rack over a baking sheet lined with paper towels nearby.
3. Working in batches of 8-10 shrimp, lift shrimp from the buttermilk marinade, letting the excess drip off, then dredge in the seasoned flour-cornstarch mixture, pressing lightly so the coating adheres on all sides. Shake off any excess and set aside on a clean plate while you dredge the rest of the batch.
4. Carefully lower the dredged shrimp into the hot oil one at a time, working in batches to avoid crowding the pot (crowding drops the oil temperature and leads to soggy shrimp). Fry for 2 to 2 and a half minutes per batch, flipping once halfway through, until golden and crispy. Transfer to the wire rack with a slotted spoon and repeat with remaining shrimp, allowing the oil to return to 375°F between batches.

1. Once all the shrimp are fried, add them all to a large clean bowl. Drizzle about three-quarters of the bang bang sauce over the shrimp and toss gently to coat — do this while they are still hot so the sauce clings beautifully. Reserve the remaining sauce for drizzling at the table.
2. Divide the cooked rice among six bowls or plates. Pile the sauced shrimp generously over the rice. Drizzle with the reserved bang bang sauce, scatter sliced scallions and toasted sesame seeds over the top, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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