Bang Bang Shrimp

By Ben · cooked up in Sprig

Crispy cornstarch-coated shrimp nestle into a cool bed of shredded iceberg lettuce, creating the perfect temperature and texture contrast. The creamy bang bang sauce clings to both the crunchy shrimp and crisp lettuce leaves, while sesame seeds and green onions add pops of nutty flavor and fresh bite. Each forkful delivers that satisfying crunch of perfectly fried shrimp against the refreshing coolness of fresh greens.

Ingredients

• 2 1/2 pounds large shrimp, peeled and deveined
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups buttermilk
• Vegetable oil for frying

• 1 cup mayonnaise
• 1/2 cup sweet chili sauce
• 2 tablespoons sriracha
• 2 tablespoons rice vinegar
• 1 teaspoon garlic powder

• 8 cups iceberg lettuce, shredded
• 4 green onions, thinly sliced
• 2 tablespoons sesame seeds

Instructions

1. Pat shrimp completely dry with paper towels and set aside. In a large bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper.
2. Pour buttermilk into a separate bowl. For the sauce, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder in a large mixing bowl until smooth. Set aside.
3. Heat 3 inches of vegetable oil in a large heavy-bottomed pot or deep fryer to 375°F. Line a large baking sheet with paper towels. Prepare lettuce by shredding and arranging on individual plates or a large serving platter.

1. Working in batches of 8-10 shrimp, dip each shrimp in buttermilk, then dredge thoroughly in the seasoned flour mixture, pressing gently to ensure coating adheres.
2. Carefully add coated shrimp to hot oil and fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp, allowing oil temperature to return to 375°F between batches.
3. While shrimp are still warm, add them to the bowl with bang bang sauce and toss gently until evenly coated.

1. Arrange the prepared shredded iceberg lettuce as a bed on individual plates or a large serving platter.
2. Top the lettuce bed with the sauced bang bang shrimp, distributing evenly.
3. Sprinkle with sliced green onions and sesame seeds. Serve immediately while shrimp are still crispy for the best texture contrast between warm shrimp and cool lettuce.

Chef's tips

Nutrition (per serving, estimated)

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