Bang Bang Shrimp


  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1/2 teaspoon Sriracha, or more to taste
  • 1 tablespoon honey
  • 1 pound shrimp, peeled, deveined, tail removed
  • 1/2 cup buttermilk
  • 1 cup cornstarch
  • oil, for frying


  1. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
  2. In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, making sure to coat each one.
  3. In a third small bowl, add cornstarch.
  4. In a large, heavy-bottom pot, add 1 inch of canola oil. Heat over medium heat until a candy thermometer reads 375°F.
  5. Working in batches, remove the shrimp from the buttermilk, allowing excess buttermilk to drip off. Next, coat the shrimp in cornstarch.
  6. Place the coated shrimp into the hot oil and fry for 1-2 minutes, or until lightly golden brown on each side. Continue with the remaining shrimp. (You may have to let the oil heat up to 375°F again after each batch of fried shrimp.)
  7. While hot, coat the fried shrimp with the sauce and serve immediately.