Crispy fried shrimp tossed in a creamy, sweet-and-spicy bang bang sauce.
10 steps, about 40 minutes start to finish.
Make the Sauce: Combine mayonnaise, Thai sweet chili sauce, minced garlic, and sriracha in a medium bowl. Mix well and set aside.
Prepare the Shrimp: Devein and peel shrimp, removing tails. Pat the shrimp completely dry with paper towels.
In one bowl, mix milk, sour cream, and lemon juice.
In a second bowl, combine flour, cornstarch, salt, pepper, and paprika.
Dredge the Shrimp: Dip each shrimp into the milk mixture, then generously coat it in the flour mixture. Place coated shrimp on a platter.
Fry the Shrimp: Heat 1 to 1½ inches of oil in a large skillet to 325F.
Fry shrimp in batches for 2–3 minutes per side until golden-brown and fully cooked. Avoid overcrowding the pan.
Place cooked shrimp on a paper towel-lined plate to drain.
Toss in Sauce: Once all the shrimp are fried, toss them gently in the prepared sauce until evenly coated.
Serve: Plate the shrimp and serve warm. Garnish with chopped parsley or green onions if desired.
“Pat the shrimp bone dry before dredging so the coating grabs on and crisps. Toss them in the sauce only right before serving, or the crunch you worked for goes soft.”
