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Low-Carb Bang Bang Shrimp

This Low-Carb Bang Bang Shrimp is all about the sauce — a sweet, spicy, and creamy blend that brings just the right amount of heat to every bite!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 5

Equipment

  • 1 measuring cup
  • Measuring spoons
  • 1 Small bowl
  • 2 small spoon
  • 1 large bowl
  • 1 colander
  • 1 resealable bag
  • 1 deep frying pan
  • tongs
  • 1 baking sheet
  • Paper towels
  • 1 Large spoon

Ingredients
  

  • For the Shrimp:
  • 2 lbs. large shrimp peeled deveined and tails removed
  • 1 cup buttermilk
  • 3/4 cup cornstarch
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 tsp garlic powder
  • 1 tsp. smoked paprika
  • 1/8 tsp. cayenne pepper
  • Oil for frying
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup Thai Sweet chili sauce
  • 1/2 tsp. Sriracha

Instructions
 

  • In a small bowl, combine the mayonnaise, Thai sweet chili sauce and sriracha.
  • In another bowl, combine the shrimp and buttermilk.
  • Stir to coat the shrimp.
  • In another small bowl, mix the cornstarch and spices.
  • Drain the shrimp, but do not rinse.
  • Coat the shrimp in cornstarch.
  • Heat about 2-3 inches of oilI in a deep pan.
  • Fry the shrimp in batches until lightly browned, about 1-2 minutes on each side.
  • Remove to a baking sheet lined with paper towels to drain until all the shrimp are fried.
  • Place the shrimp in a large bowl.
  • Pour the sauce over the shrimp and stir until all the fried shrimp are coated.
  • Serve hot.
  • Garnish with sesame seeds.
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