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Copycat Bang Bang Shrimp

Author: Anita's Table Talk


  • 12-16 ounces raw shrimp, large size, thawed, shelled and deveined (with or without tails)
  • cups buttermilk
  • 3 to 4 cups vegetable oil with a high smoke point (canola, corn, vegetable)
  • ½ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 Tablespoons panko breadcrumbs

Sauce Ingredients

  • cup mayonnaise
  • 3 Tablespoons Mae Ploy sweet chili sauce
  • 1-2 Tablespoons Huy Fong chili garlic sauce


For the Shrimp

  • PLACE buttermilk in a medium bowl. ADD thawed shrimp and SOAK for 30 minutes
  • In a pie plate or shallow bowl, COMBINE the cornstarch, baking soda, salt and panko breadcrumbs.
  • In a 2-quart sauce pan, ADD cooking oil and HEAT to 350 degrees.
  • REMOVE shrimp from the buttermilk. PLACE on paper towels and use paper towel to pat dry.
  • COAT shrimp with cornstarch mixture.
  • PLACE shrimp, a few at a time, in the oil. FRY for approximately 2 minutes or until the shrimp turns medium brown in color.
  • REMOVE shrimp from oil, and PLACE on paper towel-lined plate to drain and cool.
  • SERVE with sauce on the side for dipping.

For the Sauce

  • In a small bowl, COMBINE all sauce ingredients. MIX well.


  • Mae Ploy Sweet Chili Sauce can be found in the Asian or International foods aisle of a well-stocked grocery store
  • Chili Garlic Sauce is made by the same company (Huy Fong) that makes Sriracha and can usually be found near the sriracha sauce in the Asian or International foods aisle.