{"id":33167,"date":"2025-09-17T23:26:27","date_gmt":"2025-09-17T16:26:27","guid":{"rendered":"https:\/\/9amchef.com\/?p=33167"},"modified":"2025-09-17T23:26:27","modified_gmt":"2025-09-17T16:26:27","slug":"bang-bang-shrimp","status":"publish","type":"post","link":"https:\/\/9amchef.com\/bang-bang-shrimp\/","title":{"rendered":"Bang Bang Shrimp"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Get ready to enjoy your favorite restaurant-style Bang Bang Shrimp right at home, and it’s even better than before! The bang bang sauce brings a delightful combination of sweetness and a touch of spiciness, perfectly complementing the crispy shrimp. What’s fantastic is that this recipe works wonders with chicken or tofu too!<\/p>\n\n\n\n

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Bang Bang Shrimp<\/h2>\n\t\t

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**Wet Batter:**<\/h4>
  • 1 cup buttermilk<\/li>
  • 1 large egg<\/li>
  • 1\/2 teaspoon garlic powder<\/li>
  • 1\/2 teaspoon paprika<\/li>
  • 1\/2 teaspoon salt<\/li>
  • 1\/4 teaspoon black pepper<\/li><\/ul>

    **Dry Batter:**<\/h4>
    • 1 cup cornstarch<\/li>
    • 1\/2 cup breadcrumbs or Panko<\/li>
    • 1 teaspoon salt<\/li>
    • 1\/2 teaspoon garlic powder<\/li>
    • 1\/2 teaspoon paprika<\/li>
    • 1\/2 teaspoon black pepper<\/li><\/ul>

      **Bang Bang Sauce:**<\/h4>
      • 1\/2 cup mayonnaise<\/li>
      • 1\/2 cup sweet chili sauce<\/li>
      • 1 teaspoon minced garlic<\/li>
      • 1\/4 teaspoon black pepper<\/li>
      • 2 teaspoons rice vinegar<\/li>
      • 1 teaspoon sriracha (more to taste)<\/li>
      • 1\/2 teaspoon dried parsley<\/li><\/ul>

        **Other:**<\/h4>
        • 1 pound large shrimp (tails off & deveined)<\/li>
        • Vegetable oil for frying<\/li><\/ul>\t<\/div>\n\t
          \n\t\t
          1. In one bowl, whisk together buttermilk, egg, garlic powder, paprika, salt, and black pepper to create your wet batter.<\/li>
          2. In another bowl, mix cornstarch, breadcrumbs, salt, garlic powder, paprika, and black pepper to form your dry batter.<\/li>
          3. In a third bowl, combine mayo, sweet chili sauce, minced garlic, black pepper, rice vinegar, sriracha, and dried parsley to make the bang bang sauce.<\/li>
          4. Heat oil to 350\u00b0F.<\/li>
          5. Dip shrimp in the wet mixture, allowing any excess to drip off. Then coat evenly in the dry mixture, shaking off any excess.<\/li>
          6. Fry until golden brown all around.<\/li>
          7. Drizzle some of the bang bang sauce on top.<\/li>
          8. Serve with steamed rice or veggies for a delicious meal!<\/li><\/ol>\t<\/div>\n\t
            \n\t\t\t<\/div>\n\t
            \n\t\t
            Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
            \n\t

            Bang Bang Shrimp<\/h2>\n\t\t

            \n\t\t\t<\/p>\n\t

            \n\t\t\t<\/div>\n\t
            \n\t\t

            **Wet Batter:**<\/h4>
            • 1 cup buttermilk<\/li>
            • 1 large egg<\/li>
            • 1\/2 teaspoon garlic powder<\/li>
            • 1\/2 teaspoon paprika<\/li>
            • 1\/2 teaspoon salt<\/li>
            • 1\/4 teaspoon black pepper<\/li><\/ul>

              **Dry Batter:**<\/h4>
              • 1 cup cornstarch<\/li>
              • 1\/2 cup breadcrumbs or Panko<\/li>
              • 1 teaspoon salt<\/li>
              • 1\/2 teaspoon garlic powder<\/li>
              • 1\/2 teaspoon paprika<\/li>
              • 1\/2 teaspoon black pepper<\/li><\/ul>

                **Bang Bang Sauce:**<\/h4>
                • 1\/2 cup mayonnaise<\/li>
                • 1\/2 cup sweet chili sauce<\/li>
                • 1 teaspoon minced garlic<\/li>
                • 1\/4 teaspoon black pepper<\/li>
                • 2 teaspoons rice vinegar<\/li>
                • 1 teaspoon sriracha (more to taste)<\/li>
                • 1\/2 teaspoon dried parsley<\/li><\/ul>

                  **Other:**<\/h4>
                  • 1 pound large shrimp (tails off & deveined)<\/li>
                  • Vegetable oil for frying<\/li><\/ul>\t<\/div>\n\t
                    \n\t\t
                    1. In one bowl, whisk together buttermilk, egg, garlic powder, paprika, salt, and black pepper to create your wet batter.<\/li>
                    2. In another bowl, mix cornstarch, breadcrumbs, salt, garlic powder, paprika, and black pepper to form your dry batter.<\/li>
                    3. In a third bowl, combine mayo, sweet chili sauce, minced garlic, black pepper, rice vinegar, sriracha, and dried parsley to make the bang bang sauce.<\/li>
                    4. Heat oil to 350\u00b0F.<\/li>
                    5. Dip shrimp in the wet mixture, allowing any excess to drip off. Then coat evenly in the dry mixture, shaking off any excess.<\/li>
                    6. Fry until golden brown all around.<\/li>
                    7. Drizzle some of the bang bang sauce on top.<\/li>
                    8. Serve with steamed rice or veggies for a delicious meal!<\/li><\/ol>\t<\/div>\n\t
                      \n\t\t\t<\/div>\n\t
                      \n\t\t
                      Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                      Get ready to enjoy your favorite restaurant-style Bang Bang Shrimp right at home, and it’s even better than before! The bang bang sauce brings a delightful combination of sweetness and a touch of spiciness, perfectly complementing the crispy shrimp. What’s fantastic is that this recipe works wonders with chicken or tofu too!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[],"class_list":["post-33167","post","type-post","status-publish","format-standard","hentry","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=33167"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/33167\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=33167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=33167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=33167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}