Blackened Bang Bang Shrimp

Blackened Bang Bang Shrimp combines two of my all time favorite recipes, blackened shrimp with bang bang shrimp, into one fabulous seafood dish for a mouthwatering dinner!

Course Appetizers, Main Dishes

Cuisine American

Keyword Bang Bang Shrimp, Blackened Bang Bang Shrimp, Blackened Shrimp, Fried Shrimp, Shrimp Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 292kcal

Author Michele @ Flavor Mosaic

Ingredients

Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup Sweet Thai Chili Sauce
2 - 3 dashes Sriracha (adjust the amount to how spicy you like it)
2 tablespoons honey

Shrimp

1-1/2 pounds raw shrimp, peeled and deveined
2 tablespoons Cajun Blackening seasoning (Homemade or Store-bought)
1 cup buttermilk (or 1 cup milk + 1 Tablespoon vinegar)

Shrimp Coating

1/2 cup cornstarch
1/4 cup flour
1 tablespoon Cajun Blackening Seasoning

Instructions

Make the Bang Bang Sauce by combining mayonnaise, Sweet Thai Chili Sauce, Sriracha, and honey in a small bowl.
Make the recipe for Cajun Blackening Seasoning Mix.
Thaw the shrimp by placing it in a colander and running cold water over it for a few minutes until all shrimp are thawed.
Get out the buttermilk or take 5 minutes to make it by pouring 1 tablespoon of vinegar in a cup of milk and letting it sit for 5 minutes.
Sprinkle 1 tablespoon of the Cajun Blackening Seasoning evenly over all sides of the shrimp. Pour the buttermilk over the shrimp.
In a small bowl stir together the cornstarch, flour, and remainder of the Cajun Blackening Seasoning.
Remove each shrimp, drain off any excess buttermilk and dredge each shrimp in the cornstarch mixture. Coat all sides of every shrimp. Place the cornstarch covered shrimp on a wire rack on a sheet pan.
Heat the oil to 350 degrees F. You can use a wooden spoon to test if it is hot. If you see bubbles around it, then it is hot. However, the best way to determine the temperature of the oil is to use a thermometer.
Drop the shrimp one at a time, and fry them in batches, maybe 6 at a time (depending on how big your pan is) so there is space between each shrimp. Repeat with each batch until all shrimp are fried.
Remove the fried shrimp to a separate sheet pan. (I like to place paper towels in the bottom of the sheet pan and place a wire rack on top to allow the fried shrimp to drain.)
Either drop the shrimp in the bang bang sauce to coat them all over with the sauce, or use the sauce as a dipping sauce so you can dip each shrimp into the dipping sauce. Either way, it is delicious.

Video

Nutrition