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Fried Shrimp Coated in Bang Bang Sauce

Ultra-crispy fried shrimp coated in a luscious, lighter Bang Bang sauce made with protein-packed Greek yogurt, sweet chili, Sriracha, and fresh lemon zest. Finished with fresh flat-leaf parsley and red chili flakes.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Shrimp & Coating:
  • - 1 lb approx. 500g raw shrimp, peeled, deveined, tails removed (31/40 count)
  • - 1/2 cup cornstarch
  • - 1/4 cup all-purpose flour or 1:1 gluten-free flour
  • - 1/2 cup buttermilk or 2 large eggs, beaten
  • - 1 tsp garlic powder
  • - 1/2 tsp smoked paprika
  • - 1/2 tsp sea salt
  • - 1/2 tsp freshly cracked black pepper
  • - Light olive oil or avocado oil for shallow frying
For the Lighter Mediterranean Bang Bang Sauce:
  • - 1/4 cup plain Greek yogurt whole or 2%
  • - 1/4 cup light mayonnaise or avocado oil mayo
  • - 1/2 cup sweet Thai chili sauce
  • - 1 tbsp Sriracha sauce adjust to taste
  • - 1 tsp fresh lemon juice
  • - 1 tsp freshly grated lemon zest
For Garnish & Serving:
  • - 2 tbsp finely chopped fresh flat-leaf Italian parsley
  • - 1/2 tsp crushed red pepper flakes
  • - Lemon wedges for serving

Method
 

Prepare Sauce:
  1. In a medium bowl, whisk together the Greek yogurt, light mayo, sweet Thai chili sauce, Sriracha, lemon juice, and lemon zest until smooth and uniform. Cover and refrigerate.
Set Up Dredge Station:
  1. In a shallow bowl, whisk cornstarch, flour, garlic powder, smoked paprika, salt, and pepper. Pour buttermilk (or beaten eggs) into a second bowl.
Dredge Shrimp:
  1. Pat raw shrimp dry with paper towels. Dip each shrimp into buttermilk, then press firmly into cornstarch coating until fully covered. Shake off excess.
Fry Shrimp:
  1. Heat 1.5 to 2 inches of light olive oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2 to 3 minutes per side until golden and crispy.
Drain & Glaze:
  1. Transfer cooked shrimp to a wire cooling rack to drain. Transfer warm shrimp to a bowl, pour over sauce, and gently fold with a rubber spatula.
Garnish & Serve:
  1. Pile glazed shrimp high in serving box or dish, dust with chopped parsley and red pepper flakes, and serve hot with lemon wedges.

Notes

- Air Fryer Adaptation: Pre-heat air fryer to 375°F (190°C). Spray dredged shrimp with olive oil spray and air fry for 6-8 minutes, flipping halfway.
- Storage: Best enjoyed fresh. Leftover sauce can be refrigerated in an airtight container for up to 5 days.