Delicious southern buttermilk fried shrimp with a major kick! The sweet chili mayo gives these buttermilk bang bang shrimp lettuce wraps life in the best possible way.
I love shrimp. Fried, steamed, broiled, grilled. I’ll take any way you make it. But if you’re gonna fry it, definitely make it buttermilk battered. Buttermilk battered fried anything makes gaga, lol. However, deep-fried buttermilk shrimp holds an especially fond place in my heart as a diehard seafood lover. What makes buttermilk marinades special is its ability to tenderize the meat allowing the spices to penetrate. I prefer to coat my food with the spices and then pour the buttermilk over it. That way, I don’t lose flavor from the spices being “drowned” in the buttermilk. Trust me when I tell you that you will know the difference once you’ve tried it.
This recipe is more than bomb fried shrimp. It’s that plus one of the tastiest sauces you’ll ever enjoy. Serious yumminess. It’s a copycat version of the bang bang shrimp sauce from Bone Fish Grill. I think I did one heck of a job nailing the signature taste. I make my own sweet chili sauce with sriracha and red pepper flakes. Not too spicy but just enough that you know it’s in there. It will knock your socks off!
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Shrimp Marinade & Breading
- 1 lb large shrimp peeled + deveined
- 1 c buttermilk
- 3 tbsp lime juice
- 2 tbsp sriracha sauce optional
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp white pepper
- 1/2 c cornstarch
- 1/2 c pankos bread crumbs
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- oil for frying
- 1/2 c mayo
- 3 tbsp sweet chili sauce
- 1 tbsp lime juice
- 1 tbsp seasoned rice wine vinegar
- 2 tsp fish sauce
- bib lettuce
- red cabbage
- scallions thinly sliced
- lime wedges
- Mix together with a wire whisk the mayo, lime juice, chili sauce, vinegar, and fish sauce. Can be served at room temp or cold.
- In a lidded container add shrimp, salt, garlic powder, ginger, and white pepper. Massage spice into shrimp to coat well. Whisk the buttermilk and lime juice (sriracha if you're using it) and pour over seasoned shrimp. Refrigerate covered for at least 1 hour.
- Prepare breading bu tossing together cornstarch, panko, baking powder, salt, white pepper, and remaining garlic powder in a closed container and set aside.
- To prepare, remove shrimp from the marinade shaking the excess off. Coat shrimp in the breading by sealing the container and shaking until fully breaded.
- Heat oil to 375 in a skillet and fry in batches, being careful to not overcrowd the pan. Should cook for 4-5 minutes. They brown fairly quickly, so monitor the temperature. Drain on paper towels or wire rack.
- Serve shrimp topped with chili sauce on lettuce with rice and desired garnishes.