Bang Bang Shrimp www.tiktok.com 21 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Mix 1 cup of buttermilk, 3/4 cup all purpose flour, 1/2 cup cornstarch, 1 large egg, salt and pepper together. If you don't have buttermilk, mix 1 cup of milk and 1 tablespoon of vinegar, let sit for 10 minutes. 2. In a separate ziploc bag, mix 1 cup of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. 3. Add shrimp to wet batter, ensuring they are nicely coated. 4. Add the shrimp to the dry batter and shake the bag to coat the shrimp evenly. 5. Remove the shrimp from the bag, tapping off any excess powder, and let it sit for 10 minutes. 6. Meanwhile, prepare the bang bang sauce by mixing 1/2 cup of Japanese mayo, 1/4 cup of Thai chili sauce, 1 tablespoon of honey, 1-2 tablespoons of sriracha, and 1 teaspoon of rice vinegar. 7. Heat oil in a pan and pan-fry the shrimp until golden brown on both sides. 8. Drizzle bang bang sauce over the cooked shrimp and mix gently. 9. Garnish with scallions and serve. 1. Mix 1 cup of buttermilk, 3/4 cup all purpose flour, 1/2 cup cornstarch, 1 large egg, salt and pepper together. If you don't have buttermilk, mix 1 cup of milk and 1 tablespoon of vinegar, let sit for 10 minutes. 2. In a separate ziploc bag, mix 1 cup of cornstarch, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. 3. Add shrimp to wet batter, ensuring they are nicely coated. 4. Add the shrimp to the dry batter and shake the bag to coat the shrimp evenly. 5. Remove the shrimp from the bag, tapping off any excess powder, and let it sit for 10 minutes. 6. Meanwhile, prepare the bang bang sauce by mixing 1/2 cup of Japanese mayo, 1/4 cup of Thai chili sauce, 1 tablespoon of honey, 1-2 tablespoons of sriracha, and 1 teaspoon of rice vinegar. 7. Heat oil in a pan and pan-fry the shrimp until golden brown on both sides. 8. Drizzle bang bang sauce over the cooked shrimp and mix gently. 9. Garnish with scallions and serve. Add Direction Ingredients 1 cup buttermilk 1 cup milk 1 tablespoon vinegar 0.8 cup all purpose flour 0.5 cup cornstarch 1 large egg 1 salt 1 pepper 1 cup cornstarch 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano 0.5 cup japanese mayo 0.2 cup thai chili sauce 1 tablespoon sriracha 1 teaspoon rice vinegar 1 tablespoon honey 1 lb shrimp 1 scallion - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment measuring cups whisk ziploc bag bowl tongs frying pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe