Spicy Bang Bang Shrimp

Instructions:

1. Place the shrimp in a bowl and cover with buttermilk. Let soak for 10 to 15 minutes.
2. In a separate bowl, combine cornstarch, salt, black pepper, and garlic powder.
3. Heat 1 to 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
4. Remove shrimp from buttermilk, allowing excess to drip off, then dredge thoroughly in the cornstarch mixture.
5. Fry shrimp in batches for 2 to 3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
6. Remove shrimp and drain on paper towels.
7. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
8. Toss the hot shrimp in the sauce until evenly coated.
9. Garnish with chopped green onions and serve immediately.

Variations :

• Air-fry at 400°F for 8 to 10 minutes for a lighter version.
• Add a squeeze of fresh lime juice to the sauce for brightness.
• Serve over shredded lettuce for a classic bang bang shrimp bowl.

Tips :

• Double-dip the shrimp (buttermilk → cornstarch → buttermilk → cornstarch) for extra crunch.
• Maintain oil temperature at 350°F to prevent soggy coating.
• Toss shrimp in the sauce just before serving to keep them crispy.