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Dynamite Bang Bang Shrimp

Serves 4 as a meal Makes 40-60 shrimp


  • 12 oz-16oz 40/60 count shrimp  peeled, deveined, and tailed removed
  • 2 cups buttermilk
  • 1 cup panko breadcrumbs
  • 1 cup rice flour for a lighter, crispier texture-you can sub. all purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and white pepper to taste
  • vegetable oil for frying
  • green onions diced for garnish

Bang Bang Sauce:

  • 1 cup mayo I love Duke's
  • 2 tbsp Sriracha
  • 1 tbsp sweet chili sauce
  • 1 tsp rice wine vinegar


  • Heat oil in a deep saucepan over medium heat.
  • Mix all ingredients for Bang Bang Sauce in a small bowl. Chill until ready to serve.
  • Add peeled shrimp to a large bowl and cover with buttermilk.
  • Make a breading station filling one bowl with panko breadcrumbs. In the other bowl add rice flour, garlic powder, onion powder, and salt and pepper.
  • Dip the buttermilk soaked shrimp in seasoned flour then back into buttermilk then into panko coating shrimp all over.
  • Bread all shrimp and lay on a plate.
  • Add 5-6 shrimp at a time to the oil and cook for 2 minutes, until golden brown.
  • Remove to a paper towel lined plate and repeat with remaining shrimp.
  • Remove cool Bang Bang Sauce from the fridge, add to a large bowl, and add warm shrimp to the bowl. Toss with tongs until well coated.
  • Serve garnished with diced green onions with a side of rice or noodles and cucumber salad.