Bang Bang Shrimp Recipe in 25 Minutes

Instructions:

1. In a medium bowl, whisk together the 1/2 cup mayonnaise, 1/4 cup Thai sweet chili sauce, 2 tbsp sriracha, 1 tsp rice vinegar, and 1/2 tsp garlic powder. Whisk until the sauce is pale orange and completely smooth. Set this aside so the flavors can meld while you prep the protein.
2. Place your 1 lb jumbo shrimp in a bowl and pour over the 1/2 cup buttermilk. Stir to coat every piece. Let them sit for about 10 minutes. Note: This ensures the starch has something to cling to and seasons the interior.
3. In a shallow dish or a large zip top bag, combine the 3/4 cup cornstarch, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp white pepper. Shake or whisk until the spices are evenly distributed through the starch.
4. Lift a few shrimp at a time from the buttermilk, letting the excess liquid drip off. Toss them into the cornstarch mixture. Press the starch onto the shrimp until they are fully and dryly coated.
5. Heat 1 cup neutral oil in a large skillet over medium high heat. Once it reaches 375°F, add the shrimp in batches. Fry for 2 minutes per side until golden brown and firm. Note: Don't move them too much in the first 60 seconds or you'll knock the coating off.
6. Remove the shrimp with a slotted spoon and place them on a wire rack. Let them rest for exactly 1 minute. This allows the crust to set before you introduce the moisture from the sauce.
7. Transfer the warm shrimp to a large clean bowl. Drizzle about half of the prepared sauce over them. Toss gently with a rubber spatula until every crevice is filled with sauce.
8. Serve immediately, ideally over a bed of shredded lettuce or as bang bang shrimp tacos. Use the remaining sauce for dipping or as an extra drizzle. You'll see the sauce start to slightly melt into the hot crust, creating a velvety finish.