- 1 Lb. of Peeled and De-veined Shrimp
- 1 Cup of Butter Milk
- 1 Cup of Corn Starch
- 1/2 Teaspoon of Garlic Powder
- 1/4 Cup of Sliced Green Onions
- 1-2 Tablespoon of Toasted Tuxedo Sesame Seeds
- 3/4 Cup of Mayo
- 1/2 Cup of Sweet Chili Sauce
- 1-2 Tablespoon of Sriracha Sauce
Peel and de-vein shrimp, taking the tails off as well. Place shrimp and buttermilk in freezer bag and let sit in fridge for 30 min-2 hours.
Make your Bang Bang sauce by mixing mayo, sweet chili sauce, and sriracha sauce together. Adjust ingredients to your liking (adding more mayo and sweet chili for sweeter, more sriracha for spicier) and set aside. Slice your green onions and set aside. Toast your sesame seeds if not already bought toasted (toast a few minutes in a dry skillet)
Dump shrimp to drain in colander. Add corn starch and garlic powder to a new freezer bag and add shrimp, shake to coat evenly.
Turn Blackstone griddle on medium-high to high heat. Add a good amount of vegetable oil and add shrimp, shaking off excess cornstarch. Let cook til golden brown on one side, about 3-5 minutes. Flip and cook other side 3-5 min. Drizzle more oil on the backs right before flipping and add oil as needed under shrimp so they can fry up crispy!
Take off and set on a paper towel lined dish to drain extra oil. Toss carefully in Â½ -Â¾ of the Bang Bang Sauce to coat evenly, adding more if needed. Top with Sesame seeds and green onions and extra sauce.
Serve as is as an appetizer as is or great for Bang Bang Tacos & Shrimp Rice Bowls!