1 ½ tablespoons tuxedo sesame seeds, lightly toasted
¾ cup mayonnaise
½ cup sweet chili sauce
1-2 tablespoons sriracha
Vegetable oil, to taste
Directions
Place shrimp and buttermilk in a freezer bag. Refrigerate for 1 hour.
While shrimp is marinating, make the Bang Bang sauce. In a medium mixing bowl, combine mayonnaise, sweet chili sauce, and sriracha. Adjust ingredients to your preference. Adding more mayo and sweet chili for sweeter, more sriracha for a spicier sauce. Stir until smooth and set aside.
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 to medium-high to high heat, add a few tablespoons of vegetable oil and spread with spatulas. Add the shrimp, shaking off excess cornstarch. Cook until golden brown on one side, about 3-5 minutes. Flip and cook other side 3-5 min. Drizzle more oil on the griddle as needed to help fry the shrimp.
Remove the shrimp from the griddle and set on a paper towel lined dish to help soak any excess oil. Toss carefully in a mixing bowl with 1/2 -3/4 cup 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. They are also great for Bang Bang Tacos & Shrimp Rice Bowls!
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