Bang Bang Shrimp
1/2 cup vegetable oil, or more as needed
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 Tblsp hot sauce
kosher salt and freshly ground black pepper, to taste
1 cup panko bread crumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1 lb medium shrimp, peeled and deveined
Sauce
1/4 cup mayo
2 Tblsp sweet chili sauce
1 Tblsp honey
1 tsp rice vinegar
To make the sauce, whisk together mayo, sweet chili sauce, honey and rice vinegar in a small bowl; set aside. Heat veggie oil in large skillet over medium high heat.
In large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside. In a large bowl, combine panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
Working one at a time, dip shrimp into buttermilk mixture, then dredge in panko mixture, pressing to coat.
Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce. EnJOY!
