American · main

Bang Bang Shrimp

Bang Bang Shrimp reads sourness 5.7, umami 5.3 and citrus 5.0 on Palate's 0–10 flavor X-ray — a American main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 7.2 / 10
• Bitter & Earthy — 0.8 / 10
• Rich & Fat — 4.4 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Sourness 5.7 · Umami 5.3 · Citrus 5.0 · Salinity 4.9 · Sweetness 4.4 · Richness 4.2 · Marine & Briny 4.1 · Heat 4.1 · Floral 3.3 · Funk & Ferment 2.3 · Warm Spice 1.7 · Allium 1.6 · Herbaceous 1.6 · Fruity 1.3 · Bitterness 0.7 · Nutty 0.6

What's in it (13)

• shrimp — 454 g
• buttermilk — 237 g
• salt — 6 g
• cayenne pepper — 3 g
• mayonnaise — 109 g
• asian chili sauce — 44 g
• sriracha — 15 g
• honey — 5 g
• lime juice — 15 g
• cornstarch — 237 g
• all-purpose flour — 60 g
• vegetable oil — 871 g
• green onions — 220 g

Time & effort: about 37 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 188.1 kcal, 5.9 g protein, 9.1 g fat, 20.6 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Toss the shrimp with 1/2 teaspoon of the salt and the cayenne pepper in a medium bowl, then pour in the buttermilk. Let marinate at room temperature for 15 minutes to season through and help the crust adhere.
2. While the shrimp marinates, whisk the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice together in a small bowl until smooth. Set the sauce aside.
3. In a shallow dish, whisk the cornstarch and flour together with the remaining 1/2 teaspoon salt.
4. Pour the oil into a heavy pot or Dutch oven to a depth of 2 inches and heat over medium-high to 350°F on a deep-fry thermometer.
5. Lift the shrimp from the buttermilk one at a time, letting the excess drip off, and dredge in the cornstarch mixture, pressing gently so it coats evenly; shake off any excess.
6. Working in 2-3 batches so the oil temperature doesn't drop, fry the shrimp until deeply golden, curled into a tight C, and opaque all the way through, 2-3 minutes per batch. Return the oil to 350°F between batches.
7. Transfer the fried shrimp to a wire rack or paper-towel-lined plate and season lightly with the remaining salt while still hot.
8. Toss the warm shrimp with about two-thirds of the sauce until evenly coated.
9. Pile the shrimp onto a platter, drizzle with the remaining sauce, and scatter the green onions over the top.

Dishes with a similar flavor shape

• Piri-Piri Prawns — Mozambican
• Tamarind-Glazed Salmon — Indian
• Banh Mi Meatball Bowls — Vietnamese
• Mee Rebus (Noodles in Sweet Potato Gravy) — Malaysian
• Beer-Battered Fish Sandwich — American

Keep reading: what sourness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.