Crispy fried shrimp with a delicious creamy and spicy sauce drizzled over the top.
In a small bowl combine the mayonnaise, sweet chili sauce, Sriracha, rice vinegar and honey. Stir to combine.
In a large bowl, whisk together buttermilk, egg, hot sauce, salt and pepper, to taste; set aside.
In another dish, combine the Panko bread crumbs, onion and garlic powder, dried basil, dried oregano, salt and pepper, to taste; set aside.
Add all the shrimp into the buttermilk mixture, then sprinkle the flour and cornstarch over the wet shrimp, stir to combine and coat. Now working one shrimp at a time press the shrimp into the Panko mixture, pressing to help coat the shrimp with the Panko mixture on all sides. Place prepared uncooked shrimp onto a sheet pan lined with parchment, while you warm up the cooking oil.
In a heavy pan add 2-3 inches of vegetable oil and heat the oil to 375 degrees. use a instant read thermometer to measure the heat.
Working in batches, fry the shrimp in the oil until lightly browned, 1-2 minutes on each side.
Once fried move to a paper towel lined plate to absorb any excess oil.
Move the shrimp to a serving dish and drizzle the bang bang sauce over the top of the shrimp, garnish with chopped parsley and serve warm
Notes:
You can soak the shrimp in 1 cup of additional buttermilk overnight while the frozen uncooked shrimp thaw, if you would like. We love the flavor the buttermilk adds to the shrimp. This step is optional.