Big Bang Shrimp Recipe

Rinse and pat the shrimp very dry with paper towels. If shrimp tails are on, leave them if desired for presentation or remove for easier eating.

In a medium bowl combine buttermilk, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Add shrimp and toss to coat. Cover and refrigerate 20–30 minutes (this tenderizes and seasons).

While shrimp marinates, set up a dredging station: in a shallow bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp paprika and 1/8 tsp cayenne. If using panko, spread it on a plate to press shrimp into for an extra-crunch coating.

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing to adhere; for a thicker crust, dip back into leftover buttermilk then into panko (optional). Place dredged shrimp on a wire rack while you heat the oil.

Pour 2 cups neutral oil into a medium deep skillet or a heavy-bottomed pot. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour— it should sizzle and float.

Fry shrimp in batches (do not overcrowd) 1½–2 minutes per side, or until golden brown and cooked through. Total cook time per shrimp will be about 3–4 minutes depending on size. Use a slotted spoon to transfer cooked shrimp to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while you finish remaining shrimp.

While frying (or after), make the glaze: in a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tbsp sriracha, 1 tbsp honey, 1/2 tbsp rice vinegar, 1/2 tbsp fresh lime juice, 1/4 tsp sesame oil and 1/2 tsp grated garlic. Whisk until smooth and glossy. Taste and adjust heat or sweetness to preference (add more sriracha for heat or more honey for sweetness).

Place 1/3 to 1/2 cup of the glaze into a small sauté pan and warm gently over low heat for 1 minute if you prefer a slightly thinner glaze. Alternatively, use the glaze at room temperature. Reserve remaining glaze for tossing or serving on the side.

Toss the hot fried shrimp in the warmed glaze (use tongs or a spatula) until each piece is evenly coated. Work quickly so the crust stays crisp but the glaze adheres—about 20–30 seconds of tossing in the glaze.

Arrange 3 cups shredded lettuce on a serving platter or individual plates as a bed for the shrimp.

Pile the glazed shrimp atop the lettuce bed.

Scatter 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds over the shrimp. Serve with lime wedges on the side for squeezing.

If desired, serve remaining glaze on the side for extra dipping.