From My Kitchen: Bang Bang Shrimp

I’m always ready for a new shrimp recipe! I just love these little crustaceans. I usually shy away from frying food in general, because I just don’t have the best equipment in my tiny kitchen in New York. But every once in a while, a certain recipe convinces me to try, and after all, I don’t have to have a deep fryer or anything that fancy to ry up some shrimp. I’ve had Bang Bang Shrimp at a restaurant before, so I was eager to try and make them in my house, and they came out delicious! Try it with me…

What you’ll need:

1/2 cup Hellmann’s Mayonnaise
1/4 cup Blue Dragon Thai Sweet Chili Sauce
1/4 tsp Yellowbird Sriracha
1 pound of shrimp, shelled and deveined
1/2 cup Farmland Buttermilk
3/4 cup Argo Corn Starch
Canola or Vegetable oil for frying

In a small bowl, add shrimp to the buttermilk, making sure all the shrimp are covered. In a second bowl, add mayonnaise, chili sauce and sriracha and stir to combine.

Remove shrimp from the buttermilk and let excess milk drip off. Coat the shrimp in the corn starch. Heat a pan with enough oil to cover the shrimp, and add them to it once the pan is very hot. Fry the shrimp lightly (1 – 2 minutes on each side). Place the shrimp on a paper towel to remove excess oil.