Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe

If you love the bold flavors and irresistible crunch of spicy shrimp but want a fun, bite-sized twist, this Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe is about to become your new favorite appetizer or snack. Imagine plump, crispy shrimp tossed in a creamy, sweet-heat bang bang sauce, nestled inside vibrant mini bell peppers—they bring together a perfect harmony of spice, sweetness, and freshness that will have your guests begging for more. Whether you’re prepping for a party or just craving something exciting, this dish delivers big flavor in every colorful bite.

Ingredients You’ll Need

Gathering simple yet flavorful ingredients is key to making this dish shine. Each component plays a part in layering texture and taste—from the tender shrimp and crunchy peppers to the tangy, spicy bang bang sauce that coats them all perfectly.

• 1 lb shrimp, peeled and deveined: Small or medium-sized shrimp work best for stuffing those mini peppers.
• ½ cup buttermilk: Soaking the shrimp tenderizes them and adds subtle tang.
• ½ cup cornstarch: Creates a crispy coating that stays light and crunchy.
• Salt & pepper: Essential for seasoning shrimp before frying.
• Oil for frying: Use a neutral oil with a high smoke point like vegetable or canola oil.
• ½ cup mayonnaise: The creamy base for the bang bang sauce that balances heat and sweetness.
• ¼ cup sweet chili sauce: Adds a perfect blend of sweetness and mild spice.
• 1 tablespoon Sriracha: Kick up the heat; adjust depending on your spice preference.
• 1 tablespoon honey (optional): For extra sweetness to mellow the spice.
• 1 teaspoon rice vinegar (optional): Introduces a slight tang to brighten the sauce.
• 12 mini bell peppers, halved and deseeded: Their natural sweetness and crunch provide the perfect vessel for the shrimp.
• 1 tablespoon olive oil: Lightly brushed on peppers before baking to enhance flavor and texture.
• Chopped green onions: Fresh garnish that adds color and a mild oniony bite.
• Sesame seeds (optional): Provide nutty crunch and a beautiful visual touch.
• Fresh cilantro or parsley (optional): Bright, herby finish that elevates the entire dish.

How to Make Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe

Step 1: Soak the Shrimp

Start by soaking your peeled and deveined shrimp in buttermilk for 10 to 15 minutes. This simple step is magical—it tenderizes the shrimp while lending a subtle tang that complements the spicy sauce later on.

Step 2: Whisk the Bang Bang Sauce

While the shrimp is soaking, mix together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl. Adjust the heat and sweetness to your liking—the sauce should have a perfect balance between creamy, spicy, and sweet notes that will clothe each shrimp with flavor.

Step 3: Prepare to Fry

Heat a generous amount of oil in a deep skillet or pot on medium-high heat. The oil needs to be hot enough for a satisfying sizzle that crisps up the shrimp beautifully without absorbing too much grease.

Step 4: Coat the Shrimp

Remove the shrimp from the buttermilk, shaking off the excess liquid. Toss them in cornstarch, salt, and pepper until each piece is evenly coated. This creates the crunchy, golden crust that makes bang bang shrimp so addictive.

Step 5: Fry the Shrimp

Fry the shrimp in batches, cooking each for 2 to 3 minutes until they turn a glorious golden color and are crisp on the outside. Be careful not to overcrowd the pan so they cook evenly. Drain them on paper towels to remove excess oil.

Step 6: Toss Shrimp in Bang Bang Sauce

Once the shrimp have cooled just enough to handle, gently toss them in the prepared bang bang sauce. Make sure each piece is well coated—this is where the bold flavors really start to shine.

Step 7: Prepare Mini Bell Peppers

Preheat your oven to 375°F (190°C). Arrange the halved and deseeded mini bell peppers on a baking sheet, cut side up, and brush them lightly with olive oil. This step softens the peppers just enough without losing their vibrant crunch.

Step 8: Bake the Peppers

Bake the peppers for 6 to 8 minutes. You can skip this if you prefer extra crunch, but a little warmth brings out the pepper’s natural sweetness and makes them easier to bite into.

Step 9: Stuff and Garnish

Spoon two to three pieces of the saucy shrimp into each pepper half. Then, sprinkle chopped green onions, sesame seeds, and fresh herbs over the top for a pop of freshness and pretty presentation.

Step 10: Serve and Enjoy

Serve these irresistible bites warm or at room temperature. They’re perfect for sharing at parties, game day snacks, or a creative family appetizer that’s fun to eat.

How to Serve Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe

Garnishes

Fresh garnishes really turn this dish from delicious to dazzling. Chopped green onions add a splash of color and mild zest, sesame seeds lend a subtle nuttiness and textural contrast, while sprigs of cilantro or parsley bring an herbaceous brightness that balances the creamy sauce.

Side Dishes

Pair these stuffed mini bell peppers with cool, crisp sides like an Asian-style slaw or crunchy cucumber salad. They also complement rice bowls or light leafy salads beautifully, making a complete and balanced meal.

Creative Ways to Present

For entertaining, arrange the peppers on a large platter with lemon wedges and extra bang bang sauce for dipping. You could also thread stuffed peppers onto skewers for a fun, portable finger food perfect for casual gatherings or picnics.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed mini bell peppers in an airtight container in the refrigerator. They stay fresh for up to 2 days, but are best enjoyed within the first day to keep the peppers crisp and the shrimp flavorful.

Freezing

This recipe is best served fresh, so freezing isn’t ideal for maintaining the crispness of the peppers or the creaminess of the sauce. If necessary, freeze the fried shrimp and bang bang sauce separately for up to one month and assemble upon thawing.

Reheating

To reheat, gently warm the stuffed peppers in a preheated oven at 350°F (175°C) for about 5 to 7 minutes. Avoid microwaving as that can make peppers soggy and shrimp rubbery.

FAQs

Can I use large shrimp for this recipe?

Small to medium shrimp work best because they easily fit inside the mini bell peppers without overwhelming the bite. Larger shrimp can be chopped into smaller pieces if you prefer.

How spicy is the bang bang sauce?

The heat level can be adjusted by varying the amount of Sriracha. Start with one tablespoon and add more for extra kick or less if you prefer mild heat.

Are there alternatives to buttermilk for soaking shrimp?

If you don’t have buttermilk, you can use regular milk mixed with a teaspoon of lemon juice or vinegar as a substitute. This will still help tenderize the shrimp and add a slight tang.

Can this recipe be made gluten-free?

Yes! Simply use cornstarch or a gluten-free flour for coating instead of regular flour, and double-check your sweet chili sauce label to ensure it’s gluten-free.

What can I substitute for mini bell peppers?

Small sweet peppers or jalapeños (for extra heat) can work well. Just be sure to deseed and halve them so they’re easy to stuff and eat.

Final Thoughts

This Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe is a joyful celebration of flavor and texture that’s as fun to make as it is to eat. Whether you’re sharing it with friends or enjoying a special treat at home, it’s sure to become a standout favorite. Give it a try and watch how these colorful bites light up your table and taste buds!

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