Description
Bang Bang Shrimp Stuffed Peppers are a flavorful and fun appetizer featuring crispy shrimp coated in a spicy, creamy bang bang sauce, served in sweet mini bell pepper halves. This dish combines tender shrimp soaked in buttermilk, fried to golden perfection, then tossed in a zesty sauce and baked briefly inside peppers for a delightful bite-sized treat perfect for parties and game day.
Ingredients
Scale
Shrimp and Batter
- 1 lb shrimp, peeled and deveined (small or medium-sized)
- ½ cup buttermilk (for soaking)
- ½ cup cornstarch
- Salt & pepper, to taste
- Oil, for frying
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 1 tablespoon honey (optional, for extra sweetness)
- 1 teaspoon rice vinegar (optional)
Peppers and Garnishes
- 12 mini bell peppers, halved and deseeded
- 1 tablespoon olive oil
- Chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Soak the shrimp: Place shrimp in a bowl with buttermilk and let soak for 10–15 minutes. This tenderizes and flavors the shrimp.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Adjust heat or sweetness as preferred. Set aside.
- Prepare the shrimp for frying: Heat oil in a deep skillet or pot over medium-high heat.
- Coat the shrimp: Remove shrimp from buttermilk, shaking off excess liquid. Toss shrimp in a bowl with cornstarch, salt, and pepper until evenly coated.
- Fry the shrimp: Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels to remove excess oil.
- Toss shrimp in sauce: Allow shrimp to cool slightly, then gently toss them in the prepared bang bang sauce until fully coated with the creamy, spicy mixture.
- Prepare the peppers: Preheat oven to 375°F (190°C). Place the halved mini bell peppers cut side up on a baking sheet and brush lightly with olive oil.
- Bake peppers: Bake the peppers for 6–8 minutes to soften slightly; alternatively, leave them raw for a crunchier texture.
- Assemble stuffed peppers: Spoon 2–3 coated bang bang shrimp into each pepper half carefully to avoid breaking the peppers.
- Garnish: Sprinkle chopped green onions, sesame seeds, and fresh cilantro or parsley over the stuffed peppers for added color and flavor.
- Serve: Serve the stuffed peppers warm or at room temperature. They make an excellent appetizer for parties, game days, or as a creative twist on classic shrimp dishes.
Notes
- You can adjust the spiciness of the bang bang sauce by adding more or less Sriracha.
- To keep peppers crunchy, skip baking and assemble just before serving.
- Use fresh mini bell peppers for best flavor and texture.
- Oil temperature for frying should be medium-high (about 350°F) to ensure crispy shrimp without overcooking.
- Leftover bang bang shrimp can be served with rice or salad if not using in peppers.
- For a gluten-free version, ensure cornstarch and sweet chili sauce are gluten free.
