Description
Bang Bang Shrimp Stuffed Peppers are a flavorful appetizer featuring crispy, spicy shrimp coated in a creamy bang bang sauce and nestled inside mini bell pepper halves. This dish combines a crunchy, slightly sweet pepper with crispy fried shrimp tossed in a tangy, spicy sauce, creating a perfect bite-sized party treat or game day snack.
Ingredients
Shrimp and Coating
- 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 helps tenderize and flavor 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. Remove shrimp from buttermilk, shake off excess, and toss them in a bowl with cornstarch, salt, and pepper until evenly coated.
- Fry 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: Once the shrimp have cooled slightly, gently toss them in the bang bang sauce until fully coated.
- Prepare the peppers: Preheat oven to 375°F (190°C). Place pepper halves on a baking sheet, cut side up, and brush lightly with olive oil.
- Bake the peppers: Bake for 6–8 minutes to soften slightly or leave raw if you prefer a crunchier texture.
- Assemble: Spoon 2–3 pieces of bang bang shrimp into each pepper half.
- Garnish: Sprinkle with chopped green onions, sesame seeds, and fresh cilantro or parsley if desired.
- Serve: Serve warm or at room temperature. These make a fun finger food perfect for parties or game day.
Notes
- To make this dish gluten-free, ensure the cornstarch and chili sauce are gluten-free.
- You can adjust the spiciness by varying the amount of Sriracha in the bang bang sauce.
- For a lighter version, bake the shrimp instead of frying, though frying gives the best crispiness.
- Mini bell peppers can be found in most grocery stores; if unavailable, use small sweet peppers and slice accordingly.
- Leftovers are best enjoyed the same day as the fried shrimp can lose crispness overnight.
