1-First Step: Prepare the Shrimp Begin by rinsing the 12 oz medium shrimp, peeled and deveined, under cold water and pat them dry with paper towels. This helps remove any excess moisture for better crisping. Coat the shrimp in 1/2 cup corn starch, shaking off any extras, to create a base layer that locks in flavor during frying.

2-Second Step: Make the Batter Whisk together 1 cup buttermilk in a bowl for dipping. After coating the shrimp in corn starch, dip them into the buttermilk mixture. This step ensures the next coating sticks well and adds to the crunch of your Copycat Bang Bang Shrimp.

3-Third Step: Add the Crunch Dredge the buttermilk-coated shrimp in 1 cup panko bread crumbs until fully covered. For a dietary twist, use gluten-free crumbs if needed. Arrange the breaded shrimp on a plate and let them sit for a few minutes to set the coating.

4-Fourth Step: Mix the Sauce In a separate bowl, combine 1/2 cup mayonnaise, 6 teaspoons sweet Thai chili sauce, 3 teaspoons sriracha sauce, and 2 teaspoons rice vinegar. Stir until smooth, adjusting the sriracha for your preferred heat level. This sauce is what makes Copycat Bang Bang Shrimp so memorable.

5-Fifth Step: Fry the Shrimp Heat oil in a pan to 350°F and fry the shrimp in batches for 2-3 minutes per side until golden brown. Use a thermometer to keep the temperature steady for even cooking. Once done, drain on paper towels to remove excess oil.

6-Sixth Step: Coat and Serve Toss the fried shrimp in the prepared sauce until evenly coated. If using, add shredded cabbage as a base and top with scallions for extra flair. Serve immediately for the best texture, perhaps over rice for a full meal.