There is nothing quite as thrilling as biting into the perfect bite-sized appetizer, and this Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe delivers exactly that with a punch of flavor and texture in every mouthful. Juicy shrimp coated in a creamy, spicy bang bang sauce nestle inside sweet, colorful mini bell peppers, creating a dish that is as visually stunning as it is delicious. Whether you’re hosting a lively gathering or craving a fun snack, these stuffed mini bell peppers bring excitement and warmth to your table with every irresistible bite.
Ingredients You’ll Need
Every ingredient in this Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe plays a starring role in balancing flavor, crunch, and creaminess. From the tender shrimp to the vibrant mini bell peppers, each adds something special, ensuring a delightful experience for your palate.
- Shrimp (1 lb): Peeled and deveined, small or medium-sized shrimp provide a tender, juicy base for this recipe.
- Buttermilk (½ cup): Used for soaking, it tenderizes the shrimp and adds subtle depth to the flavor.
- Cornstarch (½ cup): Creates the perfect crispy coating when frying the shrimp.
- Salt & pepper: Essential seasonings that balance the shrimp’s natural sweetness.
- Oil for frying: Choose a neutral oil to get that golden, crispy crust on the shrimp.
- Mayonnaise (½ cup): Acts as the creamy base for the bang bang sauce, enriching the overall taste.
- Sweet chili sauce (¼ cup): Brings a gentle spicy sweetness that pairs perfectly with the shrimp.
- Sriracha (1 tablespoon): The spicy kick that makes this sauce truly bang bang.
- Honey (1 tablespoon, optional): Adds a touch of extra sweetness to balance the heat.
- Rice vinegar (1 teaspoon, optional): Provides a subtle tang that brightens the sauce.
- Mini bell peppers (12): Halved and deseeded, these colorful boats hold the shrimp filling beautifully.
- Olive oil (1 tablespoon): Lightly brushes the peppers for roasting or a touch of warmth if served raw.
- Chopped green onions: A fresh garnish that adds sharpness and color contrast.
- Sesame seeds (optional): Sprinkle for a nutty crunch and visual appeal.
- Fresh cilantro or parsley (optional): Herbs that bring a burst of freshness and aroma to the 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 a game changer—it tenderizes the shrimp and adds a subtle richness that enhances their natural flavor beautifully.
Step 2: Whisk Together the Bang Bang Sauce
Mix mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl. This creamy, spicy-sweet sauce is what brings this stuffed peppers recipe to life. Feel free to adjust the sriracha and honey to match your personal heat and sweetness preference!
Step 3: Prepare the Shrimp for Frying
Heat oil in a deep skillet over medium-high heat, making sure the temperature is right for frying to get that perfect crisp. Meanwhile, remove the shrimp from the buttermilk and toss them in cornstarch seasoned with salt and pepper. This coating crisps up the shrimp like magic.
Step 4: Fry the Shrimp
Fry the shrimp in batches for 2 to 3 minutes until golden and crispy. Don’t overcrowd the pan because that can lower the temperature and lead to soggy shrimp. Drain the shrimp on paper towels to keep them light and crunchy.
Step 5: Toss the Shrimp in Bang Bang Sauce
Once the shrimp have cooled just a bit, toss them gently in your freshly made bang bang sauce. The shrimp should be fully coated, turning them into irresistible little flavor bombs ready to be nestled into the mini bell peppers.
Step 6: Prepare and Bake the Mini Bell Peppers
Preheat your oven to 375°F (190°C). Lay the halved mini bell peppers cut side up on a baking sheet and brush them lightly with olive oil to smooth the edges and add a delicate flavor. Bake for 6 to 8 minutes to soften the peppers slightly, or if you prefer a crunchier bite, you can serve them raw.
Step 7: Assemble Your Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe
Spoon 2 to 3 pieces of bang bang shrimp into each pepper half, making sure every bite captures that creamy, spicy shrimp inside the sweet pepper vessel. Garnish with chopped green onions, sesame seeds, and fresh herbs to make these appetizers look as stunning as they taste.
How to Serve Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe
Garnishes
The garnishes are more than just decoration—they provide texture, aroma, and bursts of freshness. I love sprinkling chopped green onions and a sprinkle of sesame seeds for crunch. Fresh cilantro or parsley adds a vibrant herbal lift that balances the rich sauce and crispy shrimp.
Side Dishes
While these peppers shine as stand-alone appetizers or party snacks, they can also complement a light side salad, some steamed jasmine rice, or even a crisp Asian slaw. These easy sides keep the focus on the shrimp stuffed mini bell peppers while rounding out your meal perfectly.
Creative Ways to Present
Want to impress your guests? Arrange the stuffed mini bell peppers on a long serving platter lined with fresh lettuce leaves or banana leaves to add a tropical flair. You can also serve them with dipping sauces on the side, like extra sweet chili or a cooling yogurt dip, for an interactive experience everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though trust me, that’s unlikely), store them in an airtight container in the refrigerator for up to 2 days. Keep the shrimp and peppers together to maintain the dish’s flavors, but you might want to add fresh garnishes after reheating.
Freezing
Because of the fresh peppers, freezing is not ideal for this Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe. The peppers tend to become watery and lose their delightful texture after thawing, so it’s best to enjoy this dish fresh or refrigerate as noted.
Reheating
To reheat, place the stuffed mini bell peppers in a preheated oven at 350°F (175°C) for about 5 to 7 minutes until warmed through. Avoid the microwave if possible, as it can make the shrimp rubbery and the peppers soggy. Reheat gently and garnish fresh before serving again!
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply substitute cornstarch for regular flour as in the recipe, and ensure the sweet chili sauce and mayonnaise used are gluten-free. This dish is naturally gluten-friendly and perfect for many dietary needs.
How spicy is the bang bang sauce?
The heat level is quite flexible; the recipe uses Sriracha which you can adjust to taste. For a milder version, reduce or omit the Sriracha, and for extra heat, add a bit more or a dash of cayenne pepper.
Can I bake the shrimp instead of frying?
If you want a lighter version, yes, you can bake the shrimp at 400°F (205°C) for about 8 to 10 minutes until crispy. However, frying gives the best crunch and texture for the bang bang shrimp experience.
What can I substitute for mini bell peppers?
If mini bell peppers aren’t available, you could use cucumber boats or hollowed-out cherry tomatoes for a fresh twist, though the flavor and texture will vary. The mini bell peppers add sweetness and a perfect bite-sized base that’s hard to beat.
Is this dish suitable for parties?
This Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe is ideal for parties! They are easy to serve, look fantastic on a platter, and offer a fun, finger-food alternative that will wow your guests every time.
Final Thoughts
There’s something so wonderfully satisfying about these Bang Bang Shrimp Stuffed Mini Bell Peppers. They blend sweet, spicy, creamy, and crunchy into one perfect bite, guaranteed to bring a smile to your face and excitement to your gatherings. I truly hope you dive into making this recipe soon—it’s a crowd-pleaser that never disappoints!
Print
Bang Bang Shrimp Stuffed Mini Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 stuffed pepper halves
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Bang Bang Shrimp Stuffed Peppers feature crispy, spicy shrimp coated in a creamy, tangy bang bang sauce, nestled inside sweet mini bell pepper halves. This appetizer is perfect for parties, game day, or a flavorful snack that combines crunchy, creamy, and spicy elements in one bite.
Ingredients
Shrimp
- 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 Garnish
- 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 the heat or sweetness according to your preference, then set aside.
- Prepare the shrimp for frying: Heat oil in a deep skillet or pot over medium-high heat to prepare for frying.
- Coat the shrimp: Remove shrimp from buttermilk, shake off excess liquid, and toss them in a bowl with cornstarch, salt, and pepper, ensuring each shrimp is well coated.
- Fry the shrimp: Fry shrimp in batches for 2–3 minutes until golden and crispy. Use a slotted spoon to remove and drain shrimp on paper towels.
- Toss shrimp in bang bang sauce: Allow shrimp to cool slightly, then gently toss them in the prepared bang bang sauce until fully coated.
- Prepare the peppers: Preheat oven to 375°F (190°C). Arrange 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; alternatively, leave them raw if you prefer extra crunch.
- Assemble stuffed peppers: Spoon 2–3 coated shrimp into each pepper half, distributing evenly.
- Garnish: Sprinkle the stuffed peppers with chopped green onions, sesame seeds, and fresh cilantro or parsley if desired.
- Serve: Serve the bang bang shrimp stuffed peppers warm or at room temperature. They’re perfect for entertaining or as a delicious snack.
Notes
- Adjust the amount of Sriracha and honey to suit your spice and sweetness preferences.
- Use mini bell peppers for ideal bite-sized portions; larger peppers can be used but may require more shrimp per half.
- Oil temperature should be medium-high to ensure crispy shrimp without burning.
- Can be made ahead by preparing shrimp and sauce separately; assemble just before serving.
- Leftover bang bang sauce can be refrigerated for up to 3 days.
