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
Scale
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.
