Description
Bang Bang Shrimp Stuffed Peppers offer a perfect blend of crispy, spicy shrimp nestled in tender mini bell pepper halves. This appetizer combines a creamy, tangy bang bang sauce with crunchy shrimp for a vibrant, crowd-pleasing snack ideal for parties, game days, or casual gatherings.
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 & 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 to 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 and sweetness to your liking. Set aside.
- Heat oil for frying: Heat oil in a deep skillet or pot over medium-high heat until hot enough for frying.
- Prepare the shrimp for frying: Remove shrimp from buttermilk, shake off excess, and toss them in a bowl with cornstarch, salt, and pepper to evenly coat.
- Fry the shrimp: Fry shrimp in batches for 2–3 minutes until golden and crispy. Use a slotted spoon to transfer shrimp onto paper towels to drain excess oil.
- Toss shrimp in sauce: Once the fried shrimp have cooled slightly, gently toss them in the prepared bang bang sauce until fully coated.
- Prepare the peppers: Preheat your oven to 375°F (190°C). Arrange pepper halves cut side up on a baking sheet and brush them lightly with olive oil.
- Bake the peppers: Bake the peppers for 6–8 minutes to soften slightly, or leave them raw if you prefer extra crunch.
- Assemble the stuffed peppers: Spoon 2–3 bang bang shrimp into each pepper half carefully.
- Garnish: Sprinkle chopped green onions, sesame seeds, and fresh herbs like cilantro or parsley over the stuffed peppers for added flavor and presentation.
- Serve: Serve warm or at room temperature. These stuffed peppers are perfect for parties, game day snacks, or a delightful twist on shrimp tacos.
Notes
- You can adjust the spiciness of the bang bang sauce by varying the amount of Sriracha.
- For a sweeter sauce, add honey as desired.
- If you prefer a gluten-free version, ensure the sweet chili sauce and cornstarch are gluten-free certified.
- To keep the peppers extra crunchy, skip the baking step and serve raw.
- Leftover bang bang shrimp can be refrigerated separately and used within 1-2 days.
