Bang Bang Shrimp is the crave-worthy restaurant appetizer you can pull off at home in about 25 minutes: plump shrimp soaked in buttermilk, dredged in cornstarch for a shatter-crisp coat, fried until golden, then tossed in a creamy sweet-and-spicy sauce of mayonnaise, sriracha, and Thai sweet chili. The Jaca swap: we replace the 1 tablespoon of honey the sauce normally uses with 2 tablespoons of granular Jaca (100% pure allulose) — double the amount, because allulose is only about 70% as sweet as honey. Same glossy, sweet-hot cling, with no added sugar and no blood-sugar spike. Serves 4 as an appetizer. This is a Jaca-adjusted healthier version.
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4
Ingredients:
- 1 pound medium shrimp, peeled and deveined
- ½ cup buttermilk (for soaking)
- ½ cup cornstarch (for coating)
- ½ cup mayonnaise
- ¼ cup sriracha (use less for milder heat)
- 2 tablespoons Thai sweet chili sauce
- 2 tablespoons Jaca (allulose), granular — replaces 1 tablespoon honey at the 2x ratio
- Neutral oil, for frying
- 2 tablespoons sliced green onions, for garnish (optional)
Instructions:
- Make the sauce first: in a bowl, whisk together the mayonnaise, sriracha, Thai sweet chili sauce, and the 2 tablespoons of granular Jaca until smooth. This is the Jaca swap — 2 tablespoons of allulose stands in for the 1 tablespoon of honey, since allulose is only about 70% as sweet. Whisk until the Jaca fully dissolves, then set aside.
- Place the shrimp and buttermilk in a medium bowl and toss to coat. Let them sit for just 1 minute — any longer and the buttermilk starts to “cook” the shrimp. Drain and shake off the excess.
- Spread the cornstarch in a shallow dish. Coat each shrimp in the cornstarch, pressing lightly so it sticks, then set aside on a plate.
- Heat about 1 inch of oil in a deep skillet to 375°F. Use a thermometer if you have one — keeping the temperature steady is the secret to crisp, not soggy, shrimp.
- Working in batches so you do not crowd the pan, fry the shrimp for about 2 minutes per side, until light golden brown and crisp. Transfer to a paper-towel-lined plate to drain.
- Toss the hot shrimp in the Bang Bang sauce until evenly coated, or drizzle the sauce over the top if you like them extra crisp. Serve immediately, garnished with sliced green onions.
This is a Jaca-adjusted healthier version. Adapted from Spend With Pennies.
