Description
Bang Bang Shrimp Stuffed Peppers offer a flavorful and crispy shrimp filling coated in a spicy, tangy bang bang sauce, nestled inside sweet mini bell pepper halves. This appetizer combines the crunch of baked peppers with the creamy, zesty shrimp for a delicious party snack or light meal.
Ingredients
Scale
Shrimp and Coating
- 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 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 the peeled and deveined shrimp in a bowl with buttermilk and let soak for 10–15 minutes. This tenderizes the shrimp and enhances flavor.
- 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 preference. Set aside.
- Prepare the shrimp for frying: Heat oil in a deep skillet or pot over medium-high heat until hot enough for frying.
- Coat the shrimp: Remove shrimp from buttermilk, shaking off any excess liquid. Toss shrimp in a bowl with cornstarch, salt, and pepper to coat evenly.
- Fry the shrimp: Fry shrimp in batches for 2–3 minutes each until they turn golden and crispy. Use a slotted spoon to transfer them to paper towels to drain excess oil.
- Toss shrimp in sauce: Once the shrimp have cooled slightly, gently toss them in the prepared bang bang sauce, ensuring they are fully coated.
- Prepare the peppers: Preheat your oven to 375°F (190°C). Place the halved and deseeded mini bell peppers cut side up on a baking sheet. Brush lightly with olive oil.
- Bake the peppers: Bake the peppers for 6–8 minutes to soften them slightly. If you prefer more crunch, you can skip baking.
- Assemble the stuffed peppers: Spoon 2–3 coated bang bang shrimp into each pepper half.
- Garnish: Sprinkle chopped green onions, sesame seeds, and fresh herbs like cilantro or parsley over the stuffed peppers for added flavor and color.
- Serve: Serve the stuffed peppers warm or at room temperature. They are ideal for parties, game day snacks, or a fun twist on shrimp tacos.
Notes
- Adjust the Sriracha amount to control the spice level in the bang bang sauce.
- For a sweeter sauce, add honey to balance the heat.
- Frying the shrimp in batches ensures they stay crispy and cook evenly.
- Baked peppers can be served soft or raw for added crunch based on preference.
- Use mini bell peppers as a convenient and edible vessel for easy serving and handling.
- Garnishes like sesame seeds and fresh herbs add both flavor and visual appeal.
