Sweet & Spicy Buttermilk Shrimp

One thing I love about making shrimp is how quickly it cooks. Add on a few extra minutes to mix up the sauce in this Sweet & Spicy Buttermilk Shrimp recipe, and you’ve got a tasty dinner on the table in 15 minutes or less.

This recipe could be considered a better-for-you (and not as spicy) version of Bang Bang Shrimp (which is deep-fried), and my child who “thinks” she doesn’t like shrimp was even willing to try it. Hey, with all the tasty stuff this shrimp is coated in you might just forget what you’re biting into on the inside!

Serve this with a green veggie, or even some slaw, and brown rice (we love those quick-cooking packets), and your quick and easy dinner is done!

More Shrimp Recipes You Might Enjoy

• Easy Breaded Shrimp (Baked)
• Creamy Shrimp Pasta with Lemon
• Shrimp and Grits
• The Best Shrimp Pad Thai

Sweet & Spicy Buttermilk Shrimp

If you love Bang Bang Shrimp then you'll love this better-for-you version of Sweet & Spicy Buttermilk Shrimp. They aren't deep-fried like at the restaurant and are topped with a homemade sauce without the unwanted ingredients. They make the perfect appetizer to hold you over till dinner.

5 Average

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Course: Snacks & Appetizers

Cuisine: American

Diet: Egg Free, Peanut/Tree Nut-Free

Print Recipe

Servings: 4

Ingredients

  

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For the shrimp

• 1 pound shrimp peeled and deveined
• 1/2 cup buttermilk
• 3/4 cup whole-wheat flour
• coconut oil for cooking

For the sauce

• 1/3 cup sour cream
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon Tabasco hot sauce
• 1 clove garlic minced
• small handful sliced green onions (optional garnish)

Instructions

 

• In a shallow bowl, combine the shrimp and buttermilk and let sit while you make the sauce. Alternatively, store it for up to 3 or 4 four hours in the fridge.
• To make the sauce, whisk together the sour cream, vinegar, honey, soy sauce, Tabasco, and garlic in a large bowl.
• Spread the flour out on a plate. Shake the buttermilk off the shrimp and roll it in the flour until well coated. I find it's helpful to keep one hand designated as your "wet hand" (buttermilk) and one hand as your "dry hand" (flour).
• Heat a thin layer of coconut oil in a large skillet over medium heat. Pan fry the shrimp until golden brown on both sides and done, white and firm all the way through the middle, 2 to 3 minutes per side. (Tip: Try not to flip them until you see they are golden brown on the bottom. The more you handle and move around anything with a coating like this the more chance it could flake off!)
  
• Toss the shrimp in the bowl with the sauce until coated, top with green onions (if desired), and serve.

Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Sweet & Spicy Buttermilk Shrimp

Amount Per Serving

Calories 266 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 299mg100%

Sodium 1089mg47%

Potassium 240mg7%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 7g8%

Protein 28g56%

Vitamin A 169IU3%

Vitamin C 6mg7%

Calcium 228mg23%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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