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!
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Sweet & Spicy Buttermilk Shrimp
For the shrimp
- 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.