Are Bang Bang Shrimp Stuffed Peppers good served cold?

They’re surprisingly delicious cold or at room temperature. The bang bang sauce keeps the shrimp moist and flavorful , and the peppers retain their crispness. Whether you're preparing for a party tray or a meal-prep lunch, this dish holds up well without reheating—just store it properly in an airtight container.

Can I use large shrimp instead of small or medium?

Yes, you can absolutely use large shrimp. Just keep in mind that after frying or baking, you'll want to chop them into bite-sized pieces so they fit neatly inside the mini pepper halves. Large shrimp are meatier and more filling, which can add a hearty twist to the dish without changing the overall flavor or texture.

What’s a good substitute for sriracha in the sauce?

If you want to dial down the heat or you’re out of sriracha, try: Chili garlic paste (spicy and savory) Hot honey (adds both sweetness and spice) Any hot sauce + a pinch of sugar (to mimic sriracha’s sweet heat) Sambal oelek (chunkier, with tang) These alternatives work well in the bang bang sauce and still deliver that signature kick.

Bang Bang Shrimp Stuffed Peppers

Ingredients

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For the Shrimp

1 lb shrimp, peeled and deveined (small or medium-sized)
1/2 cup buttermilk (for soaking)
1/2 cup cornstarch
Salt & pepper, to taste
Oil, for frying

For the Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 tablespoon honey (optional, for extra sweetness)
1 teaspoon rice vinegar (optional)

For the Peppers

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)

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Instructions

Prepare the Shrimp: Place shrimp in a bowl and cover with buttermilk. Let soak for 15–30 minutes in the refrigerator to tenderize and flavor the shrimp.
Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey (if using), and rice vinegar. Set aside in the fridge until ready to use.
Prep the Peppers: Preheat oven to 375°F (190°C). Line a baking sheet with foil. Toss halved mini peppers in olive oil, place cut side up, and roast for 10–12 minutes until just softened. Set aside.
Fry the Shrimp: Remove shrimp from the buttermilk and shake off excess liquid. Toss in cornstarch seasoned with salt and pepper until evenly coated.
Heat oil in a deep skillet or pot over medium-high heat. Fry shrimp in batches until golden and crispy, about 2–3 minutes. Transfer to a paper towel-lined plate to drain.
Toss Shrimp in Sauce: While still warm, toss the fried shrimp in the Bang Bang sauce until well coated.
Assemble: Spoon the saucy shrimp into each roasted mini pepper half. Arrange on a platter.
Garnish: Top with chopped green onions, sesame seeds, and fresh herbs like cilantro or parsley.
Serve: Enjoy immediately while warm and crispy!

Notes

To make it spicier, increase the amount of Sriracha or add a pinch of chili flakes.
Use pre-cooked shrimp for quicker prep—just skip the soaking step and warm through before saucing.
For a healthier version, air fry or oven bake the shrimp until crispy instead of deep frying.