If you’re craving a dish that’s bursting with bold flavor and offers an irresistible crunch, this Bang Bang Shrimp recipe is going to be your new favorite! Imagine crispy, golden shrimp coated in a creamy, sweet, and spicy sauce that keeps you coming back for more. Inspired by that popular restaurant classic, this homemade version is quick, simple, and absolutely delicious. Whether you’re planning a fun weeknight dinner or an impressive appetizer for guests, this recipe delivers big on taste without any fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp, you’ll want large, fresh shrimp that are peeled and deveined — they’re easier to work with and give you a satisfying bite every time. The shrimp get a light buttermilk soak, which helps tenderize them while adding a subtle tang that complements the sauce perfectly. The coating is a simple mix of cornstarch and spices — this combo is key for that unbeatable crispy texture.
The Bang Bang sauce is where the magic happens: creamy mayonnaise meets sweet chili sauce, a kick of sriracha heat, and just a touch of honey to balance it all out. It’s the perfect blend of sweet, spicy, and tangy that clings to every crunchy bite of shrimp.
How to Make Bang Bang Shrimp
Marinate the Shrimp
Start by tossing your shrimp into a bowl with buttermilk. This quick 10-minute soak is a game-changer, helping the coating stick better and making the shrimp tender. While the shrimp soak, you can prep your sauce and breading – multitasking at its best!
Whip Up the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Adjust the sriracha if you want more heat — this sauce is super customizable! Set it aside so the flavors can mingle while you get to the crispy part.
Coat the Shrimp for Maximum Crunch
Mix cornstarch with garlic powder, smoked paprika, salt, and black pepper in a shallow dish. Take each shrimp from the buttermilk, let excess drip off, and then dredge them in the dry mixture. This creates that perfect crunchy shell once fried. Pro tip: Don’t rush this step—make sure every shrimp is well-coated for the best results.
Fry to Golden Perfection
Heat about two inches of vegetable oil in a deep pan to 350°F (175°C). Fry the shrimp in small batches — overcrowding the pan will drop the oil temperature and lead to soggy shrimp, and nobody wants that! Cook them about 2-3 minutes per side until they’re crispy and golden brown. Drain on paper towels to get rid of excess oil.
Toss and Serve
Once fried, toss the shrimp gently with your Bang Bang sauce so every piece is covered in that creamy, spicy goodness. Serve immediately with a sprinkle of chopped green onions and sesame seeds, and don’t forget some fresh lime wedges for a zesty twist.
Tips and Tricks for Perfect Bang Bang Shrimp
- Choose the Right Shrimp: Large or jumbo shrimp work best here. They’re easier to handle and the size means you get a juicy bite with every piece.
- Buttermilk Substitute: No buttermilk on hand? No worries! Mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a great alternative.
- Keep It Crispy: Fry shrimp in small batches and make sure your oil temperature stays steady at 350°F. This keeps the coating crunchy and the shrimp perfectly cooked.
- Spice Level: Want it milder or hotter? Simply adjust the sriracha amount in your sauce. You can even add a pinch of cayenne pepper for an extra fiery punch.
- Gluten-Free Option: Swap cornstarch for gluten-free flour or a gluten-free breading mix to keep this dish safe for gluten sensitivities.
Variations to Make It Your Own
- Baked Bang Bang Shrimp: For a lighter twist, bake the coated shrimp at 400°F (200°C) for 10-12 minutes, flipping halfway through. You still get a nice crunch with less oil.
- Air Fryer Version: Air fry at 375°F (190°C) for 8-10 minutes. This method is perfect for busy days and keeps the shrimp crispy without deep frying.
- Bang Bang Tacos: Use this shrimp as a filling for soft tortillas topped with crunchy slaw and a drizzle of extra sauce. Perfect for Taco Tuesday or a fun twist on seafood night!
Storage and Reheating
If you happen to have leftovers (and you might!), store the shrimp and sauce separately in airtight containers in the fridge. They’ll keep fresh for up to 2 days. When it’s time to enjoy again, reheat the shrimp in the oven or air fryer at 375°F (190°C) to bring back that crunch. Avoid microwaving as it tends to make the shrimp soggy.
Serving Suggestions
Bang Bang Shrimp is incredibly versatile. Serve it on a bed of fluffy white rice or alongside steamed vegetables for a balanced meal. It also works beautifully as an appetizer at your next dinner party — watch your guests go back for seconds! For a lighter option, toss it over a crisp salad with fresh greens and avocado slices for a spicy seafood salad that’s anything but boring.
Frequently Asked Questions
- Can I use frozen shrimp? Absolutely. Just thaw completely and pat dry before marinating to avoid soggy coating.
- Is this recipe spicy? The heat level depends on how much sriracha you use. Feel free to tone it down or kick it up to suit your taste buds.
- Can I prepare the sauce in advance? Yes! The Bang Bang sauce can be made up to three days ahead and stored in the fridge — great for prepping ahead of time.
- What’s the best oil for frying? Vegetable oil or canola oil works well because they have a high smoke point and neutral flavor.
This Bang Bang Shrimp recipe is a real crowd-pleaser — easy to make, packed with bold flavor, and loaded with that crave-worthy crunch. Whether you’re whipping it up for a casual dinner or a party, it’s guaranteed to be a hit. So grab your shrimp and get ready to impress with this ultimate Bang Bang Shrimp experience. You’ll love how simple and delicious it is!
Bang Bang Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- as needed vegetable oil for frying
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
- 2 tablespoons green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- to taste fresh lime wedges (optional)
Instructions
- In a bowl, combine shrimp and buttermilk; marinate for 10 minutes.
- Whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl to make the Bang Bang sauce; set aside.
- In a shallow dish, mix cornstarch, garlic powder, smoked paprika, salt, and black pepper.
- Remove shrimp from buttermilk, letting excess drip off, then coat each shrimp in the cornstarch mixture.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes per side until golden and crispy; drain on paper towels.
- Toss fried shrimp gently in the Bang Bang sauce until evenly coated.
- Transfer shrimp to a serving plate; garnish with green onions, sesame seeds, and lime wedges. Serve immediately.
