Bang Bang Shrimp – Crispy, Creamy, Crowd-Pleasing Flavor
Bang Bang Shrimp is the kind of dish that makes people light up when it hits the table. It’s crunchy, saucy, and just the right amount of spicy. You can serve it as an appetizer, pile it on tacos, or spoon it over rice for an easy dinner.
The best part? It comes together fast with simple ingredients you can find anywhere.
Bang Bang Shrimp - Crispy, Creamy, Crowd-Pleasing Flavor
Ingredients
Method
- Marinate the shrimp: Pat the shrimp dry.Place them in a bowl with the buttermilk and a pinch of salt. Let sit for 10–15 minutes while you make the sauce.
- Mix the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust heat or sweetness.Set aside.
- Prep the coating: Add cornstarch to a shallow dish. Remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp in cornstarch, shaking off the extra.Place coated shrimp on a plate.
- Heat the oil: In a deep skillet or pot, pour in 1–1.5 inches of oil. Heat to about 350°F (175°C). If you don’t have a thermometer, the oil is ready when a pinch of cornstarch sizzles immediately.
- Fry in batches: Add shrimp in a single layer without crowding.Fry 1–2 minutes per side, until golden and just cooked through. Transfer to a wire rack or paper towels. Sprinkle with a little salt while hot.
- Toss with sauce: In a large bowl, gently toss the hot shrimp with just enough sauce to coat.Don’t drown them—extra sauce can be served on the side.
- Serve right away: Arrange over shredded cabbage or lettuce. Top with sliced green onions and sesame seeds if you like. Enjoy while crisp and warm.
Why This Recipe Works
Bang Bang Shrimp nails the balance of texture and flavor. The shrimp get a light, crisp coating that stands up to the creamy sauce without getting soggy.
The sauce combines sweet, tangy, and spicy notes in a way that tastes bold but not overpowering. Using cornstarch for the coating and a quick fry keeps the shrimp tender inside and golden outside. You get restaurant-quality results at home with minimal fuss.
What You’ll Need
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 cup buttermilk (or milk + 1 teaspoon lemon juice as a quick swap)
- 1 cup cornstarch (for a crisp, light coating)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 teaspoons sriracha (adjust to your heat level)
- 1 tablespoon honey (optional for extra balance)
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt, plus more to taste
- Neutral oil for frying (canola, vegetable, or peanut oil)
- Green onions and sesame seeds for garnish (optional)
- Shredded cabbage or lettuce for serving (optional but classic)
How to Make It
- Marinate the shrimp: Pat the shrimp dry.
Place them in a bowl with the buttermilk and a pinch of salt. Let sit for 10–15 minutes while you make the sauce.
- Mix the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, garlic powder, and a pinch of salt. Taste and adjust heat or sweetness.
Set aside.
- Prep the coating: Add cornstarch to a shallow dish. Remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp in cornstarch, shaking off the extra.
Place coated shrimp on a plate.
- Heat the oil: In a deep skillet or pot, pour in 1–1.5 inches of oil. Heat to about 350°F (175°C). If you don’t have a thermometer, the oil is ready when a pinch of cornstarch sizzles immediately.
- Fry in batches: Add shrimp in a single layer without crowding.
Fry 1–2 minutes per side, until golden and just cooked through. Transfer to a wire rack or paper towels. Sprinkle with a little salt while hot.
- Toss with sauce: In a large bowl, gently toss the hot shrimp with just enough sauce to coat.
Don’t drown them—extra sauce can be served on the side.
- Serve right away: Arrange over shredded cabbage or lettuce. Top with sliced green onions and sesame seeds if you like. Enjoy while crisp and warm.
Keeping It Fresh
Bang Bang Shrimp is best right after tossing with the sauce.
If you need to prep ahead, fry the shrimp and keep the sauce separate. Store cooked shrimp in an airtight container for up to 2 days and re-crisp them in a 400°F (205°C) oven or air fryer for 5–7 minutes. Warm the sauce gently and toss just before serving.
If you have leftovers already sauced, reheat in a hot skillet or air fryer to bring back some texture, though they won’t be as crisp.
Health Benefits
- Lean protein: Shrimp is high in protein and low in calories, which supports satiety and muscle maintenance.
- Omega-3 fats: Shrimp contains beneficial fats that support heart and brain health.
- Key nutrients: It’s a good source of selenium, vitamin B12, and iodine.
- Flexible sauce: You can lighten the dish by using Greek yogurt for part of the mayo, baking or air frying, and controlling the amount of sauce.
Pitfalls to Watch Out For
- Soggy coating: Over-saucing or letting shrimp sit too long after tossing will soften the crust. Coat lightly and serve immediately.
- Overcooking: Shrimp cook fast. Pull them as soon as they turn pink and opaque; rubbery shrimp mean they went too long.
- Oil temperature swings: Too cool and the shrimp soak up oil; too hot and the coating burns.
Aim for a steady 350°F.
- Wet dredge: Don’t skip patting shrimp dry and shaking off excess buttermilk. Too much moisture prevents crisping.
- Unbalanced sauce: Taste and tweak. Add honey for sweetness, more sriracha for heat, or a squeeze of lime for brightness.
Variations You Can Try
- Lighter bake or air fry: Toss shrimp with 1 tablespoon oil, coat in cornstarch, and air fry at 390°F (200°C) for 6–8 minutes, flipping once.
Bake at 425°F (220°C) for 10–12 minutes, turning halfway.
- Bang Bang Tacos: Fill warm tortillas with cabbage slaw, cilantro, and the sauced shrimp. Add lime and a drizzle of extra sauce.
- Bang Bang Bowls: Serve over jasmine rice or cauliflower rice with cucumber, avocado, and scallions.
- Spice swap: Use gochujang or sambal oelek in place of sriracha for a deeper heat. Add a pinch of cayenne if you like it hot.
- Dairy-free: Use a dairy-free mayo and swap buttermilk for a mix of plant milk and 1 teaspoon vinegar.
- Gluten-free: This recipe is naturally gluten-free if your chili sauce and mayo are certified GF.
Double-check labels.
FAQ
Can I use frozen shrimp?
Yes. Thaw completely in the fridge, then pat very dry before marinating. Excess moisture will prevent a crisp coating.
What size shrimp works best?
Large shrimp (21–25 count per pound) strike a great balance—meaty enough to stay juicy, small enough to cook quickly and evenly.
Can I make the sauce ahead?
Absolutely.
Mix it up to 3 days in advance and refrigerate. Whisk before using and adjust seasoning if needed.
Is there a mayo substitute?
You can replace up to half the mayo with plain Greek yogurt for a lighter sauce. Keep at least some mayo for that silky texture.
What oil should I use for frying?
Choose a high-heat neutral oil like canola, vegetable, or peanut oil.
Avoid olive oil for frying—it smokes too quickly.
How do I keep the shrimp crispy?
Drain on a wire rack instead of paper towels and toss with sauce right before serving. Coat lightly and don’t cover the dish, which traps steam.
Can I use chicken instead of shrimp?
Yes. Cut chicken into small pieces, marinate, dredge, and cook slightly longer until the centers reach 165°F (74°C).
Toss with the same sauce.
What if I don’t have cornstarch?
Use potato starch or a 50/50 mix of all-purpose flour and cornstarch. Straight flour works, but won’t be as light and crisp.
How spicy is this?
Mild to medium, depending on sriracha. Start with 1 teaspoon and add more to taste.
Can I double the recipe?
Yes, but fry in batches and keep cooked shrimp on a rack in a warm oven.
Toss with sauce in portions so everything stays crisp.
Wrapping Up
Bang Bang Shrimp is quick, crave-worthy, and surprisingly easy. With a crisp coating and a creamy, zesty sauce, it checks every box for a satisfying snack or dinner. Keep the sauce balanced, the oil hot, and the toss light, and you’ll have a dish that disappears in minutes.
Make it your own with tacos, bowls, or a lighter air-fried spin—and enjoy every bite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
