If you’re searching for a game-changing appetizer that’s crunchy, creamy, and packs the perfect punch of heat and sweetness, you absolutely have to try this Bang Bang Shrimp Recipe. It’s a total crowd-pleaser that comes together in under 30 minutes, marrying crispy fried shrimp with a luscious, tangy sauce that keeps everyone coming back for more.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes – perfect for a spontaneous dinner or impressing guests without stress.
- Perfectly Balanced Flavors: The creamy mayo, sweet chili sauce, and fiery sriracha create a mouthwatering sauce that complements the crispy shrimp beautifully.
- Crispy Texture: Cornstarch coating makes the shrimp irresistibly crunchy on the outside while staying tender and juicy inside.
- Versatile Snack or Meal: Enjoy it as an appetizer, toss it in salads, or serve over rice for a full meal – the possibilities are endless.
Ingredients You’ll Need
The beauty of this Bang Bang Shrimp Recipe lies in its simple yet vibrant ingredients. Each item, from the plump shrimp to the spicy-sweet sauce components, plays a vital role in achieving that perfect balance of crunch, flavor, and zing.
- Large shrimp: Fresh or thawed, peeled and deveined with tails removed for easy eating and perfect texture.
- Buttermilk: Adds a subtle tang and helps the seasonings stick while tenderizing the shrimp.
- Spices (salt, garlic powder, onion powder, black pepper): These simple pantry staples build a flavorful base within the marinade.
- Cornstarch: Gives the shrimp a light, crispy coating that’s better than flour for this recipe.
- Mayonnaise: Creates that creamy richness in the sauce, balancing the heat beautifully.
- Thai sweet chili sauce: Brings sweetness and a little garlicky heat, essential for that signature bang bang flavor.
- Sriracha: Adds adjustable spice and depth—start with one teaspoon and add more if you love it fiery!
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Bang Bang Shrimp Recipe is wonderfully customizable! Whether you want to adjust the heat level, swap out ingredients for dietary reasons, or experiment with textures, it’s easy to make it your own.
- Use panko breadcrumbs: For an extra crunchy coating, mix cornstarch with panko for a delightful texture contrast.
- Swap shrimp for chicken: Make bang bang chicken bites by cutting chicken breast into bite-sized pieces and following the same process.
- Make it healthier: Bake or air-fry the shrimp instead of deep frying for a lighter meal without sacrificing crunch.
- Dairy-free version: Use dairy-free yogurt or coconut milk instead of buttermilk in the marinade, and choose vegan mayo.
How to Make Bang Bang Shrimp Recipe
Step 1: Marinate the Shrimp
Start by tossing the peeled and deveined shrimp in buttermilk along with salt, garlic powder, onion powder, and black pepper. This simple marinade tenderizes the shrimp and infuses a subtle flavorful kick. Let it rest for about 10 minutes – it’s worth the short wait!
Step 2: Coat the Shrimp in Cornstarch
Transfer the cornstarch to a shallow dish. Grab each shrimp from the marinade, shaking off excess buttermilk, and dredge it thoroughly in the cornstarch. This coating is key to that iconic crispiness, so be generous but even.
Step 3: Fry until Golden
Heat about 1½ inches of oil in a large pot or deep pan to 350°F (175°C). Fry the shrimp in batches—don’t overcrowd—to ensure each piece crisps up perfectly. In just 2 minutes, the shrimp will transform golden and crunchy. Use a thermometer to check for the perfect internal temperature of 145°F, then drain on paper towels to keep them crisp.
Step 4: Prepare and Toss with the Bang Bang Sauce
Mix mayonnaise, Thai sweet chili sauce, and sriracha in a large bowl until smooth. Toss the hot shrimp right in to coat every bite with the sauce’s gorgeous creamy, spicy, and slightly sweet layers. Serve immediately for that irresistible bang bang experience.
Pro Tips for Making Bang Bang Shrimp Recipe
- Maintain Oil Temperature: Use a thermometer to keep your frying oil steady at 350°F, ensuring the shrimp cook quickly and crisp without soaking up excess oil.
- Dry Shrimp Before Dredging: Shake off wet marinade before coating with cornstarch to get a better, crunchier crust.
- Adjust Sriracha To Taste: Start with less and add more as you go—it’s easier to add heat than tone it down once mixed.
- Serve Immediately: For the crispiest results, toss shrimp with sauce right before serving to avoid sogginess.
How to Serve Bang Bang Shrimp Recipe
Garnishes
Adding a sprinkle of chopped green onions or fresh cilantro immediately elevates the dish’s freshness and color. A squeeze of lime juice can brighten the whole plate and add a lovely contrasting tang to the creamy sauce.
Side Dishes
Bang bang shrimp is wonderful paired with fluffy white rice or jasmine rice, which soaks up the extra sauce beautifully. For a lighter option, serve alongside a crisp green salad or crunchy slaw. You can also plate it with steamed vegetables or grilled corn for a satisfying meal.
Creative Ways to Present
Get playful and serve your bang bang shrimp in crispy lettuce cups for a fun finger-food twist. Alternatively, pile them atop tacos for a spicy seafood treat or spoon over avocado halves for an eye-catching appetizer that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover shrimp in an airtight container in the refrigerator for up to 2 days. Store the bang bang sauce separately to avoid soggy shrimp and maintain that fresh crunch when reheated.
Freezing
To freeze, place cooked, cooled shrimp in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Freeze for up to 1 month. The sauce does not freeze well, so keep it fresh separately when ready to enjoy again.
Reheating
For best texture, reheat shrimp in a 375°F oven on a wire rack to keep them crisp, about 5–7 minutes. After warming, toss again lightly with fresh bang bang sauce before serving to revive that delicious creaminess.
FAQs
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Can I make the Bang Bang Shrimp Recipe gluten-free?
Absolutely! The recipe naturally uses cornstarch instead of flour, which is gluten-free. Just make sure your sauces (like the Thai sweet chili sauce) are certified gluten-free, and you’re good to go.
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Is there a way to make this recipe healthier?
Yes! To trim calories and fat, try air-frying or baking the coated shrimp instead of deep-frying. Also, swap full-fat mayo for a lighter version or Greek yogurt in the sauce.
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Can I prepare the sauce ahead of time?
Definitely! The bang bang sauce can be mixed up to 2 days ahead and stored in the fridge. Just give it a quick stir before tossing with the freshly fried shrimp.
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What if I don’t have buttermilk for the marinade?
No worries! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, letting it sit for 5 minutes before using.
Final Thoughts
I hope this Bang Bang Shrimp Recipe inspires you to dive into something crispy, creamy, and bursting with flavor. It’s one of my favorite ways to bring energy and excitement to any meal, and I promise it’ll quickly become a staple in your kitchen too. Give it a try—you won’t regret a single bite!
PrintBang Bang Shrimp Recipe
Bang Bang Shrimp is a crispy, crunchy fried shrimp dish coated in a spicy, creamy sauce with sweet chili and sriracha flavors. Perfect as an appetizer or a flavorful main, this recipe features shrimp marinated in buttermilk and spices, dredged in cornstarch, fried to golden perfection, then tossed in a zesty bang bang sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
For the Bang Bang Shrimp
- 1 pound large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup corn starch
For the Bang Bang Sauce
- 1/4 cup high-quality mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1-2 teaspoons Sriracha hot sauce (or to taste)
Instructions
- Marinate the shrimp: In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Mix well and let this marinate for 10 minutes to infuse flavor and tenderize the shrimp.
- Prepare dredging station: Add the cornstarch to a shallow dish or bowl. This will be used to coat the shrimp before frying to create a crispy crust.
- Dredge the shrimp: Working one at a time, pull a piece of shrimp from the buttermilk marinade. Shake off any excess liquid, then dredge thoroughly in the cornstarch, coating evenly. Transfer the coated shrimp to a baking sheet while you bread the rest.
- Heat the oil: Pour 1 ½ inches of oil into a large pot and heat to 350°F (175°C). Proper oil temperature is key to achieving crispy shrimp without greasiness.
- Fry the shrimp: Fry the shrimp in 3 batches to avoid overcrowding the pot. Cook each batch for about 2 minutes until the shrimp appears golden brown and crispy. Ensure the internal temperature reaches 145°F. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Make the sauce and toss: In a large bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha hot sauce. Stir to blend well. Add the fried shrimp to this bowl and toss gently but thoroughly to coat the shrimp evenly with the bang bang sauce.
- Serve: Serve the bang bang shrimp immediately while hot and crispy. They make an excellent appetizer or can be enjoyed as part of a main meal.
Notes
- Adjust the amount of Sriracha to control the heat level of the sauce.
- Use fresh shrimp for best flavor and texture.
- Maintain oil temperature to ensure shrimp fry evenly and stay crispy.
- You can substitute mayonnaise with a lighter alternative for a lower-fat version.
- Serve with a wedge of lime or lemon for a fresh citrus kick.
