Bang Bang Shrimp Recipe

Bang Bang Shrimp is a popular appetizer known for its crispy texture and bold, creamy, spicy flavor. This dish combines perfectly fried shrimp with a sweet and tangy sauce, making it a favorite at restaurants and home kitchens alike. With simple ingredients and easy preparation, you can enjoy this iconic dish anytime!

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup buttermilk
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying

For the Bang Bang Sauce:

• 1/3 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha (adjust for spice level)
• 1 tbsp honey or sugar (optional, for sweetness)

Equipment

• Mixing bowls
• Whisk
• Frying pan or deep fryer
• Paper towels
• Large plate
• Tongs

Instructions

1. Prepare the Shrimp:

• Rinse the shrimp under cold water and pat dry with paper towels.
• Place the shrimp in a bowl and pour the buttermilk over them. Let them soak for 15–20 minutes to tenderize and add flavor.

2. Prepare the Dredge:

• In another bowl, mix the cornstarch, flour, garlic powder, smoked paprika, salt, and black pepper.

3. Make the Sauce:

• In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey (if using). Taste and adjust for sweetness or spiciness. Set aside.

4. Coat the Shrimp:

• Remove the shrimp from the buttermilk, letting the excess drip off. Toss them in the flour mixture until evenly coated. Shake off any excess coating.

5. Fry the Shrimp:

• Heat about 1–2 inches of vegetable oil in a frying pan or deep fryer to 375°F (190°C).
• Fry the shrimp in batches, ensuring they don’t overcrowd the pan. Cook for 2–3 minutes per side or until golden brown and crispy.
• Remove the shrimp with tongs and drain on paper towels.

6. Toss in Sauce:

• Once the shrimp are slightly cooled, toss them in the prepared sauce until fully coated.

7. Serve:

• Transfer the shrimp to a serving platter. Garnish with chopped green onions or cilantro for a fresh touch. Serve immediately as an appetizer or over rice for a main course.

Tips

• Baking Option: For a lighter version, bake the shrimp at 400°F (200°C) for 12–15 minutes, flipping halfway through. Spray with cooking oil for a crispy finish.
• Air Fryer Option: Cook the shrimp at 375°F (190°C) for 8–10 minutes, shaking halfway through.
• Double the Sauce: If serving with rice or as a taco filling, make extra sauce for drizzling.

Bang Bang Shrimp is a versatile dish that can be served as an appetizer, a topping for tacos, or a main course with rice or noodles. Its crispy coating and bold, creamy sauce make it a hit for any occasion. Whip up this recipe and bring a restaurant favorite to your kitchen!

Bang Bang Shrimp Recipe

Recreate restaurant-quality Bang Bang Shrimp at home! Crispy, tender shrimp coated in a creamy, spicy sauce make this dish an irresistible appetizer or main course.

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Equipment

• Mixing bowls
• Whisk
• Frying pan or deep fryer
• Paper towels
• Large plate
• Tongs

Ingredients

  

• For the Shrimp:
• 1 lb large shrimp peeled and deveined
• 1/2 cup buttermilk
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• For the Bang Bang Sauce:
• 1/3 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha adjust for spice level
• 1 tbsp honey or sugar optional, for sweetness

Instructions

 

• Prepare the Shrimp:
• Rinse the shrimp under cold water and pat dry with paper towels.
• Place the shrimp in a bowl and pour the buttermilk over them. Let them soak for 15–20 minutes to tenderize and add flavor.
• Prepare the Dredge:
• In another bowl, mix the cornstarch, flour, garlic powder, smoked paprika, salt, and black pepper.
• Make the Sauce:
• In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey (if using). Taste and adjust for sweetness or spiciness. Set aside.
• Coat the Shrimp:
• Remove the shrimp from the buttermilk, letting the excess drip off. Toss them in the flour mixture until evenly coated. Shake off any excess coating.
• Fry the Shrimp:
• Heat about 1–2 inches of vegetable oil in a frying pan or deep fryer to 375°F (190°C).
• Fry the shrimp in batches, ensuring they don’t overcrowd the pan. Cook for 2–3 minutes per side or until golden brown and crispy.
• Remove the shrimp with tongs and drain on paper towels.
• Toss in Sauce:
• Once the shrimp are slightly cooled, toss them in the prepared sauce until fully coated.
• Serve:
• Transfer the shrimp to a serving platter. Garnish with chopped green onions or cilantro for a fresh touch. Serve immediately as an appetizer or over rice for a main course.