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.
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.