Go Back

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.
Print Recipe Pin Recipe
Ingredients Equipment Method

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

Method
 

  1. Prepare the Shrimp:
  2. Rinse the shrimp under cold water and pat dry with paper towels.
  3. Place the shrimp in a bowl and pour the buttermilk over them. Let them soak for 15–20 minutes to tenderize and add flavor.
  4. Prepare the Dredge:
  5. In another bowl, mix the cornstarch, flour, garlic powder, smoked paprika, salt, and black pepper.
  6. Make the Sauce:
  7. 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.
  8. Coat the Shrimp:
  9. 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.
  10. Fry the Shrimp:
  11. Heat about 1–2 inches of vegetable oil in a frying pan or deep fryer to 375°F (190°C).
  12. 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.
  13. Remove the shrimp with tongs and drain on paper towels.
  14. Toss in Sauce:
  15. Once the shrimp are slightly cooled, toss them in the prepared sauce until fully coated.
  16. Serve:
  17. 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.