This recipe for Bang Bang Shrimp combines crispy, golden shrimp with a creamy sauce that is sweet, tangy, and just spicy enough to keep you going back for another bite. It is inspired by the popular restaurant appetizer, but it is surprisingly easy to recreate at home.
What I like most about this recipe is the contrast. The shrimp stay crunchy underneath the silky sauce, while fresh lime and green onions prevent it from feeling too rich. It looks like the kind of appetizer you would only order at a restaurant, yet the entire dish can be ready in around 30 minutes.
Serve it as an appetizer, tuck it into tacos, or add it to a rice bowl for an easy dinner.
Why You’ll Love This Bang Bang Shrimp
- The shrimp are crispy on the outside and tender inside.
- The homemade Bang Bang sauce requires only four ingredients.
- You can adjust the heat to suit your taste.
- It takes approximately 30 minutes from start to finish.
- The recipe works as an appetizer, taco filling, or main meal.
- You do not need a deep fryer.
Equipment Needed
You will need:
- Large mixing bowl
- Medium mixing bowl
- Shallow bowl or pie dish
- Whisk
- Measuring cups and spoons
- Large, heavy-bottomed skillet
- Kitchen thermometer
- Tongs or a slotted spoon
- Wire cooling rack
- Rimmed baking sheet
- Paper towels
A kitchen thermometer is helpful because keeping the oil close to 350°F gives the shrimp a crisp coating without making them greasy.
Ingredients for Bang Bang Shrimp
For the shrimp
- 1 pound large raw shrimp: Use peeled and deveined shrimp with the tails removed. Large shrimp are easier to coat and less likely to overcook.
- 1 cup buttermilk: This helps the coating stick and keeps the shrimp tender.
- ¾ cup cornstarch: Cornstarch creates the light, crisp exterior associated with restaurant-style Bang Bang Shrimp.
- ½ cup all-purpose flour: Flour gives the coating enough structure to hold together.
- ½ teaspoon garlic powder: Adds a mild savory flavor.
- ½ teaspoon paprika: Adds color and subtle warmth.
- ½ teaspoon salt: Seasons the coating.
- ¼ teaspoon black pepper: Adds a little extra depth.
- Vegetable or canola oil: You will need enough to fill the skillet approximately 1½ inches deep.
For the Bang Bang sauce
- ½ cup mayonnaise: Forms the creamy base of the sauce.
- ¼ cup Thai sweet chili sauce: Provides sweetness, mild heat, and a slightly sticky consistency.
- 1 tablespoon sriracha: Gives the sauce its spicy kick. Use less for a milder version.
- 1 teaspoon fresh lime juice: Brightens the sauce and balances the mayonnaise.
Optional garnishes
- 2 green onions, thinly sliced
- Lime wedges
- Finely chopped cilantro
- Sesame seeds
- Shredded lettuce
How to Make Bang Bang Shrimp
1. Prepare the sauce
Add the mayonnaise, Thai sweet chili sauce, sriracha, and lime juice to a medium bowl. Whisk until smooth and evenly combined.
Taste the sauce before adding more sriracha. The heat becomes more noticeable after the shrimp are coated. Set the sauce aside while you prepare the shrimp.
2. Soak the shrimp
Pat the peeled and deveined shrimp dry with paper towels. Place them in a large bowl and pour the buttermilk over them.
Stir gently until every shrimp is coated. Let the shrimp soak for approximately 10 minutes. Avoid leaving them in the buttermilk for an extended period because the acidic liquid can eventually affect their texture.
3. Make the crispy coating
Combine the cornstarch, flour, garlic powder, paprika, salt, and black pepper in a shallow bowl.
Lift each shrimp from the buttermilk and allow the excess liquid to drip away. Place it in the flour mixture and coat it completely. Gently press the coating onto the shrimp so it adheres.
Transfer the coated shrimp to a clean plate while the oil heats.
4. Heat the oil
Pour approximately 1½ inches of oil into a heavy-bottomed skillet. Heat it over medium-high heat until it reaches 350°F.
If the oil is not hot enough, the coating will absorb too much oil. If it becomes excessively hot, the coating may brown before the shrimp cook through.
5. Fry the shrimp
Working in small batches, carefully lower the shrimp into the hot oil. Do not overcrowd the skillet, as this will quickly reduce the oil temperature.
Fry the shrimp for approximately 2–3 minutes, turning once, until the coating is crisp and lightly golden. The shrimp should be opaque and curled into a loose C shape.
Transfer the cooked shrimp to a wire rack set over a baking sheet. Let the oil return to 350°F before adding the next batch.
6. Add the Bang Bang sauce
Place the fried shrimp in a clean bowl. Drizzle approximately two-thirds of the sauce over them and toss gently until lightly coated.
Add more sauce only if needed. Using too much can soften the crispy coating and overpower the shrimp.
Finish with sliced green onions, cilantro, or sesame seeds. Serve immediately with lime wedges and the remaining sauce on the side.
Why Do Shrimp Turn Pink When Cooked?
Raw shrimp usually have a translucent gray appearance, but cooking reveals their familiar pink-orange color. Shrimp contain a natural pigment called astaxanthin, which is attached to proteins while the shrimp are raw. Heat changes those proteins and releases the pigment, allowing its bright color to show. You can learn more about why shrimp turn pink when cooked from the Exploratorium.
Tips for Crispy Bang Bang Shrimp
Dry the shrimp first
Removing excess moisture helps the buttermilk and flour coating adhere evenly. Very wet shrimp can cause the coating to slide off during frying.
Use cornstarch in the coating
Although you can make fried shrimp using flour alone, cornstarch creates a lighter and noticeably crispier crust.
Check the oil temperature
Aim to keep the oil between 340°F and 350°F while frying. Check it between batches and allow it to reheat when necessary.
Fry in small batches
Crowding the skillet lowers the oil temperature and causes the shrimp to steam instead of becoming crisp.
Sauce the shrimp at the last moment
Bang Bang Shrimp is best when the hot, crisp coating meets the cool, creamy sauce. Wait until you are ready to serve before tossing everything together.
How Spicy Is Bang Bang Shrimp?
This version is moderately spicy. Thai sweet chili sauce is mainly sweet with gentle heat, while the sriracha creates the stronger kick.
For mild Bang Bang Shrimp, begin with 1 teaspoon of sriracha. For a hotter sauce, increase it to 1½ or 2 tablespoons. You can also serve additional sriracha at the table instead of making the entire batch hotter.
What to Serve With Bang Bang Shrimp
For an appetizer, serve the shrimp over shredded lettuce with lime wedges and extra sauce.
To turn it into a full meal, pair it with:
- Steamed jasmine rice
- Coconut rice
- Fried rice
- Asian-style slaw
- Cucumber salad
- Roasted vegetables
- Soft flour tortillas
- Lettuce wraps
For Bang Bang Shrimp tacos, add the shrimp to warm tortillas with shredded cabbage, avocado, green onions, and an extra drizzle of sauce.
If you enjoy crispy seafood with a little sweetness and heat, try this Red Lobster Crispy Dragon Shrimp recipe next. It uses a sticky, sweet-spicy glaze instead of the creamy mayonnaise-based sauce used for Bang Bang Shrimp.
For a restaurant-inspired appetizer spread, serve the shrimp alongside these crispy BJ’s Brewhouse Avocado Egg Rolls.
Can I Make Bang Bang Shrimp in an Air Fryer?
Yes. The texture will be slightly different from fried shrimp, but the coating can still become crisp.
Preheat the air fryer to 400°F. Arrange the coated shrimp in a single layer and spray them generously with cooking oil. Air-fry for 7–9 minutes, turning halfway through, until crisp and cooked through.
Cook them in batches so air can circulate around every piece.
Can I Bake Bang Bang Shrimp?
Arrange the coated shrimp on a parchment-lined baking sheet and spray them thoroughly with cooking oil. Bake at 425°F for 10–12 minutes, turning halfway through.
The baked coating will not be quite as crunchy as the fried version, but it is a useful option when you want to use less oil.
How to Store and Reheat Leftovers
Bang Bang Shrimp tastes best immediately after cooking. Once coated in sauce, the crust will gradually soften.
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. If possible, store the shrimp and sauce separately.
Reheat unsauced shrimp in an air fryer at 375°F for 3–5 minutes, or in a 400°F oven for 6–8 minutes. Microwaving is not recommended because it makes the coating soft.
Do not refry shrimp that have already been coated with sauce.
Frequently Asked Questions
What is Bang Bang sauce made from?
Bang Bang sauce is generally made with mayonnaise, Thai sweet chili sauce, sriracha, and a small amount of lime juice. It is creamy, sweet, tangy, and spicy.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them thoroughly dry before soaking them in buttermilk. Excess water can prevent the coating from sticking.
Can I use small shrimp?
You can, although small shrimp cook very quickly and take longer to coat individually. Large shrimp are easier to handle and produce a better balance of crisp coating and tender shrimp.
Why is the coating falling off my shrimp?
The shrimp may have been too wet, the excess buttermilk may not have drained away, or the oil may not have been hot enough. Press the flour mixture gently onto each shrimp and keep the oil close to 350°F.
Can I prepare the sauce in advance?
Yes. Mix the sauce and store it in a covered container in the refrigerator for up to 5 days. Stir it before serving.
Is Bang Bang Shrimp gluten-free?
The standard recipe contains all-purpose flour. To make it gluten-free, replace the flour with a gluten-free all-purpose flour blend and check that each packaged sauce is certified gluten-free.
Crispy Bang Bang Shrimp
Crispy fried shrimp tossed in a creamy, sweet, and spicy Bang Bang sauce. This easy restaurant-inspired appetizer is ready in approximately 30 minutes.
Ingredients
Bang Bang sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon sriracha, or to taste
- 1 teaspoon fresh lime juice
Crispy shrimp
- 1 pound large raw shrimp, peeled, deveined, and tails removed
- 1 cup buttermilk
- ¾ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable or canola oil, for frying
Garnish
- 2 green onions, thinly sliced
- Lime wedges
- Chopped cilantro or sesame seeds, optional
Instructions
- Whisk the mayonnaise, sweet chili sauce, sriracha, and lime juice in a medium bowl until smooth. Set aside.
- Pat the shrimp dry and place them in a large bowl. Pour in the buttermilk and soak for 10 minutes.
- Combine the cornstarch, flour, garlic powder, paprika, salt, and black pepper in a shallow bowl.
- Remove each shrimp from the buttermilk, allowing the excess to drip away. Coat it thoroughly in the flour mixture.
- Heat 1½ inches of oil in a heavy skillet to 350°F.
- Fry the shrimp in small batches for 2–3 minutes, turning once, until golden, crisp, and opaque inside.
- Transfer the cooked shrimp to a wire rack. Allow the oil to return to 350°F before frying the next batch.
- Place the shrimp in a clean bowl and gently toss with enough Bang Bang sauce to lightly coat them.
- Garnish with green onions and serve immediately with lime wedges and additional sauce.
Notes
Keep the oil between 340°F and 350°F for a crisp coating.
Do not overcrowd the skillet.
Toss the shrimp with sauce immediately before serving.
For a milder sauce, reduce the sriracha to 1 teaspoon.
For extra heat, use up to 2 tablespoons of sriracha.
The recipe makes four appetizer servings or approximately two larger main-meal servings.
Nutritional values can vary significantly depending on the amount of frying oil absorbed.
Nutrition Information:
Yield: 4 Serving Size: Approximately 4 ounces, or ¼ of the finished recipeAmount Per Serving: Calories: 540Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 190mgSodium: 920mgCarbohydrates: 33gNet Carbohydrates: 32gFiber: 1gSugar: 11gProtein: 25g
