Crunchy, creamy, with just the right kick of spice – this Bang Bang Shrimp Recipe is one of those dishes that instantly lifts your mood. It’s exactly the kind of flavorful bite that makes you want to gather friends around the table for seconds. I’m excited to share how I make this irresistible treat right in my own kitchen.
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Why You'll Love This Recipe
This Bang Bang Shrimp Recipe has become one of my all-time favorites because it perfectly balances crispy and saucy textures – plus it’s surprisingly simple to whip up at home. Let me tell you why it’s worth adding to your recipe box.
- Quick prep and cook time: You can have this delicious dish on your table in under 30 minutes, ideal for busy weeknights or last-minute entertaining.
- Perfectly crispy shrimp: The cornstarch coating delivers a light, crunchy texture that holds up beautifully under the creamy sauce.
- Flavor explosion: The sweet chili and Sriracha in the sauce create that signature Bang Bang flavor—spicy, sweet, and totally addictive.
- Super versatile: Whether as an appetizer, main dish, or even on tacos or salads, this recipe adapts easily and impresses every time.
Ingredients & Why They Work
Every ingredient in this Bang Bang Shrimp Recipe plays a critical part, coming together to build layers of texture and flavor that are simply irresistible. Here are the key players and why they're important.
- Mayonnaise: Adds creaminess to the sauce and helps balance spicy and sweet flavors beautifully.
- Thai sweet chili sauce: Brings both sweetness and a subtle heat that’s crucial for the “Bang Bang” flavor profile.
- Sriracha: Just a touch amplifies the sauce’s spice without overpowering it.
- Shrimp: Fresh, raw shrimp is ideal for the best texture; peeled and deveined makes prep effortless.
- Buttermilk: Tenderizes shrimp a bit and helps the cornstarch coating stick better for that perfect crust.
- Cornstarch: Creates that ultra-crispy exterior when fried – way lighter than flour in this context.
- Vegetable oil: Essential for deep frying; go with neutral oils that handle high heat well.
Make It Your Way
I love making this Bang Bang Shrimp Recipe my own by tweaking the sauce heat and pairing it with different sides, and I encourage you to play around with it too! It’s a forgiving recipe that welcomes your personal touch.
- Variation: One of my favorite twists is adding a splash of lime juice to the sauce for extra brightness – it really perks up the flavors in the end.
- Spice level: If you prefer more heat, add an extra dash of Sriracha or even a pinch of cayenne to the sauce. For milder, just tone it down.
- Gluten-free option: Cornstarch naturally works well here, making this dish simple to keep gluten-free without sacrificing crunch.
- Alternative proteins: If you’re not a shrimp fan, try this coating and sauce combo on chicken tenders or crispy tofu for a fun twist.
Step-by-Step: How I Make Bang Bang Shrimp Recipe
Step 1: Whip Up the Bang Bang Sauce
Start by mixing the mayonnaise, Thai sweet chili sauce, and Sriracha in a small bowl. Give it a good stir until smooth and glossy. I usually taste here to adjust the heat or sweetness because this sauce is the heart of the dish.
Step 2: Marinate the Shrimp in Buttermilk
Place your peeled and deveined raw shrimp in a second bowl and pour the buttermilk over them. Stir gently just to coat. Let them soak for several minutes—this softens the shrimp and helps the crunchy coating stick better later. It’s a small step but makes a big difference in texture.
Step 3: Coat the Shrimp with Cornstarch
Drain the shrimp thoroughly to remove excess buttermilk (you don’t want it dripping), then toss them in cornstarch until each shrimp is fully coated with a light, even layer. This creates the signature crispiness after frying.
Step 4: Fry Until Golden and Crispy
Heat 2-3 inches of vegetable oil in a heavy-bottomed pan to 375°F (190°C). Fry the shrimp in batches, about 1-2 minutes per side or until they turn lightly golden. Don’t overcrowd the pan; this keeps the oil temperature consistent and helps shrimp crisp evenly. I like to rest the cooked shrimp on a wire rack between batches to avoid sogginess.
Step 5: Toss and Serve Immediately
Once all your shrimp are fried, toss them quickly with the prepared Bang Bang sauce. Serve right away for maximum crunch and flavor. It’s tempting to linger, but trust me—this dish is best enjoyed fresh.
Top Tip
Over the years, I learned a few little hacks that turn this Bang Bang Shrimp Recipe from good to show-stoppingly great. These tips helped me avoid soggy shrimp and balance the flavors to perfection.
- Oil Temperature Matters: Using a thermometer really pays off—if the oil’s too cool, shrimp will soak up oil and get greasy instead of crisp.
- Ditch Overcrowding: Fry shrimp in small batches; keeping the oil hot is key to that satisfying crunch.
- Drain Properly: Resting shrimp on a wire rack lets excess oil drip away and keeps them crisp longer, instead of soggy on paper towels.
- Taste Test Sauce Early: Adjust the Sriracha and sweet chili sauce before mixing with shrimp so the spice level suits your crowd.
How to Serve Bang Bang Shrimp Recipe
Garnishes
I like to sprinkle a handful of chopped green onions and a few sesame seeds on top—it adds a fresh crunch and a nice pop of color. Sometimes a squeeze of fresh lime just before serving wakes up the flavors even more.
Side Dishes
This recipe pairs beautifully with simple sides like steamed jasmine rice or a quick cucumber salad to balance all that richness. You can also serve it alongside crispy fries or even wrapped in soft tortillas for shrimp tacos.
Creative Ways to Present
For parties, I like to lay the shrimp out on a bed of shredded lettuce or cabbage cups for easy grab-and-go bites. Another fun idea is as a topping for a vibrant poke bowl — it’s always a hit and looks stunning.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp is best stored in an airtight container in the fridge. I find that keeping the sauce separate and tossing the shrimp with it just before reheating keeps the crunch intact longer.
Freezing
While you can freeze cooked shrimp, the crispy texture often diminishes. If you freeze, keep them sauce-free and thaw gently in the fridge before reheating to preserve as much crunch as possible.
Reheating
I reheat leftover Bang Bang Shrimp in a hot oven or air fryer for a few minutes to bring back crispness—microwaving tends to make them soggy, which is less enjoyable.
Frequently Asked Questions:
Yes, you can use frozen shrimp, but make sure to thaw and pat them completely dry before proceeding to avoid excess moisture that affects crispiness. Fresh shrimp tends to give the best texture though.
This recipe has a medium level of spiciness thanks to the Sriracha, but you can adjust it up or down based on your heat tolerance by adding more or less Sriracha or leaving it out entirely. The Thai sweet chili sauce also brings sweetness that balances the spice.
Coating the shrimp thoroughly in cornstarch and frying in hot oil (around 375°F) in small batches with enough oil to submerge the shrimp are key to achieving maximum crispiness. Avoid overcrowding to keep oil temperature steady.
You can prep the sauce and shrimp coating ahead, but frying and tossing just before serving produces the best texture and flavor. Leftover cooked shrimp can be stored in the fridge but are best eaten within a day or two.
Final Thoughts
This Bang Bang Shrimp Recipe really holds a special place in my kitchen – it’s become my go-to when I want to impress with minimal fuss. The balance of crispy shrimp and that creamy, spicy sauce feels like a hug on a plate. Give this recipe a try; I promise once you nail it, it’ll be a favorite you’ll come back to again and again.
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Bang Bang Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Bonefish Grill Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, sweet, and spicy sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or snack, these shrimp offer a flavorful combination of textures and tastes that will delight your palate.
Ingredients
Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- ¼ teaspoon Sriracha
Shrimp
- 1 pound raw shrimp, shelled and deveined
- ½ cup buttermilk
- ¾ cup cornstarch
- Vegetable oil, for frying
Instructions
- Prepare the sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until smooth and set aside.
- Marinate the shrimp: Place the shelled and deveined shrimp into a second bowl and pour the buttermilk over them. Stir to coat all the shrimp evenly and let them soak for several minutes to tenderize and flavor.
- Coat the shrimp: Remove the shrimp from the buttermilk, allowing any excess liquid to drain off. Dredge each shrimp thoroughly in cornstarch to create a crispy coating when fried.
- Heat the oil: Pour 2 to 3 inches of vegetable oil into a heavy-bottomed pan and heat it to 375 degrees Fahrenheit to ensure proper frying temperature.
- Fry the shrimp: Carefully add the coated shrimp to the hot oil and fry for 1 to 2 minutes on each side until they turn lightly golden brown. Avoid overcrowding the pan and rest fried shrimp on a wire rack between batches to maintain crispiness.
- Toss and serve: Once all the shrimp are fried, toss them in the prepared sauce until evenly coated. Serve immediately for the best taste and texture.
Notes
- Ensure the oil temperature remains at 375 degrees for crispy shrimp without greasiness.
- Use a wire rack instead of paper towels to drain fried shrimp to avoid sogginess.
- Adjust the Sriracha quantity to control the spiciness of the sauce.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if needed.
- This recipe is best served fresh to maintain the shrimp's crunchiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 130 mg
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