Crunchy, creamy, with just the right amount of kick—that’s what makes this Bang Bang Shrimp Recipe a total winner in my kitchen. It’s like a party in your mouth, perfect for whenever you want to impress without fuss.
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Why You'll Love This Recipe
This Bang Bang Shrimp Recipe has become one of my go-to dishes because it hits the balance of flavors and textures perfectly. Plus, it's actually pretty easy to whip up—a genuine crowd-pleaser every time I make it.
- Perfect Crispy Coating: The cornstarch crust fries up light and crunchy without being greasy.
- Easy Homemade Sauce: Combining mayo, sweet chili sauce, and a dash of Sriracha makes a sauce that’s creamy, sweet, and just spicy enough.
- Quick to Make: You’re looking at about 20 minutes from start to finish—ideal for a last-minute appetizer or main dish.
- Versatile: Great as an appetizer, topping for salads, or even alongside rice for a full meal.
Ingredients & Why They Work
The magic of this Bang Bang Shrimp Recipe is all in the simple, fresh ingredients that work together to create that signature flavor and texture. Buying good-quality raw shrimp ensures they stay juicy inside, while the cornstarch creates a knockout crispy exterior.
- Mayonnaise: Provides creaminess and richness in the sauce without overpowering the shrimp.
- Thai sweet chili sauce: Adds just the right mix of sweetness and subtle heat, making the sauce irresistible.
- Sriracha: A little heat goes a long way here—just enough to wake up the flavors.
- Shrimp (raw, peeled, deveined): Fresh is best; they cook fast and stay tender with the light batter.
- Buttermilk: Tenderizes the shrimp and helps the coating stick perfectly.
- Cornstarch: This is the secret to that ultimate, airy crispiness when fried.
- Vegetable oil (for frying): A neutral oil that handles high heat well for frying without burning the shrimp.
Make It Your Way
I love tweaking this Bang Bang Shrimp Recipe when I’m feeling adventurous or need to keep it dairy-free. Don’t hesitate to make it fit your taste or dietary needs—it’s incredibly forgiving.
- Variation: I once swapped buttermilk for coconut milk mixed with a little lemon juice for a dairy-free twist, and it still turned out fantastic.
- Heat Level: You can adjust the Sriracha amount or swap it for a milder chili paste if you prefer less spice, making it perfect for kids too.
- Baking Option: If frying isn’t your thing, try tossing the coated shrimp on a baking sheet and broiling them for about 6-8 minutes until crisp—way less messy.
Step-by-Step: How I Make Bang Bang Shrimp Recipe
Step 1: Whisk Up the Bang Bang Sauce
Start by mixing mayonnaise, Thai sweet chili sauce, and a splash of Sriracha in a small bowl. I usually taste as I go, adding a smidge more chili sauce if I want it sweeter or extra Sriracha for a bolder kick. Set this aside so the flavors mingle while you prep the shrimp.
Step 2: Marinate the Shrimp
Drop your peeled, deveined shrimp in a bowl with buttermilk, tossing so each piece is coated. I like to let them soak for about 5 minutes—this tenderizes the shrimp and helps the coating stick better. Don’t skip this step; it makes a big difference!
Step 3: Coat with Cornstarch
After soaking, lift the shrimp out and let the extra buttermilk drip off. Then dredge each shrimp thoroughly in cornstarch. The cornstarch layer is key to that crispy, non-greasy crust that I love—it fries up light and perfectly crunchy every time.
Step 4: Fry Until Golden
Heat vegetable oil in a deep pan to 375°F (190°C). I use a candy thermometer to keep the temperature steady—that way the shrimp cook fast without absorbing too much oil. Fry shrimp in batches for about 1-2 minutes per side, until they’re golden and crisp. I drain them on a wire rack instead of paper towels to keep them crisp all around.
Step 5: Toss and Serve
Once all the shrimp are fried, toss them gently in the sauce until they’re evenly coated. Serve immediately for that irresistible crispy-then-creamy contrast that makes this Bang Bang Shrimp Recipe unforgettable.
Top Tip
From my experience making this Bang Bang Shrimp Recipe, a few small details can totally up your game. These tips helped me move from “good” to “wow” on the very first try.
- Temperature Control: Keeping the oil at 375°F ensures the shrimp fry quickly and crisp up without soaking in oil—use a thermometer for best results.
- Don’t Overcrowd the Pan: Fry in batches; overcrowding lowers the oil temperature and leads to soggy shrimp.
- Dry Shrimp Well: Letting the shrimp drain after marinating helps the cornstarch stick better, making your coating extra crispy.
- Serve Immediately: These are best fresh off the fryer; tossing just before serving keeps them crunchy.
How to Serve Bang Bang Shrimp Recipe
Garnishes
I usually sprinkle chopped green onions and a few fresh cilantro leaves over the shrimp. The freshness cuts through the richness and adds a pop of color. Sometimes, I add a wedge of lime on the side for a little zesty squeeze—game changer!
Side Dishes
Bang Bang Shrimp pairs beautifully with simple jasmine rice or even steamed veggies like broccoli or snap peas to balance the heat and creaminess. I’ve also served it atop a crisp salad for a fresh twist that everyone loved.
Creative Ways to Present
For parties, I like to serve this Bang Bang Shrimp Recipe in small cups or atop mini lettuce cups for easy finger food. It’s always a showstopper when presented this way, and guests appreciate the single-serving convenience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fried shrimp and sauce separately in airtight containers in the fridge. Keeping them apart helps maintain the shrimp’s crispiness for longer, which I’ve found makes all the difference.
Freezing
I don’t typically freeze Bang Bang Shrimp because the crispy coating loses its crunch when thawed. If you want to save time, you could freeze the cooked shrimp before saucing, but I recommend reheating in an oven or air fryer to restore crispness.
Reheating
To reheat leftovers, spread the shrimp on a baking sheet and pop them in a 375°F oven for 5-7 minutes or use an air fryer for a few minutes. Avoid microwaving—it makes the coating soggy, and no one wants that!
Frequently Asked Questions:
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry to remove excess moisture for the best crispy coating.
To tone down the heat, reduce or omit the Sriracha in the sauce and use a mild sweet chili sauce. You can also add a bit more mayonnaise to mellow out the spice.
Absolutely! Just use cornstarch or a gluten-free coating instead of flour and verify that your chili sauce is gluten-free. This keeps the shrimp crispy without any gluten concerns.
The key is to toss the shrimp in the sauce just before serving and to serve immediately. Avoid coating them too early or storing them sauced, as this will make the crisp coating soggy.
Final Thoughts
This Bang Bang Shrimp Recipe holds a special place in my kitchen because it’s one of those dishes that always turns out fantastic with minimal effort. I love sharing it with friends since it’s both flavorful and fun to eat. Give it a try—you’ll have that perfect balance of crispy shrimp and creamy, spicy sauce that keeps everyone coming back for more.
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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, spicy, and slightly sweet sauce made from mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or snack, these shrimp deliver a satisfying crunch and bold flavors in just 20 minutes.
Ingredients
Shrimp and Coating
- 1 pound shrimp (raw), shelled and deveined
- ½ cup buttermilk
- ¾ cup cornstarch
- Vegetable oil, for frying (2-3 inches in pan)
Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- ¼ teaspoon Sriracha
Instructions
- Prepare the sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha. Stir thoroughly until smooth and set aside.
- Coat the shrimp: Place raw shrimp in a second bowl and add buttermilk. Stir to coat evenly. Let the shrimp soak for several minutes to absorb moisture and aid in crispiness.
- Dredge shrimp: Remove shrimp from buttermilk, allowing any excess liquid to drain off. Coat each shrimp evenly with cornstarch for a crisp exterior.
- Heat oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit to ensure ideal frying temperature.
- Fry shrimp: Carefully add coated shrimp to the hot oil and fry until lightly golden brown, about 1-2 minutes per side. Avoid overcrowding and fry in batches as needed. Rest the fried shrimp on a wire rack to drain excess oil between batches.
- Coat with sauce and serve: Once all shrimp are fried, toss them in the prepared sauce until evenly coated. Serve immediately while hot and crispy.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy texture without being greasy.
- Use cornstarch instead of flour for a lighter, crispier coating.
- Adjust the amount of Sriracha to control the spice level.
- Can be served with a side of fresh salad or steamed rice to make a complete meal.
- Use a wire rack instead of paper towels to prevent sogginess.
Nutrition
- Serving Size: 4 shrimps
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 180 mg
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