There's something so irresistible about a dish that’s crispy, creamy, and packs just the right amount of kick — and that’s exactly what the Bang Bang Shrimp Recipe delivers. It’s a small bite full of big flavor, perfect for game day, a casual dinner, or whenever you want to impress with minimal effort.
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Why You'll Love This Recipe
I’m honestly obsessed with this Bang Bang Shrimp Recipe because it’s outrageously easy to make but feels like something you'd order at a fancy restaurant. The balance of flavors and textures is just spot on every single time.
- Perfect Crunch: The cornstarch coating creates an irresistibly crisp shell that stays light and not greasy.
- Flavor Punch: The blend of sweet chili sauce, mayo, and Sriracha hits sweet, spicy, and tangy notes all at once.
- Quick and Simple: You’ll have this dish ready in under 30 minutes, making it great for last-minute entertaining.
- Versatile Snack or Main: Serve it as an appetizer or pair with rice or a salad for a full meal.
Ingredients & Why They Work
Each ingredient in this recipe plays a key role in recreating that signature Bang Bang flavor and texture you love. Plus, shopping is straightforward, just keep an eye out for fresh shrimp and good-quality chili sauce to make all the difference.
- Mayonnaise: Adds a creamy, smooth base to the sauce that balances the spice perfectly.
- Thai sweet chili sauce: Brings the sweet and tangy heat that’s essential for that classic Bang Bang bite.
- Sriracha: Just a touch amps up the heat without overwhelming the other flavors.
- Shrimp (raw, shelled, deveined): Fresh or frozen, makes sure they're patted dry before coating for best crispiness.
- Buttermilk: Tenderizes the shrimp and helps the cornstarch stick better during frying.
- Cornstarch: The secret to achieving that ultra-crispy, light crust.
- Vegetable oil (for frying): Use a neutral oil with a high smoke point to get the shrimp perfectly golden.
Make It Your Way
One thing I adore about this Bang Bang Shrimp Recipe is how easy it is to tweak to suit your taste buds — and maybe even turn it into a healthier or different-flavored version without losing that Bang Bang magic.
- Variation: I’ve swapped regular mayo for light mayo or Greek yogurt for a tangier, lighter sauce. The flavor’s still on point!
- Spice Level: Play with the Sriracha amount or add a dash of cayenne if you want it hotter — just remember, the sweet chili sauce balances it out.
- Gluten-Free: Using cornstarch keeps it gluten-free, but always double-check your chili sauce ingredients if you’re celiac or sensitive.
- Baking Option: If frying isn’t your thing, try baking coated shrimp at 425°F (220°C) until crispy — it’s a bit lighter but still tasty.
Step-by-Step: How I Make Bang Bang Shrimp Recipe
Step 1: Whisk Together the Sauce
Start by mixing your mayo, Thai sweet chili sauce, and Sriracha in a small bowl. Whisk it well until it’s smooth and vibrant. This sauce is where all the flavor magic happens, so make sure to taste and adjust the spice to your liking.
Step 2: Soak the Shrimp
Put the raw shrimp in another bowl and pour the buttermilk over them. Stir to coat evenly and let them soak for about 5 to 10 minutes. This step tenderizes the shrimp and helps the cornstarch cling like a charm.
Step 3: Coat Shrimp with Cornstarch
Once your shrimp have soaked, lift them out letting excess buttermilk drip off. Toss the shrimp in cornstarch, coating them thoroughly but not clumping. This is the key to achieving that signature crispiness.
Step 4: Fry Until Golden
Heat vegetable oil in a heavy-bottomed pan to 375°F (190°C). Fry the shrimp in batches to avoid overcrowding — about 1 to 2 minutes per side. You're aiming for a golden, crispy exterior without overcooking the shrimp inside. Drain on a wire rack between batches to keep them crisp.
Step 5: Toss with Sauce and Serve
Once all your shrimp are fried, toss them immediately with the prepared sauce while still hot. This makes sure each piece is perfectly coated. Serve right away for the best crunch and flavor!
Top Tip
After making this Bang Bang Shrimp Recipe several times, I’ve learned a few tricks that really take it from good to unforgettable—sharing these little gems will save you time and keep your shrimp crispy.
- Oil Temperature is Key: Use a thermometer to maintain 375°F; too low and shrimp get soggy, too high and they burn.
- Don’t Overcrowd the Pan: Frying shrimp in small batches keeps the oil temperature steady and the coating crisp.
- Pat Dry Shrimp: Before soaking, making sure shrimp are dry will help the buttermilk and cornstarch work their magic better.
- Use a Wire Rack for Draining: Draining shrimp on paper towels steams them, but a wire rack keeps them crisp all the way through.
How to Serve Bang Bang Shrimp Recipe
Garnishes
I like to sprinkle chopped green onions or fresh cilantro over the shrimp for a touch of color and freshness. A little squeeze of lime juice right before serving really brightens the whole dish and cuts through the richness.
Side Dishes
Bang Bang Shrimp pairs brilliantly with simple jasmine rice or a crunchy Asian slaw. For casual meals, I sometimes serve it alongside crispy sweet potato fries or even a light cucumber salad to balance the flavors.
Creative Ways to Present
For parties, I've served the shrimp in mini lettuce cups or on crispy wonton chips, making bite-sized appetizers that everyone can grab effortlessly. You can even drizzle extra sauce on the side as a dip to make it interactive and fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the fried shrimp separately from the sauce in an airtight container. This keeps the coating from getting soggy. Refrigerate them for up to 2 days, but honestly, it rarely lasts that long in my house!
Freezing
I don’t typically freeze Bang Bang Shrimp because the crispness doesn’t always come back after thawing, but if you do freeze cooked shrimp, flash freeze them first on a baking sheet, then transfer to a freezer-safe bag.
Reheating
To keep the crispy crust, I recommend reheating leftover shrimp on a wire rack in a hot oven (around 350°F) for about 8-10 minutes instead of microwaving. This method revives the crunch and heats the shrimp evenly.
Frequently Asked Questions:
Absolutely! Just make sure to thaw and thoroughly pat them dry first to avoid soggy coating when frying.
You can bake the shrimp coated in cornstarch rather than frying for a lighter version, and swap mayo for Greek yogurt to reduce fat.
Draining on a wire rack instead of paper towels and serving the shrimp immediately after tossing in the sauce keeps them crispy. Also, frying in small batches maintains oil temperature.
Yes! The sauce can be made a day ahead and stored in the fridge. Give it a quick stir before coating the shrimp for best flavor.
Final Thoughts
This Bang Bang Shrimp Recipe has earned a top spot in my recipe collection because it’s just so satisfying and fun to make. I hope you find the same joy in whipping it up as I do — it’s great for sharing, snacking, or sneaking extra veggies under the sauce. Trust me, once you try this, it might just become your weeknight go-to or party favorite too!
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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
A crispy and flavorful Bang Bang Shrimp recipe inspired by Bonefish Grill featuring lightly fried shrimp coated in a creamy, spicy sweet chili sauce perfect as an appetizer or snack.
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 (about 2-3 inches in pan)
Instructions
- Prepare Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until fully mixed and set aside.
- Soak Shrimp: In a separate bowl, add raw shrimp and buttermilk. Stir to coat all shrimp evenly and let them soak for several minutes to tenderize and add flavor.
- Coat Shrimp: Remove shrimp from buttermilk allowing excess liquid to drain off. Then, coat each shrimp thoroughly with cornstarch, ensuring an even layer for a crispy texture.
- Heat Oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit, which is optimal for frying shrimp to a golden crisp.
- Fry Shrimp: Fry the coated shrimp in batches for 1-2 minutes per side until they turn lightly browned and crispy. Use a wire rack to rest shrimp between batches to keep them crispy.
- Coat with Sauce and Serve: Once all shrimp are fried, toss them in the prepared bang bang sauce ensuring each piece is evenly coated. Serve immediately for best flavor and crunch.
Notes
- Make sure the oil is at the correct temperature (375°F) to prevent greasy shrimp and ensure crispiness.
- Use fresh raw shrimp for the best texture and flavor.
- Do not overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
- Can substitute mayonnaise with a vegan alternative to make it vegetarian-friendly.
- Serve with a side of lettuce or dipping sauce for extra freshness.
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 165 mg
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