Spicy Bang Bang Shrimp is a crowd-pleasing seafood dish that delivers crispy, golden shrimp coated in a creamy, sweet-and-spicy sauce. The shrimp are marinated in buttermilk to lock in moisture, then dredged in a flour-cornstarch blend for a perfectly crisp exterior. Tossed in a signature sauce made of mayonnaise, sweet chili, sriracha, and a hint of honey, this dish offers layers of flavor—creamy, tangy, sweet, and spicy. Garnished with fresh chives, these shrimp make a standout appetizer or main dish, perfect on lettuce wraps, rice, or served straight from the pan.
Fast to prepare and full of zing, this recipe brings restaurant-quality Bang Bang Shrimp to your kitchen.
Why You’ll Love This Recipe
Quick and approachable
Ready in about thirty minutes, this recipe works well for weeknight dinners or last-minute entertaining.
Crunchy and light
A mix of cornstarch and flour gives the shrimp a light, shatteringly crisp coating without heavy frying.
Adjustable heat
The sauce can be tweaked easily to suit your spice preference, making it kid-friendly or extra fiery for adults.
Pantry-friendly
No exotic ingredients are required—everything comes from basic pantry staples.
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined, fresh or thawed frozen
- ½ cup buttermilk for marinating
Coating
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- Vegetable oil for frying
Sauce
- ⅓ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1–2 tsp sriracha, adjust to taste
- 1 tsp honey (optional)
Garnish
- 2 tbsp chopped fresh chives
Preparation
Marinate the shrimp
Place peeled and deveined shrimp in a bowl and cover with buttermilk. Let them soak for 10–15 minutes to tenderize the shrimp and help the coating adhere.
Prepare the sauce
In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey. Stir until smooth. Taste and adjust spice if needed. Set aside until the shrimp are cooked.
Coat the shrimp
In a shallow bowl, combine cornstarch and flour. Remove shrimp from the buttermilk, letting excess drip off, then dredge in the dry mixture until evenly coated.
Fry the shrimp
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches, cooking each side 2–3 minutes until golden and crisp. Avoid overcrowding the pan. Drain on paper towels or a wire rack.
Toss shrimp in sauce
While still hot, transfer shrimp to a large bowl and toss with the prepared Bang Bang sauce. Make sure each piece is evenly coated.
Garnish and serve
Arrange shrimp on a platter or in a bowl, then sprinkle with chopped chives. Serve immediately for maximum crunch.
Tips for Best Results
- Pat shrimp dry before marinating for extra crispiness.
- Use a thermometer to maintain oil temperature and prevent greasy shrimp.
- Fry in small batches to ensure even cooking.
- Prepare the sauce ahead of time to toss shrimp immediately after frying.
- Serve with lettuce wraps or rice for a complete meal.
Serving Suggestions
- Fill lettuce cups with shrimp and extra sauce for a hand-held snack.
- Serve over rice with pickled vegetables for a vibrant dinner bowl.
- Tuck into soft tacos with slaw for a fun twist.
- Use sauce as a dip for fries, roasted vegetables, or grilled proteins.
Storage and Make-Ahead Options
- Store leftover shrimp and sauce separately in airtight containers in the fridge for up to two days.
- Reheat shrimp in a 400°F (200°C) oven for 5–7 minutes to restore crispness.
- Sauce can be stored for up to a week in the refrigerator.
Ingredient Substitutions
- Greek yogurt can replace mayonnaise for a lighter sauce.
- Gluten-free flour can be used instead of all-purpose flour.
- A tablespoon of lemon juice in milk can substitute for buttermilk.
- Scallions can replace chives if preferred.
Cultural Context
Bang Bang Shrimp is an Asian fusion-inspired dish that blends creamy and spicy flavors, echoing Thai and Japanese influences. While it became popular in American restaurants, the concept is similar to tempura-style frying paired with sweet and spicy sauces.
Seasonal Adaptations
- Summer: Use fresh local shrimp for the best flavor.
- Spring: Swap chives for tender scallions.
- Add diced fresh red chili in season for an extra kick.
Success Stories
Many home cooks report that this recipe brings the excitement of restaurant-style shrimp to their kitchen with minimal effort. Families love it for movie nights, celebrations, or impromptu gatherings.
FAQs
How can I make the shrimp extra crispy?
Marinate shrimp in buttermilk and coat with a 50/50 mix of cornstarch and flour before frying in hot oil.
Can the sauce be spicier?
Yes, add more sriracha or a pinch of cayenne to adjust heat levels.
Which oil is best for frying shrimp?
Vegetable or canola oil works best because of their neutral flavor and high smoke point.
Can this be served as a main dish?
Absolutely. Serve with rice, lettuce wraps, or a salad for a complete meal.
How should leftover shrimp be stored?
Store fried shrimp separately from sauce in the refrigerator for up to two days. Reheat in the oven to maintain crispiness.
This recipe delivers golden, crispy shrimp with a creamy, sweet-spicy kick that will become a go-to for both weeknight dinners and party appetizers.