Bang Bang Shrimp Recipe has this way of sneaking onto your dinner table and stealing the show. It’s crispy, spicy, creamy, and downright addictive. If you’ve ever wondered how to nail that perfect balance of heat and sweetness while keeping the shrimp tender, you’re in the right place. I’ve been whipping this up for years, and I’m here to share what I’ve learned.
Why You Should Try Bang Bang Shrimp Recipe
If you’ve had Bang Bang Shrimp at a restaurant, you know it’s hard to stop eating. The combo of crispy shrimp coated in a tangy, spicy sauce hits all the right notes. This recipe brings that same flavor home without the pricey tab or waiting time. Plus, it’s surprisingly quick to make, which means you can impress friends or just treat yourself after a long day.
Variations I’ve Tried
I’ve experimented with a few tweaks over the years. Sometimes I swap out regular shrimp for jumbo ones when I want a meatier bite. For a lighter version, I skip the frying and bake the shrimp instead—still good, just less crunchy. I’ve even played with the sauce by adding a splash of lime juice for an extra zing or swapping mayo for Greek yogurt to cut the richness.
Ingredients You’ll Need
Here’s the lineup for the classic Bang Bang Shrimp:
- 1 pound raw shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk (or regular milk with a splash of lemon juice)
- Oil for frying (vegetable or canola)
For the sauce:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1-2 teaspoons sriracha (adjust to your spice tolerance)
- 1 teaspoon honey or sugar (optional, for extra sweetness)
How I Make Bang Bang Shrimp
- Start by mixing the flour, cornstarch, salt, and pepper in a bowl. This combo gives the shrimp that perfect crunch.
- Dip each shrimp in buttermilk, then dredge in the flour mixture. Make sure they’re well coated—no shy shrimp here!
- Heat oil in a deep pan to about 350°F. Fry the shrimp in batches until golden and crispy, usually about 2-3 minutes per batch. Drain on paper towels.
- While the shrimp cool a bit, whisk together the mayo, sweet chili sauce, sriracha, and honey in a bowl. Taste and adjust the heat or sweetness.
- Toss the shrimp gently in the sauce until they’re all coated. Don’t drown them—just enough to get that bang bang flavor.
Serving Ideas for Bang Bang Shrimp
Serve these bad boys on a bed of steamed rice or alongside some crunchy slaw for a bit of freshness. I like to throw some chopped green onions or cilantro on top for color and a little herbal kick. They also make killer tacos if you’re feeling adventurous—just add some avocado and a squeeze of lime.
Holly’s Pro Tips for Bang Bang Shrimp
- Don’t overcrowd the pan when frying. Shrimp love their space to get crispy.
- Use fresh shrimp if you can—frozen works, but fresh tastes better.
- Adjust the sriracha to your spice level. I usually start with one teaspoon and add more if I’m feeling brave.
- If you want extra crunch, double dredge the shrimp by dipping them back into the buttermilk and flour mixture before frying again.
- Keep the sauce chilled until just before tossing the shrimp to keep it fresh and tangy.
Leftovers
If you have any leftovers (which is rare), keep the shrimp and sauce separate in the fridge. Reheat the shrimp in a toaster oven or skillet to keep them crispy. Toss with sauce just before serving again. Avoid microwaving unless you want soggy shrimp—nobody wants that.
Common Mistakes to Avoid
- Don’t skip the cornstarch in the coating; it’s the secret to that extra crunch.
- Avoid frying at too low a temperature or the shrimp will soak up oil and get greasy.
- Don’t overload the sauce; too much can make the shrimp soggy and overpower the flavor.
- Using pre-cooked shrimp? Skip frying and just toss them in the sauce for a quick fix, but it won’t have the same crunch.
Nutrition Facts (per serving)
- Calories: 360 kcal
- Carbohydrates: 31 g
- Protein: 51 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 14 g
Bang Bang Shrimp
Ingredients
Instructions
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Dredge shrimp in cornstarch, shaking off excess.
- Fry shrimp in oil until golden and crispy, about 2-3 minutes. Drain on paper towels.
- In a bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce.
- Toss fried shrimp in the sauce until evenly coated.
- Serve shrimp over shredded lettuce if desired.