Bang bang shrimp is a popular appetizer featuring crispy fried shrimp coated in a creamy, sweet, and spicy sauce. The contrast between the crunchy coating and smooth sauce makes every bite flavorful and satisfying.
This Bang Bang Shrimp Recipe uses simple ingredients and a straightforward frying method. Jumbo shrimp are soaked in buttermilk, coated with seasoned cornstarch, fried until golden, and finished with a homemade bang bang sauce made from mayonnaise, sweet chili sauce, and sriracha.
1. Bang Bang Shrimp Recipe (Yield: 4 Servings)
Ingredients
For the Shrimp
- 1 lb jumbo shrimp, raw, peeled, and deveined
- 1 cup buttermilk
- ¾ cup cornstarch
- 1 cup vegetable oil or another neutral oil
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 green onion, finely chopped, for garnish
For the Bang Bang Sauce
- ½ cup Japanese mayonnaise or Hellmann’s mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha, or more for extra heat
Instructions
Begin by preparing the shrimp. If you’re using frozen shrimp, thaw them completely in the refrigerator and drain well. Pat the shrimp dry with paper towels before placing them in a large bowl.
Pour the buttermilk over the shrimp and gently toss until all the pieces are coated. Let the shrimp marinate in the buttermilk for about 15 to 20 minutes in the refrigerator. This helps tenderize the shrimp and gives the coating something to cling to.
While the shrimp are marinating, prepare the seasoned cornstarch coating. In a shallow bowl, combine the cornstarch, salt, garlic powder, and black pepper. Stir until the seasonings are evenly distributed.
Prepare the bang bang sauce in a separate bowl. Add the mayonnaise, sweet chili sauce, and sriracha. Whisk until smooth and creamy. Taste the sauce and add a little more sriracha if you prefer a spicier flavor.
Set the sauce aside while you prepare the shrimp for frying.
Remove a few shrimp from the buttermilk at a time, allowing excess liquid to drip back into the bowl. Place the shrimp in the seasoned cornstarch and toss until each piece is completely coated.
Shake off excess cornstarch and place the coated shrimp on a clean plate or wire rack. Continue until all the shrimp are coated.
Pour the vegetable oil into a large, heavy-bottomed skillet. The oil should be deep enough to fry the shrimp without allowing them to sit directly on the bottom of the pan.
Heat the oil over medium-high heat to approximately 350°F to 365°F (175°C to 185°C). Use a kitchen thermometer for the most accurate results.
Carefully place a small batch of shrimp into the hot oil. Don’t overcrowd the skillet because adding too many shrimp at once can lower the oil temperature and prevent the coating from becoming crisp.
Fry the shrimp for approximately 2 to 3 minutes per side, depending on their size. The coating should become golden brown and crisp, while the shrimp should be opaque and fully cooked.
Carefully remove the fried shrimp with a slotted spoon or tongs and transfer them to a plate lined with paper towels. Allow the excess oil to drain.
Bring the oil back to the proper temperature before frying the next batch. Continue working in batches until all the shrimp are cooked.
Place the warm crispy shrimp in a large bowl. Pour the bang bang sauce over the shrimp and gently toss until every piece is coated.
Avoid stirring too aggressively because the crispy coating can break apart. A gentle tossing motion is enough to distribute the sauce evenly.
Transfer the sauced shrimp to a serving plate and sprinkle the finely chopped green onion over the top.
Serve the bang bang shrimp while warm. The shrimp are at their crispiest shortly after being tossed with the sauce.
2. Tips for Perfect Bang Bang Shrimp
Use jumbo shrimp when possible. Their larger size gives you a satisfying bite and helps prevent them from becoming overcooked during frying.
Pat the shrimp dry before adding the buttermilk. Excess water can dilute the marinade and make the coating less consistent.
Don’t skip the buttermilk soak. Even a short marinating time helps the seasoned cornstarch adhere to the shrimp and creates a better crust.
Coat the shrimp thoroughly with cornstarch. Make sure there are no large wet patches because exposed areas won’t develop the same crispy texture.
Maintain the oil temperature between 350°F and 365°F. Oil that is too cool can make the coating greasy, while excessively hot oil can brown the exterior before the shrimp are cooked.
Fry the shrimp in small batches. Giving the pieces enough space allows the hot oil to circulate and keeps the temperature more stable.
Let excess oil drain immediately after frying. A wire rack can also be useful because it allows air to circulate underneath the shrimp and helps preserve their crispness.
Prepare the bang bang sauce before frying the shrimp. Having the sauce ready means you can toss the shrimp while they are still hot and crispy.
Add the sauce shortly before serving. The longer the shrimp sit in the sauce, the softer the crispy coating becomes.
Adjust the sriracha according to your preference. Start with the recommended amount and add more gradually if you want extra heat.
3. Frequently Asked Questions
Can I use smaller shrimp for bang bang shrimp?
Yes. Smaller shrimp can be used, but they will cook more quickly than jumbo shrimp. Keep a close eye on them during frying and reduce the cooking time as needed.
Can I bake bang bang shrimp instead of frying them?
Yes. The texture will be different from traditional fried bang bang shrimp, but you can bake the coated shrimp on a lightly greased baking sheet until crisp and fully cooked. An air fryer can also provide a crisp coating with less oil.
What is bang bang sauce made of?
Bang bang sauce is commonly made with mayonnaise, sweet chili sauce, and a spicy ingredient such as sriracha. The result is creamy, sweet, tangy, and spicy.
Can I make the sauce less spicy?
Absolutely. Reduce the amount of sriracha for a milder sauce. You can also increase the mayonnaise slightly to create a creamier, less spicy mixture.
Can I prepare bang bang shrimp ahead of time?
The sauce can be prepared several hours ahead and refrigerated. For the best texture, fry and sauce the shrimp shortly before serving because the coating gradually loses its crispness after being covered with sauce.
4. Nutrition Information
The following nutrition information is approximate and based on one serving of bang bang shrimp. Actual values can vary depending on the amount of oil absorbed during frying and the specific mayonnaise and sauces used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 590 |
| Protein | 30 g |
| Carbohydrates | 39 g |
| Fat | 36 g |
| Saturated Fat | 6 g |
| Cholesterol | 170 mg |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 1,250 mg |
| Potassium | 280 mg |
| Calcium | 95 mg |
| Iron | 2 mg |
Bang bang shrimp is an easy way to create a restaurant-style appetizer at home. The combination of crispy seasoned shrimp and creamy sweet-and-spicy sauce makes this recipe especially satisfying, while the green onion adds a fresh finishing touch.
This Bang Bang Shrimp Recipe works best when the shrimp are fried in small batches and coated with sauce just before serving. With the oil at the right temperature and a freshly mixed sauce, you can create golden, crispy shrimp with plenty of bold flavor.
