Bang Bang Shrimp features crispy, golden shrimp tossed in a creamy, sweet-and-spicy sauce that’s hard to stop eating.
Author’s Notes
One More Bang Bang Recipe!
Bang bang sauce is one of my favorites — creamy, sweet, with a touch of heat. I use it on bowls, skewers, and noodle salads, so creating a shrimp version felt natural. This recipe aims to recreate the classic crunchy shrimp coated in that addictively flavorful sauce.
Although I typically avoid deep frying, this recipe is worth the step. I tested the air fryer, but frying gives the best texture: a light, crisp coating with juicy shrimp inside.
Ingredients In Bang Bang Shrimp
| Ingredient | Notes |
|---|---|
| Shrimp | Use large or extra-large, peeled and deveined with tails removed. Pat dry so the coating adheres. |
| Buttermilk | Tenderizes and adds flavor; a short soak keeps shrimp juicy. |
| Cornstarch | Creates a light, crisp coating. Shake off excess to avoid clumping. |
| Oil (for frying) | Neutral oil heated to frying temperature so the shrimp cook quickly without getting greasy. |
| Bang Bang Sauce (mayo, sweet chili sauce, sriracha, soy, garlic powder) | Adjust Sriracha for spiciness and sweet chili sauce for sweetness. |
How To Make Bang Bang Shrimp
- Soak: Place shrimp in buttermilk and let sit 10–15 minutes.
- Coat: Remove shrimp one at a time, letting excess buttermilk drip off, then coat in cornstarch and shake off excess.
- Fry: Heat oil to 350°F (use a thermometer). Fry shrimp in small batches 2–3 minutes until golden and floating; transfer to paper towels to drain.
- Make sauce: Whisk mayonnaise, sweet chili sauce, Sriracha, soy sauce, and garlic powder until smooth.
- Toss & serve: While shrimp are warm, toss with sauce or drizzle it over the top. Serve immediately.
Chelsea’s Notes
My Top Tips
Use a thermometer: Keeping oil at the right temperature ensures quick, even cooking and a crisp coating. A wire skimmer makes removing shrimp fast and safe.
Don’t overcrowd: Fry in batches so the oil temperature stays steady. Overcrowding cools the oil and prevents the coating from crisping.
Storage
Bang Bang Shrimp is best enjoyed immediately; the coating softens quickly and leftovers lose texture.
More Restaurant Copycat Recipes
Dinner
Olive Garden Fettuccine Alfredo Recipe
Dinner
Panda Express Orange Chicken Recipe
Salads With Meat
Chick-Fil-A Chicken Salad Recipe
Salads With Meat
Applebee’s Chicken Salad
Bang Bang Shrimp
Video
Equipment
- Large pot
- Wire skimmer
- Candy thermometer to monitor oil temperature
Ingredients
- 8 ounces shrimp, large or extra-large; peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup cornstarch
- 3–4 cups vegetable oil (about 3 inches deep in the pot)
- 1/2 cup mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 2 teaspoons soy sauce (regular)
- 1/2 teaspoon garlic powder
- Butter lettuce
- Green onions, thinly sliced
Instructions
- Whisk the sauce ingredients in a small bowl until smooth. Cover and refrigerate until ready to use.
- Add shrimp to a bowl, cover with buttermilk, and let sit 10–15 minutes.
- Pour oil into a large pot and heat to 350°F, using a thermometer to monitor the temperature.
- Working one at a time, use tongs to lift shrimp from the buttermilk, let excess drip off, then coat both sides in cornstarch and shake off excess.
- Fry in batches of 4–5 shrimp for 2–3 minutes, until golden and floating. Transfer to a paper towel-lined plate.
- Drizzle or toss shrimp with sauce while still warm.
- Serve immediately over lettuce and top with green onions if desired.
Recipe Notes
Nutrition
Nutrition information is an approximation.