Crispy bang bang shrimp is a diner style appetizer you can make at home in about an hour. Plump shrimp soak in buttermilk, get a thin cornstarch coating, and fry until golden before being tossed in a creamy, sweet and spicy sauce.
The sauce takes only three ingredients plus a pinch of salt, and it comes together while the shrimp soak. Serve it as a gathering appetizer or over rice for an easy dinner that tastes like a night out.
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Why This Bang Bang Shrimp Recipe Works
Buttermilk tenderizes the shrimp and helps the coating cling, while cornstarch fries up light and crisp instead of heavy and bready. The result is a shell that stays crunchy even after it is tossed in sauce.
The sauce balances three flavors: rich mayonnaise, sweet chili sauce and a kick of sriracha. You can adjust the heat in seconds, which makes this bang bang shrimp easy to tailor to kids or spice lovers alike.
Ingredients for Bang Bang Shrimp
- 1 pound medium shrimp, peeled and deveined, tails removed
- 1 cup buttermilk
- 3/4 cup cornstarch
- 2 cups sunflower oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 2 1/2 tablespoons sriracha
- 1/4 teaspoon sea salt
Medium shrimp. Medium shrimp are easy to fry evenly. Pat them dry after the soak so the coating sticks, and use thawed frozen shrimp if fresh is not available.
Buttermilk. It tenderizes the shrimp and gives the cornstarch something to grip. In a pinch, stir a tablespoon of lemon juice into a cup of milk and wait five minutes.
Cornstarch. It creates a thin, crisp shell that stays light. Do not swap in flour, which gives a heavier coating.
Mayonnaise. It is the creamy base of the sauce. Use a full fat mayonnaise for the ideal texture.
Sweet chili sauce. It brings sweetness and a mild garlic flavor. Look for the Thai style sauce in the international aisle.
Sriracha. It adds heat and tang. Start with less if you are cooking for kids, and add more to taste.
How to Make Bang Bang Shrimp
1. Soak the shrimp. Place the shrimp in a bowl with the buttermilk, cover and refrigerate for 30 minutes.
2. Make the sauce. While the shrimp soak, whisk the mayonnaise, sweet chili sauce, sriracha and sea salt in a large bowl until smooth. Set it aside.
3. Heat the oil. Pour the oil into a large deep skillet and heat it over medium high heat to 350 degrees F, until a pinch of cornstarch sizzles right away.
4. Coat the shrimp. Lift the shrimp from the buttermilk, let the excess drip off and toss them in the cornstarch until fully coated. Shake off any extra.
5. Fry in batches. Lower the shrimp into the oil in batches of a few at a time. Fry for 2 to 3 minutes total, turning once, until the coating is golden and the shrimp are pink and curled.
6. Drain. Move the fried shrimp to a paper towel lined plate and let the oil drain for a moment, reheating the oil between batches.
7. Toss and serve. While the shrimp are still hot, toss them in the sauce until evenly coated and serve right away.
How to Serve Bang Bang Shrimp
Pile the shrimp on a platter with toothpicks for a gathering, or spoon it over a bed of cilantro lime rice for a quick dinner. If you like this flavor on other proteins, try bang bang tofu or bang bang chicken sliders. For a shrimp night with a different feel, creamy lemon garlic shrimp pasta is a lighter, creamy option.
How to Store and Reheat Bang Bang Shrimp
Fried shrimp is at its peak right after cooking, when the coating is crisp. Refrigerate leftovers in an airtight container within 2 hours and use them in 3 to 4 days, though the coating will soften. Reheat on a baking sheet in the oven or in an air fryer until the shrimp reach 165 degrees F, and spoon on a little extra sauce if needed. Freezing is not recommended because the coating turns soggy.
Tips and Variations for Bang Bang Shrimp
Pat the shrimp dry. Excess buttermilk on the surface makes the coating gummy, so let it drip and blot lightly before dredging.
Use a thermometer. Oil at 350 degrees F fries the shrimp quickly without absorbing too much grease, and a thermometer takes the guesswork out.
Do not crowd the pan. Too many shrimp at once drops the oil temperature and leads to a soft coating, so fry in small batches.
Do not overcook. Shrimp are done when they are opaque and pink, and the FDA safe minimum temperature chart lists 145 degrees F for fish and shellfish.
Toss while hot. Hot shrimp absorb the sauce slightly and the coating turns glossy, while cold shrimp leave the sauce sitting on top.
Keep extra sauce on the side. Serving some sauce for dipping lets guests add more without soaking the coating.
Adjust the heat. Start with less sriracha and taste, since brands vary in spiciness, then add more to reach the level you like.
Try the air fryer. For a lighter version, spray the coated shrimp with oil and air fry until golden, though the texture will be less crisp than fried.
Frequently Asked Questions About Bang Bang Shrimp
Can I make bang bang shrimp in an air fryer?
Yes. Coat the shrimp as directed, spray them with oil and air fry in a single layer until golden and cooked through, flipping once.
What can I serve with bang bang shrimp?
It goes well with rice, a crisp slaw or steamed vegetables, and it works as a gathering appetizer on its own.
How do I keep bang bang shrimp crispy?
Fry in small batches at 350 degrees F, drain well, and toss the shrimp in the sauce only right before serving.
Can I use frozen shrimp?
Yes. Thaw them in the refrigerator or under cold running water, then pat them completely dry before the buttermilk soak.
Can I make the sauce ahead of time?
Yes. The sauce keeps in the refrigerator for a few days, so you can make it ahead and toss it with the shrimp right after frying.
Crispy Bang Bang Shrimp
Equipment
- Large deep skillet
- deep fry thermometer
- Large mixing bowl
- Paper towels
Ingredients
Main Ingredients
- 1 lb medium shrimp peeled and deveined, tails removed
- 1 cup buttermilk
- ¾ cup cornstarch
- 2 cup sunflower oil for frying
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 2 ½ tbsp sriracha adjust to taste
- ¼ tsp sea salt
Instructions
Cooking
- Soak the shrimp. Soak the shrimp in buttermilk in the fridge for 30 minutes.
- Make the sauce. Whisk the mayonnaise, sweet chili sauce, sriracha and salt in a large bowl.
- Heat the oil. Heat the oil in a deep skillet to 350 degrees F.
- Coat. Lift the shrimp from the buttermilk and toss in the cornstarch until coated.
- Fry. Fry in batches for 2 to 3 minutes until golden and the shrimp are pink and curled.
- Drain and toss. Drain on paper towels, then toss the hot shrimp in the sauce and serve right away.
