This creamy Bang Bang Shrimp is a crispy, spicy, and slightly sweet seafood dish that’s perfect for entertaining or enjoying as a flavorful weeknight meal. Golden fried shrimp are coated in a rich, tangy sauce that delivers restaurant-quality taste right at home.
Why You’ll Love This Recipe
This recipe is quick to prepare, incredibly satisfying, and packed with bold flavors. The shrimp fry up light and crunchy, while the creamy Bang Bang sauce adds the perfect balance of heat and sweetness. It works beautifully as an appetizer, main dish, or even tucked into wraps or bowls, making it a versatile favorite for many occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp:
1 lb large shrimp, peeled and deveined
½ cup buttermilk
½ cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying
2 tablespoons chopped parsley or green onions, for garnish
For the Bang Bang sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 to 2 tablespoons Sriracha, adjusted to taste
1 tablespoon honey or sugar
1 teaspoon rice vinegar or lime juice
Directions
Start by preparing the Bang Bang sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar or lime juice. Mix until smooth and creamy, then set aside.
Place the shrimp in a bowl and pour the buttermilk over them, making sure all the shrimp are well coated. In a separate bowl, mix the cornstarch, all-purpose flour, salt, and black pepper. Remove the shrimp from the buttermilk and dredge them in the flour mixture, pressing lightly so the coating sticks evenly.
Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the shrimp in batches, cooking for 2 to 3 minutes per side until golden brown and crispy. Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
While the shrimp are still hot, place them in a large bowl and gently toss with the Bang Bang sauce until evenly coated. Transfer to a serving plate, garnish with chopped parsley or green onions, and serve immediately.
For a lighter version, the shrimp can be baked or air-fried instead of deep-fried. To add extra crunch, replace half of the flour with panko-style crumbs. If you enjoy more heat, increase the Sriracha or add a pinch of chili flakes to the sauce. For a citrus twist, add a little extra lime juice and some lime zest to the sauce.
Storage/Reheating
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in an oven or air fryer at 350°F (175°C) for a few minutes until heated through and slightly crisp. Avoid microwaving, as it can make the coating soft.
FAQs
Can I make Bang Bang Shrimp ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce a day in advance and store it in the refrigerator.
What size shrimp works best for this recipe?
Large or extra-large shrimp are ideal, as they stay juicy and cook evenly.
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before coating.
Is buttermilk necessary?
Buttermilk helps tenderize the shrimp, but regular milk with a splash of lemon juice can be used as a substitute.
How spicy is Bang Bang Shrimp?
The spice level is moderate and adjustable based on how much Sriracha you add.
Can I make this dish gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
What can I serve with Bang Bang Shrimp?
It pairs well with rice, noodles, fresh salad, or inside wraps and tacos.
Can I air-fry the shrimp?
Yes, air-fry at 400°F (200°C) for about 8 to 10 minutes, flipping halfway through.
How do I keep the shrimp crispy?
Serve immediately after tossing in the sauce, or drizzle the sauce over the shrimp instead of fully coating them.
Can I use a different sauce base?
You can replace mayonnaise with a thick yogurt or a dairy-free alternative for a lighter option.
Conclusion
Creamy Bang Bang Shrimp is a crowd-pleasing recipe that combines crispy texture with bold, creamy flavor. Easy to prepare and endlessly customizable, it’s a dish that’s sure to impress whether served as an appetizer or a main course. Once you try it, it’s bound to become a repeat favorite in your kitchen.
Creamy Bang Bang Shrimp features crispy golden-fried shrimp tossed in a bold, creamy sauce made with mayo, sweet chili, and Sriracha. It’s a restaurant-style dish that’s easy to make at home and perfect as an appetizer or main.
Author:Sophia
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Appetizer
Method:Frying
Cuisine:Asian-American
Diet:Halal
Ingredients
1 lb large shrimp, peeled and deveined
½ cup buttermilk
½ cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying
2 tablespoons chopped parsley or green onions, for garnish
½ cup mayonnaise
¼ cup sweet chili sauce
1 to 2 tablespoons Sriracha, adjusted to taste
1 tablespoon honey or sugar
1 teaspoon rice vinegar or lime juice
Instructions
In a small bowl, mix together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar or lime juice to create the Bang Bang sauce. Set aside.
Place shrimp in a bowl and pour buttermilk over them to coat evenly.
In another bowl, combine cornstarch, flour, salt, and pepper.
Remove shrimp from buttermilk and dredge in the flour mixture, pressing to ensure coating sticks.
Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
While shrimp are still hot, toss them in a bowl with the prepared Bang Bang sauce until evenly coated.
Transfer to a serving plate, garnish with chopped parsley or green onions, and serve immediately.
Notes
For a lighter option, bake or air-fry the shrimp instead of deep-frying.
Increase Sriracha for more heat or add chili flakes to the sauce.
Use panko breadcrumbs for extra crunch in the coating.
Serve over rice, in tacos, or with a side salad.
To keep shrimp crispy, drizzle sauce just before serving.
