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Creamy Bang Bang Shrimp

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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

  1. 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.
  2. Place shrimp in a bowl and pour buttermilk over them to coat evenly.
  3. In another bowl, combine cornstarch, flour, salt, and pepper.
  4. Remove shrimp from buttermilk and dredge in the flour mixture, pressing to ensure coating sticks.
  5. Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
  6. Fry shrimp in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
  7. While shrimp are still hot, toss them in a bowl with the prepared Bang Bang sauce until evenly coated.
  8. 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.

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