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Crispy Bang Bang Shrimp Recipe

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Crispy, golden-fried shrimp coated in a sweet and spicy bang bang sauce that tastes just like your favorite restaurant appetizer. This easy copycat recipe delivers restaurant-quality results at home in less than 30 minutes.

  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Shrimp:

  • 1 pound large shrimp (16-20 count), peeled and deveined
  • 1 cup buttermilk
  • ¾ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Vegetable oil for frying (about 4 cups)

For the Bang Bang Sauce:

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar

For Garnish:

  • 2 tablespoons chopped green onions
  • 1 teaspoon sesame seeds (optional)
  • Fresh cilantro (optional)

Instructions

  1. Marinate the Shrimp: Place the cleaned, deveined shrimp in a large bowl and pour the buttermilk over them. Toss to coat completely. Let them marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 2 hours. This step tenderizes the shrimp and helps the coating stick.
  2. Make the Bang Bang Sauce: While the shrimp marinate, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a medium bowl until smooth and well combined. Taste and adjust the spice level by adding more sriracha if desired. Set aside in the refrigerator until ready to use.
  3. Prepare the Coating: In a shallow dish or pie plate, whisk together the cornstarch, flour, salt, black pepper, and garlic powder until evenly mixed. This dry coating is what creates that signature crispy texture.
  4. Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350-375°F on a cooking thermometer. This temperature is crucial – too low and the shrimp will be greasy; too high and they’ll burn before cooking through.
  5. Coat the Shrimp: Working with a few shrimp at a time, remove them from the buttermilk, letting excess drip off. Dredge each shrimp in the cornstarch mixture, pressing gently to ensure the coating adheres well. Shake off any excess coating. Place coated shrimp on a clean plate.
  6. Fry the Shrimp: Carefully add 4-5 shrimp to the hot oil, being careful not to overcrowd the pan (this will lower the oil temperature). Fry for 2-3 minutes, flipping halfway through, until the shrimp are golden brown and cooked through. The shrimp will float to the surface when done.
  7. Drain: Using tongs or a slotted spoon, transfer the fried shrimp to a wire rack set over a baking sheet to drain. This method keeps them crispy much better than draining on paper towels. Repeat with the remaining shrimp, allowing the oil to return to temperature between batches.
  8. Toss with Sauce: Once all the shrimp are fried and drained, place them in a large bowl. Pour about three-quarters of the bang bang sauce over the shrimp and gently toss to coat. Reserve the remaining sauce for drizzling or dipping.
  9. Garnish and Serve: Transfer the sauced shrimp to a serving platter. Drizzle with the reserved sauce, sprinkle with chopped green onions, sesame seeds, and fresh cilantro if using. Serve immediately while hot and crispy.

Notes

  • Oil Temperature is Critical: Use a thermometer to maintain 350-375°F. If the oil is too cool, the shrimp will absorb oil and be greasy. If too hot, they’ll burn.
  • Don’t Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
  • Sauce Timing: Toss the shrimp with sauce right before serving to maintain maximum crispiness. If making ahead, keep sauce and shrimp separate until serving time.
  • Gluten-Free Option: Replace the all-purpose flour with rice flour or additional cornstarch for a gluten-free version.
  • Spice Level: Start with less sriracha and add more to taste. You can always add heat, but you can’t take it away!
  • Make it Lighter: For a lighter version, you can bake the coated shrimp at 425°F for 10-12 minutes, flipping halfway, though they won’t be quite as crispy as fried.

  • Author: Samantha Nelson
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 4 ounces (about 4-5 shrimp with sauce)
  • Calories: 385
  • Sugar: 8g
  • Sodium: 890mg
  • Fat: 24g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 19.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0g
  • Protein: 21g
  • Cholesterol: 165mg

Find it online: https://charmingsnacks.com/bang-bang-shrimp-recipe/