Oh my gosh, if you haven’t tried making bang bang shrimp at home yet, you are in for the crispiest, most flavor-packed treat! I’ll never forget the first time I had this dish—it was love at first bite. The golden, crunchy shrimp coated in that creamy, spicy sauce had me hooked. The best part? It’s ridiculously easy to whip up in under 30 minutes, perfect for when you need a quick appetizer that tastes like it came straight from a restaurant. Whether you’re serving it for game day, date night, or just because, this recipe never disappoints. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love This Bang Bang Shrimp
Let me tell you why this recipe has become my go-to for everything from last-minute dinners to impressing guests:
- Crazy fast: From fridge to table in under 30 minutes – I’ve made it after work when I’m starving and it saves me every time
- That perfect crunch: The cornstarch coating fries up so crispy you’ll hear the satisfying crackle when you bite in
- Spice it your way: Add more Sriracha for heat or dial it back – the sauce is totally customizable to your taste
- Party superstar: These disappear faster than anything else at gatherings (I always make a double batch now)
- Weeknight lifesaver: Uses pantry staples so you can whip it up even when the fridge looks empty
Seriously, this recipe checks all the boxes – quick, delicious, and adaptable. Once you try it, you’ll understand why I’m obsessed!
Ingredients for Bang Bang Shrimp
Here’s everything you’ll need to make the most irresistible bang bang shrimp – I’ve learned through trial and error that quality ingredients make all the difference here. Let’s break it down:
- For the shrimp: 1 lb large shrimp (peeled and deveined, tails off – trust me, you don’t want to be dealing with shells when eating this!)
- For the coating: 1/2 cup buttermilk (the secret to tender shrimp), 1/2 cup cornstarch (pack it in!), 1/2 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper
- For frying: About 2 cups neutral oil (I use vegetable or canola – enough for 1-inch depth in your pan)
- For the bang bang sauce: 1/4 cup mayonnaise (full-fat please!), 2 tbsp sweet chili sauce, 1 tbsp Sriracha (or more if you’re brave), 1 tsp honey, 1/2 tsp rice vinegar
- For garnish: 1 tbsp chopped green onions (the fresh pop of color makes all the difference)
Pro tip: Measure everything before you start – once the frying begins, things move fast and you’ll be glad you prepped ahead!
How to Make Bang Bang Shrimp
Okay, let’s get cooking! I’ll walk you through each step – it’s easier than you think. Just follow along and you’ll have restaurant-quality bang bang shrimp in no time. The secret is taking it one step at a time and not rushing the process. My first time making this, I got impatient and tried to fry all the shrimp at once – big mistake! Learn from my errors and you’ll get perfect results.
Preparing the Shrimp
First things first – let’s get those shrimp ready for their crispy coating. Place your peeled and deveined shrimp in a bowl and pour the buttermilk over them. Give them a gentle stir to make sure they’re all coated. Now, here’s where patience comes in – let them soak for a full 10 minutes. I know it’s tempting to rush this step, but trust me, that buttermilk bath makes the shrimp incredibly tender.
While they’re soaking, mix together your dry ingredients – cornstarch, flour, garlic powder, paprika, salt, and pepper. When the shrimp are ready, take them out of the buttermilk one at a time (let the excess drip off!) and dredge them in the flour mixture. The key here is to really coat them well, then give them a gentle shake to remove any extra flour. Too much coating will make them heavy instead of crispy.
Frying to Perfection
Now for the fun part – frying! Heat about 1 inch of oil in a heavy-bottomed pan over medium-high heat. You’ll know it’s ready when a pinch of flour sizzles immediately. Careful – oil splatters, so maybe wear an apron!
Here’s my golden rule: don’t overcrowd the pan. I fry in batches of about 8-10 shrimp at a time. They need space to crisp up properly. Gently place them in the oil and fry for 2-3 minutes until they’re that perfect golden brown. You’ll hear them sizzling away – that’s the sound of deliciousness!
Use a slotted spoon to transfer them to a paper towel-lined plate to drain. This step is crucial for keeping them crispy. I usually sprinkle a tiny bit of salt on them while they’re still hot – just a professional chef trick I picked up!
Mixing the Bang Bang Sauce
While the shrimp are frying, let’s make that addictively delicious sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Taste as you go – want more heat? Add another squirt of Sriracha. Prefer it sweeter? A touch more honey does the trick.
The sauce should be smooth and creamy with just the right balance of sweet and spicy. I always make a little extra because someone (usually me) ends up wanting to dip everything in it! Once your shrimp are all fried and drained, gently toss them in the sauce until they’re beautifully coated. Don’t drown them – you want just enough sauce to cling to each shrimp.
And there you have it – perfect bang bang shrimp ready to devour! Pro tip: serve them immediately while they’re still crispy. They’re so good, they might not even make it to the table!
Tips for the Best Bang Bang Shrimp
Want to take your bang bang shrimp to the next level? Here are my tried-and-true tips for perfect results every time:
- Double-fry for extra crunch: After the first fry, let the shrimp cool slightly, then fry again for 30 seconds. It’s a game-changer for crispiness!
- Adjust the spice: Start with 1 tbsp Sriracha and add more if you like it hot. Taste as you go – it’s your sauce, make it your way!
- Serve immediately: These are best fresh out of the fryer. If they sit too long, they’ll lose that perfect crunch.
- Avoid crowding the pan: Too many shrimp at once lowers the oil temp and leads to soggy results. Patience pays off!
Follow these tips, and you’ll have shrimp so good, your guests will think you’re a pro!
Serving Suggestions for Bang Bang Shrimp
Oh, the possibilities with these little flavor bombs are endless! My absolute favorite way? Piled high over steamed jasmine rice – the sauce dripping down makes the most amazing impromptu fried rice. For parties, I serve them in lettuce cups with extra sauce for dipping (always disappears first!). Sometimes I just grab chopsticks and eat them straight from the bowl – no shame! Don’t forget that final sprinkle of green onions – the fresh pop takes it over the top. Trust me, you’ll find yourself dreaming up new ways to enjoy these!
Storing and Reheating Bang Bang Shrimp
Okay, let’s be real – these rarely last long enough to store! But if you do have leftovers (lucky you!), here’s how to keep them tasting great. Store them in an airtight container in the fridge for up to 2 days. When reheating, skip the microwave – it’ll turn them soggy. Instead, pop them in a 375°F oven or air fryer for 3-4 minutes to bring back that perfect crunch. The sauce might need a quick stir after reheating too. Pro tip: If you know you’ll have leftovers, store the shrimp and sauce separately, then toss together after reheating for best results!
Bang Bang Shrimp Variations
Love the flavors but want to mix things up? I’ve played with this recipe so many ways! For a lighter version, try baking the shrimp at 425°F for 10-12 minutes instead of frying – they won’t be as crispy but still delicious. Swap half the mayo for Greek yogurt in the sauce for a tangier twist. My secret? A pinch of lime zest in the sauce – it adds the brightest, freshest flavor that cuts through the richness perfectly!
Bang Bang Shrimp Nutrition
Now, let’s talk nutrition – because let’s be honest, we’re not eating fried shrimp for our health! Keep in mind these numbers can vary based on your exact ingredients and how much oil gets absorbed. For a typical serving (about 1/4 of the recipe), you’re looking at roughly 320 calories, 18g fat, and 16g protein. Not bad for such a flavor-packed dish! The shrimp themselves are actually quite lean – it’s that crispy coating and creamy sauce that add the indulgence. Everything in moderation, right? That’s my philosophy anyway!
Frequently Asked Questions
I get so many questions about this recipe – here are the ones that come up most often with my tried-and-true answers:
- Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cool running water first. Pat them super dry before the buttermilk soak – extra moisture is the enemy of crispy shrimp!
- How spicy is bang bang shrimp? The sauce has a nice kick but isn’t overwhelming. Start with 1 tbsp Sriracha, then taste and add more if you like it fiery. My husband always adds an extra squeeze!
- Can I bake instead of fry? You can, but they won’t get as crispy. Bake at 425°F for 10-12 minutes, flipping halfway. A quick broil at the end helps!
- What’s the best oil for frying? I swear by vegetable or canola oil – neutral flavor and high smoke point. Peanut oil works great too if you have it!
Still have questions? Drop them in the comments – I answer every one!
Alright, you’ve got all my secrets for perfect bang bang shrimp – now it’s your turn to work some magic in the kitchen! I can’t wait to hear how yours turns out. Did you go extra spicy? Try the double-fry method? Maybe you came up with an amazing new way to serve them? Drop a comment below and tell me all about your shrimp adventures. And hey, if you snapped a photo of your crispy creations, share that too – nothing makes me happier than seeing your delicious results! Happy cooking, friends!
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Irresistible Bang Bang Shrimp Recipe in 30 Minutes
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Crispy fried shrimp coated in a creamy, spicy sauce. A quick and flavorful dish perfect as an appetizer or main course.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce
- 1 tsp honey
- 1/2 tsp rice vinegar
- 1 tbsp chopped green onions for garnish
Instructions
- Soak shrimp in buttermilk for 10 minutes.
- Mix cornstarch, flour, garlic powder, paprika, salt, and pepper in a bowl.
- Dredge shrimp in the flour mixture, shaking off excess.
- Heat oil in a pan over medium-high heat.
- Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
- In a separate bowl, mix mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar.
- Toss fried shrimp in the sauce.
- Garnish with green onions before serving.
Notes
- For extra crispiness, double-fry the shrimp.
- Adjust Sriracha to control spice level.
- Serve immediately for best texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 145mg
Keywords: bang bang shrimp, fried shrimp, spicy shrimp, appetizer, seafood
