Bang Bang Shrimp

I still remember the first time I tasted Bang Bang shrimp. It was years ago, during one of those weeks when everything felt a little heavier than usual. I’d been running around from one commitment to the next, barely finding time to cook anything beyond scrambled eggs and toast. One night, a friend insisted on dragging me out for dinner—“just one hour,” she said—and we ended up at a small seafood spot tucked into a strip mall. It wasn’t fancy or trendy, but the moment the server set a bowl of crispy, creamy, sweet-heat shrimp between us, the world suddenly felt lighter.

That shrimp was everything I didn’t know I needed: crunchy but tender, saucy but not soggy, comforting but still bright and fun. I couldn’t stop thinking about it afterward. I’ve always believed that every good recipe has an emotional fingerprint, and bang bang shrimp became one of those recipes for me—something that lifts the mood in the kitchen, something that wakes up the palate after a long week, something that makes people gather around the table a little faster.

Over the years, I tested version after version, trying different breadings, heat levels, and sauces until I learned exactly what makes bang bang shrimp so irresistible. And today, I get to share that version with you—the one that’s crisped in a way that holds its texture, coated in a sauce that clings without drowning, and balanced with just enough heat to make you reach for another piece. If you’ve never made it at home, don’t worry. I’ll walk you through the whole process as if we’re standing side by side in my kitchen, making a little magic together.

Why You’ll Love This Recipe

• Easy to prepare, even on a weeknight
• Crispy on the outside, tender on the inside
• A crowd-pleasing appetizer or main dish
• The bang bang sauce is simple, quick, and adaptable
• Perfect for tacos, rice bowls, salads, or serving on its own
• Budget-friendly with accessible ingredients

Ingredients You’ll Need

Here’s everything you’ll need to make bang bang shrimp, along with the little notes I’ve collected from making this recipe more times than I can count:

Shrimp:
Use medium or large shrimp, peeled and deveined. I prefer leaving the tails on for presentation when I’m serving guests, but when I’m making this for taco night or tossing it into rice bowls, I remove them for easier eating.

Buttermilk:
This helps tenderize the shrimp and acts as the first layer for the coating to stick. If you don’t have buttermilk, simply mix regular milk with a splash of lemon juice or vinegar—let it sit for about 5 minutes, and you’ve got a homemade version that works beautifully.

Cornstarch:
Cornstarch is the secret to that extra-light, extra-crispy crust. I’ve used flour in a pinch, but cornstarch gives you the shattering crispness that makes bang bang shrimp special.

Salt and Pepper:
Season every layer. It makes all the difference.

Oil for Frying:
I use vegetable oil because it’s neutral and has a high smoke point, but canola or peanut oil works too.

Bang Bang Sauce:

• Mayonnaise (full-fat is ideal for the creamiest texture)
• Sweet chili sauce
• Sriracha (adjust to your preferred heat level)
• A splash of rice vinegar (optional, but it gives a lovely subtle tang)

Sometimes I’ll add a tiny drizzle of honey if the sauce tastes too sharp or if my chili sauce is on the spicier side. Trust your palate—it rarely leads you astray.

How to Make It (Step-by-Step Instructions)

Let’s walk through this the way I would if you were in my kitchen, apron on, tongs in hand.

1. Prep the shrimp

Give your shrimp a quick rinse and pat them dry thoroughly with paper towels. This seems like such a small detail, but moisture is the enemy of crispiness. When shrimp go into the coating damp, they clump, and that’s how you end up with uneven crust. Dry shrimp coat beautifully and fry even better.

2. Marinate in buttermilk

Place the shrimp in a bowl and pour the buttermilk over them. You don’t need a long soak—just 10 to 15 minutes is perfect. Early in my bang bang days, I let the shrimp sit for an hour because I assumed longer meant more flavor. Instead, the coating slid off during frying. A short soak is the sweet spot.

3. Mix the sauce

While the shrimp are in the buttermilk, stir together the mayonnaise, sweet chili sauce, and sriracha. Taste the sauce and tweak as needed. If you like more heat, add a bit more sriracha. If you want it sweeter, add a little more chili sauce. Sometimes I’ll whisk in a teaspoon of rice vinegar to brighten the whole thing. The sauce should be smooth, creamy, and dripping off the spoon in a slow, thick ribbon.

4. Coat the shrimp

In a shallow dish, add your cornstarch and season it with salt and pepper. One by one, lift shrimp from the buttermilk, shaking off the excess, then press them gently into the cornstarch. Make sure every crevice is coated. This is the step that decides whether your shrimp will have that beautiful, crisp bite, so don’t rush it.

I’ve learned that tapping off the excess cornstarch before frying gives you the most delicate crust. Leave too much on, and the shrimp can taste chalky.

5. Heat the oil

Pour oil into a heavy-bottomed skillet or Dutch oven. I usually aim for about 1 to 1.5 inches of oil. Heat it to 350°F. If you don’t have a thermometer, test it by dropping in a tiny bit of cornstarch—it should sizzle immediately but not burn.

6. Fry in batches

This is where patience pays off. Add the shrimp in small batches so they fry instead of steam. Overcrowding cools the oil and leads to soggy shrimp. Each batch usually takes 2 to 3 minutes; they should turn a very light golden color. They don’t need to be deeply browned since the cornstarch crisps quickly.

Place the fried shrimp on a wire rack set over a baking sheet instead of a paper towel. Paper towels trap steam and soften the crust, while the rack keeps everything airy and crisp.

7. Toss in the sauce

You have two options: toss all the shrimp with the sauce for a fully coated version, or drizzle the sauce over the top to maintain maximum crisp. I alternate depending on my mood. When I’m craving that classic glossy bang bang bite, I toss. When I want more crunch, I drizzle. Both ways are delicious.

Expert Tips for the Best Results

The best bang bang shrimp starts with dry shrimp, seasoned layers, and a light hand with the coating. Make sure your oil is properly heated and resist the urge to crowd the pan, because staying patient during frying leads to shrimp that stay crisp even after being sauced. Always taste your bang bang sauce before using it—sweet chili brands vary wildly, and a quick adjustment ensures the perfect balance of sweet, spicy, and creamy. And lastly, consider tossing the shrimp in the sauce right before serving; even a few minutes can make the difference between crisp and soft.

Variations & Substitutions

There have been plenty of nights when I was missing something and had to improvise. I’ve used chicken cut into small pieces instead of shrimp, and it turned into a whole new weeknight favorite. I’ve swapped cornstarch for a mix of flour and cornstarch when the pantry shelves looked bare. Once I even replaced half the mayo with Greek yogurt because I’d run out, and the sauce came out tangier but still wonderful. You can use chili-garlic sauce instead of sriracha, a splash of lime instead of vinegar, or make the whole thing lighter by air frying the shrimp. None of these changes break the recipe—they just give it a different personality.

Serving Suggestions

I’ve served this dish in so many ways that it has become a little culinary chameleon in my kitchen. If I want something light, I pile the shrimp onto crisp lettuce leaves with thinly sliced cucumbers. When I’m feeding a crowd, I scatter the shrimp over a platter of jasmine rice with chopped green onions. For casual dinners, I tuck them into warm tortillas with shredded cabbage. And if I’m cooking just for myself, I eat them straight off the rack with sauce on the side while standing at the counter. Bang bang shrimp is the kind of recipe that fits everything from busy Wednesday evenings to relaxed weekend gatherings.

Storage & Reheating Instructions

Bang bang shrimp is always best the moment it’s made, but leftovers do happen. I store the shrimp and sauce separately in airtight containers. The shrimp will soften in the fridge, but reheating them in a single layer in a hot oven or air fryer brings back a surprising amount of crispness. I usually go for 375°F for about 6 to 8 minutes. The sauce stays good for days, and sometimes I whisk in a fresh teaspoon of chili sauce to wake it back up the next day.

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Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What’s the best tool to use for coating the shrimp?
I’ve tried bowls, plates, bags—you name it. A shallow dish works best because you can press the shrimp into the cornstarch without it clumping. Tongs or your hands both work fine.

Can I serve it cold?
I prefer it warm because the crispness is part of the joy, but cold leftovers tossed into a salad are surprisingly good.

How do I keep the coating from getting soggy?
Dry the shrimp well, don’t overcrowd the pan, fry at the right temperature, and cool on a wire rack. Those four little habits make a huge difference.

Conclusion

If you’ve been looking for a recipe that brings a little spark back into your cooking routine, I hope this Bang Bang Shrimp becomes that for you. It’s simple, comforting, and fun—exactly the kind of dish that turns an ordinary night into something just a bit more special. If you try it, I’d truly love to hear how it turns out for you. Share your version, leave a comment, or simply enjoy the process in your own kitchen. Cooking is always better when it’s shared, even from afar.

Nutrition Information

Estimated per serving (based on 4 servings):

• Calories: ~420
• Protein: ~23g
• Fat: ~22g
• Carbohydrates: ~35g
• Fiber: ~1g
• Sodium: ~980mg