Easy Bang Bang Shrimp Recipe

Crispy, golden shrimp tossed in a creamy, spicy, and slightly sweet sauce—what’s not to love? This recipe brings together a perfect balance of textures and flavors that will leave you dipping, savoring, and coming back for more. It’s quick enough for a weeknight dinner but impressive enough to wow at a dinner party. The best part? You only need a handful of simple ingredients to create a dish that tastes like it came straight from your favorite restaurant.

I still remember the first time I tried Bang Bang Shrimp at a family gathering. My cousin had whipped up a batch, and I was hooked after one bite. The crispy coating paired with that tangy sauce was pure magic. It was the kind of dish where people politely took one or two pieces at first but soon found themselves sneaking back for more. Now, every time I make it at home, it takes me right back to that lively kitchen full of laughter, the scent of something sizzling, and the clatter of plates as everyone gathered around to eat.

this RECIPE

The origin story: Where did Bang Bang Shrimp come from?

Bang Bang Shrimp has its roots in Asian-American fusion cuisine. It’s often associated with Bonefish Grill, a popular chain restaurant that made this appetizer a standout item on their menu. The dish combines Asian-inspired flavors—like chili-garlic sauce and sriracha—with a crispy fried shrimp base. Over time, it’s evolved into a favorite for home cooks looking to recreate that restaurant magic. While many versions exist, they all stay true to the original concept: bold flavors, crispy texture, and a sauce so good you’ll want to lick the bowl.

Let’s talk ingredients: What makes this dish shine

Every ingredient in this recipe plays a role in building flavor and texture. Here’s what makes it all come together:

• Shrimp: The star of the show! Medium shrimp work best because they’re bite-sized but still meaty. Look for peeled and deveined shrimp to save prep time. Can’t find fresh shrimp? Frozen works just as well—just thaw and pat them dry first.
• Buttermilk: This is the secret to tender, flavorful shrimp. It helps the coating stick while also giving a slight tang. If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a teaspoon of lemon juice or vinegar.
• Cornstarch: Forget flour—cornstarch is the key to achieving that ultra-crispy coating. It fries up lighter and crunchier, which is exactly what you want here.
• Cayenne Pepper: This adds a nice kick to the shrimp coating. Adjust the amount based on your spice tolerance, or swap it for paprika if you prefer something milder.
• Bang Bang Sauce: The sauce is where the magic happens! The combination of mayonnaise, chili-garlic sauce, sriracha, and honey creates a perfect balance of creamy, spicy, and sweet. Don’t skip the fresh lemon juice—it adds brightness to the sauce.

Kitchen gear: What you’ll need to make Bang Bang Shrimp

This recipe doesn’t require fancy equipment, but a few tools will make the process easier:

• Wide pot or deep fryer: You’ll need something deep enough to fry the shrimp without crowding them. A heavy-bottomed pot works great because it retains heat well.
• Candy or frying thermometer: Keeping the oil at the right temperature (around 375°F) is crucial for crispy, non-greasy shrimp. A thermometer takes the guesswork out of frying.
• Mixing bowls: One for soaking the shrimp in buttermilk, another for mixing the cornstarch coating, and a small one for the sauce.
• Tongs or slotted spoon: These are lifesavers for safely flipping and removing the shrimp from hot oil.
• Wire rack or paper towels: Draining the shrimp properly after frying keeps them from getting soggy.

If you don’t have a thermometer, test the oil by dropping in a small piece of the shrimp coating—if it sizzles and floats to the top, you’re good to go!

Step-by-step: My foolproof method for Bang Bang Shrimp

Let’s break this down into easy-to-follow steps:

1. Make the sauce first: Whisk together the mayonnaise, chili-garlic sauce, sriracha, honey, paprika, lemon juice, salt, and pepper. Taste it and adjust the spice or sweetness to your liking. Pop it in the fridge while you prepare everything else—letting it chill enhances the flavors.
2. Prep the shrimp: Rinse and pat your shrimp dry with paper towels. Toss them in a bowl with buttermilk to coat. Let them soak while you prepare the coating.
3. Mix the coating: In a large bowl, whisk together the cornstarch, cayenne pepper, salt, and pepper. The cayenne gives the shrimp a subtle heat that pairs beautifully with the creamy sauce.
4. Coat the shrimp: Working in batches, remove the shrimp from the buttermilk, letting the excess drip off, and toss them in the cornstarch mixture. Press the coating onto the shrimp for maximum crispiness.
5. Chill the shrimp: Place the coated shrimp on a plate and refrigerate for 20-30 minutes. This step is key—it helps the coating stick during frying and prevents it from falling apart.
6. Fry to golden perfection: Heat your oil to 375°F and fry the shrimp in small batches for 1-2 minutes per side. They should be golden and crispy. Don’t overcrowd the pot, or the oil temperature will drop, and the shrimp won’t crisp up properly.
7. Drain and toss: Let the shrimp drain on paper towels to remove excess oil. Then toss them in the Bang Bang Sauce until fully coated.
8. Garnish and serve: Sprinkle with chopped parsley and chili flakes for a pop of color and extra heat. Serve immediately while they’re still warm and crispy.

Variations and adaptations to try

• Gluten-free: This recipe is naturally gluten-free since it uses cornstarch instead of flour! Just double-check that your chili-garlic sauce and sriracha are gluten-free.
• Baked version: For a lighter option, bake the shrimp on a wire rack at 400°F for about 10-12 minutes, flipping halfway through. Spray with cooking oil to help them crisp up.
• Air fryer method: Coat the shrimp as usual, then air fry at 375°F for 8-10 minutes, shaking the basket halfway through. They won’t be quite as golden, but they’ll still be delicious!
• Spice level: Prefer it milder? Reduce the cayenne and sriracha, or swap cayenne for smoked paprika for a smoky flavor. Like it extra hot? Add more chili-garlic sauce or even a dash of hot sauce to the shrimp coating.
• Make it a meal: Serve the Bang Bang Shrimp over a bed of jasmine rice or tucked into tacos with crunchy slaw for a fun twist.

How to serve Bang Bang Shrimp

If you’re hosting, pile the shrimp onto a platter and scatter some fresh parsley and chili flakes over the top. It makes for an impressive centerpiece! For extra flair, serve with lime wedges on the side. Pair the shrimp with a crisp green salad, steamed veggies, or even some homemade fries for a complete meal.

Perfect drink pairings

Bang Bang Shrimp has bold flavors, so you’ll want a refreshing drink to complement it. Try these options:

• Sparkling lemonade: The citrusy tang pairs beautifully with the creamy sauce.
• Iced green tea: A lightly sweetened green tea cuts through the richness of the dish.
• Mango lassi: For something tropical, this creamy yogurt-based drink is a lovely match.
• Coconut water: For a lighter option, the subtle sweetness is super refreshing.

Storing and reheating leftovers

If you somehow have leftovers (rare, I know!), store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven or air fryer at 375°F for 5-7 minutes to crisp them back up. Avoid microwaving, as it can make the coating soggy. The sauce can be stored separately in the fridge for up to a week.

Scaling the recipe for any occasion

This recipe is easy to double or halve depending on your needs. Just remember that when scaling up, you might need to fry the shrimp in more batches to avoid overcrowding. If making a large batch, keep the cooked shrimp warm in a 200°F oven while you finish frying the rest.

FAQs about Bang Bang Shrimp

1. Can I use frozen shrimp?
Absolutely! Just thaw them completely, pat them dry, and proceed with the recipe.

2. What can I use instead of buttermilk?
Mix regular milk with a teaspoon of lemon juice or vinegar—it works perfectly.

3. Is this recipe spicy?
It has a mild kick, but you can easily adjust the heat level by reducing the cayenne or sriracha.

4. Can I make the sauce ahead of time?
Yes, the sauce can be made up to 3 days ahead. Just store it in an airtight container in the fridge.

5. How do I know when the shrimp are cooked?
Shrimp turn pink and opaque when cooked. Overcooking makes them rubbery, so keep an eye on them!

Now go grab your apron, crank up your favorite playlist, and give this Bang Bang Shrimp recipe a try—you’ll be hooked at the first bite!

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