What Makes bang bang shrimp So Special
Crispy, creamy, and packed with just the right amount of heat, bang bang shrimp is one of those dishes that disappears faster than you can make it. The combination of golden-fried shrimp coated in a sweet and spicy sauce is downright irresistible—perfect for game day, a quick weeknight treat, or even as a show-stopping appetizer. And the best part? It comes together with simple pantry staples like sweet chili sauce, sriracha, and a touch of honey for balance. If you love bold flavors with a satisfying crunch, this dish is about to become your new favorite.
I’ll never forget the first time I made bang bang shrimp for my book club—they practically licked the platter clean! The trick is letting the shrimp soak in buttermilk before frying; it keeps them tender while the cornstarch coating ensures maximum crispiness. And don’t skip the lime juice in the sauce—it brightens everything up beautifully. Trust me, once you try this recipe, you’ll be making it on repeat. It’s simpler than it looks, and oh-so-worth it!
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What You’ll Find in This Article
Ingredients for bang bang shrimp
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
Cook Time for bang bang shrimp
One of the things I love most about this bang bang shrimp recipe is how quickly it comes together—perfect for those nights when you need something delicious in a hurry. Prep takes just 10 minutes (mostly letting the shrimp soak in buttermilk), and cooking is a speedy 6-8 minutes. That means you’ll have crispy, saucy shrimp ready in under 20 minutes total! If you’re planning a party, double the batch—these disappear fast. For more quick seafood ideas, check out my shrimp noodle bowl, another weeknight lifesaver.
How to Make bang bang shrimp
Step 1: Soak the Shrimp
In a medium bowl, soak the shrimp in buttermilk for 10 minutes to tenderize.
Step 2: Prepare the Coating
In a separate bowl, whisk together cornstarch, flour, garlic powder, paprika, salt, and pepper.
Step 3: Fry the Shrimp
Heat vegetable oil in a large skillet over medium-high heat. Dredge each shrimp in the flour mixture, shaking off excess, then fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
Step 4: Make the Sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice to make the bang bang sauce.
Step 5: Toss and Serve
Toss the fried shrimp in the sauce until evenly coated. Garnish with sliced green onions and serve immediately.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make this bang bang shrimp even better. Here are my favorites:
- Flavor Swap: Swap the sriracha for gochujang if you love deeper, fermented heat—it’s fantastic!
- Diet Tweaks: For a lighter version, try air-frying the shrimp or using Greek yogurt instead of mayo in the sauce. My healthy Mexican layer dip uses a similar yogurt trick.
- Texture Fix: If your coating isn’t sticking, pat the shrimp dry after the buttermilk soak—just a quick dab with paper towels does the trick.
- Storage Tip: Leftovers? Store them separately (sauce on the side) and reheat in the oven to keep them crispy. They’re great tossed into a shrimp sesame salad the next day!
Bang Bang Shrimp
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 0.5 cup buttermilk
- 0.5 cup cornstarch
- 0.25 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
Method
- In a medium bowl, soak the shrimp in buttermilk for 10 minutes to tenderize.
- In a separate bowl, whisk together cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Dredge each shrimp in the flour mixture, shaking off excess, then fry for 2-3 minutes per side until golden and crispy. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and lime juice to make the bang bang sauce.
- Toss the fried shrimp in the sauce until evenly coated. Garnish with sliced green onions and serve immediately.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While bang bang shrimp is definitely an indulgent treat, shrimp itself is a fantastic source of lean protein and omega-3s. One serving provides about 22g of protein with only 1g of saturated fat—just be mindful of portion sizes since the frying adds calories. The sauce’s sweetness comes mostly from honey and chili sauce, but you can reduce the sugar by using a sugar-free sweet chili alternative. For more balanced seafood dishes, explore my tuna salad recipe or this garlic shrimp tutorial from a fellow food blogger.
A Lighter Version of bang bang shrimp
Craving that bang bang flavor but watching your calories? Here’s how I lighten it up without sacrificing taste: First, skip the frying—toss the shrimp in a light spray of oil and bake at 400°F for 8-10 minutes instead. For the sauce, mix non-fat Greek yogurt with chili sauce and a squeeze of lime (it’s tangy and delicious!). If you’re avoiding gluten, almond flour works beautifully in place of all-purpose. And for more healthy twists, my Korean cucumber salad is a refreshing side, or try these honey garlic shrimp for another lighter shrimp option.
Thoughtful Tips for Special Diets
When my dear friend Margaret was diagnosed as pre-diabetic, I started paying closer attention to sugar-conscious swaps in my recipes—including this bang bang shrimp. The good news? With a few simple tweaks, you can enjoy all that crispy-spicy goodness while keeping things blood sugar friendly. For the sauce, I often replace honey with a touch of stevia or xylitol—just enough to balance the heat without spiking glucose levels. And if you’re watching carbs, almond flour works beautifully in place of all-purpose for coating. My healthy Mexican layer dip uses similar principles for guilt-free indulgence!
How to Serve bang bang shrimp
I’ll never forget the summer potluck where I brought bang bang shrimp skewered with pineapple chunks—the sweet-spicy combo had everyone asking for the recipe! For a stunning presentation, serve these golden beauties over crisp lettuce cups with a side of my Korean cucumber salad to cut through the richness. They’re also fabulous piled high on slider buns with pickled carrots or tossed into a shrimp sesame salad for next-day lunches. For more inspiration, check out this gorgeous creamy garlic shrimp platter from my friend Julie—it’s got similar crowd-pleasing energy!
Mistakes to Avoid
Bless your heart—we’ve all had kitchen mishaps! Here are the most common bang bang shrimp pitfalls I’ve seen (and committed myself!):
- Soggy shrimp: If your coating isn’t sticking, pat the shrimp dry after the buttermilk soak—that extra minute makes all the difference. My crab bombs recipe taught me this trick!
- Overcrowding the pan: Give each shrimp room to breathe while frying, or they’ll steam instead of crisp up—I do batches of 8-10 at most.
- Sauce separation: Whisk your mayo-based sauce vigorously and add lime juice last to prevent breaking. This Southern fried shrimp guide has great emulsion tips.
- Overcooking: Shrimp cook in just 2-3 minutes—any longer and they turn rubbery. Watch for that perfect golden curl!
Remember, even my first batch was a hot mess—now it’s my most requested dish!
How to Store bang bang shrimp
After my grandson’s birthday party last year, I discovered the perfect way to save leftover bang bang shrimp (though there’s rarely any left!). Store fried shrimp and sauce separately in airtight containers—they’ll keep for 2 days in the fridge. To reheat, spread shrimp on a baking sheet at 375°F for 5 minutes to revive the crunch. For longer storage, freeze uncoated shrimp before frying; thaw overnight before cooking. They’re delicious tossed into my spicy garlic penne pasta or served over this healthy pasta salad. Julie’s shrimp scampi storage tips work wonders too!
Try This bang bang shrimp Yourself
Darling, if my book club’s empty platters are any indication, this bang bang shrimp recipe is about to become your new signature dish! There’s something magical about that first bite—the crackle of golden crust giving way to plump shrimp, all swirled in that addictive sauce. Whether you’re hosting book club like I do or just treating yourself to a special weeknight dinner, this recipe delivers joy in every bite. For more shrimp inspiration, try my elegant shrimp cocktail, whip up some bang bang fried rice, or explore these tzatziki sauce pairings. The kitchen’s your playground—now go make some memories!
Frequently Asked Questions
Can I make bang bang shrimp ahead of time?
Absolutely! Prep the sauce and coat the shrimp up to 4 hours ahead—just keep them separate until serving. For best results, check out my mezze platter guide for make-ahead tips that work beautifully here too.
How do I make the sauce less spicy?
Simply reduce the sriracha by half and add an extra tablespoon of sweet chili sauce. My grandkids prefer it this way—especially when served with cooling pineapple salsa on the side!
What’s the best oil for frying shrimp?
I swear by vegetable or peanut oil for their high smoke points, but avocado oil works wonderfully too. This bang bang shrimp tutorial has great oil comparison notes.
Can I use frozen shrimp?
You bet! Just thaw completely in the fridge overnight and pat very dry—the buttermilk soak helps revive their texture beautifully.
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