Bang Bang Shrimp

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I grew up watching a neighbor toss crispy shrimp in a sweet-spicy mayo and pass the plate around at backyard get-togethers. This Bang Bang Shrimp recipe delivers that same addictive crunch and creamy heat, but made at home with jumbo shrimp and a simple three-ingredient sauce. Fast enough for weeknights, showy enough for guests, and endlessly tweakable — once you try it you’ll understand why it’s a party favorite. If you want to turn it into a saucy weeknight pasta, try this Bang Bang Shrimp pasta recipe for a quick weeknight upgrade.

Why you’ll love this dish

Bang Bang Shrimp pairs crisp, lightly fried shrimp with a silky, sweet-heat sauce. It’s crunchy without being greasy, bright from the mayo and chili sauce, and easily scaled up or down. Make it for casual dinners, game-day snacks, or as an appetizer when you want something impressive but low-effort.

“Sweet, spicy, and utterly addictive — the kids asked for seconds before I could finish plating.” — a dinner guest

Highlights:

Quick: from prep to plate in about 25–30 minutes.
Crowd-pleasing: mild sweetness with adjustable heat; picky eaters tend to love it.
Versatile: serve as appetizer, main, or tossed with pasta or rice.

The cooking process explained

Before you read the ingredients, here’s what happens in plain steps so you know what to expect:

Marinate shrimp briefly in buttermilk to tenderize and help coating stick.
Toss shrimp in seasoned cornstarch for a light, super-crispy crust.
Fry in a shallow pool of neutral oil until golden and opaque.
Mix a quick sauce of Japanese mayo, Thai sweet chili, and sriracha.
Toss shrimp in the sauce (or spoon it over) and garnish with green onion.

That short overview makes the full directions easier to follow when you’re ready to cook.

What you’ll need

1 lb jumbo shrimp, peeled and deveined (fresh recommended; thawed, if frozen)
1 cup buttermilk (or 1 cup whole milk + 1 tbsp lemon juice as a substitute)
3/4 cup cornstarch (or potato starch/tapioca starch for a gluten-free crisp)
1 cup vegetable oil (any neutral oil with a high smoke point)
3/4 tsp salt
3/4 tsp garlic powder
1/2 tsp black pepper
1 green onion, finely chopped for garnish
1/2 cup Japanese mayonnaise (Kewpie is ideal; regular mayo works)
1/4 cup Thai sweet chili sauce
2 tbsp sriracha (adjust for more heat if desired)

Notes and substitutions:

Use Japanese mayo for that richer, slightly sweet tang; regular mayo is an easy swap.
Cornstarch yields the crispiest crust; potato or tapioca starch work well for a similar texture.
For milder heat, reduce sriracha to 1 tbsp or swap for chili garlic sauce.
Want a saucier pasta version? Try this creamy pasta twist that uses the same sauce.

Step-by-step instructions

Plate of Bang Bang Shrimp topped with spicy sauce and garnished.

Preparation

Pat shrimp dry and place in a bowl. Pour over buttermilk and stir to coat. Let sit 10–20 minutes while you set up the dredge and sauce.
In a shallow dish combine cornstarch, salt, garlic powder, and black pepper.

Cooking
3. Heat the oil in a large skillet over medium-high heat until it reaches about 350–375°F (or a wooden spoon handle bubbles steadily when dipped). Use enough oil for a shallow fry — about 1/2 to 3/4 inch deep.
4. Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the cornstarch mixture, shaking off excess.
5. Fry shrimp in batches so the pan isn’t crowded. Cook 1.5–2.5 minutes per side, depending on shrimp size, until golden and opaque. Transfer to a paper towel-lined plate to drain.

Sauce and finishing (Serving)
6. Whisk together Japanese mayonnaise, Thai sweet chili sauce, and sriracha in a bowl. Taste and adjust heat or sweetness.
7. Toss the fried shrimp gently in the sauce until lightly coated, or serve sauce on the side for dipping.
8. Garnish with finely chopped green onion and serve immediately.

Serving note: If you prefer a lighter coating, drizzle sauce over the shrimp and serve extra on the side.

Best ways to enjoy it

As an appetizer: pile on a platter with toothpicks and lemon wedges.
Main dish: serve over steamed rice, coconut rice, or a simple salad.
Comfort-style: toss with linguine or spaghetti for a creamy shrimp pasta; for plating ideas and variations check this pasta variations and plating ideas.
For a party: make smaller “popcorn” shrimp using smaller shrimp and serve in cones.

Pairings: crisp lager, dry Riesling, or a citrusy cocktail cut through the richness. Fresh cucumber salad, roasted broccoli, or a simple green slaw add balance.

Storage and reheating tips

Refrigerator: Store cooked shrimp in an airtight container for up to 2 days. The sauce will make the crust soften over time; re-crisp in the oven.
Reheating: Place on a baking sheet and reheat at 375°F for 8–10 minutes until heated through and crisped. Avoid microwaving — it makes the coating soggy.
Freezing: For best texture, freeze raw, breaded shrimp (lay single layer on a tray, freeze until firm, then bag) for up to 1 month; fry from frozen, adding 1–2 minutes per side. Cooked shrimp can be frozen but will lose some crispness; use within 2–3 months.
Food safety: Shrimp should be cooked until opaque and firm; internal temperature should reach 145°F. Refrigerate leftovers within 2 hours.

Pro chef tips

Dry shrimp well. Any surface moisture prevents the cornstarch from crisping properly.
Don’t overcrowd the pan. Temperature drops cause soggy, oily coating. Fry in small batches.
Oil temperature matters. Use a thermometer — 350–375°F is the sweet spot.
Double dredge for extra crunch: dunk in buttermilk, coat with cornstarch, quick return to buttermilk, then a final dredge.
Make sauce ahead. The mayo-chili-sriracha sauce stores well and tastes better after 30 minutes as flavors meld.

Creative twists

Air-fryer version: Toss shrimp in a light spray of oil and air-fry at 400°F for 6–8 minutes, flipping once. Toss with sauce.
Sheet-pan bang bang bowls: Roast shrimp with panko instead of frying and assemble bowls with rice and quick-pickled slaw.
Vegan swap: Use large king oyster mushroom strips or cauliflower florets, coat with starch and fry or air-fry, then toss in the bang bang sauce.
Crunch upgrade: Add toasted panko to the cornstarch for a double-texture crust.
Heat variations: Swap sriracha for gochujang for a deeper, fermented chili flavor.

Your questions answered

Q: How long does this take start to finish?
A: About 25–30 minutes total: 10–20 minutes marinating (hands-off), 10–12 minutes frying and finishing.

Q: Can I make the sauce ahead of time?
A: Yes. The sauce keeps in the fridge for up to 5 days. Stir before using; it may thicken slightly.

Q: Is this gluten-free?
A: The recipe can be gluten-free if you use cornstarch (or potato/tapioca starch) and ensure your Thai sweet chili sauce is gluten-free. Avoid panko or wheat-based additives.

Q: Can I bake instead of frying?
A: Baked shrimp won’t be as crisp, but you can coat shrimp, spray with oil, and bake at 425°F for 8–10 minutes, finishing under broil for a minute or two. An air fryer gives the best crispness without deep frying.

Q: How spicy is this recipe?
A: Moderately spicy when using 2 tbsp sriracha. Reduce to 1 tbsp for mild heat, or add more for a serious kick.

Conclusion

If you want another trusted version to compare technique and proportions, see this solid take at Spend With Pennies’ Bang Bang Shrimp recipe, which offers helpful timing notes. For a chef-tested, highly rated variant with extra tips, check out Delish’s Best Bang Bang Shrimp Recipe. And for a home-cook-friendly, stepwise guide with plating ideas, this take at Nicky’s Kitchen Sanctuary Bang Bang Shrimp is a great reference.