This bang bang shrimp recipe is restaurant inspired but easy to make at home with simple ingredients! Crispy, fried shrimp are coated in a sweet, spicy and creamy sauce for an irresistible appetizer.
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Easy Copycat Recipe
This recipe for bang bang shrimp is totally addictive! With crunchy breading and a creamy, sweet yet spicy sauce, it’s a copycat recipe from Bonefish Grill that is mouthwatering and easy to recreate at home just like Kung pao shrimp and chicken pad thai
If you’re making this homemade appetizer for a party, you better plan on making a double batch. They will go quickly, just like when I make grilled shrimp skewers, my crab rangoon recipe or this crab dip!
Bang Bang Shrimp Recipe Ingredients
Whatever you do, don’t skip the cornstarch in this recipe! It’s what gives these little bites of protein the crispiest exterior, it’s so good!
Find the full printable recipe with specific measurements below.
- Shrimp: You will need one pound, peeled and deveined, and tails removed.
- Buttermilk: You can make your own buttermilk by combining ½ cup of whole milk with ½ tablespoon of lemon juice or vinegar.
- Seasonings: Onion powder, garlic powder, and salt.
- Oil: For frying, canola oil or peanut oil both work.
- Cornstarch: Gives your shrimp a golden color and helps them stay crispy when frying.
- Mayonnaise: Full-fat mayo for the best creamy texture, although in a pinch you could use sour cream or Greek yogurt.
- Thai sweet chili sauce: Your preferred brand.
- Sriracha: To taste, use more if you like extra heat.
How to Make Bang Bang Shrimp
- Make the sauce: In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
- Marinate shrimp: In a large bowl, combine and whisk the buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
- Heat oil: In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until the temperature reaches 375°F on a digital thermometer.
- Dredge in cornstarch: In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
- Fry shrimp: Add them in batches to the oil and fry for 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining pieces.
- Coat with sauce: Place in a serving bowl and add sauce. Toss to coat. Serve warm.
- Don’t overcrowd the pan: This will cause the temperature of the pan to drop and you will end up with soggy, oily shrimp.
- Use a clip-on thermometer: The oil temperature needs to be at 375 degrees F each time you add shrimp to the pan. If they absorb too much oil they will be soggy, if it’s too hot, they will burn.
- Less spicy: To make the sauce a little sweeter, add 1 teaspoon of honey or maple syrup.
- Extra spice or tang: Add some cayenne pepper or hot sauce. To make it a little tart, add a dash of lemon juice.
- Dipping sauce: Make sauce ahead of time and store in refrigerator then remember to reserve some extra bang bang sauce on the side for dipping!
No, buttermilk is key for flavor! If you don’t have any at home, make your own by adding lemon juice or vinegar to some milk.
You could, but I find that they don’t need it! If you have your heart set on it, though, you could add some panko breadcrumbs to your cornstarch when you are breading your shrimp. I would not use breadcrumbs as they are too fine of a crumb.
You might have added too many at once to the hot pan. Remember to work in batches so your oil stays hot for crispy, perfectly cooked shrimp. Also, after they are done, do not stack them. Lie them evenly in a single layer to cool.
While the texture of these little guys deep-fried can’t be beaten, you could bake them, although they won’t be quite as crunchy. Spread them on a wire rack placed over a baking sheet. Bake at 400 degrees F for 15 minutes. Alternatively, if you have an air fryer, air fry for 9 minutes at the same temperature.
Yes, that works! Just be sure they are thawed all the way through before frying.
These bang bang shrimp are best enjoyed right away, but can be stored if you have leftovers. Store in an airtight container in the refrigerator for up to 3 days.
Reheat on a baking sheet in the oven at 350°F. You could also reheat the shrimp by adding a small amount of oil to a pan over medium high heat, adding shrimp and heating for a few minutes. Toss with extra sauce!
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Bang Bang Shrimp
Bang Bang Sauce
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- Sriracha sauce , to taste
- ½ cup buttermilk
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pound large shrimp , peeled and deveined, tails removed
- Canola oil , or peanut oil, for frying
- ¾ cup cornstarch
Bang Bang Sauce
- In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
- In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
- In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
- In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
- Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
- Place in a serving bowl and add sauce. Toss to coat. Serve warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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