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Crispy and delicious bang bang shrimp are inspired by the Bonefish Grill appetizer but easy to make at home! Shrimp are marinated in a flavorful buttermilk coating, fried, then drizzled with a sweet and spicy bang bang sauce.

Bang bang shrimp in a white bowl.
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Bite Size, Big Flavor

This recipe for bang bang shrimp is totally addictive, I bet you can’t eat just one! With crunchy breading and a creamy, sweet yet spicy sauce, they are incredibly mouthwatering, no one would blame you for reaching for another!

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!

This copycat recipe is really easy to recreate at home. Kung pao shrimp and chicken pad thai are two other restaurant-worthy dishes that I also love to make in the comfort of my kitchen! 

Whether you serve this appetizer by themselves, as part of a game day spread, or use them for bang bang shrimp tacos, everyone will love them!

What is Bang Bang Shrimp Made Of?

Bonefish grill made this dish somewhat legendary and if you have been lucky to dine there, you might have even ordered them! The Cheesecake Factory has a similar dish called dynamite shrimp. 

The dish consists of shrimp that are battered, deep fried, then tossed in a creamy, sweet, and spicy sauce. It’s an explosion of flavors! And to think the sauce has only three simple ingredients: mayonnaise, Thai sweet chili sauce, and sriracha sauce.

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!

Bang bang shrimp ingredients on a marble counter.

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

Showing how to make bang bang shrimp in a 6 step collage.
  1. Make the sauce: In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
  2. Marinate shrimp: In a large bowl, combine and whisk the buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
  3. 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.
  4. 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.
  5. 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.
  6. Coat with sauce: Place in a serving bowl and add sauce. Toss to coat. Serve warm.

Best Way to Serve it

Serve as an appetizer or as a main with a side of rice or steamed vegetables. Serve it in tacos along with some crunchy cabbage, wrap it in a soft flour tortilla, or even use butter lettuce for a lettuce wrap! You could also serve it over noodles as bang bang shrimp pasta, too. So good!

Make Ahead

This recipe is best eaten right away but to save time, you could make your sauce and batter mixture ahead of time. Wait to bread your shrimp just before frying!

Bang bang shrimp in a white bowl with chopsticks.

Expert Tips

  • 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: Remember to reserve some extra bang bang sauce on the side for dipping!

Recipe FAQs

Can I use just milk instead of buttermilk?

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.

Should I add panko to make these extra crispy?

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.

Why are my shrimp soggy?

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.

Can I bake these instead of frying?

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.

Can I use frozen shrimp?

Yes, that works! Just be sure they are thawed all the way through before frying.

Storing

Store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in the oven at 350 degrees F.

Bang bang shrimp in a white bowl with parsley.

Other must try shrimp favorites include ceviche, easy crockpot jambalaya and this slow cooker seafood stew recipe

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Bang bang shrimp in a white bowl with chopsticks.

Bang Bang Shrimp

5 from 10 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Crispy and delicious bang bang shrimp are inspired by the Bonefish Grill appetizer but easy to make at home! Shrimp are marinated in a flavorful buttermilk coating, fried, then drizzled with a sweet and spicy bang bang sauce.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4

Ingredients 

Bang Bang Sauce

  • ¼ cup mayonnaise
  • ¼ cup Thai sweet chili sauce
  • Sriracha sauce , to taste

Fried Shrimp

  • 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

Instructions

Bang Bang Sauce

  • In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.

Fried Shrimp

  • 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.

Video


Notes

Frying: Keep the oil temperature at 375˚F with a digital thermometer (one that clips to the pot is helpful). Be sure to bring the oil back to temperature before frying a new batch.
Bang Bang Sauce: To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup. For extra spice, add some cayenne or hot sauce. To make it a little tart, and a dash of lemon juice.
Storage: Store in an airtight container in the refrigerator up to 3 days. Reheat them on a baking sheet in the oven set at 350°F.

Nutrition

Calories: 239kcal | Carbohydrates: 32g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 427mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer, Main Dish
Cuisine: Asian

Did you make this recipe? Don’t forget to give it a star rating below!

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