Bang Bang Shrimp

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!

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.

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. This recipe for shrimp is perfect in tacos along with some crunchy cabbage or 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!

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!

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.