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Prep 15 minutesmins
Cook 15 minutesmins
Total 30 minutesmins
Crispy bang bang shrimp, deep-fried to golden perfection, then tossed in a spicy, creamy sweet chili sauce and garnished with green onions, making them the most delicious appetizer or meal in under 30 minutes!
Looking for a quick and delicious weeknight dinner? This bang bang shrimp is lightly crisp, savory, sweet, spicy, and delicious.
Plus, this bang bang recipe is easy to make in under 30 minutes with just a handful of ingredients and easy-to-follow steps. Serve your crispy shrimp with a bowl of steamed rice and a side of veggies for a complete and delicious meal.
Bang-bang shrimp is a popular seafood dish that originated at Bonefish Grill, an American restaurant based in St. Petersburg, Florida. Bang bang shrimp consists of crispy, buttermilk-battered fried shrimp tossed in a creamy, sweet, and spicy sauce made from mayonnaise, sweet chili sauce, and sriracha.
Bang bang shrimp is an Asian fusion dish that is not particularly associated with any one Asian cuisine, but whoever invented this dish is a genius! I have found a post where a previous Bonefish Grill employee mentioned that they would soak the shrimp in buttermilk before breading and would use Maloy Ploy sweet chili sauce. So in essence, this is a copycat bang bang shrimp recipe.
Ingredients
You can find all of the bang bang shrimp ingredients at your local grocery store. I have linked everything that I used for you below.
Bang bang sauce
Mayonnaise: is the base of the creamy sauce that thickens it and gives it its signature tangy flavor.
Sriracha: adds a spicy kick to the bang bang sauce.
Shrimp
Large Shrimp: the larger the shrimp, the bigger and juicier the bite! Otherwise, you can use any shrimp that is peeled and deveined.
Buttermilk: adds flavor, helps tenderize the shrimp, and keeps it juicy. The acidity in buttermilk also ensures a crispy exterior when the food is fried.
Sriracha: adds another spicy layer to the batter.
Cornstarch: provides a thin, crisp layer around the shrimp. I also use cornstarch for our other fried recipes, such as Mongolian chicken.
Garlic Powder: adds a sweeter, warmer, less assertive garlic flavor than fresh garlic.
Onion Powder: seasons the shrimp with a sweet and savory flavor.
Salt: enhances the natural flavors of the shrimp.
Neutral Oil: any neutral oil with a high smoke point will work such as vegetable oil, peanut oil, grapeseed oil, or canola oil.
Green Onions: for garnish.
Substitutions and Additions
Substitutions
Protein: chicken, calamari, scallops, or even fish.
Potato Starch or Tapioca Starch: as alternatives to cornstarch
Hot Sauce: Instead of sriracha, you can use your favorite hot sauce, chili oil, or sambal.
Japanese Kewpie mayonnaise: for a deeper, tangier flavor.
Additions
Panko bread crumbs: an alternative to cornstarch
Cilantro: adds more freshness.
Citrus zest: to brighten up the flavor, grate some lime or orange zest.
How to Make Bang Bang Shrimp
Here are the step-by-step instructions on how to make this bang-bang shrimp recipe.
In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha.
In a large mixing bowl, add the shrimp, buttermilk, and sriracha. Then toss in the shrimp to coat evenly.
In another mixing bowl, mix the cornstarch, garlic powder, onion powder, and salt.
Working one at a time, dredge the shrimp, shake off any excess, then place the shrimp on a wire rack over a baking sheet.
Heat a heavy-bottomed pot to 350°F over medium-high heat. Working in batches, fry the shrimp for about 3-4 minutes. Then transfer to a wire rack to drip off any excess oil.
Place the shrimp in a mixing bowl with the sauce and toss until evenly coated.
Garnish the bang bang shrimp with green onions. Serve with a side of steamed rice and enjoy!
Expert Tips
Use high-quality shrimp. Choose shrimp that are firm, translucent, and do not have a strong fishy smell.
Remove excess buttermilk and cornstarch. If the breading is too thick, it may fall off when you fry it. Be sure to drip off any excess buttermilk and cornstarch before frying.
Heat oil to 350-375°F (175-190°C). This is the ideal temperature for frying shrimp. Any lower, the shrimp will become greasy, and any higher than 375°F, the shrimp may burn quickly.
Fry in batches. This prevents overcrowding and ensures even cooking.
Drain excess oil and rest. Remove the fried shrimp with a spider strainer and let it cool on a wire rack for at least 5 minutes to drain any excess oil.
Serve immediately for the best crispy, juicy texture.
Storage Instructions
This bang-bang shrimp recipe is best when served immediately. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 or 3 days. I recommend storing the Bang Bang sauce separately from the shrimp.
Reheat: The best way to reheat is to use an air fryer or bake them at 350°F until warm and crispy.
Pairing Suggestions
Bang bang shrimp can be served as an appetizer, with steamed rice, or as a full meal, accompanied by the following pairing suggestions.
Bang bang shrimp is made of fried shrimp dipped in buttermilk and coated in cornstarch. It is then tossed with bang bang sauce which consists of mayonnaise, sriracha, and Thai sweet chili sauce.
How do you tenderize the shrimp?
You can tenderize the shrimp with the buttermilk. Buttermilk contains lactic acid that breaks down the proteins in the meat, making it more tender.
How spicy is bang bang shrimp?
This Bang Bang shrimp recipe uses a minimal amount of sriracha for a milder experience. You can make it spicier by adding more sriracha, chili oil, or sambal oelek to taste.
Crispy bang bang shrimp, deep-fried to golden perfection, then tossed in a spicy, creamy sweet chili sauce and garnished with green onions, making them the most delicious appetizer or meal in under 30 minutes!
Make the sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Mix and set aside.
Coat the shrimp. In a large mixing bowl, add the shrimp, buttermilk, and sriracha. Mix to evenly coat the shrimp, then let it sit for at least 15 minutes.
Create the breading mixture. In another mixing bowl, add the cornstarch, garlic powder, onion powder, and salt. Mix to combine.
Dredge the shrimp. Working one at a time, remove the shrimp, shaking off any excess liquid, and coat them thoroughly with the cornstarch mixture. Shake off any excess and place the shrimp on a wire rack over a baking sheet.
Cook the shrimp. Heat a heavy-bottomed pot to 350°F (176°C) over medium-high heat. Working in batches, lower the shrimp with a spider strainer and fry for about 3-4 minutes or until lightly golden brown. Remove and transfer to a wire rack to drain off any excess oil, then cool for 5 minutes.
Coat the shrimp. Once all the shrimp are fried, place the shrimp in a large mixing bowl with the bang bang sauce and toss until the shrimp are evenly coated.
Serve. Transfer the Bang Bang Shrimp to a serving platter and garnish with green onions and lime wedges. Enjoy!
I like it. I’m prepping to make it tomorrow, but it didn’t say how much rice vinegar to use in the sauce.
Hi Bendetta, all the measurements are listed at the bottom of the page in the recipe card. There is no rice vinegar in this recipe.