Bang Bang Shrimp Recipe

This Bang Bang Shrimp is a crispy, creamy, spicy-sweet appetizer that I can’t get enough of. The shrimp are lightly fried until golden and tossed in a bold, zesty sauce that’s smooth, tangy, and just the right amount of spicy. It’s restaurant-style flavor made right in my own kitchen.

Why You’ll Love This Recipe

I love how this dish combines crunchy texture with creamy heat. The shrimp cook quickly and get extra crispy with a cornstarch coating, while the bang bang sauce delivers that crave-worthy mix of sweet chili, mayo, and a little kick. It’s perfect for sharing, piling on tacos, or serving over rice for a fun dinner. And honestly, I make it just to eat straight off the tray.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Large shrimp (peeled and deveined)

• Buttermilk (for marinating)

• Cornstarch

• Salt and pepper

• Oil for frying

For the Bang Bang sauce:

• Mayonnaise

• Sweet chili sauce

• Sriracha or hot sauce (adjust to taste)

• Honey or sugar (optional, for extra sweetness)

• Lime juice (optional, for brightness)

Optional for serving:

• Chopped green onions

• Shredded cabbage or lettuce

• Steamed rice or tortillas

Directions

1. I start by soaking the cleaned shrimp in buttermilk for 15–30 minutes to tenderize and flavor them.

2. In a bowl, I whisk together the mayonnaise, sweet chili sauce, sriracha, and a touch of honey or lime juice if I want extra flavor balance.

3. I drain the shrimp and toss them in a bowl of seasoned cornstarch until fully coated.

4. In a skillet or deep pan, I heat oil over medium-high and fry the shrimp in batches for 2–3 minutes per side until golden and crisp.

5. I transfer the cooked shrimp to a paper towel-lined plate to drain.

6. Once slightly cooled, I toss the shrimp in the bang bang sauce until evenly coated.

7. I serve immediately, topped with green onions over rice, wrapped in tacos, or on a bed of crunchy slaw.

Servings and timing

This recipe makes about 4 servings. It takes roughly 15 minutes to prep and 15 minutes to cook, so I can have this dish ready in about 30 minutes total.

Variations

I sometimes bake or air-fry the shrimp for a lighter version, though I still toss them in a bit of oil to help them crisp. For a low-carb twist, I skip the coating and sauté the shrimp, then drizzle the sauce on top. I also like adding extra lime juice or garlic to the sauce when I want more zing.

Storage/reheating

Bang Bang Shrimp is best enjoyed fresh, but I store leftovers in the fridge for up to 2 days. To reheat, I place them on a baking sheet and warm in the oven at 375°F for about 8–10 minutes. I try to avoid the microwave, as it softens the crispy coating. I keep the sauce separate if I plan to store them for later.

FAQs

Can I make this shrimp less spicy?

Yes, I just reduce or skip the sriracha. The sweet chili sauce has mild heat, so I adjust the spice level to my taste.

What’s the best oil for frying?

I use vegetable, canola, or peanut oil for their neutral flavor and high smoke point.

Can I use frozen shrimp?

Absolutely. I thaw them fully and pat them dry before marinating and coating.

Is this the same as Bonefish Grill’s Bang Bang Shrimp?

It’s a very close homemade version, inspired by that signature dish—with the same creamy-spicy flavor and crispy shrimp texture.

Can I use another protein?

Yes, I’ve made this with chicken, tofu, or even cauliflower. The sauce works well on just about anything.

Conclusion

Bang Bang Shrimp is one of those dishes that delivers maximum flavor with minimal fuss. It’s crispy, saucy, and addictively delicious every time I make it. Whether I’m serving it as a party appetizer, stuffing it into tacos, or turning it into a quick dinner, it always hits the spot.