Bang Bang Shrimp
This crispy and creamy Bang Bang Shrimp is the ultimate appetizer or main dish that comes together in just 20 minutes. With perfectly golden fried shrimp and a sweet-spicy Bang Bang sauce, it's even better than takeout.
Equipment
- Mixing bowls
- Frying pan or deep skillet
- Slotted spoon or tongs
- Paper towels
- Measuring cups and spoons
- Whisk
- Thermometer (optional for oil)
Ingredients
- For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1/2 cup buttermilk or 1/2 cup milk + 1 tsp lemon juice
- 3/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- Oil for frying vegetable or canola
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 –3 tsp sriracha to taste
- 1 tbsp honey
- 1 tsp lime juice
- 1/2 tsp garlic powder
- For Garnish:
- 3 green onions thinly sliced
- Sesame seeds
- Extra sriracha optional
Instructions
- Step 1: Prep Shrimp
- Pat shrimp dry with paper towels.
- Toss in bowl with buttermilk, let sit 10–15 minutes.
- Step 2: Make Sauce
- Mix all sauce ingredients in a bowl.
- Adjust sriracha to taste.
- Set aside 1/3 of the sauce for dipping.
- Step 3: Coat and Fry
- In shallow bowl, mix cornstarch, salt, pepper, garlic powder.
- Heat oil (~1/2 inch deep) to 350°F.
- Dredge shrimp in cornstarch mixture, shake off excess.
- Fry shrimp in batches for 2–3 minutes until golden.
- Drain on paper towels.
- Step 4: Toss and Serve
- Toss hot shrimp in remaining sauce.
- Serve topped with green onions, sesame seeds, and extra sauce.
Notes
For baked version: Bake coated shrimp at 400°F for 10–12 mins.
For air fryer: Cook at 380°F for 8 mins, shaking halfway.
Great in tacos, over rice, or with salads.
Gluten-free? Just double-check your sweet chili and sriracha labels.