Bang Bang Shrimp Recipe

I’ve always had a soft spot for dishes that pack a punch of flavor without a lot of fuss, and Bang Bang Shrimp is definitely one of those gems. It’s got this irresistible combination of crispy, fried shrimp smothered in a creamy, sweet, and spicy sauce that just hits all the right notes. If you’ve ever tried this dish at a restaurant (I know, I’m looking at you, Bonefish Grill fans!), you’ll know exactly what I’m talking about. But here’s the best part: you can easily recreate it at home in under 30 minutes. Trust me, it’s simpler than you think, and once you nail it, you’ll be serving it up for game nights, dinner parties, or even just a midweek treat.

One evening, I was craving something indulgent but didn’t feel like waiting on takeout. I had shrimp in the freezer, some pantry staples, and a vague memory of my last restaurant bang bang shrimp experience. So I threw this recipe together. Let’s just say, it turned out so good that my husband and I ended up making it twice in the same week. The crispy shrimp paired with that creamy, slightly spicy bang bang sauce—it’s addictive!

this RECIPE

A little history on bang bang shrimp (spoiler: it’s all about the sauce!)

While shrimp itself has been a staple in coastal regions for centuries, the bang bang shrimp as we know it today is relatively new on the food scene. Popularized by chains like Bonefish Grill, it’s really the sauce that makes the dish stand out. The name “bang bang” likely refers to the “kick” from the sriracha, though there’s also a playful, street-food vibe to the name that just makes it sound fun, right? Over the years, many variations of this dish have emerged—some a little spicier, some a little sweeter—but the basics remain the same: crispy shrimp + creamy, spicy sauce = love at first bite.

Let’s talk ingredients: shrimp, sauce, and some pantry staples

• Shrimp: You’ll want about a pound of raw shrimp for this recipe, peeled and deveined. Shrimp cooks quickly, so you get a perfectly crispy outside without drying out the tender meat. If you’re out of shrimp or just not a fan, you can try chicken tenders as a fun alternative—still delicious, I promise!
• Mayonnaise: The base of the bang bang sauce, mayo adds that creamy richness. If you’re not a fan of mayo, Greek yogurt is a decent swap, though the flavor will be tangier.
• Thai sweet chili sauce: This is where the sweetness and a bit of that mild heat come from. You can find this in most grocery stores in the Asian food section. Pro tip: it’s also great drizzled over grilled chicken or tossed into stir-fries.
• Sriracha: For the bang in the bang bang! Adjust the amount depending on your spice tolerance. Personally, I like a good tablespoon, but you could dial it down if you’re more sensitive to heat.
• Flour and cornstarch: This combo makes for a perfectly crispy coating. Cornstarch helps create that light, airy crunch, while flour ensures the shrimp get that nice golden color.

Kitchen gear you’ll need (don’t worry, it’s minimal)

To make this dish, you don’t need a lot of fancy equipment. The essentials are:

• A large skillet for frying. If you don’t have one, a Dutch oven or any deep, heavy-bottomed pot will work.
• A thermometer to check the oil temperature. This is important because frying shrimp at the wrong temperature can lead to soggy shrimp or burnt outsides. If you don’t have a thermometer, test the oil by dropping in a small piece of batter. If it sizzles and rises quickly, you’re good to go.
• Two mixing bowls: One for the milk mixture and one for the flour mixture.

Step-by-step: How to make bang bang shrimp

Alright, now let’s get to the fun part. Here’s how I make bang bang shrimp—crispy, flavorful, and seriously addictive.

1. Prep the shrimp: First things first—peel and devein your shrimp if they aren’t already. You can leave the tails on for presentation, but I usually remove them because, honestly, it’s just easier to eat that way. Pat the shrimp completely dry with a paper towel. This is key for getting that perfect crispy coating.
2. Mix the bang bang sauce: In a bowl, stir together the mayo, Thai sweet chili sauce, minced garlic, and sriracha. Give it a taste. Want more heat? Add a bit more sriracha. More sweetness? A little extra chili sauce should do the trick. Set this magic sauce aside for now.
3. Set up your dipping stations: In one bowl, whisk together the milk, sour cream, and lemon juice. This acts like a buttermilk-style marinade that helps the flour mixture stick to the shrimp. In another bowl, combine the flour, cornstarch, salt, pepper, and paprika. This is your dry coating that’ll give the shrimp their crispy exterior.
4. Dredge the shrimp: Take each shrimp, dip it into the milk mixture, and then coat it in the flour mixture. You want each shrimp to be fully covered in flour, so don’t be shy about pressing the coating onto the shrimp.
5. Fry the shrimp: Heat about 1 to 1.5 inches of oil in your skillet over medium heat until it reaches 325°F. Fry the shrimp in batches, being careful not to overcrowd the pan (I learned this the hard way—it lowers the oil temp and makes everything soggy). Cook each shrimp for about 2-3 minutes per side, or until they’re golden-brown. I usually flip them when the edges start to turn a nice golden color.
6. Toss in the sauce: Once all the shrimp are fried, transfer them to a plate lined with paper towels to drain any excess oil. Then, pour the sauce over the shrimp and toss them gently to coat. Pro tip: if you want to keep some shrimp extra crispy, serve the sauce on the side as a dip!

Variations and tweaks

One of the best things about this recipe is how adaptable it is. You can easily make a few changes based on what you have on hand or dietary preferences.

• Gluten-free version: Swap the all-purpose flour for a gluten-free flour blend. The cornstarch will still help with the crispiness, so you won’t lose that crunchy texture.
• Spicier bang bang shrimp: Add a bit more sriracha or even a pinch of cayenne to the flour mixture for an extra kick.
• Baked version: Want to skip the frying? Try baking the shrimp on a parchment-lined sheet at 400°F for about 10-12 minutes, flipping halfway through. You won’t get quite the same deep-fried crunch, but it’s a lighter option that’s still delicious.
• Air fryer option: If you have an air fryer, you can cook the shrimp at 375°F for about 8-10 minutes, shaking the basket halfway through. You might need to spritz them with a little cooking spray to help them crisp up.

How to serve your bang bang shrimp (and wow your friends)

If I’m serving these at a casual gathering, I love piling them onto a platter with some fresh cilantro and a sprinkle of chopped green onions. The vibrant green gives a nice contrast to the golden shrimp, and those fresh herbs add a bit of brightness to each bite.

For a heartier meal, serve them in soft tortillas with shredded lettuce and a drizzle of extra sauce for bang bang shrimp tacos (trust me, they’re a hit!). Or, if you’re feeling fancy, serve them over a bed of jasmine rice with a side of roasted veggies for a more complete dinner.

What to drink with bang bang shrimp?

When it comes to drinks, the creamy and spicy flavors of bang bang shrimp pair beautifully with a crisp, cold beer. A light lager or even a citrusy IPA cuts through the richness of the sauce. If you’re more of a wine person, a chilled sauvignon blanc or a dry riesling would be perfect. The acidity helps balance out the sweetness and spice.

Storing leftovers (if you have any!)

If you happen to have leftovers (which, let’s be honest, is rare in my house), you can store them in an airtight container in the fridge for up to two days. To reheat, pop them in the oven at 350°F for about 10 minutes to re-crisp the shrimp. Avoid microwaving them, as they tend to get soggy.

Adjusting for different serving sizes

This recipe makes enough for about 4 servings, but you can easily double it if you’re feeding a crowd. Just remember to fry the shrimp in batches so the oil stays hot and the shrimp get crispy. If you’re only cooking for two, you can halve the recipe, though I still recommend making the full amount of sauce because… well, extra sauce never hurt anyone!

Potential pitfalls (and how to avoid them)

One common issue is shrimp turning out soggy. This usually happens when the oil isn’t hot enough or if you overcrowd the pan. Make sure your oil is at 325°F and fry the shrimp in small batches. Also, patting the shrimp dry before dredging them is crucial for a crispy coating.

Give this recipe a try!

If you’ve been craving that perfect balance of crispy, creamy, sweet, and spicy, then this bang bang shrimp recipe is calling your name. It’s quick enough for a weeknight dinner but impressive enough for guests. Plus, it’s one of those dishes that’s just plain fun to eat. Give it a try, and feel free to tweak it to make it your own—you won’t be disappointed!

FAQ

1. Can I make this dish ahead of time?
   It’s best fresh, but you can prep the shrimp and sauce separately and fry them just before serving.
2. Can I use frozen shrimp?
   Absolutely! Just thaw them completely and pat them dry before coating.
3. What if I don’t have sweet chili sauce?
   You can make your own by mixing a bit of honey with some chili flakes or sriracha.
4. Can I air-fry instead of deep-frying?
   Yes! Cook at 375°F for about 8-10 minutes, shaking halfway through.
5. Is there a dairy-free version?
   You can use a dairy-free milk (like almond or oat milk) and skip the sour cream altogether.

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