Bang Bang Shrimp is one of those dishes that feels like a treat, whether you’re enjoying it as an appetizer or the star of your dinner plate. The combination of crispy, golden shrimp and a creamy, spicy, tangy sauce is pure magic. What makes this recipe even better is how quick and easy it is to make at home—no need to head to a restaurant! Trust me, once you’ve had a bite of these shrimp, tossed in their bold Bang Bang Sauce, you’ll be hooked.

The origin story of Bang Bang Shrimp 🍤

While Bang Bang Shrimp is a modern classic in American kitchens, it’s inspired by Asian flavors. The sauce borrows from Thai and Korean cuisines, blending the heat of chili-garlic sauce with the creamy richness of mayonnaise. This dish gained popularity through restaurants like Bonefish Grill, but the homemade version lets you tweak the flavors to your heart’s content. Over the years, it’s become a versatile favorite that works just as well for casual dinners as it does for special occasions.

My first bite of Bang Bang Shrimp

I remember the first time I tried Bang Bang Shrimp—it was during a summer barbecue at my friend’s house. The platter of shrimp disappeared in what felt like seconds, and I couldn’t stop reaching for more. The crispy coating, the kick of heat, the tangy sweetness of the sauce… it was addictive. The sound of the crunch as I bit into one, paired with the creamy zing of the sauce, is a memory that still makes me smile. As soon as I got home that evening, I set out to recreate the magic in my own kitchen, and this recipe is the result of years of perfecting that unforgettable flavor.

Let’s talk ingredients: the stars of this recipe

Making Bang Bang Shrimp at home requires just a few basic ingredients, but each one plays a big role.

Shrimp: Medium-sized shrimp work perfectly for this recipe, as they’re easy to handle and cook quickly. Always opt for peeled and deveined shrimp to save time. If fresh isn’t an option, frozen shrimp (thawed beforehand) work great too.
Buttermilk: This helps tenderize the shrimp while giving the coating something to cling to. Don’t have buttermilk? A quick substitute is a mix of milk and a splash of vinegar or lemon juice.
Cornstarch: The secret to that ultra-crispy texture. Cornstarch gives a lighter, crunchier coating than flour.
Chili-garlic sauce, sriracha, and honey: These are the stars of the Bang Bang Sauce. The chili-garlic sauce brings heat and depth, sriracha adds a fiery kick, and honey balances it all with just the right amount of sweetness.
Mayonnaise: The creamy base of the sauce. If you prefer a lighter option, you can use plain Greek yogurt or a half-and-half mix of mayo and yogurt.
Lemon juice and paprika: These add brightness and smoky warmth to the sauce. A pinch of smoked paprika can be a great alternative if you like a stronger flavor.

Kitchen gear: What you need

Don’t worry—no fancy gadgets are required for this recipe!

Heavy-bottomed pot or deep skillet: For frying, it’s important to have a pot that can hold a couple of inches of oil while leaving room to prevent splatters.
Thermometer: If you’re frying often, a kitchen thermometer is a lifesaver. It helps you maintain the perfect oil temperature (around 375°F) for crispy shrimp. No thermometer? Just drop a small piece of bread into the oil—if it sizzles and browns in about 30 seconds, you’re good to go.
Tongs or a spider strainer: These make flipping and removing the shrimp a breeze.
Mixing bowls: You’ll need a few to marinate the shrimp, mix the sauce, and coat the shrimp in the cornstarch mixture.

Step-by-step: My foolproof method for Bang Bang Shrimp

Make the sauce: In a small bowl, whisk together the mayonnaise, chili-garlic sauce, sriracha, honey, lemon juice, paprika, salt, and pepper. Taste and adjust to your preference—I sometimes sneak in an extra dash of sriracha for more heat. Cover and pop it in the fridge while you prep everything else.
Marinate the shrimp: Toss the peeled and deveined shrimp in buttermilk, ensuring they’re fully coated. Let them soak while you get the coating ready. This step helps tenderize the shrimp and adds a layer of flavor.
Prepare the coating: In a separate bowl, mix together the cornstarch, cayenne pepper, salt, and pepper. When the oil is almost ready, drain the shrimp and coat them thoroughly in the cornstarch mixture. A quick tip: press the coating onto the shrimp gently to help it stick.
Refrigerate the coated shrimp: Arrange the breaded shrimp on a plate and chill them in the fridge for 20-30 minutes. This small step makes a big difference in ensuring the coating stays intact during frying.
Fry to golden perfection: Heat vegetable oil in your pot to 375°F. Working in batches, fry the shrimp for 1-2 minutes per side until they’re golden and crispy. Be careful not to overcrowd the pot—it helps keep the oil temperature consistent. Drain the shrimp on a plate lined with paper towels.
Toss in the sauce: While the shrimp are still warm, toss them with the Bang Bang Sauce until they’re evenly coated. Sprinkle on some chopped parsley and chili flakes for garnish, and get ready to dig in!

Switch it up: Variations to try

Make it lighter: If you want to skip frying, try baking the shrimp instead. Coat them lightly in oil and bake at 425°F for 12-15 minutes, flipping halfway. They won’t be as crispy, but they’re still delicious.
Go gluten-free: This recipe is naturally gluten-free thanks to the cornstarch coating, but double-check your chili-garlic sauce and sriracha for hidden gluten.
Turn down the heat: If you’re not a fan of spice, reduce the sriracha and chili-garlic sauce, and add a touch more honey for a sweeter, milder sauce.
Spice it up: On the flip side, crank up the heat with extra cayenne in the coating or a splash of your favorite hot sauce in the sauce.
Serve as tacos: Turn this into a main course by serving the shrimp in warm tortillas with shredded cabbage, avocado, and a drizzle of extra Bang Bang Sauce.
Make it vegetarian: Swap the shrimp for cauliflower florets for a fun twist on Bang Bang Cauliflower.

How to serve Bang Bang Shrimp

Presentation is everything with this dish! Serve the shrimp on a large platter, garnished with parsley and chili flakes for a pop of color. They’re perfect over a bed of rice or salad greens if you’re making a meal out of it. For a party, arrange them in small cups or on toothpicks for an easy grab-and-go appetizer.

Perfect drink pairings

For a refreshing option, a crisp cucumber lime spritzer pairs beautifully with the bold flavors of this dish. If you’re in the mood for something sweeter, a chilled glass of pineapple lemonade or a ginger ale with a splash of cranberry juice complements the spice perfectly.

Storing and reheating tips

Bang Bang Shrimp is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, avoid the microwave—it’ll make the shrimp soggy. Instead, pop them in a 375°F oven or air fryer for 5-7 minutes to revive the crispiness. Store the sauce separately and toss it with the shrimp after reheating.

Scaling the recipe

Cooking for a crowd? This recipe doubles easily, but make sure to fry the shrimp in batches so the oil temperature doesn’t drop. For smaller servings, just halve the ingredients—you’ll still end up with plenty of sauce to go around.

Troubleshooting tips

If your shrimp are soggy, it’s likely because the oil wasn’t hot enough. Make sure to maintain that 375°F temperature!
Is the coating falling off? Be sure to shake off excess buttermilk and press the cornstarch mixture firmly onto the shrimp.
Sauce too spicy? Add a spoonful of mayonnaise or honey to tone it down.

Ready to make Bang Bang Shrimp?

I hope you’re as excited about this recipe as I am! It’s such a satisfying dish that’s sure to impress, whether you’re serving it to family or friends. Give it a try and don’t be afraid to tweak the flavors to make it your own. I’d love to hear how it turned out for you—leave a comment and let me know!

FAQs

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before marinating them in buttermilk.

2. Is there a substitute for buttermilk?
Yes, mix ½ cup of regular milk with a teaspoon of vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go.

3. Can I bake instead of fry?
Yes, bake the shrimp at 425°F for 12-15 minutes, flipping halfway. Brush them with oil to help them crisp up.

4. How do I make the sauce less spicy?
Use less sriracha and chili-garlic sauce, and add an extra teaspoon of honey for more sweetness.

5. What’s the best oil for frying?
Vegetable oil works great because of its neutral flavor and high smoke point. Canola oil is another good option.