Bang Bang Shrimp
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Crispy, golden shrimp tossed in a creamy-sweet, gently spicy sauce—this is my go-to when I want big takeout vibes in minutes. I fry (or air-fry) bite-size shrimp until crackly, coat them in a tangy bang bang sauce, and serve over lettuce, rice, or in tacos for a fast, crowd-pleasing dish.

Bang Bang Shrimp

Why You’ll Love This Recipe

I get irresistible texture and flavor with simple staples: a light, ultra-crunchy crust on the shrimp and a velvety sauce that balances sweetness, heat, and tang. I make it weeknight-easy with a quick dredge and 10-minute cook time, and I can choose classic deep-fry, lighter air-fry, or oven-baked—whatever fits my night.

Ingredients

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

For the shrimp

  • Large raw shrimp, peeled and deveined (tail off), patted dry

  • Buttermilk (or milk with a squeeze of lemon)

  • All-purpose flour

  • Cornstarch

  • Garlic powder

  • Paprika

  • Kosher salt and black pepper

  • Neutral oil for frying (or cooking spray for air-frying/baking)

For the bang bang sauce

  • Mayonnaise

  • Thai sweet chili sauce

  • Sriracha (to taste)

  • Honey (optional, for extra gloss and balance)

  • Fresh lime juice or rice vinegar

To finish

  • Green onions or chives, thinly sliced

  • Sesame seeds (optional)

  • Crisp lettuce leaves or cooked rice, for serving

Directions

  1. I marinate the shrimp: I stir together buttermilk and a pinch of salt, add the shrimp, and let them sit 10–15 minutes while I prep the coating and sauce.

  2. I make the sauce: In a bowl, I whisk mayonnaise, sweet chili sauce, sriracha, and lime juice (plus honey if I’m using it) until silky. I set it aside.

  3. I mix the coating: In a shallow bowl, I combine flour, cornstarch, garlic powder, paprika, salt, and pepper.

  4. I dredge: I lift the shrimp from the buttermilk, letting excess drip, then I toss them in the flour-cornstarch mixture until evenly coated. I shake off any extra.

  5. To deep-fry: I heat 5–7 cm (2–3 inches) of oil to 175°C/350°F. I fry shrimp in batches 2–3 minutes total, flipping once, until golden and just cooked. I drain on a rack.
    To air-fry: I mist the basket and shrimp with oil, air-fry at 200°C/400°F for 6–8 minutes, shaking once, until crisp and opaque.
    To bake: I arrange on a rack over a sheet pan, mist with oil, and bake at 220°C/425°F for 10–12 minutes until crisp.

  6. I sauce and serve: For maximum crunch, I toss shrimp lightly with just enough sauce to glaze, or I serve the sauce on the side for dipping. I finish with green onions, sesame seeds, and pile over lettuce or rice.

Servings and timing

I plan on 4 appetizer servings or 2–3 generous main-course servings. Prep takes about 15 minutes; cooking takes 10 minutes (a bit longer if I bake), so I’m serving in roughly 25–30 minutes.

Variations

  • Extra crunchy: I double-dip—quick dunk back into buttermilk, then another roll in the dry mix.

  • Coconut bang bang: I swap half the coating for unsweetened shredded coconut for a toasty crust.

  • Lighter swap: I use Greek yogurt in place of some mayo and thin the sauce with extra lime.

  • Heat levels: I add more sriracha or a pinch of cayenne for spicy; I dial back and add honey for mild.

  • Make it a meal: I tuck the shrimp into tortillas for tacos, spoon over rice bowls with cucumbers and avocado, or load into sliders with shredded lettuce.

storage/reheating

I keep shrimp and sauce separate. I refrigerate cooked shrimp in an airtight container up to 2 days and the sauce up to 1 week. I re-crisp shrimp in a 220°C/425°F oven or 200°C/400°F air fryer for 5–8 minutes. I avoid microwaving (it softens the crust). I toss with sauce right before eating.

FAQs

Can I use frozen shrimp?

I do—often. I thaw under cold running water, pat very dry, and proceed. Dry shrimp are key for a crisp crust.

How do I keep the shrimp crispy after saucing?

I glaze lightly and serve immediately, or I serve the sauce on the side for dipping so the crust stays snappy.

What oil works best for frying?

I use a high-heat neutral oil like peanut, canola, or sunflower. I keep the temperature near 175°C/350°F for even browning.

Can I make the sauce ahead?

I whisk it up to 5 days in advance and refrigerate. I stir before serving and adjust heat with more sriracha if needed.

How do I make this gluten-free?

I swap the flour for a 1:1 gluten-free blend or rice flour. Cornstarch stays, and I check labels on sauces to be safe.

Conclusion

I reach for bang bang shrimp when I want restaurant-style flavor with pantry staples. I keep the dredge light, fry hot and fast, and balance the sauce so it’s creamy, sweet, and just spicy enough. With a few easy tweaks, I turn it into tacos, bowls, or sliders—always crispy, saucy, and satisfying.

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Bang Bang Shrimp

Bang Bang Shrimp

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  • Author: Evee
  • Total Time: 25 minutes
  • Yield: 2–3 main or 4 appetizer servings
  • Diet: Low Lactose
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Description

Crispy, golden shrimp tossed in a creamy, sweet, and spicy bang bang sauce—perfect as an appetizer, over rice, or tucked into tacos for a quick takeout-style meal at home.

Ingredients

1 lb large raw shrimp, peeled, deveined, tails off

1/2 cup buttermilk (or milk with a squeeze of lemon)

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Kosher salt and black pepper, to taste

Neutral oil for frying or cooking spray for air-frying/baking

1/3 cup mayonnaise

1/4 cup Thai sweet chili sauce

1–2 teaspoons Sriracha (to taste)

1 teaspoon honey (optional)

1 teaspoon fresh lime juice or rice vinegar

Green onions or chives, thinly sliced (for garnish)

Sesame seeds (optional)

Crisp lettuce leaves or cooked rice, for serving

Instructions

  1. In a bowl, mix buttermilk and a pinch of salt. Add shrimp and marinate for 10–15 minutes.
  2. Whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and honey (if using). Set aside.
  3. Combine flour, cornstarch, garlic powder, paprika, salt, and pepper in a shallow bowl.
  4. Remove shrimp from buttermilk, let excess drip off, and dredge in flour mixture. Shake off excess coating.
  5. To deep-fry: Heat oil to 350°F (175°C) and fry shrimp in batches for 2–3 minutes, until golden. Drain on a rack.
  6. To air-fry: Mist shrimp with oil and air-fry at 400°F (200°C) for 6–8 minutes, shaking halfway through.
  7. To bake: Place shrimp on a rack over a sheet pan, mist with oil, and bake at 425°F (220°C) for 10–12 minutes.
  8. Lightly toss shrimp with sauce to coat or serve sauce on the side. Garnish with green onions and sesame seeds, and serve over lettuce or rice.

Notes

For extra crunch, double-dip shrimp by repeating the dredge process.

Use shredded coconut in the coating for a coconut twist.

Use Greek yogurt for a lighter sauce.

Serve as tacos, rice bowls, or sliders for a full meal.

Keep shrimp and sauce separate until serving to maintain crispiness.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 420
  • Sugar: 10g
  • Sodium: 630mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 26g
  • Cholesterol: 180mg

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