A crisp, spicy, slightly sweet appetizer that disappears the moment it hits the table — bang bang shrimp is crunchy, saucy, and endlessly satisfying. This version uses a quick buttermilk soak and a cornstarch dredge for a light, ultra-crisp shell, then coats the warm shrimp in a creamy mayo + Thai chili/Sriracha sauce. It’s perfect for weeknight dinners, game-day snacks, or a party starter when you want big flavor with minimal fuss. If you love the sweet‑spicy crunch but want a lighter twist, check out this air-fryer version of bang bang salmon bites.
Why you’ll love this dish
Bang bang shrimp hits three texture and flavor goals at once: a crunchy exterior, tender shrimp, and a sticky, creamy sauce that clings to every bite. It’s quick to make, easy to scale for a crowd, and kid-friendly if you tame the Sriracha.
“An instant party favorite — crunchy, saucy, and so addictive.” — longtime tester
Reasons to try it:
- Fast hands-on time: the buttermilk soak and assembly take under 20 minutes.
- Cost-effective: shrimp is affordable when you buy frozen large shrimp and thaw at home.
- Crowd-pleaser: serves as appetizer, taco filling, or main when paired with rice or greens.
Step-by-step overview
This recipe follows three simple stages: marinate briefly, dredge and fry until golden, and toss in the sauce while still warm so it clings beautifully. Expect about 30 minutes total from start to finish, most of which is active cooking and frying.
Quick timeline:
- Soak shrimp in buttermilk with aromatics (10 minutes).
- Dredge in cornstarch and fry in batches at 350°F (about 2 minutes each).
- Whisk sauce and toss warm shrimp immediately so the sauce adheres.
What you’ll need
- 1 pound large shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk (helps tenderize and adds flavor)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup cornstarch (gives an extra-light, crisp crust)
- 1/4 cup high-quality mayonnaise (use full-fat for best texture)
- 1 1/2 tablespoons Thai sweet chili sauce
- 1–2 teaspoons Sriracha (adjust to taste)
Ingredient notes and swaps:
- Buttermilk: plain yogurt thinned with a splash of milk works in a pinch.
- Cornstarch can be mixed with 1–2 tbsp rice flour for even more crunch.
- For a lighter sauce, swap half the mayo for Greek yogurt or use a light mayo.
- Want no-fry? See variations below — or swap in the roasted salmon technique in this Bang Bang salmon recipe.
Step-by-step instructions
- Combine and marinate: In a medium bowl, stir together buttermilk, salt, garlic powder, onion powder, and black pepper. Add the shrimp and toss to coat. Let sit about 10 minutes — this improves texture and flavor without making shrimp mushy.
- Prep dredge: Pour cornstarch into a shallow dish. One at a time, dredge each shrimp, shaking off excess so the coating is even but not clumpy.
- Heat oil: Fill a large pot or deep pan with enough neutral oil (vegetable, canola, or peanut) to submerge shrimp halfway. Heat to 350°F (175°C) — use a thermometer for accuracy.
- Fry: Fry shrimp in batches so the oil temperature stays steady. Cook ~2 minutes per batch, or until golden and crisp. Don’t overcrowd the pot. Transfer to a wire rack or paper towel-lined tray to drain.
- Make the sauce: Whisk together mayonnaise, Thai sweet chili sauce, and Sriracha in a medium bowl. Taste and tweak heat/sweetness.
- Toss and finish: While shrimp are still warm, toss them with the sauce so each piece is coated. Garnish with sliced green onions, sesame seeds, and lime wedges. Serve immediately.
Food safety tip: Shrimp are opaque and firm when cooked. The USDA recommends cooking seafood to 145°F, but visual doneness (fully opaque shrimp) after ~2 minutes of frying is a reliable indicator for large shrimp.
Best ways to enjoy it
Serve bang bang shrimp immediately for maximum crunch. Great ideas:
- As an appetizer with lime wedges and extra sauce on the side.
- Over steamed jasmine rice or coconut rice to make it a main.
- In tacos or lettuce wraps with quick-pickled slaw.
- Turn it into a salad topping on greens with a drizzle of lime.
If you prefer fish, this Bang Bang salmon recipe uses similar flavors on roasted salmon for a heartier main course.
Plating tip: Pile the shrimp in the center of a warm platter, sprinkle chopped scallions and toasted sesame seeds, and present with lime halves for squeezing.
Storage and reheating tips
- Refrigerator: Store leftover fried shrimp and sauce separately in airtight containers for up to 2 days. Once sauced, texture will soften quickly.
- Freezing: Fried shrimp can be frozen un-sauced for up to 1 month. Flash-freeze on a tray, then transfer to a freezer bag. Thaw in the refrigerator before reheating.
- Reheating: For best crispness, reheat unsauced shrimp in a 375°F oven or air fryer for 3–5 minutes until hot and crisp. If already sauced, reheat gently in a skillet over medium-low to avoid breaking the emulsion; add a splash of water or mayo if the sauce looks separated.
- Safety: Discard leftovers that have sat at room temperature more than 2 hours.
Helpful cooking tips
- Dry shrimp before dredging: Pat shrimp lightly with paper towels after the buttermilk soak to help the cornstarch stick evenly.
- Keep oil temperature steady: Use a thermometer and allow oil to return to 350°F between batches. Cooler oil yields greasy shrimp; hotter oil burns the coating.
- Avoid overcrowding: Fry in small batches so the oil temperature doesn’t drop and shrimp remain crispy.
- Sauce balance: Taste the mayo/chili/Sriracha mix before tossing. Thai sweet chili brings sweetness; Sriracha brings heat — adjust both to suit your guests.
- Make-ahead hack: You can make the sauce a day ahead and refrigerate. Reheat slightly and whisk before tossing with hot shrimp.
Creative twists
- Swap the protein: Use small scallops, battered cauliflower florets (for vegans), or the roasted salmon linked above for a different take.
- Gluten-free: This recipe is naturally gluten-free if your cornstarch and sauces are certified GF.
- Crunch boost: For an extra-crunch layer, dip dredged shrimp in a beaten egg, then into cornstarch + panko mix before frying.
- Lighter option: Air-fry at 400°F for 8–10 minutes, flipping once, after spraying lightly with oil. Toss with sauce as directed.
- Heat variations: Replace Sriracha with sambal oelek for fresher chili flavor or add a tiny splash of rice vinegar to the sauce for tang.
Common questions
Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp overnight in the refrigerator or quickly under cold running water, then pat dry. Avoid microwaving to defrost as it can unevenly cook the shrimp.
Q: How do I keep the shrimp crispy after tossing in sauce?
A: Tossing while warm is what makes sauce cling, but it does soften the crust. If you want more crunch, serve sauce on the side for dipping or toss only half the shrimp so some remain crispy.
Q: Is cornstarch necessary — can I use flour?
A: Cornstarch gives an especially light, glassy crispness. All-purpose flour works but produces a denser crust. A 50/50 mix of cornstarch and flour is a good compromise.
Q: Can I make this ahead for a party?
A: Fry the shrimp ahead and keep them on a wire rack in a warm oven (200°F) for up to 20–30 minutes while frying remaining batches. For longer hold, fry just before guests arrive and make the sauce ahead.
Q: How spicy will this be for kids?
A: You control the heat by adjusting or omitting Sriracha. The Thai sweet chili sauce provides sweetness with mild heat; start with 1 teaspoon Sriracha and increase only if desired.
Enjoy the crunch and the kick — this bang bang shrimp recipe is simple to master and endlessly adaptable.
Print
Bang Bang Shrimp
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A crisp, spicy, slightly sweet appetizer that features crunchy shrimp in a creamy sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup cornstarch
- 1/4 cup mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1–2 teaspoons Sriracha (to taste)
Instructions
- In a medium bowl, stir together buttermilk, salt, garlic powder, onion powder, and black pepper. Add shrimp and toss to coat. Let sit for 10 minutes.
- Pour cornstarch into a shallow dish. Dredge each shrimp, shaking off excess.
- Heat oil in a pot to 350°F (175°C).
- Fry shrimp in batches for about 2 minutes or until golden and crisp. Drain on a wire rack or paper towel.
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha. Taste and adjust heat/sweetness.
- Toss warm shrimp with the sauce until each piece is coated. Garnish with green onions and serve immediately.
Notes
Serve with lime wedges and extra sauce on the side. For a lighter option, air-fry the shrimp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian