Crispy Bang Bang Shrimp with Creamy Spicy Sauce
If you’re a fan of crispy fried shrimp with a bold, creamy, and slightly spicy kick, then you’re going to love this homemade Bang Bang Shrimp recipe. Inspired by the popular restaurant version, these shrimp are golden and crunchy on the outside and juicy inside, tossed in a luscious sauce that’s creamy, tangy, sweet, and just the right amount of spicy.
Perfect as an appetizer, party platter, or even served over rice or in tacos for dinner, this crowd-pleasing dish comes together in under 30 minutes.
Why You’ll Love This Recipe
- Crispy and golden every time
- Easy to make at home with pantry staples
- Customizable heat level
- Versatile: serve as a main dish, appetizer, or taco filling
Ingredients
For the Shrimp:
- 1 lb medium shrimp (31/40 count), peeled and deveined
- 1 cup all-purpose flour (or rice flour for extra crispiness)
- ½ cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup buttermilk
- 1 tsp kosher salt (for the buttermilk)
- ½ tsp black pepper (for the buttermilk)
- Neutral oil for frying (vegetable shortening, peanut oil, avocado oil, etc.)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 3 teaspoons sriracha (adjust to taste)
Instructions
1. Make the Sauce
In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Adjust the heat by adding more or less sriracha to taste. Cover and refrigerate until ready to use.
2. Set Up the Dredging Stations
In one bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Divide this mixture into two shallow bowls—one for the first coating and one for the final coating.
In a third bowl, mix the buttermilk with salt and pepper.
3. Heat the Oil
Fill a deep skillet or heavy-bottomed pot with oil about 2 inches deep. Heat to 300–325°F (150–165°C), maintaining the temperature to avoid over-browning the shrimp.
4. Bread the Shrimp
Working in batches:
- Lightly toss the shrimp in the first bowl of flour mixture.
- Dip the shrimp into the buttermilk mixture and soak for 2–3 minutes.
- Coat the shrimp in the second flour bowl, pressing gently to adhere.
5. Fry the Shrimp
Carefully place 5–6 shrimp at a time into the hot oil. Fry for 1 to 1½ minutes or until golden and crispy. Use a slotted spoon to remove and drain on a paper towel–lined plate.
6. Toss and Serve
In a clean mixing bowl, toss the hot shrimp with a few spoonfuls of bang bang sauce until evenly coated. Serve immediately with additional sauce on the side for dipping.
Tips for Perfect Crispy Shrimp
- Don’t overcrowd the pan. Fry in small batches to maintain the oil temperature.
- Maintain oil heat. Too hot and the shrimp will burn; too cool and they’ll be soggy.
- Use rice flour for an extra-light, ultra-crispy crust if desired.
- Control the heat. For milder shrimp, reduce sriracha to 1–2 teaspoons. For spicier, increase to 4 teaspoons.
How to Serve Bang Bang Shrimp
This dish is incredibly versatile. Try it:
- Over steamed jasmine or cauliflower rice
- Tucked into soft tacos with slaw
- On a bed of lettuce for a low-carb option
- As a shareable party appetizer
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Bake in a preheated 400°F (200°C) oven for 4–5 minutes until crispy. Avoid microwaving, as it will soften the coating.
- Sauce: Can be stored separately in the fridge for up to 5 days.