Crispy shrimp are tossed with a creamy, sweet, and spicy bang bang shrimp sauce for a restaurant-style favorite you can make at home. It's great for dinner, appetizers, or sharing.
This homemade version balances crispy shrimp with just the right amount of creamy heat. Serve it fresh for the best texture and add extra sauce on the side if you like.
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Bang bang shrimp is one of my favorite ways to turn a small amount of shrimp into a meal that feels a little more special. This recipe makes four servings, so I can enjoy the crispy shrimp and creamy, spicy sauce without making a restaurant-sized batch.
I also like keeping some of the homemade bang bang sauce on the side instead of coating every piece heavily, which lets the shrimp flavor come through and gives everyone control over the heat. When I'm in the mood for crispy shrimp without the creamy sauce, I make my fried panko shrimp instead. My bacon wrapped shrimp is another favorite when I want a savory shrimp appetizer or a simple seafood dinner.
Ingredients
Use high-quality, fresh shrimp for the best flavor and texture. The freshness of the shrimp will significantly impact the overall taste of the dish.
Here's what you'll need to make the bang bang shrimp recipe:
- raw shrimp
- buttermilk
- salt and pepper
- oil (for frying)
- egg
- Panko breadcrumbs
- all-purpose flour
- cornstarch
- garlic powder
- onion powder
- smoked sweet paprika
- mayonnaise
- sweet Thai chili sauce
- sriracha
Scroll down to the recipe card for quantities used.
Instructions
Once you've gathered the ingredients, it's time to make the copycat bang bang shrimp. To make this recipe, follow these simple step-by-step directions.
Peel shrimp and devein. Pat dry.
Season deveined shrimp with salt and black pepper. Marinate seasoned shrimp in buttermilk for 30 minutes or less.
In a small bowl, combine the mayonnaise, Thai Sweet Chili Sauce, and sriracha. Mix well to make the sauce. Cover tightly with plastic wrap, then refrigerate until ready to use.
In another bowl, combine equal amounts of flour and cornstarch. Dip each shrimp in the mixture then in the buttermilk mixture.
In a large bowl, combine Panko breadcrumbs, garlic powder, onion powder, smoked sweet paprika, salt, and black pepper. Dredge coated shrimp in seasoned Panko breadcrumbs. Shake off the excess breading.
In a medium saucepan, pour oil to fill ⅓ of the cookware. Once the oil is hot enough, fry the shrimp by adding one at a time.
Cook shrimp for 1 ½ to 2 minutes or until golden brown.
Immediately transfer cooked shrimp to a paper-lined plate.
Transfer cooked shrimp to a large shallow bowl and pour sauce on.
Gently toss shrimp until well-coated. Serve immediately.
Hint: Marinating the shrimp in the sauce for 15 to 30 minutes will infuse the shrimp with more flavor.
Variations
Want to change up the recipe? Here are a few things you can try:
- Protein - make it with chicken or tofu instead of shrimp for a unique twist.
- Sauce - experiment with various types of sauces; for example, opt for a sweet and tangy pineapple glaze instead of the classic spicy mayo sauce.
- Spicy - add some crushed red pepper flakes or diced jalapeños to give the dish a little more kick.
- Herbs - fresh herbs like cilantro or parsley will add a refreshing taste. You can also sprinkle in chopped green onions.
You can also dip air fryer lumpia in the bang bang sauce.
Tips
Top tip: Use a pan with enough oil to cover the shrimp, and cook the shrimp in batches to avoid overcrowding, ensuring a crispy exterior.
- Adjust the amount of the sauce ingredients to ensure a perfect balance of flavors. Taste as you go to suit your preferences.
- Use large shrimp for a more substantial and satisfying bite. Aim for shrimp in the 21/25 count per pound range for a good balance of size and tenderness.
Serving suggestions
For a refreshing contrast to the spicy shrimp, consider serving them over a bed of crisp, mixed greens with a drizzle of tangy citrus vinaigrette. The combination creates a delightful salad with a blend of flavors that will surely impress.
If you're looking for a heartier option, try serving the Bang Bang shrimp alongside fluffy slow cooker rice and oven roasted cabbage steaks.
Storage
Once cooled, place the shrimp in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the container or bag before sealing it. You can then store the shrimp in the refrigerator for up to 4 days.
If you need to store them for a longer period, consider freezing instead. Place the shrimp in a freezer-safe container or bag, and they should be good for up to 3 months in the freezer. When reheating frozen bang bang shrimp, it's best to thaw them overnight in the refrigerator before reheating in a skillet or oven.
FAQs
The sauce stands out due to its creamy and spicy flavor profile. The combination of mayonnaise, sweet chili sauce, and sriracha creates a perfect harmony that enhances the taste of the shrimp.
Yes, you can easily customize the spiciness by adjusting the amount of sriracha in the sauce recipe. Start with a small amount for mild heat or add more for an extra kick based on your preference.
For a healthier twist, consider using an air fryer instead of deep-frying the shrimp. You can also opt for lighter ingredients in the sauce recipe, like Greek yogurt instead of mayonnaise, to reduce calories while maintaining flavor.
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Recipe
Bang Bang Shrimp with Homemade Sauce
Ingredients
SHRIMP:
- 1 pound raw shrimp
- ½ cup buttermilk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- oil for frying about 2 to 3 cups
BREADING:
- 1 egg
- 1 cup Panko breadcrumbs
- ⅛ cup all-purpose flour
- ⅛ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked sweet paprika
BANG BANG SAUCE:
- ½ cup mayonnaise
- ¼ cup Thai Sweet Chili Sauce
- 3 tablespoons sriracha
Instructions
- Peel shrimp and devein. Pat dry.
- Season deveined shrimp with salt and black pepper. Marinate seasoned shrimp in buttermilk for 30 minutes or less.
- In a small bowl, combine the Bang Bang sauce ingredients - mayonnaise, Thai Sweet Chili Sauce, and sriracha. Mix well. Cover tightly with plastic wrap then refrigerate until ready to use.
- In another bowl, combine equal amounts of flour and cornstarch.
- In a large bowl, combine Panko breadcrumbs, garlic powder, onion powder, smoked sweet paprika, salt, and black pepper.
- Remove shrimp from buttermilk. Whisk buttermilk and egg.
- Dip marinated shrimp in flour mixture and then dip in buttermilk mixture. Lastly, dredge coated shrimp in seasoned Panko breadcrumbs. Shake off the excess breading. Place breaded shrimp in a large plate lined with parchment paper.
- In a medium saucepan, pour oil reaching ⅓ of the cookware. Once the oil is hot enough, add the breaded shrimp one at a time. Cook shrimp for 1 ½ to 2 minutes or until golden brown. Immediately transfer cooked shrimp to a paper-lined plate.
- Transfer cooked shrimp to a large shallow bowl. Pour sauce and gently toss shrimp until well-coated.
- Immediately serve and enjoy.
Joan says
Found the perfect appetizer to share for our family gathering next week! Tastes absolutely amazing, so flavorful, and this was very easy to prepare. Thanks for this yummy recipe!
Giangi Townsend says
This is the first time I tried this shrimp recipe. It was so flavorful. The spices bring it to another level. Love it!
Dawn Fryer says
Hi I want to make these ahead and freeze them. At what stage would I freeze them? And how do I thaw them to cook?preferably a quick thaw method 🙏🏼
Lisa MarcAurele says
I would freeze them after frying and then bake them frozen at 350-400°F to reheat. The sauce can be made ahead and frozen or made just before serving.