The Ultimate Bang Bang Shrimp Recipe (Better Than a Restaurant!)

Get ready to experience one of the most addictive appetizers of all time. This Bang Bang Shrimp recipe features perfectly crispy, golden-fried shrimp tossed in an unforgettable creamy, sweet, and spicy sauce. It’s a dish that’s incredibly easy to make at home but tastes like it came straight from a high-end restaurant kitchen. Once you try this, you’ll see why it’s a fan favorite that disappears in minutes!

What is Bang Bang Shrimp?

Bang Bang Shrimp was made famous by the restaurant chain Bonefish Grill, where it quickly became their most popular appetizer. The name “bang bang” perfectly captures the explosion of flavor in every bite. The dish consists of tender shrimp that are lightly battered and fried to a perfect crunch. The magic, however, lies in the signature sauce—a delectable blend of mayonnaise, sweet chili sauce, and a kick of Sriracha. This combination creates a sauce that is simultaneously creamy, sweet, spicy, and tangy, coating each piece of shrimp in a layer of pure deliciousness.

While the original is a legend, this homemade version gives you complete control. You can adjust the spice level, ensure your shrimp are perfectly cooked, and serve it piping hot and fresh from the pan. It’s the ideal dish for parties, game days, or a special weeknight treat.

Why You’ll Love This Recipe

• Incredibly Flavorful: The sauce is the star of the show, delivering a complex flavor profile that hits all the right notes.
• Amazingly Crispy: Using a simple cornstarch coating and the right frying technique ensures the shrimp have a light, shatteringly crisp exterior that holds up to the creamy sauce.
• Quick and Easy: From start to finish, this impressive appetizer can be on your table in under 30 minutes, making it perfect for last-minute cravings or unexpected guests.
• Fully Customizable: Love extra spice? Add more Sriracha. Prefer it milder? Scale it back. You are the chef, and you can tailor the sauce to your exact preference.

Key Ingredients Explained

The beauty of this recipe lies in its simplicity. Here’s a closer look at what you’ll need and why it works so well.

For the Crispy Shrimp:

• Shrimp: Large or extra-large shrimp (around 21-30 count per pound) work best. They provide a meaty, satisfying bite. Buying them pre-peeled and deveined will save you a significant amount of prep time. Make sure to pat them completely dry with paper towels; this is crucial for a crispy coating.
• Buttermilk: Soaking the shrimp in buttermilk does two things: it tenderizes the shrimp, making them incredibly juicy, and it helps the cornstarch coating adhere properly.
• Cornstarch: This is the secret to a light and ultra-crispy coating that doesn’t become heavy or greasy. It fries up to a beautiful golden brown and provides the perfect crunch.
• Frying Oil: A neutral oil with a high smoke point is essential. Vegetable, canola, or peanut oil are all excellent choices.

For the Signature Bang Bang Sauce:

• Mayonnaise: This forms the creamy, rich base of the sauce. Use a good-quality, full-fat mayonnaise for the best flavor and texture.
• Sweet Chili Sauce: This ingredient provides the signature sweetness and a mild, tangy heat. Thai-style sweet chili sauce is what you’re looking for, and brands like Mae Ploy are widely available.
• Sriracha: This brings the “bang!” to the sauce. It adds a delicious garlicky heat that you can easily adjust to your liking.
• Soy Sauce: A small amount of soy sauce adds a savory, umami depth that balances the sweetness and creaminess of the other ingredients.
• Garlic Powder: Just a touch of garlic powder enhances the savory notes and rounds out the flavor profile of the sauce.

How to Make Bang Bang Shrimp Step-by-Step

Follow these instructions carefully for restaurant-quality results in your own kitchen.

1. Prepare the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, soy sauce, and garlic powder until the mixture is completely smooth and creamy. Cover the bowl and place it in the refrigerator to chill while you prepare the shrimp. This allows the flavors to meld together.
2. Marinate the Shrimp: Place the patted-dry shrimp in a medium bowl and pour the buttermilk over them. Stir gently to ensure all the shrimp are submerged. Let them marinate for about 10-15 minutes. This quick soak is all you need to tenderize them.
3. Heat the Oil: While the shrimp marinate, pour about 2-3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Using a candy or deep-fry thermometer is highly recommended to maintain the perfect temperature for frying.
4. Coat the Shrimp: Place the cornstarch in a shallow dish or a large zip-top bag. Working with one shrimp at a time, remove it from the buttermilk, allowing any excess to drip off. Immediately transfer it to the cornstarch and toss to coat all sides thoroughly. Gently shake off any excess cornstarch before setting the coated shrimp on a clean plate.
5. Fry to Perfection: Carefully place 4-5 coated shrimp into the hot oil, being sure not to overcrowd the pot. Frying in small batches is key to keeping the oil temperature stable, which ensures a crispy, non-greasy coating. Fry for 2-3 minutes, or until they are golden brown and have floated to the surface.
6. Drain and Repeat: Use a wire skimmer or slotted spoon to remove the cooked shrimp from the oil and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining shrimp.
7. Toss and Serve: Once all the shrimp are fried, place them in a large bowl. Drizzle the chilled Bang Bang sauce over the warm, crispy shrimp and toss gently to coat. Serve immediately for the best texture and flavor, garnished with sliced green onions and served over a bed of lettuce if desired.

Expert Tips for the Best Results

• Don’t Skip the Drying Step: Excess moisture on the shrimp will prevent the coating from sticking and can cause the oil to splatter. Pat them very dry before the buttermilk soak.
• Monitor Your Oil Temperature: If the oil is too cool, the shrimp will absorb it and become greasy. If it’s too hot, the coating will burn before the shrimp is cooked through. A thermometer is your best friend here.
• Shake Off Excess Cornstarch: A light, even coating is what you want. A thick, clumpy layer of cornstarch will result in a tough, floury crust.
• Serve Immediately: This dish is at its absolute best when served fresh. The crispy coating will begin to soften as it sits in the sauce, so assemble and serve right away.

Serving Suggestions and Variations

While incredible on its own as an appetizer, Bang Bang Shrimp is also wonderfully versatile. Here are a few ways to turn it into a full meal:

• Bang Bang Shrimp Tacos: Spoon the saucy shrimp into warm tortillas and top with shredded cabbage, cilantro, and a squeeze of lime juice.
• Rice Bowls: Serve the shrimp over a bed of steamed jasmine or coconut rice with some steamed broccoli or edamame on the side.
• Lettuce Wraps: For a lighter, low-carb option, serve the shrimp in crisp butter or iceberg lettuce cups.
• Salad Topper: Add a burst of flavor and crunch to a simple green salad by topping it with a generous portion of Bang Bang Shrimp.

Frequently Asked Questions

Can I make Bang Bang Shrimp in an air fryer?

While you can try cooking the shrimp in an air fryer to reduce the oil, the texture will not be the same. Deep frying is what creates that uniquely light and crispy coating that is signature to this dish. An air fryer will produce a drier, less crunchy result. If you choose to try it, spray the coated shrimp with cooking oil and air fry at 400°F (200°C) for 6-8 minutes, flipping halfway through.

How do I store and reheat leftovers?

Bang Bang Shrimp is best eaten immediately. The crispy coating softens very quickly once sauced. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to use an air fryer or oven to try and crisp them up again, but be aware they will not be as crispy as when they were fresh.

Can I use frozen shrimp?

Yes, you can absolutely use frozen shrimp. Just make sure they are completely thawed before you begin. You can thaw them overnight in the refrigerator or, for a quicker method, place them in a colander under cold running water for a few minutes. Most importantly, pat them thoroughly dry after thawing.