Bang Bang Shrimp

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Bang Bang Shrimp: Crispy, Creamy, Sweet, and Spicy

Bang Bang Shrimp wraps juicy, crunchy shrimp in a bold, creamy sauce that balances sweet and spicy flavors. It’s a crowd-pleasing dish, popular as an appetizer but easily filling enough for dinner. Whether you’re making it for a casual weeknight, a party, or a weekend treat, this dish delivers a memorable flavor experience at home.

What Is Bang Bang Shrimp?

You may have seen Bang Bang Shrimp on popular restaurant menus, especially at seafood chains. The dish gained fame for good reason. Each bite combines three elements: crisp fried shrimp, cool lettuce leaves, and a signature sauce that’s creamy with a touch of heat and mild tang. The magic comes from the Bang Bang sauce—a rich blend of mayonnaise, sweet chili sauce, and hot sauce like Sriracha. The sauce clings to the shrimp, coating each piece.

Although shrimp is the classic choice, Bang Bang sauce also pairs well with other proteins and even crisped veggies. But shrimp offers the best texture: a gentle snap of freshness, wrapped in crackly coating, with the zing of the sauce.

Ingredients for Bang Bang Shrimp

Here’s what you’ll need to create Bang Bang Shrimp at home:

• Shrimp: 1 pound of medium or large shrimp, peeled, deveined, and tails removed
• Cornstarch: 1 cup, for coating
• Buttermilk: 1/2 cup, optional for marinating
• Neutral oil: For frying. Vegetable, canola, or peanut oil works well
• Lettuce leaves: Romaine or iceberg, for serving (optional)
• Green onions or chives: Thinly sliced, for garnish

For the Bang Bang Sauce:
– Mayonnaise: 1/2 cup (full-fat or light)
– Thai sweet chili sauce: 1/4 cup
– Sriracha or other hot sauce: 2 teaspoons (adjust to taste)
– Lime juice or lemon juice: 1 teaspoon, optional for brightness

Pantry note: You can swap Greek yogurt for mayonnaise for a lighter twist. If you prefer a smoky note, a dash of smoked paprika fits well.

Step-by-Step Bang Bang Shrimp Recipe

Let’s walk through the process, ensuring crisp shrimp and a balanced sauce.

1. Prepare the Shrimp

Begin by rinsing the shrimp under cold water. Pat very dry with paper towels. If you’re using frozen shrimp, fully thaw first and dry well. Moisture is the enemy of crispy results—you want the coating to cling.

If you want extra tender shrimp, soak them in buttermilk for 10 minutes. This softens the proteins and adds a mild tang, but it’s not required.

2. Coat the Shrimp

Set out a large resealable bag or mixing bowl. Add the cornstarch, season with a pinch of salt and black pepper. Drop the shrimp into the mixture, a few at a time, and toss until evenly coated. Shake off excess.

For fuss-free coating, use a bag and shake the shrimp with the cornstarch—it creates a thin, even layer. Lay the coated shrimp out on a plate or tray, spacing them so the coating stays crisp.

3. Mix the Bang Bang Sauce

Combine mayonnaise, Thai sweet chili sauce, and Sriracha in a small mixing bowl. Whisk until smooth and uniform. Taste, and adjust the Sriracha for more or less heat. Add a squeeze of citrus juice for brightness, or a pinch of red pepper flakes if you like more bite.

Set aside. If you plan ahead, making the sauce early and letting the flavors meld for 20-30 minutes in the fridge brings extra depth.

4. Fry the Shrimp

Pour oil into a heavy-bottomed skillet or saucepan to a depth of 1 to 2 inches. Heat to 375°F (190°C). Test the temperature with a thermometer, or dip in a small piece of coated shrimp—it should bubble briskly.

Fry the shrimp in batches, about 5-8 at a time. Avoid overcrowding the pan; this keeps the oil hot and the shrimp crisp. Cook each batch for 2-3 minutes, turning if needed, until the shrimp are golden and just opaque inside. Remove with a slotted spoon and drain on paper towels.

To keep the first batches hot and crisp, hold them in a low (200°F) oven on a baking tray.

5. Toss and Assemble

Add freshly fried shrimp to a clean mixing bowl. Spoon over half the Bang Bang sauce, then toss gently to coat. Add more sauce as needed, being careful not to drown the shrimp.

Arrange lettuce leaves on a platter. Pile the coated shrimp on top. Scatter green onions or chives over for a fresh finish.

Serving Suggestions

Bang Bang Shrimp is versatile. Serve it as an appetizer, a main dish, or as part of a party spread. Consider these serving options:

• As a starter: Piled over greens or in lettuce cups for easy sharing
• In tacos: Spoon shrimp into small flour tortillas, add shredded slaw and a drizzle of extra sauce
• Over rice: Serve with steamed white rice or coconut rice for a meal

You can also wrap leftovers in soft rolls or toss them on a salad for lunch.

Tips for Perfect Bang Bang Shrimp

A few practical pointers help you get the best results:

• Dry shrimp: Ensure the shrimp are dry before coating; moisture hinders crispiness.
• Cornstarch over flour: Cornstarch gives a lighter, crispier finish than flour or breadcrumbs.
• Batch frying: Fry in small amounts to maintain oil temperature and consistency.
• Don’t sauce too early: Coat shrimp in sauce just before serving to keep the coating crunchy.

Flavor Variations

You can personalize Bang Bang Shrimp by adjusting the sauce. Mix in a little honey for more sweetness, add extra chili paste for heat, or stir in a bit of garlic for depth. Fresh cilantro, sesame seeds, or toasted peanuts enhance things further.

Bang Bang Shrimp Nutritional Table

Pairings: What Goes With Bang Bang Shrimp?

This shrimp is bold and zesty by design. Round out your meal with supporting flavors:

• Creamy mashed potatoes
• Steamed or fried rice
• Asian slaw or fresh coleslaw
• Roasted, buttered green beans or snap peas
• Simple side salad with light vinaigrette

Try serving Bang Bang Shrimp at a barbecue alongside other seafood, or pair it with salmon or grilled chicken. The sauce also shines on baked potato wedges or even as a dip for fresh vegetables.

Storing and Reheating Bang Bang Shrimp

Bang Bang Shrimp tastes best fresh. If you have leftovers:

• Store the shrimp and leftover sauce in separate airtight containers in the refrigerator for up to 2 days.
• Reheat shrimp in a skillet over medium heat with a little oil until crisp and hot, about 2-3 minutes. Avoid microwaving; it softens the coating.
• Toss or drizzle shrimp with fresh Bang Bang sauce before serving.

Freezing is not recommended, as the coating softens and the texture suffers.

Make Ahead Options

To save time:

• Mix the sauce a day ahead. Cover and chill in the fridge.
• Peel, devein, and pat dry the shrimp earlier in the day; keep chilled until ready to fry.
• Chop green onions or garnishes in advance.

This way, prep moves fast and you can focus on the quick frying and assembly.

Frequently Asked Questions

Can I bake or air fry the shrimp?
Yes, though the crisp can differ. For baking, arrange coated shrimp on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 10-12 minutes. For an air fryer, spray the basket and shrimp with oil, cook in a single layer at 380°F for 7-9 minutes.

Is there a substitute for sweet chili sauce?
Combine a teaspoon of honey, a pinch of crushed red pepper, and a splash of rice vinegar with chili sauce to mimic the flavor.

Can I use frozen shrimp?
Yes, but thaw completely and dry thoroughly before coating and frying.

Final Thoughts

Bang Bang Shrimp delivers sensory contrast—soft shrimp, crunchy coating, creamy and spicy sauce. It’s simple but packs a punch. Whether for a quick weeknight meal or your next party, it’s a recipe worth repeating and reinventing. Enjoy, and share your own twists!