Bang Bang Shrimp is the kind of appetizer that disappears fast — crunchy, creamy, a little sweet and a little spicy. This version uses a simple buttermilk soak, a cornstarch dredge for an ultra-crispy crust, and a quick mayonnaise–sweet chili–Sriracha sauce that clings to every bite. Make it for weeknight thrills, party finger food, or when you want restaurant vibes at home without a lot of fuss. If you’d like a lighter take or an air-fryer technique, check out this helpful guide to air-fryer Bang Bang salmon bites for inspiration.
Why you’ll love this dish
Bang Bang Shrimp hits a perfect balance of textures and flavors: crackly exterior, juicy shrimp, and a sauce that’s creamy, sweet, and spicy. It’s quick to pull together but feels indulgent — ideal for serving as an appetizer, game-day snack, or over rice for a casual dinner.
“These shrimp taste like something you’d order at a beachside bistro — crisp, saucy, and addictive. Perfect for feeding a crowd.” — a regular at my test kitchen
Reasons to try it:
- Fast: about 25–30 minutes from start to finish.
- Crowd-pleasing: most people — kids included — love the sweet heat.
- Versatile: serve as finger food, taco filling, or on a salad or bowl.
How this recipe comes together
A quick overview so you know what to expect before you start:
- Marinate shrimp briefly in buttermilk and simple seasonings — this tenderizes and helps the coating adhere.
- Dredge in cornstarch for a super-crisp crust (cornstarch gives a lighter crunch than flour).
- Deep-fry quickly at 350°F until golden — only a couple minutes per batch.
- Toss hot shrimp in a creamy sweet-chili-Sriracha sauce so each piece gets glossy coverage.
- Garnish and serve immediately for best texture.
Key ingredients
- 1 pound large shrimp, peeled and deveined, tails removed — large shrimp hold up to frying; thaw completely and pat dry.
- 1/2 cup buttermilk — tenderizes and helps the coating stick. You can use kefir or milk + 1 Tbsp lemon juice if needed.
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup cornstarch — for the extra-crisp shell. Arrowroot works as a 1:1 substitute.
- 1/4 cup high-quality mayonnaise — use full-fat for the best mouthfeel.
- 1 1/2 tablespoons Thai sweet chili sauce — the sweet-chili is the backbone of the flavor.
- 1–2 teaspoons Sriracha hot sauce (or to taste) — adjust for heat level.
Notes:
- Use fresh or properly thawed frozen shrimp. If using frozen, fully thaw in the fridge overnight or under cold running water, then pat dry.
- Mayonnaise can be swapped for Greek yogurt for a tangier, lighter version, but the texture will differ.
Step-by-step instructions
- Marinate: In a medium bowl, combine shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Stir to coat and let sit for about 10 minutes. This brief soak tenderizes and seasons the shrimp.
- Prep coating: Pour cornstarch into a shallow dish and spread into an even layer for easy dredging.
- Dredge: One at a time, dredge each shrimp in cornstarch until evenly coated. Shake off excess and place on a baking sheet or tray. A light, even coating fries more crisply.
- Heat oil: In a large, heavy pot, pour oil to a depth of about 1 1/2 inches. Heat to 350°F (use a candy or deep-fry thermometer). Maintaining temperature is key — too cool makes greasy shrimp; too hot burns the coating.
- Fry in batches: Gently lower shrimp into the oil without crowding; fry for about 2 minutes, or until crispy and golden. Shrimp cook quickly — they’ll turn opaque and firm.
- Drain: Use a slotted spoon to transfer shrimp to a paper towel-lined plate to absorb excess oil.
- Make sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha. Taste and adjust heat or sweetness.
- Toss: Place the warm fried shrimp into a large bowl. Pour the sauce over and toss until every shrimp is evenly coated.
- Serve: Arrange on a platter and garnish with chopped green onions or sesame seeds and fresh lime wedges. Serve immediately for the best crunch.
Safety tip: Cooked shrimp should be opaque and firm. If you use a thermometer, 145°F internal temperature is the safe target for seafood.
Best ways to enjoy it
Bang Bang Shrimp is wonderfully flexible:
- As an appetizer: Serve on a platter with lime wedges and extra napkins.
- In tacos: Stuff into warm tortillas with slaw and avocado.
- Over rice or noodles: Make it a meal by serving over steamed rice, cauliflower rice, or chilled soba noodles.
- On a salad: Add over mixed greens for a spicy-crispy salad.
If you like this bold, saucy approach with other proteins, you might enjoy comparing ideas from this Bang Bang salmon recipe for different pairings and serving ideas.
Storage and reheating tips
- Refrigerator: Store leftover coated (sauced) shrimp in an airtight container for up to 3–4 days. Note: sauced shrimp will soften in the fridge.
- Freezing: Fried shrimp can be frozen (unsauced) for up to 2–3 months. Freeze on a sheet tray first, then transfer to a freezer bag.
- Reheating (best for texture): Reheat unsauced or sauced shrimp in a 375°F oven on a wire rack for 6–8 minutes to crisp them back up. Air fry at 350°F for 3–5 minutes works well too. Microwaving will make them soft and rubbery.
- Safety: Do not refreeze shrimp that have been thawed and cooked more than once. Discard any seafood left at room temperature for more than 2 hours (1 hour above 90°F).
Helpful cooking tips
- Dry shrimp well before dredging: Excess moisture breaks the crust. Pat thoroughly with paper towels.
- One coat is enough: A light, even layer of cornstarch gives a delicate crunch. Overcoating creates a heavy, doughy shell.
- Oil management: Use a heavy pot with enough oil to submerge shrimp about halfway. Keep the thermometer handy and let oil return to 350°F between batches.
- Work quickly: Frying is fast. Have sauce and serving platter ready before you start frying.
- Sauce ratio: Start with 1 tsp Sriracha and increase if you like more heat. Sweet chili sauce varies by brand — taste and tweak.
Creative twists
- Air-fryer version: For a lighter option, coat shrimp with cornstarch + a light spray of oil and air-fry at 400°F for 6–8 minutes, flipping once.
- Coconut crunch: Add 1/4 cup shredded coconut to the cornstarch for a tropical crunch.
- Gluten-free: This recipe is naturally gluten-free if you use a gluten-free sweet chili sauce and ensure cornstarch is pure.
- Low-fat swap: Use Greek yogurt mixed with a touch of mayo in the sauce and air-fry instead of deep-frying.
- Extra heat: Mix a pinch of cayenne into the cornstarch or add more Sriracha to the sauce.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes. Marinating is just 10 minutes; frying and tossing are quick.
Q: Can I bake instead of fry?
A: Yes. For a baked version, use a light coating of cornstarch, place shrimp on a wire rack, spray with oil, and bake at 425°F for 8–10 minutes, flipping once. Expect slightly less crispness than deep-frying.
Q: Is cornstarch necessary?
A: Cornstarch gives the lightest, crispiest crust. You can use all-purpose flour or panko for a different texture, but the result will be heavier.
Q: How do I make it less spicy for kids?
A: Reduce or omit the Sriracha and increase the sweet chili sauce slightly. Serve extra sauce on the side so adults can add heat.
Q: Can I prepare any steps ahead?
A: You can marinate the shrimp for up to 30 minutes ahead, and mix the sauce a day ahead (store in the fridge). Fry just before serving for peak crispness.
If you want more similar quick seafood recipes, try experimenting with different proteins and cooking methods — the basic sauce and technique adapt very well.
Print
Bang Bang Shrimp
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A crispy, creamy, sweet and spicy appetizer featuring large shrimp, perfect for any gathering.
Ingredients
- 1 pound large shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup cornstarch
- 1/4 cup high-quality mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1–2 teaspoons Sriracha hot sauce (to taste)
Instructions
- In a medium bowl, combine shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Stir to coat and let sit for about 10 minutes.
- Pour cornstarch into a shallow dish and spread into an even layer for easy dredging.
- One at a time, dredge each shrimp in cornstarch until evenly coated. Shake off excess and place on a baking sheet or tray.
- In a large, heavy pot, pour oil to a depth of about 1 1/2 inches and heat to 350°F.
- Gently lower shrimp into the oil without crowding; fry for about 2 minutes, or until crispy and golden.
- Use a slotted spoon to transfer shrimp to a paper towel-lined plate to absorb excess oil.
- In a bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha. Taste and adjust as preferred.
- Place the warm fried shrimp into a large bowl, pour the sauce over, and toss until every shrimp is coated.
- Arrange on a platter and garnish with chopped green onions or sesame seeds and fresh lime wedges.
- Serve immediately for best texture.
Notes
Use fresh or properly thawed frozen shrimp. Mayonnaise can be swapped for Greek yogurt for a tangier version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American