Bang Bang Shrimp is that addictive plate of crispy, spicy-sweet shrimp that disappears the moment it hits the table. Crunchy panko-coated shrimp soak briefly in buttermilk, get fried until golden, then are tossed in a creamy sauce built from mayo, sweet chili, and a hit of Sriracha—perfect as an appetizer, weeknight main, or party finger food. If you like seafood with bold flavors and fast prep, try a similar seafood spin with this air-fryer Bang Bang salmon bites for an easier, hands-off alternative.
Why you’ll love this dish
Bang Bang Shrimp is one of those recipes that checks a lot of boxes: fast, crowd-pleasing, and deeply satisfying. The buttermilk tenderizes the shrimp and helps the panko cling; frying gives a light, flaky crunch; and the sweet-spicy mayo brings the party.
“Crispy outside, juicy inside — the perfect shareable appetizer for game day or a quick weeknight treat.” — a regular at my dinner table
Reasons to try it:
- Quick to make: active prep is under 20 minutes after marinating.
- Kid- and guest-friendly: sweet heat is easily adjusted.
- Flexible: works as appetizer, taco filling, or atop a salad or grain bowl.
Step-by-step overview
This recipe breaks down into three clear stages: marinate, bread-and-fry, and sauce-and-toss. First soak peeled, deveined shrimp in buttermilk (this softens and seasons them). Next, dredge in seasoned panko and fry in hot oil until golden. Finally, mix the mayo-based Bang Bang sauce and toss the hot shrimp just before serving so they remain crisp and fully coated.
What you’ll need
- 1 lb shrimp, peeled and deveined (medium to large; tail-on or off as you prefer)
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice as a substitute)
- 1 cup panko breadcrumbs (for superior crunch)
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce (adjust to taste)
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil works well)
Ingredient notes and swaps:
- Gluten-free: use gluten-free panko or crushed rice cereal.
- Lighter method: you can air-fry or bake the shrimp—see tips and variations below.
- Make the sauce tangier by swapping some mayo for Greek yogurt.
Step-by-step instructions
- Marinate: Place shrimp in a bowl and pour over the buttermilk. Cover and chill for at least 30 minutes. This helps with texture and coating adhesion.
- Prep the coating: In a shallow bowl, mix panko, garlic powder, a pinch of salt, and black pepper.
- Heat oil: Pour enough oil into a frying pan to cover the bottom by about 1/4–1/2 inch. Heat over medium to medium-high until shimmering (about 350–375°F if using a thermometer).
- Dredge: Remove shrimp from buttermilk, letting excess drip off. Press each shrimp into the panko to coat evenly.
- Fry: Carefully place shrimp in the hot oil without crowding. Fry 2–3 minutes per side until golden brown and the shrimp are opaque and firm. Work in batches if needed.
- Drain: Transfer fried shrimp to a wire rack or paper towel-lined tray to drain briefly.
- Make the sauce: Whisk mayonnaise, sweet chili sauce, and Sriracha in a bowl until smooth. Taste and adjust heat or sweetness.
- Toss and serve: While shrimp are still hot, toss them in the sauce until lightly coated. Serve immediately for best crunch.
Best ways to enjoy it
Bang Bang Shrimp is versatile. Serve ideas:
- As an appetizer on a platter with lime wedges and chopped scallions.
- Over steamed rice or coconut rice as a quick weeknight bowl.
- Tucked into soft tortillas with shredded cabbage for tacos.
- On a green salad or grain bowl for texture contrast.
If you want to showcase a salmon version with similar flavors and less hands-on frying, try this easy Bang Bang salmon adaptation for a different protein and serving style.
Drink pairings: a crisp lager, a citrusy white wine (Sauvignon Blanc), or an iced tea with lemon complements the sweet-heat nicely.
Storage and reheating tips
- Refrigeration: Store leftover shrimp in an airtight container in the fridge for up to 2 days. Refrigerate within two hours of cooking.
- Freezing: Fried shrimp coated in sauce don’t freeze well because the coating and sauce lose texture. Freeze plain, cooked shrimp (un-sauced) for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 350°F oven or air fryer for 4–6 minutes to crisp the panko again. Avoid microwaving if you care about crunch — it will make the coating soggy.
Food safety note: Shrimp should be cooked until opaque and firm. Always keep seafood chilled before cooking and discard any leftovers kept over 48 hours.
Pro chef tips
- Oil temperature matters: keep oil between about 350–375°F. Too cool and the coating absorbs oil; too hot and the exterior burns before the shrimp cooks.
- Don’t crowd the pan: frying in single layers gives even color and prevents temperature drops.
- Press panko onto shrimp: gentle pressure helps the crumbs adhere, giving an even crust.
- Drain properly: a wire rack preserves crispness better than paper towels.
- Sauce balance: make the sauce just before tossing. If it’s too thick, thin with a teaspoon of lemon juice or a little water.
- Make-ahead: you can marinate shrimp up to 2 hours ahead. Keep the sauce refrigerated and toss at the last minute.
Creative twists
- Air-fryer or oven-baked: spray panko-coated shrimp with oil and air-fry at 400°F for 6–8 minutes, flipping once. In the oven, bake at 425°F on a wire rack for 8–10 minutes.
- Spicy-sweet variants: swap sweet chili for apricot preserves + sriracha for a fruitier glaze.
- Crunch boost: mix a small amount of crushed cornflakes into the panko for extra shatter.
- Gluten-free or keto: use almond meal or pork rinds crushed thin instead of panko.
- Vegan option: use large king oyster mushroom slices or battered cauliflower florets and a dairy-free mayo for a plant-based version.
Your questions answered
Q: Can I use frozen shrimp?
A: Yes—thaw fully in the fridge, pat dry, then proceed. Excess moisture prevents the panko from sticking well and leads to soggy crusts.
Q: How long should the shrimp marinate?
A: 30 minutes is ideal to tenderize and season. You can go up to 2 hours, but avoid much longer because the buttermilk can change the texture.
Q: Is this very spicy?
A: Not necessarily. The Sriracha adds a gentle heat while sweet chili sauce tempers it. Reduce the Sriracha or omit for milder flavor, or add more for extra kick.
Q: Can I make the sauce ahead of time?
A: Yes, make the sauce up to 24 hours ahead and refrigerate. Give it a quick whisk before tossing the shrimp.
Q: Best way to keep shrimp crispy when serving a crowd?
A: Fry in batches, keep drained on a wire rack in a warm oven (200°F) until all batches are done, then toss in sauce just before serving.
If you’d like, I can format this into a printable recipe card or convert the fry method to an air-fryer or oven-friendly version. Which would you prefer?
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Bang Bang Shrimp
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Seafood
Description
Crispy, spicy-sweet shrimp tossed in a creamy sauce, perfect as an appetizer or main dish.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice)
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha sauce
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Marinate shrimp in buttermilk for at least 30 minutes.
- Mix panko, garlic powder, salt, and pepper in a shallow bowl.
- Heat oil in a frying pan to 350–375°F.
- Remove shrimp from buttermilk, letting excess drip off, and dredge in panko.
- Fry shrimp for 2–3 minutes per side until golden brown.
- Drain on a wire rack or paper towel.
- Whisk together mayonnaise, sweet chili sauce, and Sriracha.
- Toss hot shrimp in the sauce and serve immediately.
Notes
For a lighter method, you can air-fry or bake the shrimp. To make the sauce tangier, substitute some mayo with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian