This Crispy Fried Bang Bang Shrimp is an irresistible appetizer that perfectly balances texture and flavor. Jumbo shrimp are soaked in buttermilk, coated in seasoned cornstarch, and fried until shatteringly crisp, then tossed in a creamy, sweet, and spicy sauce.
With a golden, crunchy exterior and a bold sauce that packs a punch, this dish rivals your favorite restaurant version and is surprisingly easy to make at home.
Recipe Details
- Flavor Profile: A dynamic combination of sweet chili sauce and spicy sriracha creates a “bang” of flavor, mellowed by creamy mayo and savory garlic-seasoned shrimp.
- Texture: The cornstarch coating creates an incredibly light and crispy crust that stays crunchy even when tossed in the velvety sauce.
- Time: 15 minutes prep, 15 minutes fry time.
- Difficulty: Intermediate. It involves deep shallow frying and managing oil temperature.
What You’ll Need
To make this recipe, you will need a large skillet or heavy-bottomed pan for frying and a wire rack or paper towel-lined plate for draining. Two bowls are needed: one for the buttermilk soak and one for the sauce. The ingredients rely on jumbo shrimp, a starch-based dredge for maximum crispiness, and a trio of condiments to create the signature sauce.
Ingredient Notes
- Jumbo Shrimp – Use 1 lb of peeled and deveined jumbo shrimp. The larger size ensures they stay juicy inside the crispy coating.
- Cornstarch – This is the secret to a light, airy, and super-crisp crust. Flour can be heavy, but cornstarch (or potato starch) fries up golden and crunchy.
- Buttermilk – Soaking the shrimp in buttermilk tenderizes them and helps the cornstarch adhere properly.
- Bang Bang Sauce – A mix of Japanese mayonnaise (Kewpie), sweet chili sauce, and sriracha. Japanese mayo is richer and creamier than standard mayo, adding a distinct umami flavor.
- Vegetable Oil – A neutral oil with a high smoke point is essential for frying without burning.
- Spices – Garlic powder, salt, and black pepper season the shrimp directly so the flavor isn’t just in the sauce.
Add-ins and Substitutions
- Mayo – If you can’t find Japanese mayo, regular full-fat mayonnaise works fine.
- Spice Level – Adjust the sriracha to control the heat. You can also add a pinch of cayenne to the cornstarch mixture for extra spice.
- Garnish – Toasted sesame seeds or chopped cilantro are great alternatives or additions to the green onion garnish.
How to Make Crispy Fried Bang Bang Shrimp
- Marinate: In a medium bowl with the peeled and deveined shrimp, add the buttermilk. Let this sit for 10 minutes. The acidity helps tenderize the shrimp.
- Make the Sauce: While the shrimp marinates, combine the Japanese mayonnaise, sweet chili sauce, and sriracha in a small bowl. Whisk until smooth and set aside.
- Prepare Dredge: In a shallow bowl or on a baking sheet, whisk together the cornstarch, salt, garlic powder, and black pepper.
- Coat: Remove the shrimp from the buttermilk, letting excess drip off, and coat them in the cornstarch mixture. Dredge firmly on both sides to ensure a thick, even coating.
- Heat Oil: In a large skillet (10-inch) or heavy-bottom pan, add the vegetable oil. Heat on medium heat until it reaches 350 degrees F on a digital instant-read thermometer.
- Fry: Once the oil is hot enough, fry the shrimp in batches. Fry until you have golden brown shrimp, about 1.5 minutes per side. Do not overcrowd the hot oil, or the temperature will drop and the shrimp won’t be crispy. Also, be careful not to overcook the shrimp, or they will become rubbery.
- Drain: Remove the cooked shrimp and set them aside on a wire rack or paper towel-lined plate to remove excess oil.
- Toss and Serve: Transfer the crispy shrimp to a large bowl. Pour the prepared Bang Bang sauce over the top. Gently toss to mix until every shrimp is coated. Garnish with chopped green onions and enjoy immediately!
Pro Tip: Fry in small batches! If you put too many cold shrimp in the pan at once, the oil temperature plummets, and instead of frying crisply, the shrimp will absorb the oil and become greasy and soggy.
Recipe Tips
- Oil Temperature: Keeping your oil at a steady 350°F is key. If it’s too hot, the coating burns before the shrimp cooks; too cool, and it gets greasy.
- Serve Immediately: The sauce will eventually soften the crust, so toss the shrimp right before you plan to eat them for the ultimate crunch.
- Cornstarch vs. Flour: Stick to cornstarch or potato starch. All-purpose flour will create a heavier, more bread-like coating that doesn’t have the same “snap.”
FAQs
- Can I air fry these? You can, but the texture will be different. Spray the coated shrimp generously with oil and air fry at 400°F for 6-8 minutes, flipping halfway.
- Is this spicy? It has a medium kick. The sweet chili sauce and mayo dilute the sriracha, making it a sweet-heat rather than a burn.
- How do I store leftovers? These really don’t store well once tossed in the sauce. If you anticipate leftovers, keep the sauce on the side and dip them as you eat.
Serving Suggestions
- Rice Bowl: Serve over steamed jasmine rice with cucumber slices for a full meal.
- Tacos: Tuck the shrimp into soft flour tortillas with shredded cabbage.
- Lettuce Cups: Serve inside crisp butter lettuce leaves for a lighter appetizer.
Make This Recipe in Advance
- Sauce: You can make the Bang Bang sauce up to 3 days in advance and store it in the fridge.
- Shrimp: The shrimp must be fried fresh. Do not bread or fry them ahead of time.
Crispy Fried Bang Bang Shrimp
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Crispy Fried Bang Bang Shrimp is an irresistible appetizer that perfectly balances texture and flavor. Jumbo shrimp are soaked in buttermilk, coated in seasoned cornstarch, and fried until shatteringly crisp, then tossed in a creamy, sweet, and spicy sauce. With a golden, crunchy exterior and a bold sauce that packs a punch, this dish rivals your favorite restaurant version and is surprisingly easy to make at home.
Ingredients
The Shrimp & Coating
- 1 lb Jumbo shrimp, peeled and deveined
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit for 5 mins)
- 3/4 cup cornstarch (or potato starch/tapioca starch)
- 1 cup vegetable oil (or any neutral oil for frying)
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 green onion, finely chopped (for garnish)
The Bang Bang Sauce
- 1/2 cup Japanese mayonnaise (Kewpie brand is best, but regular mayo works)
- 1/4 cup sweet chili sauce
- 2 tablespoons Sriracha (adjust for spice preference)
Instructions
Marinate
In a medium bowl, combine the peeled shrimp and buttermilk. Let sit for 10 minutes. Why? The acidity in the buttermilk tenderizes the shrimp and helps the coating adhere.
Make the Sauce
While the shrimp marinates, whisk together the Japanese mayonnaise, sweet chili sauce, and Sriracha in a small bowl until smooth. Set aside.
Prepare Dredge
In a shallow bowl or baking sheet, whisk together the cornstarch, salt, garlic powder, and black pepper.
Coat
Remove the shrimp from the buttermilk, letting the excess drip off briefly. Press the shrimp firmly into the cornstarch mixture to coat thickly and evenly on both sides.
Heat Oil
In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat. Target Temp: You want the oil to reach 350°F. If you don’t have a thermometer, dip a wooden spoon handle in the oil; if bubbles form steadily around it, it’s ready.
Fry
Fry the shrimp in small batches. Cook for about 1.5 minutes per side until golden brown and curled. Crucial: Do not overcrowd the pan, or the oil temp will drop and the shrimp will get greasy. Do not overcook, or they will become rubbery.
Drain
Transfer cooked shrimp to a wire rack or paper towel-lined plate to drain excess oil.
Toss & Serve
Place the crispy shrimp in a large bowl. Pour the prepared sauce over the top and toss gently to coat. Garnish with chopped green onions and serve immediately.
Notes
The “Snap” Secret: Using cornstarch instead of flour is the key to this recipe. Cornstarch creates a light, shattering crust that stays crispy longer than a heavy flour batter.
Sauce Timing: The sauce will eventually soften the crust. For the ultimate crunch, toss the shrimp in the sauce right before you eat them, or serve the sauce on the side for dipping.
Air Fryer Option: For a lighter version, spray the coated shrimp generously with oil spray and air fry at 400°F for 6–8 minutes, flipping halfway. The texture won’t be quite as shatteringly crisp as frying, but still delicious.
Mayo Choice: Japanese mayonnaise (like Kewpie) uses egg yolks and rice vinegar, making it richer and more savory (umami) than American mayo. It makes a big difference in the sauce flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dinner
- Method: Shallow Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1/4 lb Shrimp with Sauce
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 145mg
Keywords: bang bang shrimp, crispy shrimp recipe, spicy shrimp appetizer, bonefish grill copycat, sweet chili shrimp, fried seafood recipes, party appetizers
