Bang Bang Shrimp
Crispy fried shrimp tossed in a creamy, sweet, and spicy bang bang sauce — this easy homemade recipe delivers restaurant-quality flavor in under 30 minutes.
The Crispy, Saucy Shrimp Recipe You Will Make on Repeat
If you have ever sat down at a restaurant, ordered Bang Bang Shrimp, and thought I need to figure out how to make this at home, you are in exactly the right place. This homemade fried shrimp meal delivers everything you love about the original: shatteringly crispy shrimp, a creamy sauce with just the right kick of heat, and a finish that is somehow both indulgent and completely addictive.
The best part? You do not need a culinary degree or a deep fryer the size of a bathtub. This is an easy homemade Bang Bang Shrimp recipe that comes together in about 35 minutes with ingredients you can find at any grocery store. Whether you are feeding a crowd as an appetizer, building a full Homemade Fried Shrimp Meal with lettuce cups and rice, or just treating yourself on a Friday night, this recipe has you covered.
What Makes Bang Bang Shrimp So Good
The magic here is a two-part formula: texture and sauce.
The shrimp are coated in a seasoned blend of cornstarch and flour, then soaked briefly in buttermilk before hitting a hot pan of oil. That cornstarch is the secret weapon. It creates a lighter, crispier crust than flour alone, and it holds up beautifully even after being tossed in sauce.
Then there is the sauce. The classic Bang Bang sauce is a creamy, tangy, sweet-heat combination built on mayonnaise, sweet chili sauce, and sriracha. This version also includes a touch of softened cream cheese, which makes the sauce richer, clingier, and just a little more luxurious. It is the detail that separates a good Bang Bang Shrimp from a truly unforgettable one.
Chef's Tip: Pat your shrimp completely dry before dredging. Any moisture trapped under the coating will create steam during frying and leave you with a soggy crust. Dry shrimp equals crispy shrimp, every time.
Ingredients and Tools Worth Having
For a recipe like this, the quality of your shrimp and the heat of your oil matter more than you might expect. Fresh or properly thawed large shrimp and a reliable thermometer are what stand between good and great results here.
Having the right kitchen tools on hand makes frying less stressful and more consistent, from a sturdy deep skillet to an instant-read thermometer that tells you exactly when your oil is ready.
Choosing Your Shrimp
For the best results, look for large or extra-large shrimp (21 to 25 count per pound). Smaller shrimp can overcook quickly and become rubbery inside before the coating turns golden. If you are using frozen shrimp, thaw them overnight in the refrigerator or under cold running water, then dry them thoroughly.
Wild-caught shrimp will give you a slightly firmer, sweeter bite. Farm-raised works well too, especially if you are on a budget.
Building the Perfect Bang Bang Sauce
The sauce comes together in under two minutes and can be made days ahead:
- Mayonnaise forms the creamy base
- Sweet chili sauce brings gentle sweetness and a fruity heat
- Sriracha adds the bold, garlicky kick
- Honey softens the edges and adds a little gloss
- Rice vinegar cuts through the richness with brightness
- Cream cheese (optional but highly recommended) makes it thick, velvety, and restaurant-worthy
Taste it as you go. If you like more heat, add sriracha. Prefer it milder and sweeter? Pull back on the sriracha and lean into the honey. The sauce is incredibly forgiving.
Chef's Tip: Make a double batch of the bang bang sauce. It keeps for up to 3 days in the fridge and is outrageously good on grilled chicken, fish tacos, or even as a dipping sauce for vegetables.
Tips for Frying Shrimp Like a Pro
Frying at home gets a bad reputation, but it is genuinely easy once you understand two things: oil temperature and batch size.
Your oil needs to be at 375 degrees F before the shrimp go in. Too cool and the shrimp absorb oil and turn greasy. Too hot and the coating burns before the shrimp cooks through. An instant-read thermometer removes all the guesswork.
Fry in small batches of 6 to 8 shrimp at a time. Overcrowding drops the oil temperature dramatically and leads to steaming rather than frying. Give each batch a little space and patience, and you will be rewarded with a crust that stays crispy even after being sauced.
Once fried, rest the shrimp on a wire rack rather than paper towels. Paper towels trap steam underneath and soften that beautiful crust you just worked for.
Ready to bring it all together? Here is the full step-by-step recipe:
Bang Bang Shrimp
Crispy fried shrimp tossed in a creamy, sweet, and spicy bang bang sauce — this easy homemade recipe delivers restaurant-quality flavor in under 30 minutes.
Ingredients
- 1 lb large shrimp, peeled, deveined, and patted dry
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise, full-fat for best results
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha, adjust to taste
- 1 tsp honey
- 1 tsp rice vinegar
- 2 tbsp cream cheese, softened, optional for extra creaminess
- 2 green onions, thinly sliced, for garnish
- 1 tsp sesame seeds, for garnish, optional
Instruction
Pat the shrimp completely dry with paper towels. This is one of the most important steps for getting a crispy coating.
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar. If using cream cheese, beat it into the sauce until fully smooth. Taste and adjust the heat level to your liking. Set aside.
Pour the buttermilk into a shallow bowl. In a separate shallow bowl, whisk together the cornstarch, flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Working in batches, dip each shrimp into the buttermilk, letting any excess drip off, then dredge it in the seasoned flour and cornstarch mixture. Press gently so the coating adheres well.
Pour the vegetable oil into a deep skillet or heavy-bottomed pot and heat over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer for best results.
Fry the shrimp in small batches of 6 to 8 at a time for 2 to 3 minutes, flipping once, until they are golden and crispy. Do not overcrowd the pan or the oil temperature will drop.
Transfer the fried shrimp to a wire rack set over a baking sheet. Avoid placing them on paper towels, which can cause steam and soften the crust.
Once all the shrimp are fried, toss them gently in the bang bang sauce until every piece is well coated.
Transfer to a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately.
Equipment
- Deep skillet or heavy-bottomed pot
- Instant-read or candy thermometer
- Wire rack and baking sheet
- Two shallow bowls for dredging
- Tongs or slotted spoon
- Large mixing bowl for sauce
- Paper towels
Notes
How to Serve Bang Bang Shrimp
This dish is endlessly versatile. Here are a few ways to take it from appetizer to full dinner:
- Classic appetizer style: Serve in a shallow bowl or on a platter, garnished with green onions and sesame seeds, with toothpicks on the side.
- Bang Bang Shrimp tacos: Pile the sauced shrimp into warm flour tortillas with shredded cabbage, avocado, and a drizzle of extra sauce.
- Over rice: Spoon the shrimp over steamed jasmine rice with cucumber slices and pickled ginger for a satisfying Homemade Shrimp Stir-fry Recipe-inspired bowl.
- Lettuce wraps: Spoon into butter lettuce cups with shredded carrots and fresh cilantro for a lighter take.
Storing and Reheating
Leftovers keep in the refrigerator for up to 2 days in an airtight container. For the best texture, reheat in an air fryer at 375 degrees F for 3 to 4 minutes. The microwave will work in a pinch but expect a softer crust. If possible, store any remaining sauce separately and toss just before serving.
However you serve it, one thing is certain: once you learn how to make Bang Bang Shrimp at home, the restaurant version starts to feel a little unnecessary.
