Bang Bang Shrimp is crispy, golden shrimp tossed in a creamy, sweet and spicy sauce that’s seriously hard to stop eating!
Author’s Notes
One More Bang Bang Recipe!
Of all the sauces I make and love, bang bang is easily at the top of the list. I’m obsessed with anything smothered in it, like these bang bang bowls, chicken skewers, or even this bang bang noodle salad with a similar sauce for the dressing.
So of course I needed more ways to use this sauce, and it felt like time to make the original made famous by Bonefish Grill: Bang Bang Shrimp. And honestly, this is the easiest bang bang recipe I’ve made so far!
I’m not big on deep frying. Outside of churros or the occasional chicken sandwich, I usually stick to the air fryer or oven. I did test this shrimp in the air fryer, and it just didn’t compare. This one is worth frying, I promise!
Ingredients In Bang Bang Shrimp
| Ingredient | Let’s Chat About It |
|---|---|
| Shrimp | Use large or extra-large shrimp. Buy them already peeled and deveined with tails removed to save time. Pat dry well so the coating sticks. |
| Buttermilk | Helps tenderize and adds flavor. A quick soak makes the shrimp extra juicy inside. |
| Cornstarch | Gives bang bang shrimp that light, crispy coating. Shake off the excess so it fries up crisp, not clumpy. |
| Oil (for frying) | Use a neutral oil and keep it hot so the shrimp cook fast and don’t get greasy. |
| Bang Bang Sauce (mayo, sweet chili sauce, sriracha) | Adjust heat to taste. Add more Sriracha for spice or more chili sauce for sweetness. |
How To Make Bang Bang Shrimp
- Soak shrimp: Cover with buttermilk and let sit.
- Coat shrimp: Toss in cornstarch, shaking off excess.
- Fry shrimp: Cook in hot oil until golden and crisp.
- Make sauce: Stir until smooth and creamy.
- Toss & serve: Toss shrimp with sauce and serve right away.
Chelsea’s Notes
My Top Tips
Use a thermometer: Helps you know when the oil is ready and keeps the temp steady while frying the bang bang shrimp. A wire skimmer also makes removing shrimp quick and easy.
Don’t overcrowd: Fry in batches so the oil stays hot. Overcrowding drops the temp and the coating won’t crisp up or stick well.
Storage
Bang Bang Shrimp is best enjoyed right away. The coating softens quickly, so leftovers don’t store well.
More Restaurant Copycat Recipes
Bang Bang Shrimp
Video
Equipment
- Wire skimmer
- Candy Thermometer to gauge oil heat
Ingredients
- 8 ounces shrimp large or extra-large; peeled and deveined, tails removed
- 1 cup buttermilk
- 1 cup cornstarch
- 3-4 cups vegetable oil about 3 inches deep in the pot
- 1/2 cup mayo
- 2 tablespoons sweet chili sauce like Mae Ploy
- 1 tablespoon Sriracha adjust amount to control spiciness
- 2 teaspoons soy sauce regular, not low-sodium
- 1/2 teaspoon garlic powder
- Butter lettuce
- Green onions thinly sliced
Instructions
- Whisk sauce ingredients in a small bowl until smooth. Cover and refrigerate until ready to use.
- Add shrimp to a bowl, cover with buttermilk, and let sit 10 to 15 minutes.
- Pour oil into a large pot and heat to 350°F. Use a candy thermometer to monitor and maintain the temperature.
- Working one at a time, use tongs to pull shrimp from buttermilk, let excess drip off, then coat each side in cornstarch. Shake off excess.
- Fry in batches of 4 to 5 shrimp for 2 to 3 minutes, until shrimp is golden and floats to the top. Transfer to a paper towel-lined plate.
- Drizzle or toss shrimp with sauce while still warm.
- Serve right away over lettuce and top with green onions if using.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What non-dairy item can I substitute for the Buttermilk
I’m so sorry, I haven’t tested any non-dairy substitutes for the buttermilk in this recipe and don’t know of any on the market that can fully replicate what buttermilk does here!