Crispy Bang Bang Shrimp: Crispy, Creamy, and Spicy Perfection

Famous for its irresistible crunch and addictive sweet-and-spicy creamy sauce, this Bang Bang Shrimp recipe recreates your favorite restaurant appetizer right at home. Featuring succulent shrimp coated in a light, crispy cornstarch batter, quickly fried to golden perfection, and tossed in a signature creamy chili sauce, this dish is guaranteed to disappear in minutes.

Ingredients

For the Shrimp & Battering:

• Shrimp: 1 lb (large, peeled and deveined, tails removed or left on)

• Buttermilk: 1/2 cup (tenderizes the shrimp and helps the coating stick)

• Cornstarch: 1/2 cup (creates an ultra-crispy, light crunch)

• All-Purpose Flour: 1/4 cup

• Garlic Powder: 1 teaspoon

• Paprika: 1/2 teaspoon

• Salt and Black Pepper: To taste

• Cooking Oil: For frying (vegetable, canola, or peanut oil)

For the Signature Bang Bang Sauce:

• Mayonnaise: 1/2 cup (creates a rich, creamy base)

• Sweet Thai Chili Sauce: 1/4 to 1/3 cup (provides the signature sweet flavor)

• Sriracha: 1 to 2 tablespoons (adjust to your preferred heat level)

• Rice Vinegar: 1 teaspoon (adds a bright, tangy balance)

For Garnish:

• Fresh Green Onions (Scallions): Finely chopped

Step-by-Step Instructions

Step 1: Mix the Bang Bang Sauce

1. In a medium mixing bowl, combine the mayonnaise, sweet Thai chili sauce, Sriracha, and rice vinegar.

2. Whisk thoroughly until smooth and well blended. Set aside in the refrigerator while you prepare the shrimp.

Step 2: Soak the Shrimp

1. Place the cleaned shrimp in a bowl and pour the buttermilk over them.

2. Let them soak for 15 to 20 minutes. This tenderizes the shrimp and ensures the dry coating adheres evenly.

Step 3: Prepare the Dry Breading

1. In a separate wide, shallow dish, whisk together the cornstarch, all-purpose flour, garlic powder, paprika, salt, and black pepper.

Step 4: Fry the Shrimp to Crispy Perfection

1. Pour about 1 to 2 inches of cooking oil into a large skillet or Dutch oven and heat it over medium-high heat (aim for 185°C / 365°F).

2. Work in batches to avoid overcrowding the pan. Remove shrimp from the buttermilk, let any excess drip off, and dredge them thoroughly in the cornstarch mixture, shaking off the excess.

3. Carefully drop the shrimp into the hot oil. Fry for 2 to 3 minutes, or until golden brown and crispy.

4. Use a slotted spoon or spider strainer to transfer the cooked shrimp to a paper towel-lined plate to drain.

Step 5: Toss and Serve

1. Place the hot, crispy shrimp into a large bowl.

2. Pour the prepared Bang Bang sauce over the top (start with most of the sauce and add more to taste).

3. Gently toss until every shrimp is evenly coated.

4. Transfer to a serving plate, garnish generously with chopped green onions, and serve immediately!

Pro Tips for Success

• Don’t Overcrowd the Pan: Fry the shrimp in small batches. Crowding lowers the oil temperature quickly, which can make the coating soggy instead of light and crispy.

• Serve Immediately: Bang Bang shrimp is best enjoyed right after tossing, while the coating maintains its crunch against the creamy sauce.