Easy Bang Bang Shrimp Recipe
Introduction
Bang Bang Shrimp is a delightful fusion of creamy, spicy, and crispy flavors that quickly became a favorite comfort food. This easy recipe balances bold Asian-American flavors in a dish that’s impressive yet simple to prepare at home.
Ingredients
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup (120 g) cornstarch (or all-purpose flour for softer coating)
- 1 egg, beaten
- ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
- ½ cup (120 g) mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup (60 ml) Thai sweet chili sauce
- 1 tbsp sriracha sauce (adjust to spice level)
- 1 tsp honey (optional, for sweetness)
- 1 tsp lime juice (for tang)
- 2-3 cups (480-720 ml) oil for deep frying (vegetable, canola, or peanut oil)
- 1 tbsp chopped green onions
- 1 tsp sesame seeds (optional)
- Lettuce leaves or rice, for serving
- Optional add-ins: ½ tsp crushed chili flakes for extra heat, ½ tsp lime zest for added freshness
Instructions
- Step 1: Clean and pat dry the shrimp thoroughly using paper towels to remove moisture, which prevents crisping.
- Step 2: Season the shrimp with salt, black pepper, and garlic powder. Toss gently to coat evenly.
- Step 3: In a bowl, whisk together the egg and buttermilk. Dip each shrimp into this mixture.
- Step 4: Dredge the shrimp in cornstarch (or flour) until fully coated, shaking off any excess. Work in batches to avoid overcrowding.
- Step 5: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Whisk until smooth and creamy, then set aside in the fridge.
- Step 6: Heat oil in a deep frying pan to 175°C (350°F). Fry shrimp in small batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels or a wire rack.
- Step 7: Let fried shrimp cool for 1 minute, then gently toss with the bang bang sauce until evenly coated. Alternatively, drizzle sauce over shrimp just before serving for extra crispiness.
- Step 8: Arrange shrimp over lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges.
Tips & Variations
- Pat shrimp completely dry before coating to ensure the batter sticks well.
- Use Greek yogurt instead of mayonnaise for a lighter sauce.
- Try air-frying the shrimp at 200°C (400°F) for 8-10 minutes, spraying lightly with oil for a healthier option.
- Add crushed chili flakes or extra sriracha to boost the heat level.
- Substitute cornstarch with rice flour to make it gluten-free and extra crispy.
- For a vegetarian alternative, use cauliflower florets or tofu cubes following the same coating and sauce method.
Storage
Store leftover shrimp without sauce in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 190°C (375°F) for 4-5 minutes to regain crispiness—avoid microwaving as it softens the coating. The bang bang sauce can be stored separately in the fridge for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, replace the cornstarch with rice flour or a gluten-free flour blend to keep the coating crispy without gluten.
What can I do if the sauce is too spicy?
Reduce the amount of sriracha and balance the heat by adding extra honey or a touch of lime juice to mellow the spice.
Print
Easy Bang Bang Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This easy Bang Bang Shrimp recipe combines crispy fried shrimp with a creamy, tangy, and slightly spicy sauce. Using simple ingredients and a quick frying method, it’s a perfect fusion of Asian and American flavors that delivers comfort food with a modern twist. For a healthier variant, shrimp can be air-fried and the sauce made with Greek yogurt. Ideal as an appetizer or a main dish served on lettuce or rice, it’s a crowd-pleaser that looks and tastes like a restaurant dish but comes together in under 30 minutes.
Ingredients
Scale
Shrimp Coating
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup (120 g) cornstarch (or all-purpose flour for softer coating)
- 1 egg, beaten
- ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
Bang Bang Sauce
- ½ cup (120 g) mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup (60 ml) Thai sweet chili sauce
- 1 tbsp sriracha sauce (adjust to spice level)
- 1 tsp honey (optional, for sweetness)
- 1 tsp lime juice (for tang)
For Frying & Garnish
- 2–3 cups (480–720 ml) oil for deep frying (vegetable, canola, or peanut oil)
- 1 tbsp chopped green onions
- 1 tsp sesame seeds (optional)
- Lettuce leaves or rice, for serving
Optional Add-Ins
- ½ tsp crushed chili flakes for extra heat
- ½ tsp lime zest for added freshness
Instructions
- Preparing the Shrimp: Clean and pat dry the shrimp thoroughly using paper towels to ensure crispiness. Season with salt, black pepper, and garlic powder; toss gently to evenly coat. In a bowl, whisk the egg and buttermilk together. Dip each shrimp into this mixture, then dredge thoroughly in cornstarch until fully coated. Shake off excess coating. Work in batches to avoid overcrowding, which helps keep the shrimp crispy.
- Making the Bang Bang Sauce: In a small mixing bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk until you achieve a creamy, smooth, and glossy sauce that is orange-pink in color. Taste and adjust the spice or sweetness to your preference. Keep the sauce chilled until ready to use to allow it to thicken slightly.
- Coating and Frying: Heat oil in a deep frying pan to 175°C (350°F). Fry the shrimp in small batches, cooking for 2-3 minutes per side until golden brown and crispy. Use tongs to remove shrimp and drain on paper towels or a wire rack. Test one shrimp first to ensure oil temperature is correct; reduce heat slightly if it browns too quickly.
- Tossing with Sauce: Allow the fried shrimp to cool for about 1 minute before gently tossing with the Bang Bang sauce until evenly coated. To maintain extra crispiness, alternatively drizzle sauce over shrimp just before serving instead of tossing. Avoid tossing too early to prevent the coating from becoming soggy.
- Plating & Garnishing: Arrange the shrimp on fresh lettuce leaves or atop steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges. The shrimp should have a glossy sauce coating, balanced by fresh, crisp greens underneath.
Notes
- If shrimp turn soggy, oil temperature may be too low; maintain it at 175°C (350°F) for best results.
- Ensure shrimp are well-patted dry before coating and don’t skip the egg-buttermilk step for coating adhesion.
- If sauce is too thin, add an extra tablespoon of mayonnaise to thicken.
- Adjust spice level by reducing or increasing sriracha; balance sweetness with honey and lime juice.
- Store leftover shrimp without sauce in an airtight container in the fridge for up to 2 days, and sauce separately for up to 3 days.
- Reheat shrimp in an air fryer at 190°C (375°F) for 4-5 minutes to regain crispiness. Avoid microwaving to prevent soggy coating.
- Variations include baking or air frying shrimp for a healthier option, or substituting shrimp with cauliflower or tofu for a vegetarian version.
- For gluten-free option, substitute cornstarch with rice flour or gluten-free flour blends.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American Fusion
Keywords: Bang Bang Shrimp, fried shrimp, creamy spicy shrimp, Asian fusion appetizer, easy shrimp recipe, crispy shrimp, air fryer shrimp alternative, homemade bang bang sauce
