Bang Bang Shrimp Recipe

Crispy on the outside, tender on the inside, and coated in a creamy, spicy-sweet sauce — this Bang Bang Shrimp recipe delivers an explosion of flavor in every single bite. The golden shrimp, paired with that irresistible bang bang sauce, makes this dish an instant crowd-pleaser for weeknight dinners and game-day spreads alike. Whether you love bold heat or prefer a gentler kick, this recipe is endlessly adaptable. You’ll learn how to make the sauce from scratch, coat and fry shrimp to crispy perfection, and discover grilled and sautéed variations.

Why You’ll Love This Recipe

This Bang Bang Shrimp recipe checks every box — it’s fast, flavorful, and surprisingly simple to pull together. The sauce alone is worth making on repeat: creamy mayonnaise, tangy chili-garlic sauce, a touch of honey for sweetness, and a sriracha kick that lingers just long enough to keep you reaching for more. The cornstarch coating creates a shatteringly crisp shell that holds up beautifully under the bold sauce. You don’t need fancy equipment or advanced cooking skills — just a pot, a bowl, and about 30 minutes. It’s restaurant-quality food made at home for a fraction of the price. The contrast of textures — crunchy coating against juicy shrimp — makes every bite deeply satisfying. Serve it as an appetizer, a main dish, or tucked into tacos. However you plate it, this dish is guaranteed to impress.

Ingredients List for the Bang Bang Shrimp Recipe

You only need a handful of pantry staples and fresh shrimp to bring this dish together. Here’s everything you’ll need for both the sauce and the crispy shrimp coating.

For the Bang Bang Sauce:

• 1/2 cup mayonnaise

• 1/4 cup chili-garlic sauce

• 2 teaspoons sriracha

• 1 tablespoon honey

• 1 teaspoon cayenne (or use smoked paprika for a milder version)

• 1 teaspoon lemon juice

• Salt and pepper to taste

For the Bang Bang Shrimp:

• 1 pound small to medium shrimp (peeled and deveined, blotted dry with paper towels)

• 1/2 cup buttermilk (or use milk)

• 3/4 cup cornstarch

• 1 tablespoon cayenne pepper (use smoked paprika for a milder version, or use both!)

• Salt and pepper to taste

• Vegetable oil for frying

For Garnish:

• Fresh chopped parsley (spicy chili flakes)

Pro Tips

Master these three techniques and your Bang Bang Shrimp will turn out perfectly every single time.

Blot the shrimp completely dry. Moisture is the enemy of crispiness. Before soaking in buttermilk, pat each shrimp thoroughly with paper towels. This ensures the cornstarch coating adheres evenly and fries up with maximum crunch rather than turning soggy.

Maintain your oil temperature. Keep the oil at a steady 375°F throughout frying. If the temperature drops, the shrimp absorbs oil instead of crisping up quickly. If it climbs too high, the coating burns before the shrimp cooks through. Use a thermometer or test with a drop of flour — it should sizzle immediately on contact.

Toss, don’t drown. Add the bang bang sauce gradually when tossing the fried shrimp. You want every piece lightly coated and glistening, not swimming in sauce. This preserves the crispy texture while delivering full flavor in every bite.

Instructions

For the Bang Bang Sauce

Step 1: Whisk together all of the ingredients in a small bowl.

Step 2: Cover and refrigerate until ready to use, or serve right away.

For the Bang Bang Shrimp

Step 1: Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.

Step 2: Next, add the shrimp and buttermilk to a large bowl. Toss to coat the shrimp. Soak for a few minutes while the oil is heating.

Step 3: Whisk together then cornstarch, cayenne (or paprika) and a bit of salt and pepper into a separate large bowl.

Step 4: Drain the shrimp and shake off any excess buttermilk. Coat the shrimp in the seasoned cornstarch mixture, then fry them for 1 minute per side, or until they are cooked through and start to lightly brown.

Step 5: Remove and drain the shrimp on paper towels.

Step 6: Toss the shrimp with the bang bang sauce then garnish with fresh parsley and spicy chili flakes.

Step 7: For Grilled Shrimp. Skip the frying and grill the shrimp instead. Heat your grill to medium heat and lightly oil the grates. Season the shrimp with a bit of salt and pepper (or use your favorite seasoning blend), then grill the shrimp 1-2 minutes per side, until cooked through. Then, toss them with the bang bang sauce.

Step 8: For Sauteed Shrimp. Heat a tablespoon of vegetable oil in a saute pan. Season the shrimp with a bit of salt and pepper (or use your favorite seasoning blend), then saute the shrimp 1-2 minutes per side, until cooked through. Then, toss them with the bang bang sauce.

Variations

This spicy shrimp recipe is incredibly flexible. Here are a few popular ways to switch things up.

Bang Bang Shrimp Tacos: Take your crispy or grilled shrimp and load them into warm flour or corn tortillas. Add shredded purple cabbage, a drizzle of extra bang bang sauce, and a squeeze of fresh lime. It transforms the dish into a handheld meal that’s perfect for casual entertaining.

Mild Bang Bang Shrimp: If you’re cooking for heat-sensitive guests or little ones, swap both the cayenne and the sriracha for smoked paprika in the sauce and the coating. You’ll still get gorgeous color and deep, smoky flavor without any burn.

Bang Bang Shrimp Bowl: Serve the sauced shrimp over steamed jasmine rice or cauliflower rice with sliced avocado, cucumber ribbons, and a drizzle of sesame oil. It turns this appetizer into a satisfying, well-rounded main course with minimal extra effort.

Storage and Serving

Storing leftovers: For best results, store the fried shrimp and the bang bang sauce separately in airtight containers in the refrigerator. The shrimp will keep for up to 2 days. Reheat in an air fryer or oven at 375°F for 5 to 7 minutes to restore crispiness. Avoid microwaving, as it softens the coating significantly.

Freezing: Fried shrimp can be frozen on a baking sheet, then transferred to a freezer bag for up to one month. Reheat directly from frozen in a 400°F oven.

Serving suggestions: This crispy bang bang shrimp appetizer shines as a starter with toothpicks and extra sauce on the side for dipping. It also works beautifully over rice, tucked into lettuce wraps, or layered into a sandwich with creamy slaw. Garnish generously with fresh parsley and chili flakes right before serving for the best visual appeal and flavor punch.

FAQs

Can I make the bang bang sauce ahead of time?
Absolutely. The sauce stores well in a covered container in the refrigerator for up to 5 days. The flavors actually deepen overnight, making it taste even better the next day.

What size shrimp works best for this recipe?
Small to medium shrimp work best because they cook quickly and stay juicy inside the crispy coating. Larger shrimp can be used but may require an extra 30 to 60 seconds of frying time per side.

Can I make this Bang Bang Shrimp recipe without frying?
Yes. Both the grilled shrimp and sautéed shrimp variations in the instructions above are excellent lower-oil alternatives that still pair beautifully with the bang bang sauce.

Is this recipe very spicy?
It carries a moderate heat level. To reduce spice, swap cayenne for smoked paprika in both the coating and the sauce, and reduce or omit the sriracha. To increase heat, add extra cayenne or a dash of hot sauce.

Can I use frozen shrimp?
Yes, frozen shrimp works perfectly. Thaw completely under cold running water, then blot thoroughly dry with paper towels before soaking in buttermilk. Removing all excess moisture is essential for achieving that signature crispy coating.

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