Crispy Bang Bang Shrimp

Why This Recipe Will Make You Do a Happy Kitchen Dance

Hey flavor adventurers! Isla here from BiteTide, your partner in culinary crime. Raise your hand if you’ve ever ordered crispy bang bang shrimp at a restaurant and thought, “I wish I could make this magic at home!” ✋ Well, grab your favorite apron because today we’re unlocking that golden, crunchy, spicy-sweet secret together. This isn’t just shrimp—it’s crispy clouds of joy dunked in a sauce that’ll make your taste buds sing opera. And the best part? We’re ditching complicated techniques and hard-to-find ingredients. I’ve tested this recipe through toddler meltdowns and last-minute dinner emergencies, so trust me—it’s bulletproof. Whether you’re hosting game night, craving takeout without the price tag, or just treating yourself after a long day, this dish is your flavor lifeline. Ready to fry, toss, and bliss out? Let’s ride this spicy wave!

The Beach Shack That Started My Bang Bang Obsession

Picture this: Sunset over salty Pacific waves, my feet buried in warm sand, and the smell of sizzling garlic shrimp drifting from a neon-painted food shack. I was 16, road-tripping with my wildest friends after high school graduation. We stumbled upon this tiny joint called “Salty Pearl” where a guy named Rico tossed crispy shrimp in a mysterious pink sauce like he was conducting a flavor orchestra. One bite and we were hooked—licking sauce off our fingers, swapping stories between spicy mouthfuls, and feeling utterly alive. That reckless, sauce-dripping joy? That’s what I chase in my kitchen every time I make bang bang shrimp. It’s not just food; it’s a time machine to sun-soaked freedom and unapologetic indulgence. Now I recreate that magic for my kids (who demand it weekly!), proving some flavors never fade—they just get better with nostalgia.

Your Flavor Arsenal: Simple Ingredients, Big Impact

Gather these pantry heroes! Pro tip: Shrimp thaws FAST in a bowl of cold water—no more icy-fingers panic.

• Shrimp (1 lb): Large, peeled & deveined (tails off!). Chef insight: Size matters! Too small = overcooked rubber. Swap with chicken tenders for bang bang chicken!
• Buttermilk (½ cup): Our crispy-coat secret weapon! No buttermilk? Mix ½ cup milk + 1 tsp lemon juice. Let it sit 5 mins.
• Cornstarch (¾ cup) + Flour (¼ cup): The dynamic duo for shatter-crisp magic. Gluten-free? Use all cornstarch or rice flour.
• Garlic Powder (1 tsp) & Salt (½ tsp): Flavor boosters for the crust. Feeling fancy? Add ½ tsp smoked paprika!
• Oil for Frying: Use neutral oils like canola or peanut. Need oven-friendly? See variations below!
• Mayonnaise (½ cup): Creamy base for the sauce. Vegan? Swap with vegan mayo or Greek yogurt.
• Sweet Chili Sauce (¼ cup): The sweet-tangy MVP! Found in most Asian aisles.
• Sriracha (1 tbsp+): Adjustable heat! Start with 1 tbsp, add more post-taste. Too spicy? Use ketchup + pinch of cayenne.
• Honey (1 tsp, optional): Balances heat. Skip if your chili sauce is sweet enough.
• Garnishes: Green onions, sesame seeds, shredded lettuce/cabbage. Pro move: Add pickled red onions for crunch!Print
  

  Crispy Bang Bang Shrimp

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  • Author: islamerrick
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Print Recipe

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  Description

  Crispy golden shrimp coated in a creamy, spicy-sweet bang bang sauce for a flavorful appetizer or main dish with a restaurant-style crunch.

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  Ingredients

  Scale 1x2x3x

  • 1 lb large shrimp (peeled, deveined, tails off)
  • ½ cup buttermilk
  • ¾ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 tsp garlic powder
  • ½ tsp salt
  • Oil for frying
  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 1–2 tsp sriracha (optional, for extra heat)

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  Instructions

  1. In a bowl, soak shrimp in buttermilk for 15-20 minutes.
  2. In a separate bowl, combine cornstarch, flour, garlic powder, and salt.
  3. Heat oil in a deep skillet or fryer to 350°F (175°C).
  4. Remove shrimp from buttermilk, letting excess drip off, then dredge in the cornstarch mixture, pressing to coat thoroughly.
  5. Fry shrimp in batches for 2-3 minutes or until golden and crispy. Drain on paper towels.
  6. In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha (if using) until smooth to make bang bang sauce.
  7. Toss fried shrimp in bang bang sauce until evenly coated.
  8. Serve immediately as an appetizer, over rice, or in tacos.

  Notes

  • Maintain oil temperature for crispy shrimp.
  • Do not overcrowd the fryer to avoid soggy coating.
  • Sriracha can be adjusted for desired spice level.
  • Leftover shrimp can be reheated in an oven to retain crispiness.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Main Dish
  • Method: Frying
  • Cuisine: Asian-inspired

  Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 190mg

  Keywords: bang bang shrimp, crispy fried shrimp, creamy spicy shrimp, appetizer recipe, fried shrimp

Let’s Fry Fearlessly: Your Step-by-Step Roadmap

I’ll walk you through like we’re cooking side-by-side! Heat your oil while prepping—it saves 10 golden minutes.

1. SAUCE FIRST = FLAVOR HARMONY: Whisk mayo, sweet chili sauce, sriracha, and honey (if using) in a bowl. Chef hack: Make double! It’s killer on burgers or as a veggie dip. Taste and adjust—more sriracha for fire, honey for mellow. Cover and refrigerate.
2. BUTTERMILK BATH: Soak shrimp in buttermilk 10 mins (set a timer!). Why? Tenderizes + helps coating stick. No buttermilk? See my quick-fix above!
3. CRUNCH COAT MIX: In a shallow dish, mix cornstarch, flour, garlic powder, and salt. Secret weapon: Add 1 tsp baking powder for extra puff! Whisk well.
4. OIL TEMP IS QUEEN: Heat 1.5” oil in a heavy pot (I use my Dutch oven) to 350°F (175°C). No thermometer? Toss in a bread cube—it should sizzle and turn golden in 30 secs.
5. DREDGE LIKE A BOSS: Shake excess buttermilk off shrimp, then roll in cornstarch mix. Pro tip: Use one hand for wet, one for dry—no “claw hand” disaster!
6. FRY IN BATTLES: Cook shrimp in batches (don’t crowd!) 2-3 mins until golden. Flip halfway. Watch for: Tiny bubbles slowing down = perfectly cooked!
7. DRAIN & CRISP: Transfer to a wire rack over paper towels. Never pile hot shrimp! They steam and lose crunch. Sprinkle lightly with salt.
8. SAUCE TOSS OR DRIZZLE: For maximum coverage, toss hot shrimp in a bowl with sauce. For crunch longevity, drizzle sauce over plated shrimp. My rule: Toss for tacos/salads, drizzle for appetizers!

Plate It Pretty: Where Flavor Meets Fun

This shrimp is a social butterfly—plays well with everything! For appetizers: Pile saucy shrimp on shredded lettuce, sprinkle with green onions and sesame seeds. Pass napkins—it’ll get messy! For dinner: Serve over jasmine rice with steamed broccoli. Craving fusion? Stuff into warm tortillas with crunchy slaw, avocado, and extra bang bang sauce. Or go full coastal vibe: Serve in parchment-lined baskets with lemon wedges and icy beer. Remember: Sauce on the side for dippers = guaranteed crowd applause!

Shake It Up: 5 Bangin’ Twists

This recipe loves a remix! Try these:

1. Bang Bang Tacos: Layer shrimp in corn tortillas with mango salsa and lime crema.
2. Air Fryer Magic: Spray dredged shrimp with oil. Air fry at 400°F for 8 mins, flipping halfway. (Lightens calories!)
3. Honey Sriracha Glaze: Replace mayo with ⅓ cup honey + 2 tbsp sriracha + 1 tbsp soy sauce. Simmer 5 mins until sticky.
4. Bang Bang Buddha Bowl: Serve over quinoa with edamame, cucumber, and quick-pickled carrots.
5. Panko-Crusted: Swap half the cornstarch for panko breadcrumbs for extra texture.

Isla’s Insider Confessions

Okay, real talk: The first time I tested this, I used small shrimp and turned them into flavorless pebbles. Lesson learned—go big or go home! Now I buy the jumbos in bulk when they’re on sale. Another blunder? I once subbed cornstarch with baking soda (DO NOT RECOMMEND—soapy shrimp are tragic). Over the years, this recipe’s become my “kitchen therapy.” When my toddler declared, “Mama, make the happy shrimp!” during a rainy Monday meltdown, I knew it was a keeper. Fun fact: My husband now requests it for his fantasy football drafts—apparently, crispy shrimp > boring wings. Who knew?

Your Crispy Questions, Answered!

Q: Can I bake instead of fry?
A: Absolutely! Dredge as directed, place on a greased rack over a baking sheet. Spray shrimp lightly with oil. Bake at 425°F for 10-12 mins until golden. Sauce after baking!

Q: Why is my coating falling off?
A: Two culprits: 1) Shrimp weren’t dry enough after buttermilk bath—pat gently with paper towels! 2) Oil temp too low. Use that thermometer!

Q: How do I reheat leftovers without sogginess?
A: Skip the microwave! Air fry at 375°F for 3-4 mins or bake at 400°F for 5 mins. Add fresh sauce after reheating.

Q: Can I make it ahead?
A: Prep sauce and dredge mix 1 day ahead. Fry shrimp JUST before serving—they lose crisp fast. For parties, fry batches and keep warm in a 200°F oven.

Nutritional Notes (Because Balance!)

Per serving (¼ recipe, approx 8-9 shrimp): Calories 400 • Carbs 22g • Fat 25g • Protein 22g • Sodium 680mg. To lighten: Use air fryer method, swap mayo with Greek yogurt in sauce, and serve over greens instead of rice.