If you’re craving that restaurant-style Bang Bang Shrimp—crispy fried shrimp tossed in a creamy, slightly spicy sauce—you’re in the right place. This version nails the crunch, gives you exact temps & times, plus air-fryer/baked options, spice level control, and easy swaps if you don’t have Thai sweet chili sauce on hand.
| Step | Heat | Time |
|---|---|---|
| Marinate shrimp in buttermilk | Fridge | 15 min |
| Frying oil | 350°F / 175°C | 2–3 min per batch |
| Air-fryer option | 390°F / 200°C | 6–8 min (shake once) |
| Baked option | 425°F / 220°C | 12–14 min (broil 1–2 min if needed) |
Ingredients
Shrimp & Coating
- 1 lb medium shrimp, peeled & deveined (tails on or off)
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice; rest 5 min)
- 1 cup cornstarch (light & crisp; use AP flour if needed)
- Neutral oil for frying (vegetable, canola, peanut, or avocado)
Bang Bang Sauce
- ½ cup mayonnaise (or ¼ cup mayo + ¼ cup Greek yogurt)
- ¼ cup Thai sweet chili sauce (swap: honey + a splash hot sauce + 1 tsp rice vinegar)
- 1–2 Tbsp sriracha, to taste (start with 1 Tbsp for mild)
- 1 tsp garlic powder
- ¼ tsp fine salt
Garnish (optional)
Sliced green onion, sesame seeds, lime wedges.
Gluten-free? Use cornstarch, not flour, and confirm your sauces are GF.
Step-by-Step: How to Make Bang Bang Shrimp
- Tenderize & flavor
Toss shrimp with buttermilk; marinate 15 minutes in the fridge. Whisk sauce ingredients in a bowl; taste and adjust heat/sweetness. - Dredge
Drain shrimp well. Pat very dry. Dredge in cornstarch, shaking off excess. (Tip: coat in small batches so the starch stays dry.) - Fry
Heat oil to 350°F / 175°C. Fry in small batches 2–3 minutes—until golden and curled. Transfer to a rack or paper towels. - Toss & serve
Right before serving, gently toss hot shrimp with just enough sauce to coat. Garnish and serve immediately.
Bang Bang Shrimp
Ingredients
Equipment
Method
- Marinate shrimp in buttermilk for 15 minutes.
- Dredge shrimp in cornstarch, shaking off excess.
- Heat vegetable oil in a Dutch oven to 350°F (175°C).
- Deep fry shrimp in batches until golden brown, about 2-3 minutes per batch.
- Remove shrimp with a slotted spoon and drain on paper towels.
- Mix Bang Bang Sauce ingredients in a bowl.
- Toss fried shrimp in Bang Bang Sauce until evenly coated.
- Serve immediately and enjoy.
Notes
Adjust the level of spiciness by increasing or decreasing the amount of sriracha in the sauce.
For extra crunch, you can add a panko breadcrumb coating after the cornstarch before frying.Serve with Cajun Fried Rice, Creamy Garlic Mashed Potatoes, or Honey Garlic Shrimp.
Air-Fryer & Baked Versions
Air-Fryer:
- Preheat 390°F / 200°C.
- Lightly oil basket. Add dredged shrimp in a single layer; spray tops.
- Cook 6–8 min, shaking halfway. Toss with sauce just before serving.
Baked:
- Preheat 425°F / 220°C. Line a sheet pan with parchment; set a rack on top if you have one.
- Arrange dredged shrimp; spray with oil.
- Bake 12–14 min, flip once, broil 1–2 min if you want extra color. Toss with sauce to finish.
Pro Tips (Solve the top pain points)
- Maximum crisp: Pat shrimp dry, dredge just before cooking, fry at 350°F, and never overcrowd. Toss with sauce at the very end.
- Not too spicy: Start with 1 Tbsp sriracha; add more to taste. You can also add extra sweet chili sauce or honey for balance.
- No sweet chili? Use 2 Tbsp honey + 1 tsp hot sauce + 1 tsp rice vinegar as a quick sub.
- Soggy after 10 minutes? Keep cooked shrimp on a rack in a 250°F oven (un-sauced) up to 20–30 minutes; toss in sauce right before serving.
- Frozen shrimp: Thaw fully in the fridge; pat very dry or the coating will slip.
Variations
Lighter sauce: ½ mayo + ½ Greek yogurt.
Extra crunchy: Mix ¼ cup panko into cornstarch coating.
Bang Bang Tacos: Stuff tortillas with slaw + sauced shrimp + lime.
Bowls: Serve over jasmine rice with steamed broccoli.
Spicy-garlic: Add ½ tsp cayenne + extra garlic powder to the dredge.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix sauce up to 3 days ahead. Dredge and fry shrimp just before serving.
- Leftovers: Refrigerate up to 2 days (best if stored un-sauced).
- Reheat: 400°F oven or air-fryer for 5–7 min to re-crisp; toss with fresh sauce after.
Troubleshooting
- Coating falls off: Shrimp weren’t dry; dredge was too wet; oil too cool.
- Rubbery shrimp: Overcooked. Fry only 2–3 minutes; remove once pink and curled.
- Too sweet: Add lime juice/sriracha.
- Too spicy: Add more mayo/sweet chili, or a little honey.
Is Bang Bang Shrimp spicy?
Mild-medium. The heat comes from sriracha. Start with 1 Tbsp and add to taste.
Can I make it less spicy?
Yes. Reduce or skip the sriracha and add a squeeze of lime or extra sweet chili sauce instead.
What if I can’t find Thai sweet chili sauce?
Mix honey (or sugar) with a little hot sauce and a splash of rice vinegar to mimic it.
Cornstarch or flour—what’s best?
Cornstarch fries lighter and crispier (and is naturally gluten-free). All-purpose flour works but is a bit heavier.
Can I bake or air-fry instead of deep-fry?
Bake: 425°F (220°C), spray with oil, 12–14 min, flip once, broil 1–2 min if needed.
Air-fry: 390°F (200°C), single layer, spray, 6–8 min, shake halfway.
How do I keep the shrimp extra crispy?
Pat shrimp very dry, dredge just before frying, fry in small batches at 350°F (175°C), and toss in sauce right before serving—don’t let them sit.
My shrimp got soggy—what went wrong?
Oil was too cool, pan was overcrowded, or shrimp sat in the sauce too long. Re-crisp in a 400°F (205°C) oven for 5–7 min.
Can I use frozen shrimp?
Yes. Thaw completely, pat dry very well, and proceed.
What size shrimp should I buy?
Medium (41–50/lb) or large (31–40/lb) work best for bite-size appetizers.
What oil is best for frying?
Neutral, high-smoke-point oil like vegetable, canola, peanut, or avocado oil. Keep oil around 350°F (175°C).
Is this recipe gluten-free?
Use cornstarch (not flour) and check that your chili sauce and sriracha are GF. Serve with GF sides.
