Name: Crispy Bang Bang Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz medium shrimp, peeled and deveined, tails removed; 1 cup buttermilk; 1 cup cornstarch; 2 cups sunflower oil; 1/2 cup mayonnaise; 2 Tbsp sweet chili sauce; 2 1/2 Tbsp sriracha; 1/4 tsp sea salt

Enjoy a restaurant-quality appetizer at home with these crispy, fried shrimp tossed in a creamy and spicy sauce. This recipe delivers a perfect balance of sweet and heat in every bite.

List of ingredients

8 oz medium shrimp – peeled, deveined, and tails removed
1 cup buttermilk – used for marinating and tenderizing
1 cup cornstarch – creates a light, crispy breading
2 cups sunflower oil – for deep frying (can use peanut or canola oil)
1/2 cup mayonnaise – the creamy base for the sauce
2 Tbsp sweet chili sauce – adds a sweet and tangy flavor
2 1/2 Tbsp sriracha – provides the spicy kick
1/4 tsp sea salt – enhances all the flavors

step-by-step instructions

Prepare the sauce: In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and sea salt. Cover the bowl with plastic wrap and keep it refrigerated until the shrimp are ready.
Marinate the shrimp: Place the cleaned shrimp in a separate bowl and pour in the buttermilk. Let them soak for at least 10 minutes to tenderize the meat and help the breading adhere.
Heat the oil: Fill a Dutch oven or deep pot with 2-3 inches of sunflower oil. Preheat the oil over medium heat until it reaches a steady temperature of 375°F.
Coat the shrimp: Remove the shrimp from the buttermilk and let the excess liquid drip off to avoid clumping. Dredge each piece of shrimp in cornstarch, shaking off any excess powder to keep the oil clean.
Fry in batches: Carefully place 6-8 shrimp in the hot oil. Fry for 2-3 minutes until they float to the top and turn golden brown.
Drain the oil: Use a slotted spoon to remove the shrimp from the pot. Place them immediately on a plate lined with paper towels to remove excess oil and prevent sogginess.
Toss and serve: Transfer the warm shrimp to a large mixing bowl. Add the prepared Bang Bang sauce and toss gently with a spatula until evenly coated. Serve over a bed of lettuce and garnish with sliced green onions.

Pro Tips for Perfect Frying

Maintain Consistent Oil Temperature

Use a clip-on pot thermometer to keep your oil exactly at 375°F. If the temperature drops too low, the shrimp will absorb too much oil and become greasy. If it is too high, the cornstarch breading will burn before the shrimp is cooked through.

Avoid Overcrowding the Pot

Fry the shrimp in small batches of 6 to 8 pieces at a time. Adding too many shrimp at once causes the oil temperature to plummet rapidly. This leads to a soggy crust rather than a crisp, golden exterior.

Shake Off Excess Cornstarch

After dredging the shrimp, give them a good shake to remove loose cornstarch. Excess powder can fall off into the oil during frying and burn, leaving small dark specks on your shrimp. This also ensures a thinner, crispier coating.

Prevent Breading Clumps

Let the shrimp drip for a few seconds after removing them from the buttermilk marinade. If the shrimp are too wet, the cornstarch will form thick, doughy clumps. A light coating is the secret to the authentic restaurant texture.

Ingredient Substitutions

Alternative Frying Oils

While sunflower oil works well, you can substitute it with peanut, canola, or vegetable oil. Choose an oil with a high smoke point to ensure it doesn’t break down at 375°F. Avoid using extra virgin olive oil for deep frying as its smoke point is too low.

Dairy-Free Buttermilk Substitute

If you cannot use buttermilk, create a simple alternative by mixing one cup of unsweetened soy or almond milk with one tablespoon of lemon juice or white vinegar. Let the mixture sit for five minutes until it curdles before using it as a marinade.

Cornstarch Alternatives

Potato starch or arrowroot powder can be used in a 1:1 ratio as a replacement for cornstarch. Both options provide a similar crispness and are gluten-free. Ensure the powder is finely sifted to prevent any lumps in the breading.

Mayo Substitutes for the Sauce

For a lighter version of the sauce, you can replace half of the mayonnaise with Greek yogurt or sour cream. Note that this will change the flavor profile slightly, making it more tangy. You may need to add a pinch more salt to balance the acidity.

Creative Serving Ideas

Fresh Lettuce Bed Presentation

To serve this as a classic appetizer, arrange the shrimp over a bed of fresh green leaf lettuce. This provides a cool, crisp contrast to the warm, creamy shrimp. Garnish with thinly sliced chives or green onions for a professional look.

Bang Bang Shrimp Tacos

Turn these into tacos by filling soft flour or corn tortillas with the coated shrimp. Add shredded red cabbage, diced tomatoes, and fresh cilantro. Finish with a squeeze of fresh lime juice to cut through the richness of the sauce.

Rice Bowl Main Course

Convert this appetizer into a full meal by serving the shrimp over a bowl of cooked brown or jasmine rice. Include steamed broccoli, sliced cucumbers, and avocado. Drizzle extra Bang Bang sauce over the top for added flavor.

Low-Carb Salad Base

For a healthier option, use a base of romaine lettuce or a coleslaw cabbage blend instead of rice. Add diced tomatoes, scallions, and sesame seeds. This creates a refreshing shrimp salad that is both filling and nutrient-dense.

Recipe Variations

Air Fryer Adaptation

To reduce the oil, you can air fry the shrimp. Coat the dredged shrimp in a light spray of oil and cook at 400°F for 8-10 minutes, shaking halfway through. Toss them in the sauce immediately after removing them from the air fryer.

Keto-Friendly Breading

For a low-carb version, replace the cornstarch with a mixture of almond flour and grated parmesan cheese. This combination creates a savory, crispy crust that fits into a ketogenic diet. Ensure the shrimp are well-patted dry before coating.

Combo Platter with Chicken

You can apply the same breading and sauce technique to bite-sized pieces of chicken breast. This creates a surf-and-turf platter that is great for crowds. If doing this, double the amount of Bang Bang sauce to ensure both proteins are well-coated.

Adjusting the Spice Level

The heat level can be easily customized to suit your palate. For a milder sauce, reduce the Sriracha to one tablespoon. For a spicier version, add a pinch of cayenne pepper or a few drops of hot sauce to the mayonnaise mixture.

Storage and Reheating

Storing the Bang Bang Sauce

Keep the sauce in an airtight container or cover the bowl tightly with plastic wrap to prevent oxidation. Store it in the refrigerator for up to one week. Give the sauce a quick whisk before using it to reintegrate the ingredients.

Storing Fried Shrimp

Place leftover cooked shrimp in a sealed container and refrigerate for up to two days. Keep the sauce separate from the shrimp until you are ready to serve. Coating them too early will cause the breading to soften and lose its crunch.

Best Reheating Method for Shrimp

To restore the crispiness, reheat the shrimp in an oven or air fryer at 350°F for 3-5 minutes. Avoid using a microwave, as this will make the breading rubbery and soggy. Toss them back in the sauce only after they have been reheated.

Preventing Sauce Oxidation

Since the sauce is mayonnaise-based, it is sensitive to air and temperature. Always keep it chilled and ensure there is minimal air between the sauce and the lid or plastic wrap. This preserves the fresh flavor and creamy texture.

Troubleshooting Common Issues

Why is my Shrimp Chewy?

Chewy shrimp usually result from over-marinating in buttermilk. The lactic acid in the buttermilk tenderizes the meat, but leaving it for more than an hour can break down the proteins too much. Stick to the 10-30 minute window for the best texture.

Why is the Breading Falling Off?

This often happens if the shrimp are too wet when dredged or if the oil is too cold. Ensure you let the excess buttermilk drip off before coating. Additionally, avoid overcrowding the pot, which drops the temperature and prevents the breading from setting quickly.

Why is the Sauce Too Spicy?

If the sauce has too much kick, simply whisk in an additional tablespoon of mayonnaise. The fat in the mayo neutralizes the heat from the Sriracha. You can also add a teaspoon of honey to balance the spice with more sweetness.

Why is the Shrimp Soggy?

Sogginess occurs if the shrimp are not drained properly after frying. Always use paper towels to soak up excess oil before tossing them in the sauce. Also, ensure you toss the shrimp in the sauce and serve them immediately rather than letting them sit.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, frozen shrimp work perfectly. Make sure to thaw them completely in a bowl of cold water before starting. Pat them dry before adding them to the buttermilk marinade to ensure the coating sticks.

How long can I marinate shrimp?

You should marinate the shrimp for at least 10 minutes, but no longer than one hour. Over-marinating can lead to a mushy or overly chewy texture due to the acidity of the buttermilk.

Can I make the sauce ahead of time?

Absolutely. The sauce can be made several hours or even days in advance. Keep it refrigerated in an airtight container to maintain its quality and flavor.

What is the best shrimp size for this?

Medium shrimp (38-45 count) are ideal because they provide a good ratio of meat to breading. They cook quickly and evenly, ensuring the outside is crispy while the inside remains tender.