This easy bang bang shrimp recipe tosses crispy fried shrimp in a sweet, spicy mayo sauce. Ready in under 30 minutes with simple ingredients, it is the perfect quick weeknight meal or crowd-pleasing party appetizer.
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Bang bang shrimp is a popular seafood appetizer from Bonefish Grill. I still remember my first bite and how much I loved the crispy shrimp with that creamy, spicy sauce. It was so addictive that I nearly finished the entire plate.
That inspired me to make my own version at home. After plenty of testing, I found that soaking the shrimp in cold buttermilk before frying helps keep them tender and juicy in the hot oil while the coating turns crisp.
Why It Works
- Small batches: Frying the shrimp in small batches keeps the oil hot and the coating nice and crispy.
- C-shape: Cooking the shrimp just until they curl into a C-shape keeps them tender instead of tough and rubbery.
- Black tiger shrimp: After testing different shrimp, I found that black tiger shrimp stays juicier and has a better texture when fried.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Raw Jumbo Shrimp: Look for 16-20 count shrimp. I prefer black tiger shrimp for their meaty, juicy texture. Easy-peel, deveined shrimp saves prep time. (Sub: Raw white shrimp; avoid pre-cooked shrimp or smaller varieties)
- Buttermilk: Helps keep the shrimp tender and helps the cornstarch stick better. (Sub: Greek yogurt, or homemade buttermilk made with 1 cup whole milk and 1 tablespoon lemon juice or white vinegar)
- Cornstarch: Gives the shrimp a light, crispy coating. Avoid tapioca or arrowroot starch because the shrimp can stick together. (Sub: Potato starch)
- Vegetable Oil: Use a neutral, high-smoke-point oil for frying. (Sub: Canola, peanut, or sunflower oil)
- Salt & Black Pepper
- Garlic Powder: Use powder instead of minced garlic, which can burn in the hot oil.
- Green Onion
Bang Bang Shrimp Sauce
- Japanese Mayo: I prefer Kewpie for its extra-creamy texture. (Sub: Regular mayonnaise)
- Sweet Chili Sauce: Use your favorite bottled sweet chili sauce. (Sub: Sriracha mixed with honey and a splash of rice vinegar)
- Sriracha: Adjust the amount depending on how spicy you like the sauce. (Sub: Chili garlic paste for a chunkier sauce)
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Rinse the shrimp: Rinse peeled and deveined shrimp under cold water to remove debris and unwanted odors, then pat dry before soaking.
- Coat well: Press the cornstarch onto the shrimp so every spot is covered.
- Sauce just before serving: Toss the shrimp in the sauce right before serving to keep the coating as crispy as possible.
Instructions
Below are step-by-step instructions on how to make bang bang shrimp:
Stovetop Bang Bang Shrimp
- Soak Shrimp: In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10-15 minutes to help tenderize.
- Whisk Sauce: In a small bowl, whisk the sauce ingredients until combined. Set aside.
- Dredge Shrimp: In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper. Let the excess buttermilk drip off each shrimp, then coat evenly in the cornstarch mixture.
- Fry in Batches: Heat vegetable oil in a 10-inch heavy-bottomed pan over medium heat to 350°F. Fry the shrimp in small batches for about 1 ½ minutes per side, until golden and crispy. Don't overcrowd the pan. Remove any browned bits from the oil between batches to prevent them from burning.
- Drain: Transfer the fried shrimp to a wire rack to drain off excess oil and keep the crust crispy.
- Toss and Serve: Add the shrimp to a large bowl and pour the sauce over the top. Gently toss to coat. Garnish with green onions and serve immediately.
Air Fryer Bang Bang Shrimp
Lightly spray the air fryer basket with oil. Arrange the coated shrimp in a single layer without overlapping. Spray the tops with oil. Air fry at 400°F for 7-8 minutes, flipping halfway through. Toss with the sauce and serve immediately.
Variations
- Gluten-Free: Check your mayo, sweet chili sauce, and sriracha labels to make sure they're gluten-free.
- Chicken Version: Swap the shrimp for chicken and use my bang bang chicken recipe for the exact measurements and instructions.
Pairing Suggestions
Serve bang bang shrimp with:
- Egg Fried Rice: A savory side that pairs well with the sweet and spicy shrimp.
- Garlic Bok Choy: A fresh and crunchy veggie to balance the crispy shrimp.
- Egg Rolls: A crispy starter that makes this a fun meal to share.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. For the crispiest shrimp, store the sauce separately.
- Freezer: Freeze the fried shrimp and sauce separately for up to 3 months, then thaw overnight in the refrigerator.
- Reheating: If stored together, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes. If stored separately, air fry the shrimp at 350°F for 5 minutes or bake at 400°F for 8 minutes, then toss with the sauce.
FAQ
Yes. Thaw the shrimp completely in the refrigerator and pat them dry before soaking them in the buttermilk.
Make sure the shrimp are fully coated in cornstarch and fry them in small batches. Overcrowding lowers the oil temperature and can make the coating soggy.
For the crispiest results, I recommend frying the shrimp just before serving. You can make the bang bang sauce ahead of time and keep it refrigerated until you're ready to use it.
More Like This
Check out my other seafood recipes:
📖 Recipe
Easy 30-Minute Bang Bang Shrimp
Ingredients
- 1 lb raw jumbo shrimp peeled, deveined, rinsed, pat dry
- 1 cup buttermilk
- ¾ cup cornstarch
- 1 cup vegetable oil or any neutral oil
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 green onion finely chopped
Bang Bang Sauce:
- ½ cup Japanese mayonnaise or regular mayo
- ¼ cup sweet chili sauce
- 2 tablespoon sriracha
Instructions
- In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10-15 minutes to help tenderize.
- In a small bowl, whisk the listed sauce ingredients until combined. Set aside.
- In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper. Let the excess buttermilk drip off each shrimp, then coat evenly in the cornstarch mixture.
- Heat vegetable oil in a 10-inch heavy-bottomed pan over medium heat to 350°F. Fry the shrimp in small batches for about 1 ½ minutes per side, until golden and crispy. Don't overcrowd the pan. Remove any browned bits from the oil between batches to prevent them from burning.
- Transfer the fried shrimp to a wire rack to drain off excess oil and keep the crust crispy.
- Add the shrimp to a large bowl and pour the sauce over the top. Gently toss to coat. Garnish with green onions and serve immediately.
Tammy
Love love this recipe. So easy and such a crowd pleaser. I put it over some fried rice. It was a winner!
Christie Lai
Thanks so much for making it, Tammy! Glad you enjoyed it and found it easy to make.
Leonie Clarke
Just like the ones we had in Singapore, so glad I found this recipe. Thanks
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Leonie! I'm so glad to hear this.
Elizabeth Sullivan
It literally blew our minds how easy this was! Not only was it delicious but paired with some charred broccoli and lime rice it was the perfect meal. We will definitely be adding this to the favorites list. The only change we made was that we let the shrimp sit in the buttermilk for an hour verses 10 minutes. It was just perfect. No notes.
Christie Lai
Thank you so much for making my recipe and for sharing this kind review, Elizabeth! So glad you enjoyed it and excellent idea on soaking it for longer 🙂
Linda janson
What if you only have frozen shrimp?
Christie Lai
Frozen shrimp works for this too, just defrost it overnight in the fridge before making this recipe.
Max L
Great recipe!
After coating the shrimp with cornstarch I leave them on a baking cooling rack for a bit to let the cornstarch stick to them really well before frying. You can use the same cooling rack for after frying as you finish up your batches.
I also put the tossed shrimp onto chopped romaine hearts to help give the dish some different texture, keeps it a bit more interesting and goes well with the shrimp.
You can also sub buttermilk with regular milk and white vinegar, similar to the lemon.
I put the sauce into the fridge after making it to thicken it up, can also be made ahead of time and kept in the fridge.
Christie Lai
Awesome! Thank you so much for making my recipe and for sharing your experience here, Max! Appreciate all the extra notes for others so they can benefit too.
Julz
It’s amazingly good!
You need to use the fresh shrimps and not frozen ones to make this stand out!
Christie Lai
Thanks so much for making my recipe and for this positive review!