Bang Bang Shrimp

Crispy fried shrimp coated in a creamy, sweet, spicy mayo sauce. This quick and easy bang bang shrimp recipe uses minimal ingredients and is ready in 30 minutes! It works well as a main dish, appetizer, or party food and is also family-friendly and ideal for busy weeknights.

Bang Bang Shrimp is a popular dish made of succulent shrimp tenderized in buttermilk, fried and then tossed in Japanese mayo, sweet chili sauce, and sriracha.

The spicy cream sauce and the fried shrimp are a irresistible combination, making it a seafood favorite in this household. I could not stop at one as it's so good! This Asian shrimp dish is best served with steamed rice and vegetables.

If you're not a fan of shrimp, check out my Bang Bang Chicken recipe.

Why This Recipe Works

• We are soaking the shrimp in buttermilk to tenderize, add a tangy flavor, and help the cornstarch stick for a crisp coating.
• I've tested this with various shrimp sizes and recommend jumbo shrimp for a meatier bite.
• Many bang bang shrimp recipes turn out soggy; my method of coating the shrimp evenly and frying in small batches helps achieve a crisp texture.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound), but avoid small or pre-cooked shrimp.
• Buttermilk: Tenderizes the shrimp and helps the coating stick. Substitutions: Sour cream, greek yogurt, or 1 cup (250 ml) whole milk with 1 tablespoon (15 ml) lemon juice or white vinegar and let it sit for 5 minutes before adding the shrimp
• Cornstarch: To make the shrimp crispy. Substitutions: Potato starch or tapioca starch.
• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
• Salt & Black Pepper: To season the shrimp.
• Garlic Powder: To season the shrimp. Do not substitute with minced garlic or it can burn in the oil.
• Green Onion: To add a pop of color and flavor.

Bang Bang Sauce

• Japanese Mayo: A rich, tangy mayo made with egg yolks and rice vinegar [I recommend Kewpie, look for a clear squeeze bottle with a red cap]. Substitution: Mix Hellmann's mayo with a pinch of sugar and rice vinegar.
• Sweet Chili Sauce: A thick, mild, honey-like glaze with chili flakes [I recommend Mae Ploy or Maggi]. Substitution: Mix 2 parts sriracha, 1 part honey, and rice vinegar.
• Sriracha: A garlicky red chili sauce for heat [I recommend Huy Fong]. For a fruitier alternative, use Sky Valley or Shark brands.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make bang bang shrimp:

1. Soak shrimp in buttermilk: In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to help tenderize.

2. Prepare the sauce: In a small bowl, mix the sauce ingredients as listed above and set aside.

3. Coat the shrimp: In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper. Coat the shrimp evenly on both sides with the mixture.

4. Fry the shrimp: Heat vegetable oil in a large 10-inch skillet or heavy-bottomed pan over medium heat, or to 350°F using a digital thermometer. Fry the shrimp in batches until golden on both sides, about 1.5 minutes per side. Avoid overcrowding and do not overcook.
   

5. Drain excess oil: Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.

6. Toss with sauce and serve: Place the shrimp in a large mixing bowl and pour the prepared sauce over. Gently toss to coat. Garnish with green onions and serve immediately while crispy.

Variations

• Gluten-free version: Use Japanese mayo that is gluten-free, along with gluten-free sweet chili sauce. Be sure to check the sriracha label to confirm it is gluten-free.
• Dairy-free version: Swap the buttermilk with 1 cup (250 ml) plain oat milk combined with 1 tablespoon (15 ml) lemon juice or white vinegar and let it sit for 5 minutes before adding the shrimp.

Pairing Suggestions

• Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
• Rice Dishes: White Rice or Fried Rice.
• Noodle Dishes: Chow Mein or Lo Mein.
• Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
• Protein Dishes: Sweet Chili Chicken, Egg Foo Young, or Soy Garlic Tofu.

Storage & Reheating

• Leftover bang bang shrimp can last up to 4 days when stored in an airtight container in the fridge. I recommend storing the shrimp separately from the sauce, so the shrimp don't become soggy. To enjoy, reheat the shrimp in the microwave, air fryer, or in the oven until heated through.
• Freezer-friendly? Bang bang shrimp can be frozen for up to 2 to 3 months when stored in a freezer-safe bag. I recommend storing the shrimp separately from the sauce to prevent soggy shrimp. To enjoy, thaw overnight in the fridge and reheat the shrimp in the microwave, air fryer, or in the oven until heated through.

FAQ

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