Crispy, juicy shrimp tossed in a creamy, sweet and spicy mayo sauce. This easy bang bang shrimp recipe is ready in under 30 minutes. I fry the cornstarch-coated shrimp in small batches so every piece comes out golden and crispy!
Jump to:
Bang bang shrimp is a popular seafood appetizer from Bonefish Grill, featuring crispy fried shrimp coated in a creamy mayo-based sauce with sweet chili sauce and sriracha.
I still remember my first bite and how much I loved the combination of flavors and textures. It was so addictive that I nearly finished the entire plate! That inspired me to make my own version at home.
When I make this dish for dinner, I soak the shrimp in cold buttermilk to help keep them tender and make the cornstarch coating stick evenly. Then I fry the shrimp just until they're golden and cooked through so they stay tender and juicy instead of turning rubbery. Finally, I toss the shrimp in the sauce right before serving to keep the coating crispy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Raw Jumbo Shrimp: Look for 16-20 count shrimp that are deveined and either easy-peel or fully peeled to make preparation faster. I prefer black tiger shrimp for their meaty, juicy texture, but Pacific white shrimp also work. Frozen shrimp work too; thaw completely before using.
- Buttermilk: Helps the cornstarch coating stick to the shrimp and helps to tenderize them. Or use 1 cup milk mixed with 1 tablespoon white vinegar or lemon juice. Let sit for about 5 minutes before using.
- Cornstarch: Gives the shrimp a light, crispy coating. Potato starch works too. Avoid tapioca or arrowroot starch because the shrimp can stick together.
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Salt & Black Pepper
- Garlic Powder: Use powder because minced garlic can burn in the hot oil.
- Green Onion
Bang Bang Sauce
- Japanese Mayo: Creates the rich, creamy base of the sauce. I prefer Kewpie for its extra-creamy texture, but Hellmann's works too.
- Sweet Chili Sauce: Adds sweetness and mild heat. I prefer Mae Ploy for its sweet, tangy chili flavor, but any bottled sweet chili sauce works.
- Sriracha: Adds heat and garlicky flavor to balance the sweetness. I prefer Huy Fong for its thick consistency and bold garlic flavor.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Don't oversoak the shrimp in buttermilk, as prolonged soaking can make them mushy. Stick to 10-15 minutes.
- Coat a few shrimp at a time so excess buttermilk doesn't make the cornstarch clumpy and prevent an even coating.
- For extra crispiness, gently press the cornstarch onto the shrimp to create rough edges that crisp up during frying.
- Shake off excess cornstarch to prevent a thick, powdery coating and loose starch from burning in the oil.
- Use a cooking thermometer to keep the oil between 325-350°F so the coating crisps up without burning or turning soggy.
- Avoid overcooking the shrimp or they'll become tough and rubbery. Remove the shrimp once golden and cooked through.
- Toss with sauce just before serving to keep the crispy coating from turning soggy.
Instructions
Below are instructions on how to make bang bang shrimp:
- Soak Shrimp: Peel and devein if needed. Rinse shrimp briefly under cold running water to remove any remaining shell fragments or residue from deveining. Drain and pat dry. Place the shrimp in a medium bowl and pour the buttermilk over top, making sure they're fully submerged. Let sit for 10-15 minutes.
- Make Sauce: In a small bowl, whisk together the Japanese mayo, sweet chili sauce, and sriracha until combined. Set aside.
- Coat Shrimp: In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper. Remove up to 3 shrimp at a time from the buttermilk, letting the excess drip off. Coat the shrimp evenly in the cornstarch mixture, gently pressing it on. Shake off any excess. Transfer the coated shrimp to a parchment-lined baking sheet in a single layer.
- Fry Shrimp: Heat 1⁄2 inch of vegetable oil in a large, heavy-bottomed pan over medium heat until it reaches 350°F. Fry the shrimp in a single layer, working in small batches, for about 1 1⁄2 minutes per side until golden, crispy, and opaque throughout. Transfer each batch to a wire rack in a single layer to drain and keep the shrimp crispy. Remove any browned bits from the oil and let the oil return to 350°F between batches.
- Toss and Serve: Transfer the fried shrimp to a large bowl and pour the sauce over top. Gently toss with a rubber spatula until evenly coated. Garnish with green onions and serve immediately.
Storage & Reheating
- Refrigerator: Store leftover bang bang shrimp in an airtight container in the fridge for up to 3 days. For crispier leftovers, store the fried shrimp and sauce separately.
- Freezer: I don't recommend freezing already-sauced bang bang shrimp because the coating can become soggy. Instead, freeze the fried shrimp without sauce in a single layer, then transfer to a freezer-safe bag for up to 2 months. No need to thaw before reheating. Make the sauce fresh when ready to serve.
- Reheating: Reheat refrigerated shrimp without sauce in a single layer in an air fryer at 375°F for about 3-6 minutes or in the oven at 375°F for about 8-15 minutes. For frozen shrimp, reheat directly from frozen at 375°F for about 8-10 minutes in the air fryer or 10-15 minutes in the oven. For already-sauced shrimp, microwave in 1-minute intervals until heated through. Heat all leftovers to 165°F internally before serving.
Pairing Suggestions
- Egg Fried Rice: Fluffy rice with eggs complements the creamy, spicy shrimp.
- Garlic Bok Choy: Tender-crisp greens balance the richness of the shrimp.
- Egg Rolls: A crunchy side that pairs well with bang bang shrimp.
FAQ
Yes! After coating the shrimp in cornstarch, lightly spray the air fryer basket with oil. Arrange the shrimp in a single layer and spray the tops with oil. Air fry at 400°F for about 7-8 minutes, flipping halfway through, until golden and cooked through. Work in batches if needed, then toss with the sauce just before serving.
Yes! Replace the buttermilk with 1 cup plain, unsweetened plant-based milk mixed with 1 tablespoon white vinegar or lemon juice. Let sit for about 5 minutes before using. Check the sauce ingredient labels to ensure they're dairy-free.
Yes! Reduce or omit the sriracha for a milder sauce. The sweet chili sauce will still add sweetness and mild heat.
More Like This
Check out my other seafood recipes:
📖 Recipe
Easy Bang Bang Shrimp (30 Minutes)
Ingredients
- 1 lb raw jumbo shrimp
- 1 cup buttermilk or see below Note for substitute
- ¾ cup cornstarch
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- vegetable oil or any neutral oil
- 1 green onion finely chopped
Bang Bang Sauce:
- ½ cup Japanese mayonnaise or regular mayo
- ¼ cup sweet chili sauce
- 2 tablespoon sriracha
Instructions
- Peel and devein the shrimp if needed. Rinse briefly under cold running water to remove any remaining shell fragments or residue from deveining. Drain and pat dry.
- Place the shrimp in a medium bowl and pour the buttermilk over top, making sure they're fully submerged. Let sit for 10-15 minutes.
- In a small bowl, whisk together the Japanese mayo, sweet chili sauce, and sriracha until combined. Set aside.
- In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper.
- Remove up to 3 shrimp at a time from the buttermilk, letting the excess drip off. Coat the shrimp evenly in the cornstarch mixture, gently pressing it on. Shake off any excess. Transfer the coated shrimp to a parchment-lined baking sheet in a single layer.
- Heat 1⁄2 inch of vegetable oil in a large, heavy-bottomed pan over medium heat until it reaches 350°F. Fry the shrimp in a single layer, working in small batches, for about 1 1⁄2 minutes per side until golden, crispy, and opaque throughout. Transfer each batch to a wire rack in a single layer to drain and keep the shrimp crispy. Remove any browned bits from the oil and let the oil return to 350°F between batches.
- Transfer the fried shrimp to a large bowl and pour the sauce over top. Gently toss with a rubber spatula until evenly coated. Garnish with green onions and serve immediately.
Notes
- To substitute the buttermilk: Use 1 cup (250 ml) milk or plain, unsweetened plant-based milk mixed with 1 tablespoon white vinegar or lemon juice. Let sit for about 5 minutes before using.
Dee
I thought they turned out amazingly! I was skeptical at the few amount of ingredients. But the flavor of the shrimp came out wonderfully. I am notorious for tweaking recipes before I try the original. Honestly, I don’t think this recipe needs to be tweaked, the sauce makes up all the delicious flavor.I used colossal size shrimp. Will be trying it with jumbo size next. Thank you so much for sharing your recipe.
Christie Lai
Thank you so much for making my recipe and for leaving a 5-star review, Dee! I'm glad to hear no tweaks were needed and happy you found it to be delicious.
Stef
My son and I made these today. SO good! Highly recommend! Thank you for the recipe
Christie Lai
Thanks for making my recipe and for the positive review, Stef! Happy to hear this.
Paula
This also pairs great with flash-fried spinach! We have a local restaurant that makes this and it is soooo addictive having some spinach with each bite!
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.
UTKARSH BHASKAR
Tried this recipe. Loved it! Mixed japanese mayo with some normal mayo since it was a little too tangy for me. But wonderful and easy!
Christie Lai
Thanks for making my recipe and for the positive review!
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!
Patricia purdy
I put a few drops of red food coloring in the sauce for visual appeal.