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!
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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.
Sara
Amazing, made this in my air fryer and it turned out perfect!
Christie Lai
Fantastic! Thank you so much for making my recipe and for leaving this positive review, Sara!
Rosanna
This was out of this world !
You laid it out so clear and gave great subs and I did it!!
Thanks for posting it!
Christie Lai
Aww thank YOU so much for the kind words! So happy to read this and glad you enjoyed it Rosanna!
Patience Maples
Wonderful meal!!!
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it!
Michigan home chef Jay
I've ordered these in a few restaurants.
I thought I had ruined the shrimp since I only had frozen Key West shrimp which are huge. After thawing and butterflying to clean, I followed your recipe and BAM!
You know it's good when I ate the leftovers that night cold right out of the refrigerator!
Can't wait to try your other dishes.
Christie Lai
Thank you so much for making my recipe and so glad you liked my dish! Happy you were able to use your key west shrimp!
Maisy
So yummy, great recipe!! Also mixed some bang bang seasoning into the corn starch and added a little honey and lemon juice to the sauce, turned out good!
Christie Lai
Thank you so much for making my recipe! So glad you enjoyed it!
Leon Lopes
This recipe is great! It was delicious and tasted just like the one that inspired me to make this dish! Will make again!
Christie Lai
Thank you so much for making my recipe and so glad you liked it! I hope you continue to enjoy it!
Beth Ingram
So Yummy. The entire family enjoyed it. We were going to order Chinese but then all helped out in the kitchen and made this delicious meal.
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you and your whole family enjoyed it. Happy you were able to save some money from takeout 🙂
Chrissy Fitzgerald
Very good, and really easy!
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you enjoyed it!
Lynne White
Asking this for the second time. It was a big hit with my husband and I. Question, is there any steps to make part of this ahead? Can I soak the shrimp, then coat with cornstarch beforehand ( just let it sit in fridge for a couple hours)?
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad your husband enjoyed it. Yes, feel free to pre-soak the shrimp in the buttermilk but I don't recommend coating it in the starch prior too because the buttermilk will seep into it and make it less crispy when you deep fry it. Hope this helps!
Ann Cooper
Excellent.
Christie Lai
Thank you so much for the positive review and for making my recipe! Glad you liked it.
Maria
This was incredibly delicious! Need to make it again.
Cindy
Made these for lunch for visiting family the other day and they were a big hit with everyone! 🎉 Will definitely make these again.
Christie Lai
I am so pleased to read this! Thank you so much for making my recipe, Cindy!
Rocco Cassarino
Made this the other day , this recipe is excellent. Thank you for sharing!😉😉😉
Christie Lai
Thank you so much for making my recipe, Rocco! So glad you found it excellent!
JOSE G DUMLAO JR
Yes I do enjoy your recipe so much
Marian
The bang bang shrimp were so so so so great! Crispy, tender inside. And the sauce was perfect!
Christie Lai
This is music to my ears! I am so thankful for your kind review and for making my recipe. Have a lovely day, Marian 🙂
Samantha
The recipe was delicious but I do feel like tossing the shirmp in the end just eliminated the crispyness. Next time I will probably just put a little on top or on the side for dipping. But overall loved it and keeping it for future use!
christieathome
Thanks for making my recipe, Samantha! That's a great tip to keep the shrimp crispy.
Beth
This recipe was quite easy and the shrimp were amazing!
christieathome
Thanks so much for making my recipe and for sharing your review, Beth! Happy you enjoyed it!
Sandy Stiner
Oh my gosh could this have been any easier? It tasted amazing! I’ll make this one again! I’d never had thought I could make this amazing dish at home on my own!
christieathome
Thanks so much for making it, Sandy! Happy you enjoyed it so much!
Kim
Delish and so very easy! Added that extra sriracha you recommended, and it was perfect. Thanks so much!
christieathome
Thanks so much for making my recipe Kim! Glad you enjoyed my dish and I appreciate your kind review 🙂