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.
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 🙂