Easy Bang Bang Shrimp (30 Minutes)

Easy Bang Bang Shrimp (30 Minutes)

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!

4.93 from 28 votes

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Prep Time 20

Cook Time 6

Total Time 26

Course Appetizer, Side Dish

Cuisine Asian, South-East Asian

Servings

Calories per serving 356 kcal

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.

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