This Bang Bang Shrimp recipe gives you crispy, saucy shrimp that’s perfect for weeknights, parties, or when you want something with crunch and a sweet-spicy kick. The shrimp soak briefly in buttermilk, are dredged in a crisp flour–cornstarch coating, fried until golden, then tossed in a creamy sweet-chili sauce finished with a hit of Sriracha. It’s quick, crowd-pleasing, and infinitely adaptable — a restaurant-style favorite you can make at home in under 30 minutes of active time.
Why you’ll love this dish
Bang Bang Shrimp hits a crowd-pleasing trifecta: crunch, creaminess, and balanced heat. It’s the kind of appetizer that disappears fast at gatherings and a simple weeknight upgrade when you want something special without a long ingredient list.
“Crispy outside, tender inside, and the sauce ties it all together — our go-to when friends drop by.” — home cook review
Quick reasons to try it:
- Fast: 30 minutes active time once shrimp are ready.
- Kid-friendly: adjust the Sriracha for milder heat.
- Versatile: works as an appetizer, salad topper, or sandwich filling.
If you like other shrimp dishes, you might also enjoy this Shrimp Francese for a different flavor profile.
Step-by-step overview
This recipe follows a simple three-part flow:
- Marinate the shrimp in buttermilk to tenderize and help the coating stick.
- Dredge in a seasoned flour + corn starch mix, then fry until golden and crunchy.
- Toss the hot shrimp in a quick mayo–sweet chili–Sriracha sauce and serve with green onions.
The whole process is straightforward: a short soak, quick dredge, a fast fry (2–3 minutes per side), then a final toss. Expect about 30–40 minutes total including soaking.
What you’ll need
- 1 lb shrimp, peeled and deveined (16–20 count works well)
- 1 cup buttermilk (or plain yogurt thinned with milk)
- 1 cup all-purpose flour
- 1/2 cup corn starch (for extra crisp)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- Oil for frying (neutral oil with high smoke point: canola, peanut, or grapeseed)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tsp Sriracha (adjust to taste)
- Green onions for garnish
Ingredient notes and substitutions:
- For a lighter coating, swap half the flour for panko.
- To make this gluten-free, use a 1:1 GF flour blend plus extra corn starch.
- If you’re out of buttermilk, mix 1 cup milk with 1 tbsp lemon juice and let sit 5 minutes.
For another retro shrimp idea, check this fun Shrimp Mold recipe.
Step-by-step instructions
- Soak: Place peeled, deveined shrimp in a bowl with the buttermilk. Cover and let sit about 30 minutes. This tenderizes the shrimp and helps the coating adhere.
- Dry mix: In a separate bowl, whisk together flour, corn starch, paprika, garlic powder, and salt.
- Heat oil: Pour oil into a deep pan to about 2 inches depth. Heat over medium to reach 350–375°F (175–190°C). A thermometer helps accuracy; too hot and the outside burns before the shrimp cook, too cool and the coating absorbs oil.
- Dredge: Remove shrimp from buttermilk, letting excess drip off. One by one, dredge in the flour mixture and shake off excess. Work in batches to avoid crowding.
- Fry: Carefully add shrimp to hot oil. Fry until golden brown and crisp, about 2–3 minutes per side depending on size. Shrimp are done when opaque and curl into a loose “C” (internal temp 145°F / 63°C). Transfer to a wire rack or paper towels to drain.
- Sauce: In a bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha until smooth. Taste and adjust heat or sweetness.
- Toss and serve: While shrimp are still hot, toss them in the sauce until coated. Garnish with sliced green onions and serve immediately.
Quick pacing tip: fry in small batches and keep them warm on a rack in a 200°F (95°C) oven if you need to hold while finishing batches.
How to plate and pair
Best ways to enjoy Bang Bang Shrimp:
- Appetizer: Pile on a platter over paper towels with extra sauce on the side for dipping.
- Salad topper: Serve on a bed of crunchy greens, avocado, and slaw for texture contrast.
- Sandwich/taco: Stuff into a soft roll or corn tortillas with pickled cabbage, lime crema, and cilantro.
Pairings: light beers, chilled Sauvignon Blanc, or a citrusy iced tea. Garnishes like sesame seeds, cilantro, or lime wedges add brightness and color.
Storage and reheating tips
Short-term storage:
- Refrigerator: Store leftover shrimp and sauce separately in airtight containers for up to 2 days. (Shrimp are best eaten the same day.)
- Freezer: Coated but unfried shrimp can be flash-frozen on a tray, then transferred to a freezer bag for up to 1 month. Cook from frozen, adding a minute or two to frying time.
Reheating:
- Oven or air fryer: Reheat at 375°F (190°C) for 5–8 minutes until crisp. Avoid microwaving — it makes the coating soggy.
Food safety: Cook shrimp to an internal temp of 145°F. Do not refreeze shrimp that have been fully thawed and refrigerated for more than 24 hours.
Helpful cooking tips
- Oil temperature matters: Aim for 350–375°F. Use a thermometer — visual cues are less reliable.
- Corn starch for crunch: The 50/50 flour-to-corn-starch ratio gives a light, shatteringly crisp crust.
- Don’t overcrowd the pan: Crowding drops oil temperature and makes greasy shrimp. Fry in small batches.
- Sauce balance: Start with the base ratio and adjust Sriracha for heat or extra sweet chili if you want it sweeter.
- Make ahead: Mix the sauce up to 2 days ahead and refrigerate. Reheat shrimp separately when ready to serve.
For alternate shrimp ideas and inspiration, see this retro-inspired Shrimp Francese post (also useful for plating ideas).
Creative twists
- Air-fryer version: Toss dredged shrimp lightly in oil and air-fry at 400°F (200°C) for 6–8 minutes, flipping halfway.
- Baked alternative: Arrange on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 8–10 minutes.
- Spicy honey bang: Add 1–2 tbsp honey and an extra 1/2 tsp Sriracha to the sauce for sweet-spicy glaze.
- Coconut crunch: Mix panko with shredded coconut for a tropical twist.
- Gluten-free swap: Use rice flour + corn starch, or a certified GF flour blend.
Common questions
Q: How long should I soak the shrimp in buttermilk?
A: About 30 minutes. That’s enough to gently tenderize and help the coating adhere. Don’t soak longer than 2 hours or the texture can become too soft.
Q: Can I use frozen shrimp?
A: Yes — thaw completely and pat dry before soaking in buttermilk. Excess water prevents a good crust.
Q: Can I make the sauce milder or dairy-free?
A: Reduce or omit Sriracha to make it milder. For dairy-free, use an egg-free vegan mayo alternative.
Q: Is it safe to fry shrimp at home?
A: Yes — use a deep, heavy pot, monitor oil temperature, don’t overfill the pan, and keep a lid nearby for safety. Do not leave hot oil unattended.
Q: How long do leftovers keep?
A: Refrigerate for up to 2 days. Re-crisp in the oven or air fryer before serving.
Conclusion
If you want another tested take on Bang Bang Shrimp to compare technique and sauce balance, this version from Damn Delicious is a popular reference. For a lighter take and serving ideas, take a look at the recipe on Spend With Pennies. These two sources are great when you’re experimenting with heat levels or frying methods.
Bang Bang Shrimp
Ingredients
Shrimp and Marinade
- 1 lb shrimp, peeled and deveined 16–20 count works well
- 1 cup buttermilk or plain yogurt thinned with milk
Coating
- 1 cup all-purpose flour for dredging shrimp
- 1/2 cup corn starch for extra crisp
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- Oil for frying neutral oil with high smoke point (e.g., canola, peanut, or grapeseed)
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tsp Sriracha adjust to taste
Garnish
- to taste green onions for garnish
Instructions
Preparation
- Place peeled, deveined shrimp in a bowl with the buttermilk. Cover and let sit for about 30 minutes.
- In a separate bowl, whisk together flour, corn starch, paprika, garlic powder, and salt.
- Pour oil into a deep pan to about 2 inches depth and heat it over medium to reach 350–375°F (175–190°C).
Cooking
- Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture and shake off excess.
- Carefully add shrimp to hot oil and fry until golden brown and crisp, about 2–3 minutes per side.
- Transfer cooked shrimp to a wire rack or paper towels to drain.
Sauce and Serving
- In a bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha until smooth.
- While shrimp are still hot, toss them in the sauce until coated. Garnish with sliced green onions and serve immediately.