This spicy-sweet, crunchy shrimp dish hits the perfect balance of textures and flavors: crisp, cornstarch-crusted shrimp tossed in a creamy mayonnaise-based sauce with Thai sweet chili and a kick of Sriracha. It’s addictive, fast enough for a weeknight, and flashy enough to serve at a party. Below you’ll find a clear, practical guide to making bang bang shrimp at home — plus storage tips, serving ideas, and troubleshooting so yours comes out perfect every time.
Why you’ll love this dish
Bang bang shrimp gives you restaurant-style crunch and a creamy, sweet-spicy finish with very little fuss. It’s ideal when you want something impressive that still comes together quickly.
“We made this for movie night — crunchy on the outside, tender inside, and the sauce disappears faster than the shrimp.” — a satisfied home cook
Reasons to reach for this recipe:
- Quick marinade and a short fry time mean dinner in about 30 minutes.
- Kid-friendly heat level (control the Sriracha).
- Versatile: serve as an appetizer, taco filling, or main over rice or salad.
If you enjoy other shrimp recipes, try this classic Shrimp Francese recipe for a lemony contrast.
Preparing Bang Bang Shrimp
Here’s the straightforward process in three acts so you know what to expect before you start:
- Marinate the peeled, deveined shrimp briefly in buttermilk and seasoning to tenderize and help the coating stick.
- Dredge the shrimp in cornstarch and deep-fry until golden and cooked through.
- Toss hot shrimp in the mayo + Thai sweet chili + Sriracha sauce and serve immediately.
This sequence keeps the crunch crisp and ensures the sauce clings to each shrimp.
What you’ll need
- 1 pound large shrimp — peeled, deveined, tails removed
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup cornstarch (for the crisp coating)
- 1/4 cup high-quality mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1–2 teaspoons Sriracha hot sauce (to taste)
- Oil for frying (neutral oil with high smoke point, like canola or peanut)
Ingredient notes and swaps:
- Buttermilk tenderizes and helps the coating adhere; whole milk with 1 tsp lemon juice can be a quick substitute in a pinch.
- Cornstarch gives a light, glassy crispness. For a slightly heartier crust, use half cornstarch / half all-purpose flour.
- Adjust Sriracha to control heat. Use sambal oelek for a fresher chili flavor.
For a creamy shrimp salad alternative inspiration, see this chilled Shrimp Mold recipe.
Step-by-step instructions
- In a medium bowl, combine shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Toss to coat and let sit for 10 minutes. This is a quick marinade — don’t exceed 30 minutes or the shrimp may become mushy.
- Pour cornstarch into a shallow dish for dredging. Working one at a time, lift a shrimp out of the buttermilk, let excess drip off, then dredge in cornstarch until evenly coated. Place on a baking sheet while you finish coating the rest.
- Heat about 1 1/2 inches of oil in a large pot to 350°F (175°C). Use a thermometer for accuracy. Fry the shrimp in 3 batches so the oil temperature stays steady. Fry each batch about 2 minutes until golden brown. The internal temperature should reach 145°F (63°C). Do not overcook — shrimp cook quickly.
- Transfer fried shrimp to a paper towel-lined plate to drain.
- In a large bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha. Taste and adjust the heat. Add the hot shrimp and toss to coat evenly. Serve immediately.
Quick timing: active hands-on time ~20 minutes; total time ~30 minutes including frying.
Best ways to enjoy it
- Serve as an appetizer on a platter with lemon wedges and extra sauce for dipping.
- Plate over steamed jasmine rice or coconut rice for a simple weeknight dinner.
- Toss into a crisp salad with cucumber, cabbage, and carrot for texture contrast.
- Make tacos: warm corn tortillas, avocado slices, pickled red onion, cilantro, and a handful of coated shrimp.
For a casual spread, place the shrimp on a bed of shredded iceberg and garnish with sliced scallions and sesame seeds.
Storage and reheating tips
- Refrigeration: Keep leftover shrimp in an airtight container for up to 2 days. The sauce will soften the crust over time.
- Freezing: Not recommended for fried-and-sauced leftovers — the texture suffers. You can freeze raw marinated shrimp (but not dredged) for up to 1 month; thaw overnight in the refrigerator then dredge and fry.
- Reheating: To revive some crisp, reheat in a 375°F oven for 6–8 minutes on a wire rack so air circulates. Do not microwave — it will make the crust soggy and rubbery.
Food safety: shrimp should be cooked to 145°F internal temperature. Discard any seafood that has been left at room temperature for over 2 hours.
Pro chef tips
- Keep the oil temperature steady between batches. If the oil drops too low the coating will absorb oil and become greasy; too hot and the shrimp will brown outside before cooking through.
- Use a thermometer — it’s the best shortcut to consistent results.
- Dredge just before frying; cornstarch can clump if left sitting.
- For extra crunch, double-dredge: dip once more in buttermilk and back into cornstarch, but expect a thicker coating.
Need a lemony, pan-sautéed shrimp alternative? Check this Shrimp Francese recipe for another quick technique.
Creative twists
- Bang bang shrimp tacos: swap tortillas and add quick pickled slaw.
- Lighter version: oven-bake at 425°F on a wire rack sprayed with oil for 8–10 minutes, flipping halfway, then broil 1–2 minutes to brown. Toss with sauce afterward.
- Gluten-free: cornstarch is naturally gluten-free; ensure sweet chili sauce is certified GF.
- Extra crunch: mix 1/4 cup panko into the cornstarch for texture variation.
- Herb-forward: fold chopped cilantro and lime zest into the sauce for brightness.
Try pairing this saucy shrimp with a chilled shrimp mold for a retro-meets-modern surf-and-turf table idea: see this Shrimp Mold recipe for inspiration.
Common questions
Q: Can I air-fry these shrimp instead of deep-frying?
A: Yes. Lightly spray the dredged shrimp with oil and air-fry at 400°F for 6–8 minutes, flipping halfway. Crispness won’t be identical to deep-fry, but it’s a lower-oil option.
Q: How spicy is this recipe?
A: Heat is adjustable. Start with 1 teaspoon Sriracha and add more to taste. Thai sweet chili sauce adds sweetness and mild heat.
Q: What size shrimp should I use?
A: Large shrimp (31–40 count per pound or similar) work well: big enough to satisfy, quick to cook. Avoid tiny shrimp that overcook easily.
Q: Can I make the sauce ahead?
A: Yes, make the sauce up to 24 hours ahead and refrigerate. Bring it to room temperature before tossing with hot shrimp for best texture.
Q: Why use cornstarch instead of flour?
A: Cornstarch yields a thinner, crisper shell with a glassy finish. Flour gives a thicker, more breaded texture.
Conclusion
If you want more interpretations or alternate methods for bang bang shrimp, the original recipe inspiration and helpful variations can be found on this Damn Delicious Bang Bang Shrimp page and this practical guide at Spend With Pennies: Bang Bang Shrimp. These resources are great for comparing proportions and seeing different serving ideas.
Bang Bang Shrimp
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed About 31-40 count per pound is ideal.
- 1/2 cup buttermilk Can substitute with whole milk + 1 tsp lemon juice.
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 3/4 cup cornstarch For the crisp coating.
- Oil for frying Use a neutral oil with a high smoke point like canola or peanut.
For the Sauce
- 1/4 cup high-quality mayonnaise
- 1 1/2 tbsp Thai sweet chili sauce
- 1–2 tsp Sriracha hot sauce Adjust to taste.
Instructions
Preparation
- In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Toss to coat and let sit for 10 minutes.
- Pour cornstarch into a shallow dish. Dredge each shrimp in cornstarch until evenly coated.
Cooking
- Heat about 1.5 inches of oil in a large pot to 350°F (175°C). Fry the shrimp in batches for about 2 minutes until golden brown.
- Transfer fried shrimp to a paper towel-lined plate to drain.
Saucing
- In a large bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha. Add the hot shrimp and toss to coat evenly.
- Serve immediately with your choice of sides.