This delightful Bang Bang shrimp recipe features light, crispy fried shrimp coated in a simple homemade Bang Bang sauce that brings immense joy. The combination of crispy, creamy, slightly sweet, and perfectly spicy flavors is truly satisfying.
Our love affair with Bang Bang shrimp started at Bonefish Grill, and ever since then, we’ve been eager to recreate our version at home. We’re thrilled to finally share this recipe with you!
The process begins with marinating the shrimp, then giving them a light batter coating before frying to a perfect crispiness. Finally, the shrimp are tossed in our special homemade Bang Bang sauce. Since perfecting this recipe, Adam constantly craves it, making it one of his all-time favorites.
Key Ingredients
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- Shrimp: Opt for fresh, high-quality large or extra-large shrimp. If using frozen shrimp, thaw them in the refrigerator overnight and pat them dry with paper towels before marinating.
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- Buttermilk: Marinate the shrimp in a mixture of buttermilk and salt for added flavor and juiciness.
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- Cornstarch and Flour: A delicate batter is essential for the best Bang Bang shrimp. After marinating, coat the shrimp in a mix of cornstarch and flour to keep the batter light.
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- Spices: Combine garlic powder, onion powder, and pepper with the cornstarch and flour mixture.
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- Bang Bang Shrimp Sauce: Our recipe includes mayonnaise, Thai sweet chili sauce, sriracha, lime juice, and honey.
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- Oil: Use a good-quality frying oil like peanut oil or vegetable oil for frying. While baking is an option, the provided batter is not suitable for baking according to our recipe.
Find the complete recipe with measurements below.
How to Make Bang Bang Shrimp
Tip 1: Marinate the shrimp. Enhance the flavor and juiciness of the shrimp by marinating them in buttermilk and salt.
Tip 2: Homemade sauce is superior. Prepare the sauce quickly by combining all ingredients in a bowl. The sauce can be refrigerated for up to a week, so be sure to save any leftovers!
Tip 3: Frying the shrimp. When frying the shrimp, ensure you use adequate oil, maintain the correct oil temperature, drain the shrimp well, and serve them hot and crispy.
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- Use enough oil to submerge the shrimp without touching the bottom.
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- Aim for an oil temperature of 350°F for optimal frying results.
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- Ensure the shrimp are well drained before dredging and frying.
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- Transfer the fried shrimp to paper towels to drain excess oil before serving.
Tip 4: Adding the sauce. To maintain the shrimp’s crispiness, add the sauce just before serving. Coat the shrimp lightly with the sauce to avoid weighing them down. Additional dipping sauce can be served on the side if desired.
Serving Suggestions
While commonly served as an appetizer in restaurants, at home, these shrimp can be a main course. Consider making Bang Bang shrimp tacos or pairing the shrimp with a refreshing side like cilantro-lime slaw or lime slaw. Other excellent accompaniments include rice, roasted cabbage, or roasted potatoes.
More Shrimp Recipes
Perfect Bang Bang Shrimp
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These Bang Bang shrimp are hard to stop eating. Perfectly crispy, with a delicious homemade sweet-and-spicy sauce. These are fried, but we have provided tips for baking the shrimp below the recipe.
4 Servings
You Will Need
For the Shrimp
1 pound shrimp, large or extra-large, peeled, deveined, with tails removed
1 cup well-shaken buttermilk (227 g)
¾ teaspoon fine sea salt
½ cup cornstarch (60 g)
½ cup all-purpose flour (65 g)
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon fresh ground pepper
Peanut oil or vegetable oil for frying
2 green onions, thinly sliced, for serving
1 teaspoon toasted sesame seeds, for serving
For the Sauce
½ cup mayonnaise (113 g)
¼ cup Thai sweet chili sauce, like Mae Ploy (95 g)
1 ½ tablespoons Sriracha
1 tablespoon lime juice
1 teaspoon honey
Directions
1Marinate the shrimp: Combine the shrimp with the buttermilk and salt in a large bowl, then let it sit on the counter for 15 minutes.
2Make the sauce: In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Set aside (or refrigerate for up to one week).
3Make breading: In a wide, shallow bowl, whisk together the cornstarch, flour, garlic powder, onion powder, and pepper.
4Prepare the oil: Use a medium, deep saucepan or Fry Daddy (see tips below). Fill it with enough oil so the shrimp are submerged without resting on the bottom. Also, make sure that there is ample space to fry them without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.
5Cook the shrimp: Drain the shrimp, then, working in batches, toss them into the dredge and toss until lightly coated. Carefully place the shrimp into the hot oil and fry for 2 to 3 minutes, or until golden and crisp. Transfer the fried shrimp to a paper-towel-lined plate.
6To finish: When ready to serve, toss the shrimp with just enough of the sauce to coat, then serve with green onions and sesame seeds scattered over the top.