This spicy bang bang shrimp recipe gives me crispy, juicy shrimp coated in a creamy, sweet-heat sauce that always hits the spot. I love how quickly it comes together and how restaurant-worthy the results are with simple ingredients.
Why You’ll Love This Recipe
I love this recipe because it delivers a perfect mix of crunch, creaminess, and spice. The buttermilk makes the shrimp tender, the flour-cornstarch blend creates an ultra-crispy coating, and the bang bang sauce adds bold flavor that keeps me coming back for more. It’s fast, easy, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined
1/2 cup buttermilk
1/2 cup cornstarch
1/2 cup all-purpose flour
Vegetable oil, for frying
1 tbsp chopped chives, for garnish
Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp sriracha
1 tsp honey (optional)
Directions
I marinate my shrimp in buttermilk for 10–15 minutes so they stay tender and juicy.
I make the bang bang sauce by mixing the mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
I combine the flour and cornstarch in a separate bowl, then dredge the shrimp from the buttermilk into the mixture.
I fry the shrimp in hot oil at 350°F for about 2–3 minutes per side, until golden and crispy.
I drain the shrimp briefly, then toss them in the sauce while still hot.
I finish by sprinkling chopped chives on top and serving immediately.
I sometimes add extra sriracha or a pinch of cayenne to increase the heat.
I swap the mayonnaise for Greek yogurt when I want a lighter version.
I use chicken pieces instead of shrimp for a fun twist.
I toss the shrimp in the sauce lightly if I prefer a crispier finish.
Storage/Reheating
I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in an air fryer or oven at 375°F for a few minutes to bring back some crispiness. I keep the sauce separate when storing, if possible, for best texture.
FAQs
Can I bake the shrimp instead of frying?
Yes, I bake them at 425°F for about 12–14 minutes, flipping once, although the coating won’t get quite as crispy as frying.
Can I use frozen shrimp?
Yes, as long as I thaw and pat them very dry before marinating.
Can I make the sauce in advance?
Absolutely. I store it in the refrigerator for up to 5 days.
What oil works best for frying?
I use vegetable oil, but canola or peanut oil also work well.
How do I keep the coating from falling off?
I make sure the shrimp drain well from the buttermilk before dredging and avoid overcrowding the pan while frying.
Conclusion
I love making this spicy bang bang shrimp because it turns simple ingredients into a crispy, creamy, flavor-packed dish that feels special every time. It’s quick enough for weeknights but impressive enough for guests, and I can customize the heat and texture exactly how I like it.
Spicy Bang Bang Shrimp features crispy, golden shrimp tossed in a creamy, sweet-and-spicy sauce made with mayo, chili sauce, and sriracha. It’s a restaurant-style appetizer or main that’s quick, bold, and irresistibly flavorful.
Total Time:25 minutes
Yield:3–4 servings
Ingredients
1 lb large shrimp, peeled and deveined
1/2 cup buttermilk
1/2 cup cornstarch
1/2 cup all-purpose flour
Vegetable oil, for frying
1 tbsp chopped chives, for garnish
Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp sriracha
1 tsp honey (optional)
Instructions
Marinate shrimp in buttermilk for 10–15 minutes to tenderize.
Mix together the mayonnaise, sweet chili sauce, sriracha, and honey (if using) to make the bang bang sauce. Set aside.
Combine flour and cornstarch in a bowl. Dredge marinated shrimp in the dry mixture, shaking off excess.
Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer. Fry shrimp in batches for 2–3 minutes per side or until golden and crispy.
Drain cooked shrimp briefly on paper towels, then toss in the bang bang sauce while still hot.
Garnish with chopped chives and serve immediately.
Notes
Increase heat with more sriracha or a pinch of cayenne.
Use Greek yogurt instead of mayo for a lighter sauce.
Swap shrimp with chicken for an alternative protein.
Keep sauce separate and drizzle lightly for extra-crispy results.
Store and reheat shrimp in an air fryer or oven for best texture.
