This Bang Bang Shrimp recipe makes the perfect crispy, golden shrimp coated in a sweet and spicy sauce. It’s an easy appetizer or dinner packed with bold flavor in every bite!
Recipe Science
- No gluten means no toughness—cornstarch gives Bang Bang shrimp that delicate, shatteringly crisp shell.
- Buttermilk creates a sticky surface that helps the cornstarch adhere evenly, ensuring a crisp, golden coating when fried.
- Mayonnaise, chili sauce, and Sriracha create a creamy emulsion that helps the sauce cling to the shrimp without making it soggy.
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Why It Works
The secret to Bang Bang shrimp’s irresistible texture starts with a quick buttermilk marinade, which tenderizes the shrimp and helps the cornstarch coating stick evenly. When fried, the cornstarch creates a delicate, ultra-crispy shell that stays light and crunchy. Tossing the hot shrimp in a creamy mix of mayo, sweet chili sauce, and Sriracha coats every bite with sweet and spicy flavor.
This quick and easy recipe is perfect if you enjoy Bonefish Grill restaurant’s popular seafood dish. It comes together quickly and is ideal for game days, gatherings with friends, or even an easy weeknight treat. Plus, you can customize the heat level by adjusting the amount of Sriracha in the sauce.
Ingredients You’ll Need
- Shrimp: Use extra-jumbo shrimp, selecting 16/20 count per pound, to give a nice two-bite appetizer or entree portion. Sweet white shrimp is used, but it can be easily substituted.
- Buttermilk: Marinating the shrimp in buttermilk helps tenderize the surface proteins and enhances the flavor. The slight acidity in buttermilk gently denatures the outer proteins, making the pieces more tender without cooking them like stronger acids would.
- Seasoning: Seasoning the buttermilk with salt, garlic powder, and pepper infuses the shrimp with flavor as they marinate, ensuring each bite is well-seasoned before frying.
- Cornstarch: Coating the marinated shrimp in cornstarch creates a layer that crisps up quickly when fried. The pure starch forms a light, crunchy shell without becoming heavy or greasy.
- Oil: Fry the shrimp in a high smoke point oil, I prefer a neutral-tasting vegetable oil.
- Sauce: Combining mayo, Thai sweet chili sauce (Mae Ploy brand recommended), and Sriracha creates a smooth, creamy emulsion that balances richness, sweetness, tanginess, and heat. The fat in the mayonnaise helps the sauce cling to the crispy shrimp, while the sweet chili sauce adds a glossy texture and mild heat. The Sriracha layers in a deeper, spicier kick.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Bang Bang shrimp recipe is easy to customize! Try this tasty option:
- Shrimp Options: Other types of shrimp can be used, like pink shrimp, Argentine, or tiger shrimp. Smaller pieces of shrimp can be fried; adjust cook time as they will cook quickly!
- Marinade Options: Add soy or Worcestershire sauce to the buttermilk for a stronger umami flavor. Add orange or lemon juice and zest for a citrus taste and freshly minced ginger or garlic for pungency. Add smoked paprika, garlic powder, or mustard to boost the savory taste.
- Make it Spicier: Add cayenne, chipotle, hot sauce, or increase the level of Sriracha.
- Buttermilk Swaps: It is important to use a liquid thick enough to coat the shrimp. You can make homemade buttermilk by diluting plain Greek yogurt with milk or using kefir as a substitute.
- Cornstarch Swaps: For a light texture, use rice flour or arrowroot powder. Flour can be used, but it will give a thicker and chewier coating. For a thicker coating, use the standard breading procedure, dipping the shrimp in cornstarch, eggs, and then breadcrumbs or panko breadcrumbs.
- Oil Options: Try peanut, canola, or avocado oil to fry the shrimp.
- Sauce Swaps: Toss the shrimp in teriyaki sauce or barbecue sauce, or serve with ranch dressing for dipping.
- Garnish: Instead of green onions, add other fresh herbs like chives, cilantro, basil, or parsley.
How to Make Bang Bang Shrimp
Step 1: Defrost Shrimp
I often purchase frozen shrimp because the individually quick frozen (IQF) process preserves the crustacean’s flavor and texture if fresh is unavailable. Defrosting frozen shrimp under cold water gently thaws them without raising the temperature into the “danger zone” (40ºF to 140ºF), where bacteria can grow quickly. Make sure to peel and devein the shrimp.
Expert Tip: A slow, controlled thaw also prevents excess moisture loss—if shrimp are left icy or thaw too fast at high temperatures, the melting ice crystals can damage the muscle fibers, leading to a mushy texture once cooked.
Step 2: Marinate the Shrimp
Marinating the shrimp in buttermilk seasoned with salt, garlic powder, and black pepper tenderizes the surface proteins and infuses flavor. The buttermilk’s slight acidity softens the shrimp without becoming mushy, while the salt lightly penetrates to enhance seasoning. The spices build layers of savory flavor before frying.
Step 3: Coat with Cornstarch
Coating the shrimp in cornstarch creates a dry, starchy surface that crisps up quickly when fried. The high starch content absorbs surface moisture and undergoes gelatinization, forming a thin, rigid shell that creates a light, crunchy texture.
Ingredient Chemistry: Unlike flour, cornstarch contains no gluten, so it forms a thin, light, and delicate shell without becoming tough or chewy.
Step 4: Fry the Shrimp
Heating the oil to 350ºF (177ºC) ensures the shrimp cook quickly, forming a crisp, golden crust before the interior overcooks. If too many pieces are added at once, the hot oil temperature drops, causing the coating to absorb more oil and turn greasy instead of crisp. Frying in small batches keeps the temperature steady.
Step 5: Toss in the Sauce
Combining mayonnaise, Thai sweet chili sauce, and Sriracha creates a stable, creamy emulsion that clings beautifully to the hot, crispy shrimp.
The sweet chili sauce adds layers of flavor with its blend of sugar, vinegar, pickled red chili, garlic, and a touch of salt, while xanthan gum helps give it a glossy, clingy texture. Tossing the shrimp while still warm allows the sauce to coat evenly without making the crust soggy.
Step 6: To Serve
I like to garnish the shrimp with green onions, adding fresh, delicate onion flavor. For a fancy presentation, serve on a bed of iceberg lettuce, butterleaf, or a mix of green and purple cabbage. The coating also works well to make Bang Bang chicken!
Frequently Asked Questions
Bang Bang Shrimp is a dish made with lightly breaded and fried shrimp, coated in a creamy, sweet, and spicy sauce. The combination of crispy texture and a sweet, spicy sauce creates a bold flavor experience, made famous by the restaurant Bonefish Grill.
Bang Bang sauce is a creamy emulsion made by whisking together mayonnaise, sweet chili sauce, and Sriracha. The mayonnaise provides a rich, smooth base, while the sweet chili sauce adds sweetness, tang, and a hint of garlic. Sriracha makes it spicy.
You can use homemade mayonnaise, garlic aioli, or Japanese mayonnaise (also called Kewpie mayonnaise), which is sweeter, richer, and more umami from adding MSG to boost the flavor. There are plant-based mayonnaise options as well.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave in 15 to 30-second increments until hot. Unfortunately, the coating will not be as crisp as it will absorb the sauce over time and become softer.
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Bang Bang Shrimp
Ingredients
- 1 pound shrimp, 16/20 count size, peeled and deveined
- ¼ cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup cornstarch
- 1 ½ cups vegetable oil
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 2 tablespoons Sriracha
- 1 tablespoon sliced green onion
Instructions
- Defrost Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge them in cool water until defrosted, about 10 minutes.
- Marinate the Shrimp – In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, and black pepper. Marinate for 10 minutes.
- Coat with Cornstarch – Place the cornstarch in a shallow bowl. Working one piece at a time, shake off the excess buttermilk and transfer to the cornstarch. Evenly coat the shrimp, then gently shake off any excess cornstarch.
- Fry the Shrimp – Add the oil to a 10-inch skillet. It should reach about 1/2-inch up the sides, add more if needed. Heat the oil over medium heat until it reaches 350ºF (177ºC). Add 8 to 10 pieces to the pan; do not overcrowd. Fry until golden brown and crispy, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Fry the remaining pieces of shrimp.
- Toss in the Sauce – In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha. Add the fried shrimp and toss to coat. Alternatively, drizzle the sauce on top or serve on the side.
- To Serve – Transfer the bang bang shrimp to a serving plate. Garnish with green onions.
Notes
- Make It Spicier: Increase the Sriracha to the desired heat level.
- Make it Less Spicy: Reduce Sriracha to 1 tablespoon or omit.
- Make Ahead: The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Storing: Refrigerate for up to 2 days. Reheat in the microwave in 30-second increments until hot.
- Thai Sweet Chili Sauce: I recommend Mae Ploy brand.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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