Bang Bang Shrimp Recipe
A light cornstarch coating fries up thin and crackly instead of doughy, so it stays crisp even after the shrimp get tossed in sauce, and the mayo-based bang bang sauce clings to every piece instead of pooling in the bowl.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 tsp lime juice
- 2 each green onions, thinly sliced
Nutrition per serving
- Calories
- 1432
- Protein
- 25g
- Carbs
- 39g
- Fat
- 131g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the shrimp dry with paper towels, then place them in a bowl and pour the buttermilk over them. Let sit for 10 minutes while you heat the oil.
- 2Pour the vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches and heat over medium heat to 350°F (175°C).
- 3In a shallow dish, whisk together the cornstarch and flour.
- 4Lift each shrimp from the buttermilk, letting the excess drip off, and dredge it in the cornstarch mixture, pressing gently so the coating sticks. Set the coated shrimp on a plate in a single layer.
- 5Fry the shrimp in batches of 6-8, without crowding the pot, for 2-3 minutes per side, until golden and crisp. Transfer to a paper-towel-lined plate.
- 6While the shrimp cook, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a large bowl until smooth.
- 7Once all the shrimp are fried, add them to the bowl of sauce and toss gently until every piece is coated.
- 8Serve immediately, garnished with sliced green onions.
Tips & variations
- Fry in small batches; dropping too much shrimp in at once cools the oil and leads to pale, greasy results instead of a crisp shell.
- For a lighter version, skip the fry and bake the coated shrimp at 425°F (220°C) on a wire rack for 10-12 minutes, flipping once, though the coating will be noticeably less crunchy.
- Swap the sriracha for gochujang for a deeper, slightly sweeter heat.
- Serve over shredded lettuce or in lettuce cups to soak up extra sauce, or on top of steamed rice as a main.
Storage & reheating
Bang bang shrimp is best eaten fresh, since the sauce softens the coating within an hour. If storing leftovers, keep the sauce and fried shrimp separate in the fridge for up to 2 days, then reheat the shrimp uncovered in a 400°F (200°C) oven for 5-7 minutes to re-crisp before tossing in sauce.
Tips from the Tulo kitchen
- A splash of pickle brine or extra lime juice in the sauce cuts through the richness of the mayo if the sauce tastes too heavy.
- Pressing the cornstarch mixture onto the shrimp with your fingers instead of just rolling them gives a thicker, craggier crust that holds more sauce.
FAQ
Why is my bang bang shrimp soggy instead of crispy?
This usually means the oil wasn't hot enough or the shrimp sat in sauce too long before serving. Fry at a steady 350°F (175°C) and toss the shrimp in sauce just before serving, not ahead of time.
Can I make bang bang shrimp without frying?
Yes. Bake the coated shrimp on a wire rack over a sheet pan at 425°F (220°C) for 10-12 minutes, flipping halfway through. The crust will be thinner and crisper-around-the-edges rather than deep-fried crunchy.
What does bang bang sauce taste like?
It's a creamy, sweet, and mildly spicy sauce built on mayonnaise, sweet chili sauce, and sriracha, similar to the sauce used on shrimp tacos or spicy tuna rolls.
Can I use frozen shrimp?
Yes. Thaw completely under cold running water and pat very dry before the buttermilk soak, since excess water on the shrimp will thin out the coating and make it fall off during frying.
