Easy Bang Bang Shrimp Recipe

Introduction

Easy Bang Bang Shrimp is a delicious fusion dish that combines bold Asian flavors with a satisfying American crunch. This recipe is simple to make yet looks impressive on the table, perfect for a quick dinner or entertaining guests.

Ingredients

• 500 g (1 lb) large shrimp, peeled and deveined
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 cup (120 g) cornstarch (or all-purpose flour for softer coating)
• 1 egg, beaten
• ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
• ½ cup (120 g) mayonnaise (or Greek yogurt for a lighter option)
• ¼ cup (60 ml) Thai sweet chili sauce
• 1 tbsp sriracha sauce (adjust to spice level)
• 1 tsp honey (optional, for sweetness)
• 1 tsp lime juice
• 2-3 cups (480-720 ml) oil for deep frying (vegetable, canola, or peanut oil)
• 1 tbsp chopped green onions
• 1 tsp sesame seeds (optional)
• Lettuce leaves or rice, for serving

Instructions

1. Step 1: Clean and pat dry the shrimp thoroughly using paper towels to remove moisture, which prevents crisping. Season shrimp with salt, black pepper, and garlic powder, tossing gently to coat.
2. Step 2: In a bowl, whisk together the egg and buttermilk. Dip each shrimp into this mixture.
3. Step 3: Dredge the shrimp in cornstarch until fully coated, shaking off any excess. Work in batches to avoid overcrowding, which helps keep them crispy.
4. Step 4: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Whisk until smooth and creamy. Adjust spice or sweetness to taste and set aside, keeping chilled.
5. Step 5: Heat oil in a deep frying pan to 175°C (350°F). Fry shrimp in small batches for 2–3 minutes per side until golden and crispy. Remove and drain on paper towels or a wire rack.
6. Step 6: Let the fried shrimp cool slightly, then toss gently with the prepared bang bang sauce until evenly coated. For extra crispiness, drizzle sauce over the shrimp just before serving instead of tossing.
7. Step 7: Arrange shrimp over fresh lettuce leaves or serve with steamed jasmine rice. Garnish with green onions, sesame seeds, and lime wedges if desired.

Tips & Variations

• Air-fry the shrimp at 200°C (400°F) for 8–10 minutes for a lighter version, spraying lightly with oil.
• Use Greek yogurt instead of mayonnaise for a healthier sauce.
• Swap cornstarch with rice flour or a gluten-free mix for a gluten-free option.
• Add ½ tsp crushed chili flakes for extra heat or ½ tsp lime zest for added freshness.
• Try baking coated shrimp at 200°C (400°F) for 12–15 minutes, flipping halfway as a less oily alternative.
• Vegetarian option: Substitute shrimp with cauliflower florets or tofu cubes and follow the same coating and sauce steps.

Storage

Store leftover shrimp without sauce in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 190°C (375°F) for 4–5 minutes to restore crispiness. Avoid microwaving as it softens the coating. Keep the bang bang sauce refrigerated separately for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply replace the cornstarch with rice flour or a certified gluten-free flour blend to keep the coating crispy and gluten-free.

How can I keep the shrimp crispy after adding the sauce?

To maintain crispiness, wait until just before serving to toss the shrimp in the sauce or drizzle the sauce over them instead of mixing. Avoid letting the shrimp sit in the sauce for too long.

Easy Bang Bang Shrimp Recipe

---

★★★★★

4.8 from 725 reviews

• Author: Olivia
• Total Time: 25 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Easy Bang Bang Shrimp recipe offers a crispy, creamy, and flavorful dish that combines the bold flavors of Asian-American fusion cuisine with a quick and approachable cooking method. Featuring lightly battered shrimp fried to golden perfection and tossed in a tangy, spicy bang bang sauce made from mayonnaise, sweet chili sauce, sriracha, honey, and lime juice, this recipe delivers restaurant-quality taste with simple ingredients and manageable steps. The dish can be made healthier by opting for air-frying, using Greek yogurt instead of mayo, or choosing gluten-free coatings, making it adaptable and balanced as well as delicious.

---

Ingredients

Scale 1x2x3x

Shrimp Coating

• 500 g (1 lb) large shrimp, peeled and deveined
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 cup (120 g) cornstarch (or all-purpose flour for softer coating)
• 1 egg, beaten
• ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)

Bang Bang Sauce

• ½ cup (120 g) mayonnaise (or Greek yogurt for a lighter option)
• ¼ cup (60 ml) Thai sweet chili sauce
• 1 tbsp sriracha sauce (adjust to spice level)
• 1 tsp honey (optional, for sweetness)
• 1 tsp lime juice (for tang)

For Frying & Garnish

• 2–3 cups (480–720 ml) oil for deep frying (vegetable, canola, or peanut oil)
• 1 tbsp chopped green onions
• 1 tsp sesame seeds (optional)
• Lettuce leaves or rice, for serving

Optional Add-Ins

• ½ tsp crushed chili flakes for extra heat
• ½ tsp lime zest for added freshness

---

Instructions

1. Preparing the Shrimp: Clean and pat dry the shrimp thoroughly using paper towels to remove moisture, which prevents crisping. Season the shrimp with salt, black pepper, and garlic powder, then toss gently to coat evenly. In a separate bowl, whisk the egg and buttermilk together, then dip each shrimp into this mixture. Dredge each shrimp in cornstarch until fully coated, shaking off excess. Work in batches to avoid overcrowding which keeps them crisp.
2. Making the Bang Bang Sauce: In a small mixing bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk until the sauce is creamy, smooth, and thick with a glossy orange-pink color. Taste and adjust the spice or sweetness to your preference. Keep the sauce chilled while frying shrimp to help it thicken and better coat the shrimp later.
3. Coating and Frying the Shrimp: Heat oil in a deep frying pan to 175°C (350°F). Fry the coated shrimp in small batches for 2-3 minutes per side, or until golden brown and crispy. Remove shrimp with tongs and drain on paper towels or a wire rack. Test one shrimp first to ensure even browning; adjust heat if needed.
4. Tossing with Sauce: Allow the fried shrimp to cool for about 1 minute, then gently toss them with the bang bang sauce until evenly coated, being careful not to toss too early to avoid sogginess. Alternatively, drizzle sauce over shrimp just before serving to retain extra crispiness.
5. Plating and Garnishing: Arrange the coated shrimp over fresh lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges for a fresh, flavorful presentation.

Notes

• Ensure shrimp are completely dry before coating to achieve maximum crispiness.
• Maintain oil temperature steadily at 175°C (350°F) to prevent soggy or unevenly cooked shrimp.
• If the sauce is too thin, add an extra tablespoon of mayonnaise to thicken.
• Adjust sriracha and honey in the sauce to balance heat and sweetness according to taste.
• Store leftover shrimp without sauce in an airtight container in the refrigerator for up to 2 days.
• Reheat fried shrimp in an air fryer at 190°C (375°F) for 4-5 minutes to restore crispiness; avoid microwaving.
• Sauce can be refrigerated separately for up to 3 days.
• For gluten-free versions, replace cornstarch with rice flour.
• To make this dish lighter, use Greek yogurt instead of mayonnaise and air-fry shrimp instead of deep-frying.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian-American Fusion

Keywords: Bang Bang Shrimp, crispy shrimp, Asian-American recipe, fried shrimp, bang bang sauce, spicy shrimp, easy appetizer, party food