Easy Bang Bang Shrimp Recipe

Introduction

Easy Bang Bang Shrimp is a delightful dish that combines crispy shrimp with a creamy, spicy sauce. This recipe is approachable yet impressive, perfect for home cooks who want bold Asian-American flavors without complicated steps.

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 (for tang)
• 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 the shrimp with salt, black pepper, and garlic powder, then toss gently to coat.
2. Step 2: In a bowl, whisk the egg and buttermilk together. Dip each shrimp into this mixture.
3. Step 3: Dredge the shrimp in cornstarch until fully coated, shaking off any excess. Work in batches and avoid overcrowding to keep them crispy.
4. Step 4: In a small bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk until smooth and set aside in the fridge to thicken slightly.
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. Drain on paper towels or a wire rack.
6. Step 6: Let the shrimp cool for 1 minute, then toss gently with the bang bang sauce until evenly coated. For extra crunch, drizzle sauce just before serving instead of tossing.
7. Step 7: Arrange the shrimp over fresh lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges before serving.

Tips & Variations

• Use an air fryer instead of deep frying for a healthier, crispy alternative.
• Swap mayonnaise for Greek yogurt to reduce calories while maintaining creaminess.
• Replace cornstarch with rice flour or a gluten-free flour mix for a gluten-free version.
• Add ½ tsp crushed chili flakes for extra heat or ½ tsp lime zest for a fresh twist.
• For a vegetarian option, substitute shrimp with cauliflower florets or tofu cubes and follow the same coating and sauce method.
• Bake instead of fry by placing coated shrimp on a lined baking sheet and baking at 200°C (400°F) for 12-15 minutes, flipping halfway.

Storage

Store leftover fried 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 use frozen shrimp for this recipe?

Yes, you can. If using frozen shrimp, thaw and pat them dry thoroughly before seasoning and coating to ensure crispiness.

How can I make the sauce less spicy?

Reduce the amount of sriracha and add a little extra honey to balance the heat according to your taste.

Easy Bang Bang Shrimp Recipe

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★★★★★

5 from 125 reviews

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

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Description

This Easy Bang Bang Shrimp recipe offers a deliciously crispy and creamy bite with a bold Asian-American fusion flavor. Using a light coating of cornstarch and a spicy-sweet Bang Bang sauce, the shrimp are deep-fried to perfection for a crunchy exterior that pairs beautifully with a creamy, tangy sauce. The recipe highlights healthier tweaks like air-frying options and lighter mayonnaise substitutes, making it an approachable yet impressive dish ideal for a quick appetizer or main course.

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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)

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

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Instructions

1. Preparing the Shrimp: Clean and thoroughly pat dry the shrimp with paper towels to remove moisture which prevents crisping. Season the shrimp evenly with salt, black pepper, and garlic powder, tossing gently to coat. In a bowl, whisk together the egg and buttermilk, then dip the shrimp into the mixture. Dredge each shrimp in cornstarch until fully coated, shaking off any excess. Make sure each shrimp appears lightly powdery and evenly coated. Work in batches to avoid overcrowding and maintain crispiness.
2. Making the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk the mixture until it becomes creamy, smooth, and glossy with an orange-pink hue. Taste and adjust the spiciness or sweetness as desired. Keep the sauce chilled to allow it to thicken slightly for a better coating on the shrimp.
3. Coating and Frying: Heat the oil in a deep frying pan to 175°C (350°F). Fry the shrimp in small batches for 2-3 minutes per side until they turn golden brown and crispy. Remove shrimp using tongs and drain on paper towels or a wire rack. Test-fry one shrimp first to ensure temperature is correct and adjust the heat if needed.
4. Tossing with Sauce: Let the fried shrimp cool for 1 minute before gently tossing them with the Bang Bang sauce until evenly coated. For extra crispiness, drizzle the sauce over shrimp just before serving instead of tossing. Avoid tossing too early to prevent the coating from becoming soggy.
5. Plating & Garnishing: Arrange the coated shrimp over fresh lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges. The shrimp should glisten with the sauce contrasted by the freshness of the greens underneath, creating a visually appealing and flavorful presentation.

Notes

• If shrimp become soggy, the oil temperature was likely too low at frying; maintain 175°C (350°F) for crispiness.
• Ensure shrimp are patted dry before coating; skipping the egg-buttermilk step can cause coating to not stick.
• If the sauce is too thin, stir in an additional tablespoon of mayonnaise to thicken.
• Adjust spice level by reducing or increasing sriracha; balance overly spicy sauce with honey.
• Too sweet sauce can be balanced with extra lime juice or a pinch of chili flakes.
• Leftover shrimp (without sauce) can be refrigerated up to 2 days; reheat in air fryer at 190°C (375°F) for 4-5 minutes to restore crispiness.
• Do not microwave fried shrimp as it softens the coating.

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

Keywords: Bang Bang Shrimp, Crispy Shrimp, Asian Fusion, Spicy Shrimp Recipe, Easy Shrimp Appetizer, Deep Fried Shrimp, Quick Seafood Dish