My daughter came home from college raving about this appetizer she had at Bonefish Grill. She kept going on about crispy shrimp with some amazing sauce that was sweet and spicy at the same time.
Well, you know how it is when your kids love something – you want to figure out how to make it at home. After a few tries and some online detective work, I nailed it.
Now this Bang Bang Shrimp is requested at every family gathering. Even my husband, who’s not usually big on seafood, asks me to make extra so he can have leftovers for lunch the next day.
What Makes Bang Bang Shrimp So Special?
It’s all about the contrast. You’ve got crispy, crunchy shrimp on the outside and tender, sweet shrimp on the inside.
But the real star is that sauce. It’s creamy from the mayo, sweet from the chili sauce, and has just enough heat from the sriracha to make it interesting.
Why You’ll Love This Recipe
It tastes exactly like the restaurant version but costs a fraction of the price. A pound of shrimp feeds four people as an appetizer, or you can serve it over rice for dinner.
Everything comes together in about 20 minutes. Perfect for when you want something that feels fancy but doesn’t require hours in the kitchen.
The sauce keeps well in the fridge, so you can make extra and use it on other things. It’s great on grilled chicken or as a dip for vegetables.
Recipe Tips for Success
Make sure your oil is hot enough before adding the shrimp. If it’s not hot enough, they’ll absorb too much oil and get soggy instead of crispy.
The sauce keeps well in the fridge, so you can make extra and use it on other things. It’s great on grilled chicken or as a dip for vegetables.
What You’ll Need
The ingredient list is pretty straightforward. The cornstarch is key for getting that light, crispy coating that Chinese restaurants use.
Sweet chili sauce is usually in the Asian section of your grocery store. If you can’t find it, you can substitute with a mix of honey and red pepper flakes, but the flavor won’t be quite the same.
For the oil, use something neutral like vegetable or canola oil. You need enough to come about halfway up the sides of your shrimp when frying.
How to Make Bang Bang Shrimp
Start by making your sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Set this aside – you’ll toss the hot shrimp in it later.
Set up your coating station with three bowls. In the first bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper. Mix it well so everything is evenly distributed.
In the second bowl, whisk the egg with buttermilk until completely combined. This mixture helps the coating stick and adds tenderness.
The third bowl gets the same flour mixture as the first. Having it in two separate bowls keeps the coating clean and prevents clumping.
Now for the coating process. Take each shrimp and coat it first in the flour mixture, shaking off any excess. Then dip it in the egg mixture, letting the excess drip off. Finally, coat it again in the flour mixture, pressing firmly so the coating really sticks.
Place the coated shrimp on a plate as you finish them. Don’t stack them or the coating might stick together.
Heat about an inch of vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a drop of the egg mixture sizzles immediately when you add it to the oil.
Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until they’re golden brown and crispy all over.
Use a slotted spoon to transfer the fried shrimp to paper towels to drain. This removes excess oil and keeps them crispy.
Once all the shrimp are fried and drained, put them in a large bowl and pour the sauce over them. Toss gently but thoroughly to coat every piece.
Variations to Try
If you like it spicier, add more sriracha to the sauce. Start with an extra teaspoon and taste before adding more.
For a milder version, use less sriracha or substitute it with a pinch of paprika for color without heat.
Try this coating method on other seafood like scallops or chunks of firm white fish. The cooking time will be similar.
You can also make this with chicken cut into bite-sized pieces. Just cook a little longer to make sure the chicken is cooked through.
Serving Suggestions
This makes a great appetizer for parties. Set out small plates and napkins because people will want to grab them with their fingers.
For dinner, serve over steamed rice with some stir-fried vegetables on the side. The sauce is so good you’ll want to drizzle it over everything.
Try it in tacos with some shredded cabbage and avocado. The crispy shrimp and creamy sauce work perfectly with the fresh toppings.
Storage and Reheating
These are definitely best served fresh and hot. If you have leftovers, store them in the fridge for up to 2 days. Reheat in a 400°F oven for about 5 minutes to crisp them back up.
Can I Make Substitutions?
No buttermilk? Regular milk works fine, or you can make your own by adding a teaspoon of lemon juice to regular milk.
If you don’t want to deep fry, you can bake these at 425°F for about 12-15 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
Panko breadcrumbs can replace some of the flour in the final coating for extra crunch. Use half flour, half panko.
What All Goes in Bang Bang Shrimp
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 cup buttermilk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
For Garnish:
- Chopped green onions
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 310 kcal per serving
Frequently Asked Questions
How Do I Know When the Oil Is Hot Enough?
Drop a small amount of the egg mixture into the oil. If it sizzles and bubbles immediately, you’re ready to fry. If you have a thermometer, aim for 350°F.
Can I Use Frozen Shrimp?
Yes, just make sure they’re completely thawed and patted dry before coating. Excess moisture will make the coating fall off.
What Size Shrimp Should I Use?
Medium to large shrimp work best. You want them big enough to stay tender inside while getting crispy outside, but not so big they take forever to cook.
Why Is My Coating Falling Off?
Make sure the shrimp are dry before coating, press the final coating firmly, and don’t move them around too much while frying. Also check that your oil is hot enough.
Can I Make the Sauce Less Sweet?
Cut back on the sweet chili sauce and add a little more sriracha or a squeeze of lime juice to balance the flavors.
How Do I Keep Them Crispy?
Serve immediately after tossing with sauce. If you need to keep them warm, place on a wire rack over a baking sheet in a low oven, but add the sauce just before serving.
