Easy Bang Bang Shrimp Recipe

Introduction

Easy Bang Bang Shrimp is a delicious fusion dish that combines crispy fried shrimp with a creamy, spicy sauce. It’s both impressive and approachable, perfect for a quick meal that feels special 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: Pat the shrimp dry thoroughly using paper towels to remove moisture, which prevents crisping. Season with salt, black pepper, and garlic powder, tossing gently to coat evenly.
2. Step 2: In a bowl, whisk together the egg and buttermilk. Dip each shrimp into the mixture, then dredge in cornstarch until fully coated, shaking off any excess. Work in batches to avoid overcrowding.
3. Step 3: In a separate bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Whisk until the sauce is creamy, smooth, and glossy. Adjust sweetness or spice to taste, then set aside and keep chilled.
4. Step 4: Heat oil in a deep frying pan to 175°C (350°F). Fry shrimp in small batches for 2-3 minutes per side, or until golden and crispy. Remove with tongs and drain on paper towels or a wire rack.
5. Step 5: Let the fried shrimp cool for 1 minute, then gently toss with the bang bang sauce until coated evenly. For extra crispiness, drizzle sauce over shrimp just before serving instead of tossing.
6. Step 6: Arrange shrimp over lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges. Serve immediately for best texture and flavor.

Tips & Variations

• For a lighter version, air-fry the shrimp at 200°C (400°F) for 8-10 minutes, spraying lightly with oil.
• Substitute cornstarch with rice flour or a gluten-free mix for a gluten-free coating.
• Add ½ tsp crushed chili flakes or extra sriracha for a spicier kick.
• Use Greek yogurt instead of mayonnaise for a healthier sauce alternative.
• Try baked bang bang shrimp by placing coated shrimp on a lined baking sheet and baking at 200°C (400°F) for 12-15 minutes, flipping halfway through.

Storage

Store leftover cooked 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 regain crispiness. Avoid microwaving to prevent soggy coating. The bang bang sauce can be 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 gluten-free flour blend to keep the coating crispy without gluten.

How can I keep the shrimp crispy after tossing in sauce?

To maintain crispiness, toss the shrimp with sauce just before serving or drizzle the sauce on top rather than tossing. Avoid tossing too early to prevent sogginess.

Easy Bang Bang Shrimp Recipe

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★★★★★

4.9 from 143 reviews

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

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Description

This easy Bang Bang Shrimp recipe offers a deliciously crunchy and creamy fusion of Asian and American flavors. Featuring crispy shrimp coated in a lightly spiced batter, deep-fried to golden perfection and tossed in a tangy, spicy, and slightly sweet homemade bang bang sauce, this dish strikes the perfect balance between indulgence and nutrition. Ideal for those seeking a restaurant-quality appetizer or main course that’s quick to prepare using simple ingredients and versatile for lighter adaptations including air-frying and gluten-free options.

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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 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 steamed jasmine 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 pat dry the shrimp thoroughly using paper towels to ensure crispiness when cooking. Season with salt, black pepper, and garlic powder and toss gently to coat evenly. In a bowl, whisk together egg and buttermilk, then dip each shrimp into this mixture. Dredge the shrimp in cornstarch until fully coated, shaking off any excess. Work in batches without overcrowding for best results.
2. Making the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk until the mixture is creamy, smooth, and glossy with an orange-pink color. Taste and adjust the spice or sweetness to your preference. Keep the sauce chilled as it thickens for better coating later.
3. Coating and Frying: 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 brown and crispy. Use tongs to remove shrimp and drain on paper towels or a wire rack to avoid sogginess. Test one shrimp initially to adjust oil temperature if necessary.
4. Tossing with Sauce: Let the fried shrimp cool for about 1 minute, then gently toss them with the prepared bang bang sauce to coat evenly. For extra crispiness, drizzle the sauce over the shrimp just before serving instead of tossing, to keep the coating firm.
5. Plating & Garnishing: Arrange the coated shrimp over fresh lettuce leaves or serve atop steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges for added flavor and presentation.

Notes

• Shrimp turning soggy? Ensure oil temperature stays steady at 175°C (350°F) to retain crispiness.
• If coating doesn’t stick well, make sure shrimp are completely dry and don’t skip the egg-buttermilk dip.
• If the sauce is too thin, add an extra tablespoon of mayonnaise to thicken it.
• Adjust spice by reducing sriracha or adding more honey if too spicy.
• Balance sweetness by adding more lime juice or chili flakes if the sauce is too sweet.
• Refrigerate leftover shrimp (without sauce) for up to 2 days; reheat in an air fryer at 190°C (375°F) for 4-5 minutes to regain crispiness.
• Sauce can be stored separately in the fridge for up to 3 days.
• For lighter versions: air-fry at 200°C (400°F) for 8-10 minutes, or bake at 200°C (400°F) for 12-15 minutes, flipping halfway.
• Vegetarian substitute options include cauliflower florets or tofu cubes, following the same coating and sauce process.

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

Keywords: Bang Bang Shrimp, crispy shrimp, Asian fusion appetizer, deep fried shrimp, spicy shrimp recipe, creamy shrimp sauce, easy seafood recipe