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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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