I love how this recipe delivers restaurant-style flavor at home in just 25 minutes. The shrimp turn out perfectly crisp thanks to the buttermilk soak and flour-cornstarch blend, and the bang bang sauce brings that perfect balance of sweet, spicy, and tangy. Whether I serve it as an appetizer or a main with rice or noodles, it always disappears fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb large shrimp, peeled and deveined ½ cup buttermilk ½ cup cornstarch ½ cup all-purpose flour Salt and pepper, to taste Vegetable oil, for frying 2 tbsp chopped parsley or green onions, for garnish
For the Bang Bang Sauce: ½ cup mayonnaise ¼ cup sweet chili sauce 1–2 tbsp Sriracha (adjust to taste) 1 tbsp honey or sugar 1 tsp rice vinegar or lime juice
Directions
Make the Sauce First I start by whisking together the mayonnaise, sweet chili sauce, Sriracha, honey, and vinegar until smooth. This sauce is the star of the dish, so I always taste it and tweak the spice to my liking.
Prep and Coat the Shrimp I soak the shrimp in buttermilk to keep them tender and juicy, then dredge them in a mix of cornstarch, flour, salt, and pepper. This coating gives the shrimp that perfectly crisp bite after frying.
Fry to Perfection In a skillet or deep pan, I heat the vegetable oil to 350°F (175°C). I fry the shrimp in small batches for 2–3 minutes each, just until golden and crispy, then drain them on paper towels.
Toss in Sauce While the shrimp are still hot, I toss them in the bang bang sauce until evenly coated. This is when the magic happens—the sauce clings to every crisp edge and transforms the shrimp into something irresistible.
Garnish and Serve I plate the shrimp, sprinkle with chopped parsley or green onions for freshness, and serve right away. Sometimes I serve them over rice, in lettuce cups, or alongside noodles to make it a full meal.
Servings and timing
Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Calories per serving: ~480 kcal Protein per serving: ~30g
Variations
Sometimes I turn this into a taco filling by serving the shrimp in warm tortillas with shredded cabbage and an extra drizzle of sauce. If I want it lighter, I bake the shrimp instead of frying, or air-fry them for a healthier twist. I’ve also made this with chicken strips or tofu when I want something different—it works beautifully with either.
Storage/reheating
If I have leftovers, I store the shrimp and sauce separately in the fridge for up to 2 days. To reheat, I pop the shrimp in the oven or air fryer at 375°F for about 5–7 minutes until hot and crisp. Then I toss them in freshly stirred sauce just before serving to keep that creamy texture intact.
FAQs
Can I make the sauce ahead of time?
Yes, I often prepare the bang bang sauce in advance. It keeps well in the fridge for up to 5 days and the flavor deepens over time.
Can I air fry the shrimp instead of deep frying?
Absolutely. I coat the shrimp the same way, then air fry them at 400°F for about 8–10 minutes, flipping halfway through. They come out crispy with much less oil.
What’s the best way to peel and devein shrimp?
I use kitchen shears to cut along the back, then remove the shell and pull out the vein with a paring knife or my fingers. It’s quick and easy once I get the hang of it.
Can I make this dish less spicy?
Yes, I reduce the Sriracha to 1 tablespoon or less, or replace it with a dash of hot sauce for milder heat. The sweet chili sauce adds warmth without too much spice.
What should I serve with Bang Bang Shrimp?
I love it with jasmine rice, buttered noodles, or on a bed of shredded lettuce for a low-carb option. It also works great in tacos, wraps, or over a salad.
Conclusion
This Creamy Bang Bang Shrimp is bold, crispy, and packed with flavor in every bite. It’s one of those dishes that feels special but comes together in minutes—perfect for entertaining or just spicing up a weeknight dinner. Whether I’m serving it as a finger food or part of a full meal, it’s always a hit.
