Crispy golden shrimp tossed in a spicy-sweet bang bang sauce—an easy 25-minute recipe perfect for appetizers or quick dinners.

Shrimp & Coating

1 lb large shrimp, peeled and deveined

1/2 cup buttermilk

1/2 cup cornstarch

1/2 cup all-purpose flour

Salt & pepper, to taste

Vegetable oil, for frying

2 tbsp chopped parsley or green onions (for garnish)

Bang Bang Sauce

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1–2 tbsp Sriracha (adjust to heat preference)

1 tbsp honey or sugar

1 tsp rice vinegar or lime juice

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Make the Sauce First

In a bowl, mix mayonnaise, sweet chili sauce, Sriracha, honey (or sugar), and rice vinegar (or lime juice). Whisk until smooth and creamy. Set aside.

Prep & Coat the Shrimp

Dip shrimp into buttermilk.

In a separate bowl, mix cornstarch, flour, salt, and pepper.

Dredge each shrimp in the flour mixture until evenly coated.

Fry to Perfection

Heat vegetable oil in a deep skillet to 350°F (175°C).

Fry shrimp in batches for 2–3 minutes, until golden brown and crispy.

Remove and drain on paper towels.

Sauce It Up

While shrimp are still hot, toss them in the prepared bang bang sauce until fully coated.

Garnish & Serve

Transfer to a serving platter and garnish with chopped parsley or green onions.

Serve immediately with rice, noodles, or as a party appetizer.

For extra heat, add more Sriracha or a pinch of crushed red pepper.

You can bake or air fry the shrimp for a lighter version.

Works great with chicken or tofu as well.