Crispy fried shrimp coated in a creamy, sweet, spicy mayo sauce. This quick and easy bang bang shrimp recipe uses minimal ingredients and is ready in 30 minutes! It works well as a main dish, appetizer, or party food and is also family-friendly and ideal for busy weeknights.
Jump to:
Bang Bang Shrimp is a popular dish made of succulent shrimp tenderized in buttermilk, fried and then tossed in Japanese mayo, sweet chili sauce, and sriracha.
The spicy cream sauce and the fried shrimp are a irresistible combination, making it a seafood favorite in this household. I could not stop at one as it's so good! This Asian shrimp dish is best served with steamed rice and vegetables.
If you're not a fan of shrimp, check out my Bang Bang Chicken recipe.
Why This Recipe Works
- We are soaking the shrimp in buttermilk to tenderize, add a tangy flavor, and help the cornstarch stick for a crisp coating.
- I've tested this with various shrimp sizes and recommend jumbo shrimp for a meatier bite.
- Many bang bang shrimp recipes turn out soggy; my method of coating the shrimp evenly and frying in small batches helps achieve a crisp texture.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound), but avoid small or pre-cooked shrimp.
- Buttermilk: Tenderizes the shrimp and helps the coating stick. Substitutions: Sour cream, greek yogurt, or 1 cup (250 ml) whole milk with 1 tablespoon (15 ml) lemon juice or white vinegar and let it sit for 5 minutes before adding the shrimp
- Cornstarch: To make the shrimp crispy. Substitutions: Potato starch or tapioca starch.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Salt & Black Pepper: To season the shrimp.
- Garlic Powder: To season the shrimp. Do not substitute with minced garlic or it can burn in the oil.
- Green Onion: To add a pop of color and flavor.
Bang Bang Sauce
- Japanese Mayo: A rich, tangy mayo made with egg yolks and rice vinegar [I recommend Kewpie, look for a clear squeeze bottle with a red cap]. Substitution: Mix Hellmann's mayo with a pinch of sugar and rice vinegar.
- Sweet Chili Sauce: A thick, mild, honey-like glaze with chili flakes [I recommend Mae Ploy or Maggi]. Substitution: Mix 2 parts sriracha, 1 part honey, and rice vinegar.
- Sriracha: A garlicky red chili sauce for heat [I recommend Huy Fong]. For a fruitier alternative, use Sky Valley or Shark brands.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make bang bang shrimp:
- Soak shrimp in buttermilk: In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to help tenderize.
- Prepare the sauce: In a small bowl, mix the sauce ingredients as listed above and set aside.
- Coat the shrimp: In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper. Coat the shrimp evenly on both sides with the mixture.
- Fry the shrimp: Heat vegetable oil in a large 10-inch skillet or heavy-bottomed pan over medium heat, or to 350°F using a digital thermometer. Fry the shrimp in batches until golden on both sides, about 1.5 minutes per side. Avoid overcrowding and do not overcook.
- Drain excess oil: Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.
- Toss with sauce and serve: Place the shrimp in a large mixing bowl and pour the prepared sauce over. Gently toss to coat. Garnish with green onions and serve immediately while crispy.
Expert Tips
- Soak the shrimp in buttermilk to tenderize. The lactic acid helps break down proteins, resulting in a more tender texture.
- Coat the shrimp evenly in the starch mixture, making sure there are no bare spots for a crisp, even coating.
- Fry the shrimp in small batches to maintain oil temperature. Overcrowding the pan can lead to soggy, unevenly cooked shrimp.
- Avoid overcooking. Shrimp cook quickly in hot oil, so fry just until golden, about 1.5 minutes per side, to prevent a rubbery texture.
- Let excess oil drain after frying. Transfer the shrimp to a wire rack or paper towel-lined plate to keep them crisp.
Variations
- Gluten-free version: Use Japanese mayo that is gluten-free, along with gluten-free sweet chili sauce. Be sure to check the sriracha label to confirm it is gluten-free.
- Dairy-free version: Swap the buttermilk with 1 cup (250 ml) plain oat milk combined with 1 tablespoon (15 ml) lemon juice or white vinegar and let it sit for 5 minutes before adding the shrimp.
Pairing Suggestions
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Sweet Chili Chicken, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover bang bang shrimp can last up to 4 days when stored in an airtight container in the fridge. I recommend storing the shrimp separately from the sauce, so the shrimp don't become soggy. To enjoy, reheat the shrimp in the microwave, air fryer, or in the oven until heated through.
- Freezer-friendly? Bang bang shrimp can be frozen for up to 2 to 3 months when stored in a freezer-safe bag. I recommend storing the shrimp separately from the sauce to prevent soggy shrimp. To enjoy, thaw overnight in the fridge and reheat the shrimp in the microwave, air fryer, or in the oven until heated through.
FAQ
Can I make bang bang shrimp in advance?
Bang bang shrimp is best enjoyed fresh but it can be made up to 4 days in advance and stored in an airtight container in the fridge. I recommend storing the shrimp and sauce separately. To enjoy, reheat the shrimp in the microwave, air fryer, or in the oven until heated through.
Can I air fry the shrimp?
Yes, you can air fry the shrimp by following these steps:
Lightly spray the air fryer basket with neutral oil. After coating the shrimp in cornstarch, arrange them in a single layer with space between each piece, making sure they do not overlap. Cook in batches if needed. Lightly spray the shrimp with neutral oil. Air fry at 400°F for 7-8 minutes, flipping halfway through.
More Like This
📖 Recipe
Quick & Easy Bang Bang Shrimp
Crispy fried shrimp coated in a creamy, sweet, spicy mayo sauce. This quick and easy bang bang shrimp recipe uses minimal ingredients and is ready in 30 minutes! It's great as a main, appetizer, or party food that's also family-friendly and great for busy weeknights.
Ingredients
- 1 lb Jumbo Shrimp raw, peeled & deveined
- 1 cup buttermilk
- ¾ cup cornstarch or potato starch
- 1 cup vegetable oil or any neutral oil
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 green onion finely chopped for garnish
Bang Bang Sauce:
- ½ cup Japanese mayonnaise or Hellmann's mayo
- ¼ cup sweet chili sauce
- 2 tablespoon sriracha or add more if you prefer it spicier
Instructions
- In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to help tenderize.
- In a small bowl, mix the sauce ingredients as listed above and set aside.
- In a shallow bowl, whisk together the cornstarch, salt, garlic powder, and black pepper. Coat the shrimp evenly on both sides with the mixture.
- Heat vegetable oil in a large 10-inch skillet or heavy-bottomed pan over medium heat, or to 350°F using a digital thermometer. Fry the shrimp in batches until golden on both sides, about 1.5 minutes per side. Avoid overcrowding and do not overcook.
- Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.
- Place the shrimp in a large mixing bowl and pour the prepared sauce over. Gently toss to coat. Garnish with green onions and serve immediately while crispy.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 356kcal | Carbohydrates: 34g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1011mg | Potassium: 115mg | Fiber: 1g | Sugar: 11g | Vitamin A: 159IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 0.3mg
Sara
Amazing, made this in my air fryer and it turned out perfect!
Christie Lai
Fantastic! Thank you so much for making my recipe and for leaving this positive review, Sara!
Rosanna
This was out of this world !
You laid it out so clear and gave great subs and I did it!!
Thanks for posting it!
Christie Lai
Aww thank YOU so much for the kind words! So happy to read this and glad you enjoyed it Rosanna!
Patience Maples
Wonderful meal!!!
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it!
Michigan home chef Jay
I've ordered these in a few restaurants.
I thought I had ruined the shrimp since I only had frozen Key West shrimp which are huge. After thawing and butterflying to clean, I followed your recipe and BAM!
You know it's good when I ate the leftovers that night cold right out of the refrigerator!
Can't wait to try your other dishes.
Christie Lai
Thank you so much for making my recipe and so glad you liked my dish! Happy you were able to use your key west shrimp!
Maisy
So yummy, great recipe!! Also mixed some bang bang seasoning into the corn starch and added a little honey and lemon juice to the sauce, turned out good!
Christie Lai
Thank you so much for making my recipe! So glad you enjoyed it!
Leon Lopes
This recipe is great! It was delicious and tasted just like the one that inspired me to make this dish! Will make again!
Christie Lai
Thank you so much for making my recipe and so glad you liked it! I hope you continue to enjoy it!
Beth Ingram
So Yummy. The entire family enjoyed it. We were going to order Chinese but then all helped out in the kitchen and made this delicious meal.
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you and your whole family enjoyed it. Happy you were able to save some money from takeout 🙂
Chrissy Fitzgerald
Very good, and really easy!
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you enjoyed it!
Lynne White
Asking this for the second time. It was a big hit with my husband and I. Question, is there any steps to make part of this ahead? Can I soak the shrimp, then coat with cornstarch beforehand ( just let it sit in fridge for a couple hours)?
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad your husband enjoyed it. Yes, feel free to pre-soak the shrimp in the buttermilk but I don't recommend coating it in the starch prior too because the buttermilk will seep into it and make it less crispy when you deep fry it. Hope this helps!
Ann Cooper
Excellent.
Christie Lai
Thank you so much for the positive review and for making my recipe! Glad you liked it.
Maria
This was incredibly delicious! Need to make it again.
Cindy
Made these for lunch for visiting family the other day and they were a big hit with everyone! 🎉 Will definitely make these again.
Christie Lai
I am so pleased to read this! Thank you so much for making my recipe, Cindy!
Rocco Cassarino
Made this the other day , this recipe is excellent. Thank you for sharing!😉😉😉
Christie Lai
Thank you so much for making my recipe, Rocco! So glad you found it excellent!
JOSE G DUMLAO JR
Yes I do enjoy your recipe so much
Marian
The bang bang shrimp were so so so so great! Crispy, tender inside. And the sauce was perfect!
Christie Lai
This is music to my ears! I am so thankful for your kind review and for making my recipe. Have a lovely day, Marian 🙂
Samantha
The recipe was delicious but I do feel like tossing the shirmp in the end just eliminated the crispyness. Next time I will probably just put a little on top or on the side for dipping. But overall loved it and keeping it for future use!
christieathome
Thanks for making my recipe, Samantha! That's a great tip to keep the shrimp crispy.
Beth
This recipe was quite easy and the shrimp were amazing!
christieathome
Thanks so much for making my recipe and for sharing your review, Beth! Happy you enjoyed it!
Sandy Stiner
Oh my gosh could this have been any easier? It tasted amazing! I’ll make this one again! I’d never had thought I could make this amazing dish at home on my own!
christieathome
Thanks so much for making it, Sandy! Happy you enjoyed it so much!
Kim
Delish and so very easy! Added that extra sriracha you recommended, and it was perfect. Thanks so much!
christieathome
Thanks so much for making my recipe Kim! Glad you enjoyed my dish and I appreciate your kind review 🙂