We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying!
We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!) Whenever either of us make this recipe there are never any leftovers because it’s always such a crowd pleaser!
Bang Bang Shrimp Recipe Origins
Although the name Bang Bang Shrimp is Thai by origin (referring to the sweet Thai chili sauce that is paired with the sweet, soft shrimp), the dish was actually created by two chefs out of St Petersburg, FL for their restaurant, Bonefish Grill.
Their bang bang shrimp became very popular very quickly and really took off nationwide with dozens of other restaurants creating their own versions.
How to Make Bang Bang Shrimp
Sauce Ingredients
Sauce Process
- Combine all ingredients in a mixing bowl.
- Whisk together and set aside.
Shrimp Ingredients
Shrimp Process
- Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
- In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
- Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
- Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet. Allow coated shrimp to rest on cooling rack for 15 to 20 minutes.
- Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
- Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
- Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
Tips and Tricks for Success
- Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
- Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
- Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.
What to Serve with Bang Bang Shrimp
We love enjoying our bang bang shrimp recipe with a simple side of steamed white or brown rice, but we also love serving it with:
Storing Leftovers and Reheating Instructions
Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!
Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.
Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.
More Delicious Asian Dinner Recipes You Will Love
Bang Bang Shrimp Recipe
INGREDIENTS
bang bang sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
shrimp
- 1 pound extra large shrimp peeled and deveined with tails intact
- 1 1/2 cups buttermilk
- 1 tablespoon sriracha
- 1 cup cornstarch
- 2 tablespoons rice flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 3 cups oil for frying
garnish
- 2 green onion thinly sliced on a bias
INSTRUCTIONS
bang bang sauce
- Combine all ingredients in a mixing bowl.
- Whisk together and set aside.
shrimp
- Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
- In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
- Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
- Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet.
- Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
- Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
- Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
NOTES
- Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
- Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
- Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.
Did you make this recipe? We want to see!
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Use Kewpie Japanese Mayo to give it an extra cream punch!
The best bang bang shrimp recipe I’ve made so far. I love bang bang shrimp and this recipe came out so crisp and flavorful!