Crispy fried shrimp tossed in the legendary bang bang sauce — creamy, sweet and spicy in every bite. A 25-minute homemade version that beats the restaurant original.
Mars here. The famous appetizer, minus the restaurant bill — crispy shrimp in that creamy-sweet-spicy sauce that disappears faster than anything else I make.
Crispy fried shrimp tossed in the legendary bang bang sauce — creamy, sweet and spicy in every bite. A 25-minute homemade version that beats the restaurant original.
Why This Recipe Works
Cornstarch beats flour: it fries lighter and crispier, and stays crunchy longer under the creamy sauce.
Buttermilk soak: a quick soak helps the coating cling and gently seasons the shrimp.
Sauce ratio is the secret: two parts mayo to one part sweet chili, sharpened with sriracha — the authentic bang bang balance.
Ingredient Notes & Substitutions
Shrimp: large (21/25) hold their juiciness through frying. Thaw frozen shrimp fully and dry well.
Sweet chili sauce: Thai-style bottled sauce is the backbone — find it in the Asian aisle.
Sriracha: start with one teaspoon; the sauce should tingle, not burn.
Keep the oil at a steady 350°F — too cool makes greasy shrimp, too hot burns the coating before the shrimp cooks.
Drain on a rack, never paper towels, to keep the bottoms crisp.
Sauce just before serving — dressed shrimp soften within minutes.
Storage & Reheating
🧊Refrigerator
Up to 2 days, shrimp and sauce stored separately.
❄️Freezer
Freeze the fried (unsauced) shrimp up to 2 months; recrisp from frozen in the oven.
🔥Reheating
10 minutes at 400°F (200°C) in the oven or air fryer, then toss in sauce fresh.
What to Serve With Bang Bang Shrimp
Over rice, in lettuce cups, or piled on tacos. If shrimp is your weakness, my Spicy Garlic Butter Shrimp is the 10-minute pan version, and the Creamy Tuscan Shrimp the cozy one.
Frequently Asked Questions
Can I bake or air-fry instead of frying?
Air fryer works well: spray the dredged shrimp with oil and cook at 400°F for 8-9 minutes, flipping once. Oven-baked loses some crunch.
Is bang bang sauce spicy?
Mild-medium as written. The sweet chili dominates; sriracha sets the heat level, so adjust it to taste.
Can I prep anything ahead?
The sauce keeps a week refrigerated, and you can peel and dry the shrimp a day ahead. Dredge and fry just before serving.
What should I serve with bang bang shrimp?
Steamed rice and a crunchy slaw are the classic partners, or pile them into tacos or lettuce cups. The creamy-spicy sauce loves anything fresh and crisp.
How do I keep the coating crispy?
Sauce the shrimp at the very last second — the longer they sit dressed, the softer they get. If serving a crowd, put the bang bang sauce on the side for dipping.
How do I store and reheat leftovers?
Refrigerate up to 2 days and re-crisp in an air fryer or 400°F oven for 4-5 minutes. Store extra sauce separately and re-toss after reheating.
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Double-dredge for maximum crunch. After the first coat of cornstarch, dip the shrimp briefly back into buttermilk, then into the cornstarch again. This builds a thicker shell that stays crispy even after tossing in the sauce. The difference is remarkable.
Fry in small batches at 375°F (190°C). Adding too many shrimp at once drops the oil temperature dramatically, resulting in greasy, pale breading instead of the golden crunch you’re after. A thermometer is worth using here — oil temperature is the single biggest variable between good and great fried shrimp.
Toss with sauce right before serving. Bang bang sauce is mayonnaise-based, which means it can make the coating soggy quickly. Toss just before plating, or serve the sauce on the side for dipping to keep everything crispy longer.
Baked & Air Fryer Variations
For a lighter version, spray the dredged shrimp with cooking oil and air fry at 400°F for 8–10 minutes, flipping once halfway. They won’t be quite as crispy as deep-fried but are still excellent. Alternatively, bake on a wire rack set over a sheet pan at 425°F for 12–15 minutes. Serve over steamed jasmine rice with sliced scallions and sesame seeds, stuffed into lettuce cups, or layered into tacos with shredded cabbage and lime crema.
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