Spicy Bang Bang Shrimp Recipe – Crispy And Fiery Delight

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October 15, 2025

There’s something about the first bite of crispy, spicy Bang Bang Shrimp that instantly takes me back to those fun nights out with friends or cozy family gatherings. The perfect mix of crunch, heat, and creamy sweetness makes this dish unforgettable—and the best part? You can whip it up in no time right in your own kitchen. Whether it’s for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe is a keeper that brings a little sizzle and a whole lot of flavor to your table.

Why You’ll Love Spicy Bang Bang Shrimp

Fast: Ready in under 30 minutes, perfect for busy days.
Easy: Simple ingredients and straightforward steps.
Giftable: Makes a fantastic party appetizer or potluck hit.
Crowd-pleasing: The irresistible combo of crispy shrimp and creamy spicy sauce wins over everyone.

Ingredients

Before you dive in, here’s what you’ll need. Each ingredient plays a part in creating that iconic Bang Bang flavor and texture:

1 lb large shrimp, peeled and deveined: Big enough to hold onto that crispy coating, but tender and juicy inside.
1/2 cup buttermilk: Helps tenderize the shrimp and gives the coating something to stick to.
3/4 cup cornstarch: The secret to that extra crispy, light crunch.
1/2 teaspoon salt, black pepper, and garlic powder: Basic seasonings that add depth to the dredge.
Vegetable oil: For frying – it heats evenly and gets shrimp perfectly golden.
Bang Bang Sauce: A luscious mix of mayonnaise, sweet chili sauce, sriracha, and a touch of honey for balance.

How to Make Spicy Bang Bang Shrimp

Let’s get cooking! I’ll walk you through each step so you feel confident and ready to impress.

Soak the shrimp in buttermilk: Place your peeled and deveined shrimp into a bowl and cover them with the buttermilk. This little soak softens the shrimp and helps the cornstarch coating stick better. Let them hang out for 10 to 15 minutes.
Mix your dredge: In a separate bowl, combine the cornstarch with salt, pepper, and garlic powder. This mixture is what gives the shrimp its crispy, flavorful crust.
Heat the oil: Pour 1 to 2 inches of vegetable oil into a deep skillet and warm it over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, test by dropping a little cornstarch in—if it sizzles immediately, you’re good to go.
Coat the shrimp: Take the shrimp out of the buttermilk, letting any excess drip off, then dredge each one generously in the cornstarch mixture. Make sure they’re completely coated for that perfect crisp.
Fry in batches: Don’t overcrowd your pan—fry the shrimp in batches for about 2 to 3 minutes per side. You’re looking for a gorgeous golden brown color and that crispy texture that makes this dish so addictive.
Drain the shrimp: Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. This helps soak up any extra oil for a lighter bite.
Whisk the Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, and honey until smooth. The honey is optional but adds a nice touch of sweetness that balances the heat.
Toss and serve: While the shrimp are still hot, toss them gently in the sauce until they’re evenly coated. Serve immediately and watch everyone dive in!

If you love this spicy shrimp recipe, you might also enjoy the zesty flavors in my Lemon Ricotta Spinach Pasta—it’s a creamy, comforting dish that pairs beautifully with seafood. And for a sweet finish, don’t miss my No-Bake Orange Creamsicle Cheesecake, which adds a refreshing citrus twist to your dessert lineup.

Substitutions & Additions

Feeling creative? Here are some easy swaps and tasty upgrades:

Shrimp: Use peeled lobster tails or scallops for a fancy twist.
Dredge: Swap cornstarch for rice flour or panko breadcrumbs for a different kind of crunch.
Sauce heat: Adjust sriracha to your heat preference, or try adding a dash of smoked paprika for a smoky kick.
Extra flavor: Toss in chopped green onions or fresh cilantro just before serving to brighten things up.
Cooking method: For a lighter version, try air frying the shrimp using techniques from my Ultimate Guide to Perfect Air Fried Chicken Fries. It’s crispy without the extra oil!

Tips for Success

Don’t overcrowd the pan: Frying in batches keeps the oil hot and the shrimp crispy.
Dry shrimp well: After soaking in buttermilk, let them drip but don’t pat dry—the moisture helps the coating stick.
Maintain oil temperature: Use a thermometer or keep the heat steady to prevent soggy shrimp.
Make sauce ahead: You can prepare the Bang Bang sauce a day before and refrigerate; just give it a quick whisk before tossing with shrimp.

How to Store Spicy Bang Bang Shrimp

This dish is best enjoyed fresh and crispy, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, I recommend warming them in a hot skillet or air fryer for a few minutes to bring back that crunch—microwaving tends to make them soggy.

FAQs

Can I make Bang Bang Shrimp gluten-free?

Yes! Use gluten-free cornstarch or rice flour for the coating and check that your chili sauce and mayonnaise are gluten-free.

How spicy is this recipe?

The heat level depends on how much sriracha you add. Start with 1 tablespoon for mild spice and increase if you like it hotter.

Can I bake instead of frying the shrimp?

You can bake the shrimp for a lighter version, but they won’t be quite as crispy. Air frying is a great alternative to get that crunch without deep frying.

What can I serve with Bang Bang Shrimp?

This spicy treat pairs wonderfully with simple sides like steamed rice, crisp slaw, or even a fresh salad. For a full seafood feast, try pairing it with dishes like Creamy Shrimp Linguine for a rich, comforting meal.

Ready to spice up your kitchen adventures? Don’t forget to follow my Pinterest for more delicious recipes and tasty inspiration!