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Spicy Bang Bang Shrimp

Enjoy crispy, fiery Bang Bang Shrimp with a creamy, spicy sauce that's perfect for quick weeknight dinners or crowd-pleasing appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1/2 cup buttermilk
  • 3/4 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • vegetable oil for frying
For the Bang Bang Sauce
  • mayonnaise
  • sweet chili sauce
  • sriracha
  • honey optional, for balance

Equipment

  • Deep Skillet
  • Mixing Bowls
  • Slotted Spoon

Method
 

  1. Step 1: Soak the peeled and deveined shrimp in buttermilk for 10 to 15 minutes to tenderize and help the coating stick.
  2. Step 2: In a bowl, mix cornstarch with salt, black pepper, and garlic powder to create the dredge.
  3. Step 3: Heat 1 to 2 inches of vegetable oil in a deep skillet over medium-high heat to about 350°F (175°C).
  4. Step 4: Remove shrimp from buttermilk, let excess drip off, then dredge each shrimp thoroughly in the cornstarch mixture.
  5. Step 5: Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  6. Step 6: Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain excess oil.
  7. Step 7: Whisk together mayonnaise, sweet chili sauce, sriracha, and honey (optional) in a small bowl to make the Bang Bang sauce.
  8. Step 8: Toss the hot fried shrimp gently in the Bang Bang sauce until evenly coated. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet or air fryer to maintain crispiness. For a lighter version, try air frying the shrimp. Adjust sriracha for preferred heat level. Substitute cornstarch with rice flour or panko for different textures.