Table of Contents

• The Secret to Crispy Bang Bang Shrimp
• Key Ingredients for Bang Bang Shrimp & Sauce
• Step-by-Step Guide: How to Make Bang Bang Shrimp
• Essential Tools for Perfect Frying
• Storage and Reheating Tips
• Frequently Asked Questions About Bang Bang Shrimp
• Bang Bang Shrimp Recipe Card

The Secret to Crispy Bang Bang Shrimp

One of the most crucial elements for truly outstanding **Bang Bang Shrimp** is achieving that irresistible, golden-brown crispness. To ensure your shrimp are perfectly crunchy and maintain their delightful texture, I always recommend frying them right before you’re ready to serve and toss them in the sauce. This isn’t a dish that benefits from being prepared too far in advance; the delicate crispy exterior is best enjoyed fresh from the oil.

When the hot, perfectly crispy shrimp are introduced to the cool, creamy, and flavorful Bang Bang Sauce, a delightful textural contrast emerges. The warm crunch of the shrimp perfectly complements the rich, smooth, and tangy sauce, creating a harmony of flavors and textures that defines this iconic dish. Over time, if left coated in the sauce, the breading can soften, so precise timing and serving immediately after tossing are key for that ultimate “bang” in every bite. Trust me, this small detail makes all the difference!

(For precise measurements, refer to the full recipe card below)

• Shrimp – The undisputed star of our show! For best results and convenience, opt for large, uncooked, peeled, and deveined shrimp. If you’re using frozen shrimp, ensure they are fully thawed before you begin. Critically, pat them thoroughly dry with paper towels to remove any excess moisture. This step is absolutely vital for achieving that desirable crispy crust; any remaining water can lead to a soggy result and can also drastically lower your oil temperature, preventing even cooking.
• Buttermilk – This ingredient works wonders, tenderizing the shrimp slightly and, more importantly, providing an ideal sticky surface for the cornstarch coating to adhere beautifully. Its subtle tang also adds a delicate depth of flavor to the shrimp itself. If buttermilk isn’t readily available, you can easily make a quick homemade substitute: simply add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy, like almond milk) to reach 1/2 cup. Let it sit for 5-10 minutes until it curdles slightly.
• Cornstarch – This is your primary secret weapon for achieving that incredibly crispy, light, and delicate breading that characterizes perfect Bang Bang Shrimp. Unlike all-purpose flour, cornstarch creates a lighter, airier crust that consistently stays crisp for longer, even after being tossed in sauce. For substitutions, while all-purpose flour can work in a pinch, for a truly similar light and crunchy texture, consider alternatives like rice flour or potato starch, both of which provide excellent crispness.
• Canola Oil – Ideal for frying due to its neutral flavor profile and relatively high smoke point, which means it can reach the necessary high temperatures without burning or imparting off-flavors to your delicate shrimp. This ensures your shrimp fry to a perfect golden brown. When choosing a substitute, always prioritize oils with similar high smoke points such as avocado oil, peanut oil (which will add a subtle nutty flavor), sunflower oil, or even a good quality vegetable oil.
• Green Onions – Used primarily as a fresh, vibrant, and aromatic garnish. The finely chopped green tops add a mild, peppery bite and a beautiful splash of bright green color, enhancing both the visual appeal and providing a zesty counterpoint to the richness of the dish.
• For the Dynamite Bang Bang Sauce:
  • Mayonnaise – Forms the essential creamy base of our signature sauce. It provides indispensable richness, a pleasant tang, and crucial body, creating that luscious texture that perfectly coats the shrimp. For a lighter version without completely sacrificing creaminess, high-quality plain Greek yogurt can be a surprisingly effective substitute, adding a similar tang with fewer calories.
  • Thai Sweet Chili Sauce – This is the backbone of the sauce’s characteristic sweet and subtly spicy character. I highly recommend using a good quality Thai sweet chili sauce for its complex and harmonious balance of sweet, spicy, tangy, and savory notes. You can typically find it in the international aisle of most well-stocked grocery stores, or for an even more authentic and customizable flavor, you can try out my homemade recipe.
  • Sriracha Hot Sauce – This popular chili sauce adds a distinctive garlic-infused heat and a vibrant, appealing red color to the sauce. You can easily adjust the amount of sriracha to suit your personal spice preference, adding more for a fierier kick or less for a milder experience. If sriracha isn’t your favorite, feel free to experiment with other hot sauces like Tapatio, Tabasco, or a classic Louisiana hot sauce to find your ideal flavor profile.
  • Honey – Provides a natural and essential sweetness that beautifully complements the heat from the sriracha and the tang from the other ingredients, creating a perfectly balanced flavor profile that makes the sauce so addictive. Maple syrup or agave nectar can be used as effective alternatives if you prefer, offering slightly different but equally pleasant sweet notes.
  • Sesame Oil – A small dash of this wonderfully aromatic oil adds a deliciously mild, nutty aroma and a subtle depth to the sauce, enhancing its overall complexity. For a different profile, consider using a different mild-tasting oil such as light olive oil, grapeseed oil, or even a hint of toasted peanut oil if you enjoy that particular flavor, but be mindful of its stronger aroma.

1. Prepare the Bang Bang Sauce: In a medium-sized mixing bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, honey, and sesame oil. Whisk all the ingredients together vigorously until the sauce is completely smooth, well-emulsified, and beautifully creamy. Taste and adjust the spice or sweetness to your personal preference. Set this delicious sauce aside while you prepare the shrimp.
2. Coat the Shrimp in Buttermilk: Take your thoroughly prepped shrimp (remembering that crucial step of patting them dry!) and place them in a separate, clean bowl. Pour the buttermilk over the shrimp, tossing gently but thoroughly to ensure each individual piece is evenly coated. This step helps tenderize the shrimp and, more importantly, provides an ideal sticky surface for the cornstarch breading to adhere perfectly.
3. Heat the Frying Oil: In a large, heavy-bottomed skillet or a sturdy Dutch oven (a cast iron pan works wonderfully for its superior heat retention), add enough canola oil to reach a depth of approximately 2-3 inches. Heat the oil over medium heat until it reaches a stable temperature of 375°F (190°C). An instant-read thermometer is an indispensable tool here for accurate temperature control and ensures optimal crispness.
4. Dredge the Shrimp in Cornstarch: Place your cornstarch in a shallow dish, a wide bowl, or even a large Ziploc bag. Working in two manageable batches to avoid overcrowding the frying pan, remove a portion of the buttermilk-coated shrimp from the bowl, shaking off any excess liquid. Toss them vigorously in the cornstarch, pressing gently with your fingers to ensure a full, thorough, and even coating on all sides.
5. Fry the First Batch until Golden: Carefully and gently transfer the cornstarch-coated shrimp into the preheated oil, being mindful not to drop them quickly, which can cause splashing. Fry for 1 to 2 minutes per side, or until the shrimp turn a beautiful light golden brown and develop an incredibly crisp crust. It’s critical not to overcrowd the pan, as this will significantly lower the oil temperature and result in soggy, rather than crispy, shrimp.
6. Cook the Second Batch & Optional Double Fry: Once the first batch of shrimp is done frying, use a slotted spoon or a spider to carefully transfer the fried shrimp to a wire rack that has been set over a paper towel-lined baking sheet. This setup allows excess oil to drain away efficiently and helps maintain the shrimp’s crisp texture. Re-check the oil temperature with your thermometer to ensure it’s still at 375°F before frying the second batch. Repeat the dredging and frying process. For an exceptionally crispy exterior, once both batches are initially fried, you can perform an optional second fry: increase the oil temperature slightly if needed to maintain 375°F. Return all the fried shrimp to the hot oil and fry for another 30 seconds to 1 minute. This quick second fry helps to expel any remaining moisture and locks in maximum crunch.
7. Toss with Bang Bang Sauce: Once all the shrimp are perfectly fried, drained, and still warm, immediately transfer them to the bowl containing your prepared Bang Bang Sauce. Toss gently but thoroughly until every single piece of crispy shrimp is generously coated in the creamy, spicy-sweet, and utterly addictive sauce.
8. Serve & Enjoy Immediately: Artfully arrange the coated **Bang Bang Shrimp** on a serving platter or individual plates. Garnish generously with freshly chopped green onions for a vibrant burst of color and a fresh, zesty counterpoint to the rich sauce. Serve immediately as a show-stopping appetizer or a delightful main course alongside your favorite complementary sides.