If you love the contrast of shatter‑crisp shrimp in a creamy, sweet‑heat sauce, this restaurant‑inspired Bang Bang Shrimp is your new ace for weeknights, game days, and last‑minute gatherings. The batter is pantry‑simple, the sauce whisks together in 60 seconds, and you can shallow‑fry, air‑fry, or bake—no deep fryer required. Keep the shrimp dry and the oil hot, and you’ll have a platter of golden bites in about 20 minutes.
Recipe at a Glance
- Prep: 10 minutes Cook: 10 minutes Total: ~20 minutes
- Yield: Serves 4 as an appetizer (2–3 as a light main)
- Best for: appetizer spreads, tacos, bowls, lettuce wraps, party platters
- Skill level: Easy — great for beginner fryers
Ingredients, Substitutions & Equipment
Shrimp & Coating
- 1 lb (450 g) raw medium shrimp, peeled & deveined (tails off recommended)
- ½ cup (120 ml) buttermilk (or ½ cup milk + 1 tsp lemon juice; rest 5 min)
- 1 large egg
- 1 cup (120 g) cornstarch (ultra‑crisp) — or ½ cup (60 g) cornstarch + ½ cup (60 g) all‑purpose flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (sweet or smoked)
- ½ tsp kosher salt, ¼ tsp black pepper
- Neutral oil for shallow frying (about 2 cups / 480 ml) or spray oil for air fryer/oven
Bang Bang Sauce
- ½ cup (120 g) mayonnaise (Kewpie if you have it)
- ¼ cup (60 ml) Thai sweet chili sauce
- 1–2 tbsp sriracha, to taste
- 2 tsp rice vinegar or lime juice
- 1 tsp honey (optional, rounds the heat)
- Pinch of salt
- Pro move: whisk in 1–2 tbsp water for a glossier, thinner coating that clings without weighing down the crust.
To Serve (optional)
Sliced scallions, toasted sesame seeds, lime wedges; warm tortillas, steamed rice, shredded cabbage, or butter lettuce for wraps.
Ingredient Notes — Why They Work
- Cornstarch vs. flour: Cornstarch forms a drier, glassy crust that stays crisp longer. A 50/50 split with flour adds a hint of “tempura‑like” tenderness.
- Buttermilk + egg: Lightly seasons, helps the coating adhere, and prevents bare spots. If skipping egg, increase buttermilk to ¾ cup (180 ml).
- Sweet chili + sriracha: The classic bang‑bang profile is sweet + creamy + gentle heat. Adjust sriracha up for kick; add an extra teaspoon of honey for balance.
Dietary Swaps
- Gluten‑free: Use 100% cornstarch (confirm your chili sauce is GF).
- Lighter: Swap half the mayo for plain Greek yogurt; add a pinch of sugar to offset tang if needed.
- Egg‑free: Omit egg; use just buttermilk (crust will be slightly lighter).
Equipment
12‑inch skillet (or air fryer/oven sheet), instant‑read thermometer (helpful), wire rack + sheet pan for draining, tongs, two mixing bowls, whisk.
Step‑by‑Step: From Prep to Plate (20 Minutes)
- Whisk the sauce (1 minute). In a small bowl combine mayonnaise, sweet chili sauce, sriracha, vinegar/lime, honey, and salt. For a lighter cling, whisk in 1–2 tbsp water. Set aside.
- Dry the shrimp thoroughly. Pat shrimp very dry with paper towels—dry surfaces = crisp crust.
- Buttermilk bath. In a bowl, whisk buttermilk and egg. Add shrimp; toss to coat.
- Seasoned coating. In a shallow dish, combine cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge. Lift shrimp from buttermilk (let excess drip). Dredge in the cornstarch mix, pressing lightly so it adheres. Shake off excess. Rest coated shrimp on a rack 3–5 minutes—this “sets” the crust.
Choose Your Cooking Method
Shallow‑fry (crispiest, fastest):
- Heat ½ in / 1.25 cm oil to 350°F / 175°C.
- Fry shrimp in batches 1–2 minutes per side until golden and just opaque.
- Transfer to a rack or paper towels; immediately season with a pinch of salt.
Air fryer (least oil):
- Preheat to 400°F / 200°C for 5 minutes.
- Arrange shrimp in a single layer; mist lightly with oil.
- Cook 6–8 minutes, flipping at 4 minutes, until crisp and opaque.
Oven‑baked (hands‑off):
- Preheat to 425°F / 220°C.
- Place on a parchment‑lined sheet; mist tops with oil.
- Bake 10–12 minutes, flipping at 6 minutes, until lightly golden.
Doneness cues: Shrimp should be opaque and firm with bright pink/orange accents. If you prefer a temperature check, seafood is generally considered done at 145°F / 63°C. Avoid overcooking—rubbery happens fast.
- Sauce & serve. While hot, gently toss shrimp with just enough sauce to coat (you may not need it all). Garnish with scallions, sesame seeds, and a squeeze of lime. Serve immediately for maximum crunch.
Troubleshooting On the Fly
- Pale, greasy crust? Oil too cool—return to 350°F/175°C and fry in smaller batches.
- Coating sliding off? Shrimp too wet or not enough dredge. Pat drier; press coating on, then rest 3–5 minutes before cooking.
- Not crisp enough in air fryer? Don’t overcrowd; give each piece space, and lightly mist with oil.
Sauce Science, Flavor Tweaks & Make‑It‑Your‑Own
Dialing the Sweet/Heat/Tang
Use this simple ratio to customize the sauce:
- Base (creamy): 4 parts mayo
- Sweet: 2 parts Thai sweet chili sauce
- Heat: 0.5–1 part sriracha (add to taste)
- Tang: 0.25–0.5 part rice vinegar or lime juice
- Optional gloss: 0.5–1 part water to thin
Too spicy? Add 1–2 tsp extra mayo or sweet chili.
Too sweet? Add a pinch of salt and a splash more vinegar.
Missing depth? Stir in ½ tsp toasted sesame oil or a micro‑grate of garlic.
Flavor Variations
- Gochujang Bang Bang: Replace half the sriracha with gochujang; add ½ tsp sesame oil.
- Chili‑Crisp Crunch: Whisk in 1 tsp chili crisp oil; sprinkle with crispy bits right before serving.
- Coconut‑Crusted: Replace ⅓ of the cornstarch with unsweetened shredded coconut; fry/air‑fry as directed.
- Cajun‑Lime: Add 1 tsp Cajun seasoning to the coating; finish with lime zest.
- Garlic‑Parmesan “Bang”: Toss hot shrimp in 1 tbsp melted butter + 1 grated garlic clove, then add just a drizzle of bang‑bang sauce and a dusting of Parmesan.
Swap the Protein (same method)
- Chicken bites: Use 1‑inch (2.5 cm) chicken pieces; cook 3–4 minutes per side (fry) or 9–12 minutes (air fryer), to 165°F/74°C.
- Tofu: Extra‑firm, pressed 20 minutes, then dredged; air‑fry 12–14 minutes.
- Cauliflower: Par‑steam florets 3 minutes, cool, dredge, then air‑fry 12–15 minutes.
Serving Ideas, Pairings, Storage, Reheating & FAQs
How to Serve for Any Occasion
- Game‑day platter: Mound on a tray with toothpicks, extra sauce on the side, lime wedges, and celery sticks.
- Taco bar: Warm tortillas + crunchy slaw + avocado + cilantro. Add pickled onions for brightness.
- Rice or noodle bowls: Jasmine rice or rice noodles with cucumber ribbons, shredded cabbage, and a drizzle of sauce.
- Lettuce wraps: Butter lettuce, herbs, and a squeeze of lime for a lighter bite.
- Date‑night plate: Coconut rice, quick‑seared asparagus, and sesame seeds for a glossy finish.
Smart Pairings
- Sides: Quick slaw with lime, blistered green beans, roasted broccoli, garlic‑ginger rice.
- Drinks: Crisp pilsner, off‑dry Riesling, or iced lime tea; mocktails with ginger beer + lime are excellent.
Make‑Ahead, Storage & Food Safety
- Sauce: Refrigerate up to 1 week in an airtight jar.
- Shrimp: Cook just before serving for best crunch. If you must prep, dredge and freeze uncooked shrimp on a tray; once solid, bag for up to 2 months. Cook from frozen, adding 1–2 minutes.
- Leftovers: Store undressed shrimp up to 2 days in the fridge; keep sauce separate.
- Reheat: Air fryer 390°F/200°C, 3–4 minutes; or oven 400°F/205°C, 5–7 minutes on a rack. Toss with sauce after reheating, not before.
FAQs (Quick Hits)
- Can I use pre‑cooked shrimp? Not recommended—the coating won’t adhere well, and reheated cooked shrimp turns rubbery.
- No cornstarch on hand? Use rice flour or all‑purpose flour; add 1 tbsp cornstarch or potato starch if available for extra crispness.
- Can I bake with zero oil? A light oil mist dramatically improves crisping. Without it, expect a softer crust.
- How do I scale for a crowd? Fry in batches and hold finished shrimp on a 200°F/95°C rack for up to 20 minutes. Double the sauce; you’ll use it on everything.
- Nutrition (estimate, per appetizer serving of 4): ≈ 480–520 kcal, 24–26 g protein, 31–35 g carbs, 26–29 g fat (varies with oil absorption and sauce amount).
Printer‑Friendly Recipe Card (Copy/Paste)
Bang Bang Shrimp (20 Minutes):
1 lb raw shrimp, ½ cup buttermilk, 1 egg, 1 cup cornstarch, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper. Sauce: ½ cup mayo, ¼ cup sweet chili, 1–2 tbsp sriracha, 2 tsp rice vinegar or lime, 1 tsp honey, pinch salt (1–2 tbsp water optional).
Method: Whisk sauce. Dry shrimp. Dip in buttermilk‑egg, dredge in seasoned cornstarch; rest 3–5 min. Fry 350°F/175°C 1–2 min/side or air‑fry 400°F/200°C 6–8 min or bake 425°F/220°C 10–12 min. Toss hot shrimp with just enough sauce to coat. Garnish with scallions, sesame, lime. Serve immediately.
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