Nothing beats that crispy, creamy, spicy-sweet combo that makes your taste buds sing—that’s exactly what this Bang Bang Shrimp Recipe delivers. With its perfectly fried shrimp coated in a luscious sauce, it’s a total crowd-pleaser you’ll want to make again and again.

A white bowl filled with bright orange fried shrimp coated in a shiny sauce, piled high in the center. On the top right side of the bowl, there is a layer of chopped coleslaw with white, purple, and orange pieces, adding a fresh, crunchy texture. Small green scallion slices are sprinkled on top of the shrimp, giving a pop of color and freshness. The bowl sits on a white marbled surface, highlighting the vibrant colors of the food. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bang Bang Shrimp Recipe
Top Tip
How to Serve Bang Bang Shrimp Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bang Bang Shrimp Recipe

Why You'll Love This Recipe

I stumbled upon this bang bang shrimp recipe after craving those addictive appetizers at my favorite restaurant. Once I made it at home, dinner parties got way more fun — it’s that good, and so simple!

Quick and Easy: Ready in just about 20 minutes, perfect for weeknights or impressing guests without stress.
Perfect Balance of Flavors: The creamy mayo and sweet chili sauce hit the right notes with just a touch of heat from Sriracha.
Crispy, Tender Shrimp: A crunchy coating that’s light and doesn’t overpower the shrimp’s natural sweetness.
Highly Customizable: You can easily adjust the heat or try dipping sauces for your personal twist.

A close-up of a single orange-colored shrimp coated in a shiny, thick sauce being held by light brown wooden chopsticks. The shrimp shows a bumpy texture from the sauce with tiny green herb bits on it. The background is filled with more shrimp in the same sauce, slightly blurred. All is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Bang Bang Shrimp Recipe has a purpose — together, they create that irresistible crispy, tangy, and spicy sensation. Choosing fresh shrimp and good-quality sauces makes a noticeable difference, so don’t skip on that Thai sweet chili sauce!

Flat lay of raw, pink shelled and deveined shrimp, a small bowl of creamy white mayonnaise, a small bowl of glossy bright red Thai sweet chili sauce, a tiny bowl of deep orange Sriracha, a fresh whole white egg with a clean shell, a small bowl of smooth white buttermilk, a small bowl filled with fine pale yellow cornstarch, and a small bowl of clear vegetable oil, all arranged in perfect symmetry on simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Mayonnaise: Adds creamy richness that balances the heat and sweetness.
Thai Sweet Chili Sauce: Brings that signature sweet and mildly spicy flavor unique to bang bang sauce.
Sriracha: Gives an extra kick—you can dial it up or down based on your spice tolerance.
Shrimp (raw, peeled, and deveined): Fresh is best! Medium-sized shrimp cook quickly and stay tender.
Buttermilk: Helps tenderize the shrimp and allows the cornstarch coating to stick better.
Cornstarch: Creates a super crisp crust that’s lighter than flour—one of my favorite tricks!
Vegetable Oil: Perfect for frying at a high temp without burning.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this bang bang shrimp recipe to match my mood or occasion. Sometimes I add extra Sriracha if I want more heat, or swap in light mayo to lighten it up. You can totally customize — this recipe is your blank canvas!

Variation: Once, I tossed in some finely chopped green onions and cilantro at the end — gave a fresh, herby twist that my guests raved about.
Healthier Swap: Instead of frying, try baking the coated shrimp on a wire rack inside the oven for a lighter version.
Low-Spice Option: Leave out the Sriracha entirely and just enjoy the sweet chili sauce flavor if you prefer milder dishes.

Step-by-Step: How I Make Bang Bang Shrimp Recipe

Step 1: Whip Up the Signature Bang Bang Sauce

Start by mixing the mayonnaise, Thai sweet chili sauce, and Sriracha in a small bowl. Stir it until smooth and combined. This sauce is where all that creamy, spicy, and sweet magic happens, so tasting it as you go is key—you can tweak the amounts to suit your taste.

Step 2: Marinate the Shrimp

Pour the buttermilk over your peeled and deveined shrimp in a separate bowl. Give it a good stir so each shrimp is coated, then let it sit for a few minutes. This tenderizes the shrimp and helps the cornstarch stick later.

Step 3: Coat With Cornstarch and Heat the Oil

Remove the shrimp from the buttermilk, allowing excess liquid to drip off. Toss them in cornstarch until thoroughly coated—this is how you get that amazing crunch. Meanwhile, heat about 2–3 inches of vegetable oil in a heavy-bottomed pan to 375°F (190°C). Use a thermometer if you have one; temperature control is everything for crispy, not greasy shrimp.

Step 4: Fry to Golden Perfection

Fry the shrimp in batches so you don’t overcrowd the pan. Each batch should take roughly 1-2 minutes per side until they’re lightly browned and crispy. After frying, set them on a wire rack to drain any extra oil—this little step keeps them from getting soggy.

Step 5: Toss and Serve Immediately

Once all the shrimp are fried, quickly toss them in your bang bang sauce bowl so every bite is covered in that luscious coating. Serve right away for the best texture and flavor — trust me, the crispy sweet-spicy coating loses its magic if you wait too long!

Top Tip

Making bang bang shrimp at home took a few trials before I nailed that perfect crispy texture without overcooking the shrimp. These tips come straight from my kitchen to yours and will save you time and frustration!

Oil Temperature Matters: Keeping the oil at around 375°F ensures the shrimp fry quickly and stay tender—not greasy or rubbery.
Don’t Overcrowd the Pan: Frying in small batches keeps the oil temperature steady and gives you perfectly crispy shrimp every time.
Drain Well: Let the shrimp rest on a wire rack, not paper towels, to avoid sogginess.
Coat Evenly: Shake off excess buttermilk before dredging in cornstarch so your shrimp aren’t clumpy but evenly crispy.

How to Serve Bang Bang Shrimp Recipe

Garnishes

I love topping my bang bang shrimp with finely sliced green onions and a sprinkle of sesame seeds for that little extra crunch and freshness. A wedge of lime on the side adds a bright zing that really lifts the dish.

Side Dishes

For sides, I usually go with a simple cucumber salad or sticky jasmine rice to soak up the sauce. Sometimes I pair it with steamed broccoli or a crunchy slaw to balance the richness of the shrimp.

Creative Ways to Present

Hosting a party? Serve this bang bang shrimp on bamboo skewers or atop small lettuce cups for easy finger food. I also like plating it over a bed of shredded cabbage with a drizzle of extra sauce for a casual, colorful presentation.

Make Ahead and Storage

Storing Leftovers

Leftover bang bang shrimp? Store the fried shrimp and sauce separately in airtight containers in the fridge for up to 2 days to keep the texture intact. Toss them together just before reheating.

Freezing

I don’t recommend freezing once the shrimp is coated in sauce—it gets soggy when thawed. However, you can freeze the plain fried shrimp on a baking sheet first, then transfer to bags for up to a month. Reheat from frozen to maintain crispiness.

Reheating

To warm leftovers, I use a hot oven or toaster oven at 350°F for about 5-7 minutes. It crisps the shrimp back up nicely without drying them out. Avoid microwaving if you want to keep that crunch.

Frequently Asked Questions:

Can I make this Bang Bang Shrimp Recipe gluten-free?

Absolutely! Just swap the cornstarch with a gluten-free flour blend or rice flour, and make sure your sweet chili sauce is certified gluten-free—it’s an easy swap that doesn’t compromise texture.

What size shrimp is best for this recipe?

I recommend using medium-sized shrimp, around 31-40 count per pound. They cook quickly and stay tender while still giving a good bite. Larger shrimp take longer and can sometimes be less crispy.

Can I bake the shrimp instead of frying?

Yes! For a healthier version, coat the shrimp the same way and bake them on a wire rack in a 425°F oven for about 10-12 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious with the sauce.

How spicy is the sauce, and can I adjust it?

The sauce has a mild to moderate heat thanks to the combination of sweet chili sauce and a small amount of Sriracha. You can easily adjust the spiciness by adding more or less Sriracha, or even swap it out for a milder hot sauce if you prefer.

Final Thoughts

This Bang Bang Shrimp Recipe has become one of those dishes I turn to when I want something quick, satisfying, and a little indulgent. It's easy to whip up, feels a bit fancy, and always gets compliments. I’m excited for you to try it and make it your own — trust me, you're gonna love how versatile and downright delicious it is!