The first time I bit into crispy, golden shrimp coated in that signature creamy-sweet-spicy sauce, I understood why this dish has become a seafood obsession. Bang bang shrimp delivers an irresistible combination of textures and flavors—crunchy on the outside, tender within, and smothered in a sauce so addictive you’ll find yourself licking your fingers. What started as a restaurant favorite is surprisingly simple to recreate at home, and once you taste how much better fresh-fried shrimp is than what you’d get at a chain restaurant, there’s no going back.
Why you’ll love this dish
This bang bang shrimp recipe checks all the boxes for a winning dinner. It’s ready in just 30 minutes, making it perfect for busy weeknights when you need something special without the fuss. The buttermilk tenderizing technique ensures your shrimp stay juicy and succulent, while the crispy cornstarch coating provides that satisfying crunch. The sauce—a heavenly blend of Japanese mayo, sweet chili sauce, and sriracha—strikes the perfect balance between creamy, tangy, sweet, and spicy.
“It’s amazingly good! You need to use the fresh shrimps and not frozen ones to make this stand out!” — Julz
Whether you’re serving it as a crowd-pleasing appetizer, a main course over rice, or party food that disappears within minutes, this versatile dish adapts to any occasion. Plus, families love it—even picky eaters can’t resist that crispy, saucy goodness.
The cooking process explained
Making bang bang shrimp involves three simple stages. First, you’ll tenderize the shrimp in buttermilk for 10 minutes—this step uses lactic acid to break down proteins, resulting in incredibly tender meat. While the shrimp soak, you’ll whisk together the signature sauce. Next, you’ll dredge the shrimp in a seasoned cornstarch mixture and fry them in small batches until golden and crispy. Finally, you’ll toss the hot, crispy shrimp in that luscious sauce and serve immediately while everything is at its peak.
The key to success is working in batches and not overcrowding your pan—this keeps the oil temperature steady and ensures every piece comes out perfectly crispy.
Gather these items
For the shrimp:
- 1 lb jumbo shrimp, peeled and deveined (buy the easy-peel kind to save time)
- 1 cup buttermilk (or make your own by mixing 1 cup whole milk with 1 tablespoon lemon juice and letting it sit for 5 minutes; Greek yogurt or sour cream also work)
- ¾ cup cornstarch (potato starch, tapioca starch, or rice flour can substitute)
- 1 cup neutral oil for frying (vegetable, canola, avocado, grapeseed, or peanut oil—avoid olive oil)
- ¾ teaspoon salt
- ¾ teaspoon garlic powder (or substitute onion powder)
- ½ teaspoon black pepper
- 1 green onion, finely chopped for garnish (optional)
For the bang bang sauce:
- ½ cup Japanese mayonnaise/Kewpie mayo (regular mayo works too; find Kewpie in Asian grocery stores—it’s in a clear bottle with a red cap)
- ¼ cup sweet Thai chili sauce (the sweet, translucent reddish sauce with finely diced chili)
- 2 tablespoons sriracha (adjust to taste, or use any hot sauce you prefer)
Step-by-step instructions
- Tenderize the shrimp: Place peeled and deveined shrimp in a medium bowl and cover with buttermilk. Let sit for 10 minutes to tenderize.
- Mix the sauce: In a small bowl, whisk together Japanese mayo, sweet chili sauce, and sriracha until smooth. Set aside. For a thicker sauce, refrigerate while you cook the shrimp.
- Prepare the coating: In a shallow bowl or baking sheet, combine cornstarch, salt, garlic powder, and black pepper. Whisk until evenly mixed.
- Coat the shrimp: Remove shrimp from buttermilk and dredge each piece in the cornstarch mixture, coating both sides completely with no bare spots.
- Heat the oil: Pour oil into a large 10-inch skillet or heavy-bottomed pan. Heat over medium heat until it reaches 350°F on a digital thermometer.
- Fry in batches: Working in small batches to avoid crowding, carefully add shrimp to the hot oil. Fry for about 1.5 minutes per side until golden brown. Don’t overcook or they’ll become rubbery.
- Drain excess oil: Transfer fried shrimp to a wire rack or paper towel-lined plate to drain. This prevents sogginess.
- Toss with sauce: Place all the crispy shrimp in a large bowl, pour the bang bang sauce over top, and gently toss to coat evenly.
- Garnish and serve: Sprinkle with chopped green onions and serve immediately while hot and crispy.
What to serve it with
Bang bang shrimp shines in numerous serving contexts. For a complete Asian-inspired meal, serve it over steamed white or brown rice with a side of spicy garlic bok choy or choy sum. Pair it with egg drop soup or hot and sour soup for a restaurant-style experience at home.
For a lighter option, arrange the shrimp over fresh romaine lettuce or mixed greens—the crisp lettuce adds texture contrast and helps balance the richness. Serve alongside fried rice, chow mein, or lo mein for a takeout-style feast. The shrimp also works beautifully in tacos with shredded cabbage, stuffed into sandwiches, or tossed with pasta for a fusion dish.
As an appetizer, arrange on a platter with extra sauce on the side for dipping, or serve with toothpicks at parties.
Keeping leftovers fresh
Refrigerator: Store leftover bang bang shrimp in an airtight container in the refrigerator for up to 3 days. Note that the crispy coating will soften over time, so this dish truly is best enjoyed fresh.
Reheating: To revive leftovers, skip the microwave if possible—it makes shrimp rubbery. Instead, reheat in a non-stick pan over medium heat for 2-3 minutes, or air fry at 350°F for 4-6 minutes to restore some crispiness. Microwaving for 2-3 minutes works in a pinch.
Freezing: Transfer cooled shrimp to a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator before reheating using one of the methods above.
Make-ahead tip: You can prepare the sauce up to 3 days in advance and store it refrigerated. However, don’t make the fried shrimp ahead of time as they’ll lose their signature crispiness.
Tricks for success
- Let the coating set: After dredging shrimp in cornstarch, place them on a wire cooling rack for a few minutes. This allows the coating to adhere better, resulting in extra-crispy shrimp.
- Maintain oil temperature: Use a thermometer to keep oil at 350°F. If the temperature drops too low from overcrowding, your shrimp will absorb excess oil and turn greasy instead of crispy.
- Don’t skip the buttermilk step: The 10-minute soak genuinely tenderizes the shrimp. The lactic acid breaks down proteins, creating noticeably more tender meat.
- Work in small batches: Frying 4-6 shrimp at a time ensures even cooking and maintains oil temperature. Patience here pays off with perfectly crispy results.
- Watch cooking time closely: Shrimp cook incredibly fast. They’re done when golden brown on both sides—about 1.5 minutes per side. Overcooked shrimp become tough and rubbery.
- Chill the sauce: Making the sauce ahead and refrigerating it creates a thicker consistency that clings better to the shrimp.
Different ways to try it
Spicier version: Double the sriracha or add cayenne pepper to the cornstarch mixture for heat that penetrates the coating.
Honey variation: Add 1-2 tablespoons of honey to the sauce for a sweeter profile that appeals to kids.
Different proteins: Swap shrimp for bite-sized chicken thighs, pork loin, cubed firm white fish, or extra-firm tofu using the same coating and frying method.
Lighter option: Air fry the shrimp instead of deep frying (see FAQ below for detailed instructions).
Thai-inspired twist: Add lime zest and fresh cilantro to the sauce, and serve with Thai basil for an aromatic variation.
Extra crunchy coating: Mix panko breadcrumbs with the cornstarch for added texture and crunch.
Your questions answered
Can I air fry the shrimp instead of deep frying? Absolutely! Lightly spray your air fryer basket with neutral oil. After coating the shrimp in cornstarch, arrange them in a single layer without overlapping (work in batches if needed). Lightly spray the shrimp with oil and air fry at 400°F for 7-8 minutes, flipping halfway through.
What does the buttermilk actually do? Buttermilk is a natural tenderizer. Its lactic acid gently breaks down proteins in the shrimp, resulting in more tender, juicy meat. It also helps the cornstarch coating adhere better. If you don’t have buttermilk, the milk-and-lemon substitute or Greek yogurt works similarly.
Can I use frozen shrimp? While fresh shrimp produces the best results, frozen shrimp works if you thaw them completely first. Place frozen shrimp in the refrigerator overnight or run cold water over them until thawed. Pat them thoroughly dry with paper towels before proceeding with the buttermilk soak—excess moisture prevents proper crisping.
Why is my coating falling off? This usually happens when shrimp aren’t patted dry before coating, or when the oil temperature is too low. Make sure to: (1) drain shrimp well after the buttermilk soak, (2) coat thoroughly with no bare spots, (3) let the coating set for a few minutes before frying, and (4) maintain oil temperature at 350°F.
How can I make this less spicy for kids? Simply reduce or omit the sriracha from the sauce. The sweet chili sauce provides flavor without much heat, so kids will still enjoy the creamy-sweet profile. You can also serve the sauce on the side so everyone can control their own spice level.
What’s the difference between Japanese mayo and regular mayo? Japanese mayo (Kewpie) is richer, tangier, and slightly sweeter than American mayo due to using only egg yolks (versus whole eggs) and rice vinegar. It creates a more authentic bang bang sauce flavor, but regular mayo works perfectly fine as a substitute.
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Bang Bang Shrimp
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Crispy, golden shrimp coated in a creamy, spicy sauce that delivers an irresistible combination of textures and flavors.
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 1 cup buttermilk
- ¾ cup cornstarch
- 1 cup neutral oil for frying
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 green onion, finely chopped for garnish (optional)
- ½ cup Japanese mayonnaise
- ¼ cup sweet Thai chili sauce
- 2 tablespoons sriracha
Instructions
- Tenderize the shrimp by soaking in buttermilk for 10 minutes.
- Mix the sauce by whisking together mayonnaise, sweet chili sauce, and sriracha until smooth.
- Prepare the coating by combining cornstarch, salt, garlic powder, and black pepper in a shallow bowl.
- Coat the shrimp by dredging each piece in the cornstarch mixture.
- Heat oil in a skillet until it reaches 350°F.
- Fry the shrimp in small batches for about 1.5 minutes per side until golden brown.
- Drain excess oil from fried shrimp on a wire rack or paper towels.
- Toss the crispy shrimp with the bang bang sauce and garnish with green onions before serving.
Notes
Best served fresh for optimal crispiness; suggested pairings include rice, salads, or tacos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion