The creamy, spicy sauce over crispy fried shrimp gives this bang bang shrimp its iconic taste and texture, and it’s all made in under 30 minutes!
Why this recipe works
Bang bang shrimp is a battered and fried shrimp appetizer, popularized by Bonefish Grill. It’s creamy and spicy with just the right amount of kick to make your mouth water. The sauce is so good you can toss it with just about anything fried for a similar experience – see our bang bang cauliflower recipe for proof.
The shrimp are first dunked in buttermilk and hot sauce and then transferred to a bag to be coated in seasoned flour before being fried. Then, you’ll toss them in the lip-smacking bang bang sauce. Dip, fry, and devour is what we like to say.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You will need large raw shrimp for this recipe. I would not recommend using frozen shrimp here. Allow the shrimp to thaw before beginning and pat them dry. This way, the shrimp coating will stick and they will fry evenly.
SAUCE – The sauce is a mixture of mayonnaise, Asian sweet chili sauce, and sriracha. You can find Asian sweet chili sauce, also sometimes known as Thai sweet chili sauce, in the ethnic aisle at your grocery store or at a local Asian grocer. Though it may change the flavor, you can substitute the mayonnaise with Greek yogurt for a healthier alternative. Otherwise, you can substitute with low-fat mayo. The sriracha can be substituted with your favorite hot sauce if desired.
How to Make Bang Bang Shrimp
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a baking sheet with paper towel, then add a wire rack on top.
- To make the sauce, in a medium bowl, whisk together mayonnaise, Asian sweet chili sauce, and sriracha. Set aside.
- In another medium bowl, whisk together buttermilk and hot sauce.
- Place shrimp in a large bowl and add buttermilk mixture. Toss to coat.
- In a gallon-sized zip-top plastic bag, combine flour, garlic salt, and cayenne.
- Using a gloved hand, remove shrimp from the marinade, allowing excess to drip off, and add to the flour mixture in the bag. Gently toss, turn, and shake bag to completely coat all the shrimp. You may need to work in batches.
- Add enough oil to a large deep-sided skillet to come about an inch up the sides. The oil should reach a temperature of 350 F on an oil or candy thermometer. Heat over medium-high until hot, but not smoking.
- Use tongs to add shrimp, one at a time, to the hot oil. Fry for 3 minutes then turn over and cook an additional 3 minutes. Shrimp will have a golden brown appearance. Remove to a wire rack over a paper towel-lined baking sheet. Allow to rest for a few minutes.
- Place shrimp in a large mixing bowl. Drizzle reserved sauce over the shrimp, and using a gloved hand, carefully turn shrimp to coat in sauce.
Frequently Asked Questions & Expert Tips
Although bang bang shrimp is best enjoyed right away, you can store any leftovers in an air-tight container kept in the refrigerator for up to 2 days. As the shrimp sits in the refrigerator, the coating will absorb the sauce which means it will not be as saucy or crispy as it was when you first made it.
Serving Suggestions
Bang bang shrimp is a popular appetizer, but you can also serve it as a main course. Pile the shrimp onto lettuce leaves or taco shells, or enjoy over a bed of rice. The choice is up to you! Enjoy immediately.
Ingredients
- 1 pound large raw shrimp peeled, deveined, tails removed
- 1/2 cup buttermilk
- 1/2 cup all purpose flour
- 1/2 Tablespoon garlic salt
- 2 Tablespoons sriracha
- 1 teaspoon cayenne pepper
- 2 Tablespoons Asian sweet chili sauce
- 2 Tablespoons hot sauce
- 1/2 cup mayonnaise
- vegetable oil for frying
Things You’ll Need
- Baking sheet
- Wire cooling rack
- Large deep sided skillet
- Candy thermometer
- Vinyl gloves
- Tongs
Before You Begin
- I would not recommend using frozen shrimp for this recipe. Allow the shrimp to thaw before beginning and pat them dry. This way, the shrimp coating will stick and they will fry evenly.
- The sauce is a mixture of mayonnaise, Asian sweet chili sauce, and sriracha. You can find Asian sweet chili sauce, also sometimes known as Thai sweet chili sauce, in the ethnic aisle at your grocery store or at a local Asian grocer. Though it may change the flavor, you can substitute the mayonnaise with Greek yogurt for a healthier alternative. Otherwise, you can substitute with low-fat mayo. The sriracha can be substituted with your favorite hot sauce if desired.
- Although bang bang shrimp is best enjoyed right away, you can store any leftovers in an air-tight container kept in the refrigerator for up to 2 days. As the shrimp sits in the refrigerator, the coating will absorb the sauce which means it will not be as saucy or crispy as it was when you first made it.
Instructions
- Line a baking sheet with paper towel, then add a wire rack on top.
- To make the sauce, in a medium bowl, whisk together mayonnaise, Asian sweet chili sauce, and sriracha. Set aside.
- In another medium bowl, whisk together buttermilk and hot sauce.
- Place shrimp in a large bowl and add buttermilk mixture. Toss to coat.
- In a gallon-sized zip-top plastic bag, combine flour, garlic salt, and cayenne.
- Using a gloved hand, remove shrimp from the marinade, allowing excess to drip off, and add to the flour mixture in the bag. Gently toss, turn, and shake bag to completely coat all the shrimp. You may need to work in batches.
- Add enough oil to a large deep-sided skillet to come about an inch up the sides. The oil should reach a temperature of 350 F on an oil or candy thermometer. Heat over medium-high until hot, but not smoking.TIP – Be sure that the oil comes to 350 F by testing it with a kitchen thermometer. If the oil isn’t hot enough, the batter may spread and not stay on the shrimp.
- Use tongs to add shrimp, one at a time, to the hot oil. Fry for 3 minutes then turn over and cook an additional 3 minutes. Shrimp will have a golden brown appearance. Remove to a wire rack over a paper towel-lined baking sheet. Allow to rest for a few minutes.
- Place shrimp in a large mixing bowl. Drizzle reserved sauce over the shrimp, and using a gloved hand, carefully turn shrimp to coat in sauce.
