Irresistible Crispy Bang Bang Shrimp: Your Ultimate Guide to a Flavorful Favorite
Prepare to be amazed by this sensational Bang Bang Shrimp recipe! Featuring perfectly crispy fried shrimp coated in a vibrant, creamy, and spicy sauce, this dish delivers an iconic taste and irresistible texture that’s ready to delight your palate in under 30 minutes. Forget takeout – this homemade version brings the restaurant experience right to your kitchen table, promising a burst of flavor with every bite.
Why This Bang Bang Shrimp Recipe is a Must-Try
Bang Bang Shrimp has captured hearts and taste buds worldwide, largely popularized by Bonefish Grill. It’s more than just an appetizer; it’s a culinary experience known for its signature creamy and spicy kick that’s perfectly balanced to make your mouth water with anticipation. Our recipe meticulously recreates this beloved dish, ensuring every element—from the succulent shrimp to the lip-smacking sauce—is absolutely perfect.
What makes this particular recipe stand out? First, it’s incredibly efficient. You can achieve restaurant-quality results in less than half an hour, making it an ideal choice for busy weeknights or spontaneous gatherings. Secondly, the layering of textures is key: a tender, juicy shrimp interior encased in a golden, crunchy batter, all enveloped by a smooth, piquant sauce. This contrast creates an addictive sensation that keeps you coming back for more.
Beyond its speed and delightful texture, the versatility of the Bang Bang sauce is unmatched. This magical sauce can elevate almost any fried component. If you love this shrimp, you absolutely must try our Bang Bang Cauliflower recipe for another proof of its transformative power. The process is simple yet effective: the shrimp are first tenderized in a buttermilk and hot sauce marinade, then generously coated in a seasoned flour mixture before being perfectly fried. The grand finale involves tossing these golden morsels in the irresistible Bang Bang sauce, ensuring every piece is generously coated. It’s a simple philosophy we live by: dip, fry, and devour!
Essential Ingredients for Perfect Bang Bang Shrimp
To recreate this incredible dish, you’ll need a selection of fresh ingredients and pantry staples. While the full list of measurements and step-by-step instructions is available in the printable recipe card at the end of this post, let’s dive into some key components and why they matter for achieving the best possible results.
Ingredient Spotlight: Tips & Substitutions
Understanding each ingredient’s role can help you master this recipe and even customize it to your liking.
SHRIMP: The foundation of this dish is high-quality shrimp. For the best flavor and texture, we recommend using large, raw shrimp. Size matters here; large shrimp (around 21-25 count per pound) offer a substantial bite that holds up well to frying and sauce coating. It’s crucial to allow the shrimp to thaw completely if you’re using frozen, and then pat them thoroughly dry with paper towels. Excess moisture is the enemy of crispiness, as it prevents the batter from adhering properly and can lead to a soggy result. Peel and devein your shrimp, leaving the tails on or removing them based on your preference. Tails can add a nice presentation and a handle for eating, but removing them makes for easier consumption.
THE SIGNATURE BANG BANG SAUCE: This creamy, spicy, and slightly sweet sauce is what gives the dish its iconic flavor. It’s a simple yet harmonious blend of three core ingredients:
- Mayonnaise: Provides the rich, creamy base for the sauce. For those looking for alternatives, you can substitute traditional mayonnaise with Greek yogurt for a tangier, healthier option, though this will slightly alter the flavor profile. Low-fat mayonnaise can also be used if you’re mindful of calories, without significantly compromising texture.
- Asian Sweet Chili Sauce: This ingredient is vital for the sauce’s characteristic sweet and tangy notes. It’s often found in the ethnic foods aisle of most major grocery stores, sometimes labeled as Thai Sweet Chili Sauce. Don’t skip this, as it provides a unique depth of flavor that can’t be easily replicated.
- Sriracha: Brings the heat! Sriracha delivers a vibrant, garlicky spice that complements the sweetness of the chili sauce. The amount used can be adjusted to your personal preference for heat. If sriracha isn’t your favorite, feel free to substitute it with another hot sauce you enjoy, such as gochujang for a fermented chili kick, or even a dash of pure cayenne for straightforward heat. Remember to taste and adjust the spice level as you mix.
BUTTERMILK & HOT SAUCE MARINADE: This simple marinade works wonders. Buttermilk tenderizes the shrimp while also providing a slightly acidic surface that helps the seasoned flour coating stick better, leading to a crispier exterior. A splash of hot sauce in the buttermilk adds another layer of subtle flavor and a hint of background heat, enhancing the overall profile of the shrimp.
SEASONED FLOUR COATING: The crispy exterior comes from a blend of all-purpose flour, garlic salt, and cayenne pepper. The flour provides the necessary structure for a crisp crust, garlic salt infuses savory flavor, and cayenne pepper contributes a gentle warmth that builds with each bite. Ensure the flour is evenly seasoned to guarantee consistent flavor.
Crafting Your Own Bang Bang Shrimp: Step-by-Step
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.
- Prepare Your Workspace: Begin by lining a baking sheet with a few layers of paper towel, then place a wire rack on top. This setup will be essential for draining your freshly fried shrimp, allowing excess oil to drip off and keeping them extra crispy.
- Whip Up the Bang Bang Sauce: In a medium-sized bowl, combine the mayonnaise, Asian sweet chili sauce, and sriracha. Whisk these ingredients together thoroughly until the sauce is smooth, creamy, and evenly blended. Taste and adjust for desired sweetness and heat. Set this flavorful sauce aside. You can even make this a day ahead!
- Create the Buttermilk Marinade: In a separate medium bowl, whisk together the buttermilk and hot sauce until fully combined. This mixture will tenderize the shrimp and help the flour coating adhere.
- Marinate the Shrimp: Place your prepared raw shrimp (peeled, deveined, and thoroughly patted dry) into a large bowl. Pour the buttermilk and hot sauce mixture over the shrimp, ensuring they are all evenly coated. Toss gently to distribute the marinade.
- Prepare the Flour Coating: In a gallon-sized zip-top plastic bag (or a large, shallow dish), combine the all-purpose flour, garlic salt, and cayenne pepper. Seal the bag and shake well to ensure the spices are evenly distributed throughout the flour. This will create a consistent flavor for your shrimp.
- Coat the Shrimp: Working in batches to avoid overcrowding, remove the shrimp from the buttermilk marinade using a gloved hand, allowing any excess liquid to drip off. Transfer the shrimp to the bag with the seasoned flour. Seal the bag and gently toss, turn, and shake until all the shrimp are completely and evenly coated. A good coating is key to a crispy result. You might need to gently press the flour onto the shrimp to ensure it adheres well.
- Heat the Frying Oil: Add enough vegetable oil to a large deep-sided skillet to come about an inch up the sides. Place the skillet over medium-high heat. The ideal oil temperature for frying shrimp is 350°F (175°C). Use an oil or candy thermometer to monitor the temperature. Heat until hot but not smoking.
PRO TIP: Ensuring the oil reaches 350°F (175°C) is crucial. If the oil isn’t hot enough, the batter may not crisp up properly and could absorb too much oil, resulting in greasy shrimp. If it’s too hot, the outside will burn before the inside cooks. - Fry the Shrimp to Golden Perfection: Carefully use tongs to add the coated shrimp, one at a time, to the hot oil. Avoid overcrowding the skillet, as this can lower the oil temperature and lead to soggy shrimp. Fry for approximately 3 minutes per side, turning them over halfway through, until they achieve a beautiful golden-brown color and are cooked through. Remove the fried shrimp to the prepared wire rack on the paper towel-lined baking sheet to drain any excess oil. Allow them to rest for a few minutes before the final step.
- Toss with the Bang Bang Sauce: Once all the shrimp are fried and rested, transfer them to a large mixing bowl. Drizzle the reserved Bang Bang sauce generously over the crispy shrimp. Using a gloved hand or two spatulas, carefully toss the shrimp until each piece is thoroughly coated in the creamy, spicy sauce. Serve immediately for the best experience!
Frequently Asked Questions & Expert Tips
While Bang Bang Shrimp is absolutely best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It’s important to note that the crispy coating will soften as it absorbs the sauce in the refrigerator, meaning it won’t be as crispy or saucy as when first prepared. For best results when reheating, a quick toss in an air fryer or oven can help restore some crispness, but it won’t be quite the same as fresh.
Yes, you can! For a healthier or less messy alternative, you can air fry or bake the shrimp. To air fry, lightly mist the coated shrimp with cooking spray and cook at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and cooked through. For baking, arrange coated shrimp on a greased baking sheet and bake at 400°F (200°C) for 10-15 minutes, flipping halfway, until cooked and crispy. While these methods won’t yield the exact same deep-fried crispness, they still produce delicious results when tossed in the sauce.
Adjusting the spice level is easy! For less heat, reduce the amount of sriracha in the sauce, or even omit it entirely for a mild version. If you prefer a milder sauce but still want some zing, you can replace sriracha with a tiny bit of paprika or a touch of sweet paprika for color. For extra heat, increase the sriracha, or add a pinch of cayenne pepper directly into the sauce. Always taste as you go to achieve your perfect balance.
For deep frying, choose an oil with a high smoke point and a neutral flavor. Vegetable oil, canola oil, peanut oil, or sunflower oil are all excellent choices. These oils can withstand high temperatures without burning, which is crucial for achieving a perfectly crispy, non-greasy fried shrimp. Avoid olive oil or butter, as they have lower smoke points and will burn quickly.
Serving Suggestions for Bang Bang Shrimp
While Bang Bang Shrimp shines as a standalone appetizer, its versatility allows it to be transformed into a satisfying main course. Here are some delicious ways to serve it:
- Classic Appetizer: Serve warm on its own, perhaps garnished with chopped green onions or a sprinkle of sesame seeds, for a crowd-plepleasing starter.
- Lettuce Wraps: Create fresh and crunchy Bang Bang Shrimp lettuce wraps. Simply pile the saucy shrimp into crisp lettuce leaves (like butter lettuce or romaine hearts) for a lighter meal.
- Tacos: Turn them into delectable Bang Bang Shrimp tacos! Fill warm flour or corn tortillas with the shrimp, a simple slaw, and an extra drizzle of sauce.
- Rice Bowl: Serve over a bed of fluffy white or brown rice for a hearty and flavorful meal. Add some steamed vegetables like broccoli or edamame for a complete dish.
- Salad Topper: Add a spicy kick to your favorite salad by topping it with warm Bang Bang Shrimp.
- Pasta Dish: For a unique twist, toss the shrimp with some cooked pasta and a lighter version of the Bang Bang sauce for a creamy, spicy pasta dish.
However you choose to enjoy it, remember to serve immediately after tossing with the sauce to experience the optimal crispness and warmth. The choice is up to you – get creative and enjoy!
Explore More Delicious Shrimp Recipes
If you love shrimp, you’re in the right place! Here are more fantastic shrimp recipes to add to your culinary repertoire:
- Spicy Shrimp
- Crispy Shrimp
- Cajun Shrimp
- Hibachi Shrimp
- Shrimp Curry
- Boom Boom Shrimp
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Bang Bang Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound large raw shrimp peeled, deveined, tails removed
- ½ cup buttermilk
- ½ cup all purpose flour
- ½ Tablespoon garlic salt
- 2 Tablespoons sriracha
- 1 teaspoon cayenne pepper
- 2 Tablespoons Asian sweet chili sauce
- 2 Tablespoons hot sauce
- ½ cup mayonnaise
- vegetable oil for frying
Things You’ll Need
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Baking sheet
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Wire cooling rack
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Large deep sided skillet
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Candy thermometer
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Vinyl gloves
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Tongs
Before You Begin
- For optimal crispiness, always use large, raw shrimp for this recipe. If using frozen shrimp, ensure they are fully thawed and meticulously patted dry. Any residual moisture will prevent the coating from adhering properly, leading to less crispy results.
- The distinctive Bang Bang sauce combines mayonnaise for creaminess, Asian sweet chili sauce for sweet and tangy notes (also known as Thai sweet chili sauce, found in the ethnic aisle), and sriracha for a spicy kick. You can customize the heat by adjusting the sriracha quantity or substituting it with another hot sauce. For a healthier sauce, Greek yogurt or low-fat mayonnaise can replace regular mayonnaise, though it may subtly alter the flavor.
- While best enjoyed fresh from the pan, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the crispy coating will soften over time as it absorbs the sauce, and the texture won’t be as firm as when it was first made. Reheating in an air fryer or oven can help restore some crispness.
Instructions
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Line a baking sheet with paper towel, then add a wire rack on top. This setup will drain excess oil and keep the shrimp crispy.
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To make the sauce, in a medium bowl, whisk together mayonnaise, Asian sweet chili sauce, and sriracha until smooth and creamy. Set aside.
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In another medium bowl, whisk together buttermilk and hot sauce. This creates a tenderizing marinade and helps the flour adhere.
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Place your thoroughly dried shrimp in a large bowl and add the buttermilk mixture. Toss gently to ensure all shrimp are evenly coated.
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In a gallon-sized zip-top plastic bag, combine flour, garlic salt, and cayenne pepper. Seal and shake well to mix the seasoning evenly.
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Using a gloved hand, remove shrimp from the marinade, allowing excess liquid to drip off, and add them to the seasoned flour in the bag. Gently toss, turn, and shake the bag to completely coat all the shrimp. Work in batches to ensure thorough coating.
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Add enough vegetable oil to a large deep-sided skillet to reach about an inch depth. Heat the oil over medium-high heat until it reaches 350°F (175°C), as verified by an oil or candy thermometer. Do not let the oil smoke.
TIP – Maintaining the correct oil temperature (350°F) is critical. Oil that is too cool will result in greasy shrimp with a soggy batter, while oil that is too hot can burn the coating before the shrimp cooks through.
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Using tongs, carefully add shrimp one at a time to the hot oil, ensuring not to overcrowd the skillet. Fry for 3 minutes on one side, then turn and cook for an additional 3 minutes, or until the shrimp are golden brown and cooked through. Remove the fried shrimp to the wire rack on your prepared baking sheet to drain and rest for a few minutes.
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Once all shrimp are fried, transfer them to a large mixing bowl. Drizzle the reserved Bang Bang sauce over the shrimp. Using a gloved hand or two spatulas, carefully toss the shrimp until each piece is thoroughly coated in the sauce. Serve immediately and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.