Bang Bang Shrimp Recipe

The first time I made bang bang shrimp at home, my family finished the entire plate in under four minutes. No leftovers. Not even a drizzle of sauce left behind.

If you’ve ever ordered this dish at Bonefish Grill and thought “I need to make this myself,” you are in exactly the right place. This homemade version is crispy on the outside, juicy on the inside, and coated in that signature creamy, sweet-spicy sauce that makes it completely impossible to stop eating.

The best part? You don’t need a deep fryer, a fancy kitchen, or any hard-to-find ingredients. Just simple pantry staples, about 30 minutes, and you’ll have a restaurant-quality appetizer or dinner on the table tonight.

Whether you’re hosting a game night, planning a weeknight dinner, or just craving something seriously delicious – this is the recipe you’ve been searching for.

What Is Bang Bang Shrimp?

Bang bang shrimp is a popular Asian-American fusion dish made with crispy fried shrimp tossed in a creamy, spicy-sweet sauce made from mayonnaise, sweet chili sauce, and sriracha. It became famous as a signature appetizer at Bonefish Grill restaurants across the United States.

The name “bang bang” actually comes from a Chinese cooking technique where a mallet is used to tenderize meat – but in this version, it simply refers to the bold, punchy flavor that hits you with every single bite.

It works beautifully as a party appetizer, a taco filling, a rice bowl topping, or even a light main course.

Bang Bang Shrimp Recipe Ingredients

For the Shrimp

• 1 lb (450g) large shrimp – peeled, deveined, tails removed
• ¾ cup buttermilk
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil for frying (about 2 cups)

The Bang Bang Sauce

• ½ cup mayonnaise (full-fat works best)
• ¼ cup sweet chili sauce
• 1 tablespoon sriracha (adjust to your heat preference)
• 1 teaspoon honey
• 1 teaspoon lime juice

For Garnish

• Sliced green onions
• Sesame seeds (optional)
• Shredded lettuce or cabbage for serving

Kitchen Utensils You’ll Need

1. Large mixing bowls (2)
2. Deep skillet or heavy-bottomed saucepan
3. Cooking thermometer
4. Tongs or a slotted spoon
5. Paper towels and a wire rack
6. Whisk
7. Shallow dish for dredging

Prep Time, Cook Time & Servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 people (as an appetizer) or 2 (as a main)

Calories: Approximately 420 per serving

How to Make Bang Bang Shrimp Step by Step

Step 1 – Make the Bang Bang Sauce First

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until completely smooth. Taste it. Adjust the sriracha up if you want more heat or add a little extra honey if you prefer it sweeter. Set it aside in the fridge while you prep the shrimp – chilling it slightly helps the sauce cling better when tossing.

Step 2 – Marinate the Shrimp in Buttermilk

Pat your shrimp completely dry with paper towels first. This step matters more than most people realize – excess moisture ruins your crispy coating. Place the dried shrimp into a bowl, pour the buttermilk over them, and let them soak for at least 10 minutes. The buttermilk tenderizes the shrimp and helps the coating stick beautifully.

Step 3 – Prepare Your Dredging Mixture

In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. The cornstarch is the secret weapon here – it’s what gives that signature shatteringly crispy crust that holds up even after being sauced.

Step 4 – Coat the Shrimp

Lift each shrimp from the buttermilk, let the excess drip off, then press it firmly into the flour mixture. Make sure every surface is fully coated. Place the coated shrimp on a plate and let them rest for 5 minutes before frying. That short rest helps the coating bond and reduces the chance of it falling off in the oil.

Step 5 – Fry Until Golden and Crispy

Heat your vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer if you have one – oil temperature makes or breaks your crust. Fry the shrimp in small batches for 2 to 3 minutes per side until they’re deeply golden. Never overcrowd the pan. Transfer to a wire rack (not paper towels directly) to keep them crispy on the bottom too.

Step 6 – Toss in the Sauce and Serve

Add the warm fried shrimp to a large bowl. Drizzle the bang bang sauce over them and gently toss until every shrimp is glossy and well coated. Serve immediately over shredded lettuce, steamed rice, or inside warm tortillas. Top with green onions and sesame seeds.

Pro Tips for the Best Results Every Time

Dry your shrimp thoroughly. I cannot stress this enough. Wet shrimp = soggy coating = sad dinner. Press them with paper towels until they feel almost tacky.

Don’t skip the cornstarch. That 50/50 flour-to-cornstarch ratio is specifically what gives you a light, crispy crust that doesn’t turn dense or doughy.

Fry in batches. Dropping too many shrimp in at once drops the oil temperature dramatically and you end up with greasy, pale shrimp instead of crispy golden ones.

Sauce just before serving. The sauce softens the coating over time, so always toss right before you’re ready to eat for maximum crunch.

Taste your sauce. Every brand of sweet chili sauce has a slightly different sweetness level. Always taste and adjust before you toss.

Substitutions and Variations

No buttermilk? Mix ¾ cup regular milk with 1 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes and you have a perfect DIY buttermilk substitute.

Want it lighter? Air fry the coated shrimp at 400°F for 8 to 10 minutes, flipping halfway through. You’ll still get a satisfying crunch with much less oil.

Make it gluten-free by swapping the all-purpose flour for a gluten-free 1:1 baking flour. The cornstarch already in the recipe gives great structure regardless.

Bang bang chicken works just as well. Simply slice chicken breast into strips and follow the exact same process – cook to an internal temperature of 165°F.

Extra spicy version? Add ½ teaspoon cayenne pepper to your dredge mixture and increase the sriracha in the sauce to 2 tablespoons.

Common Mistakes to Avoid

Using cold shrimp straight from the fridge. Let them sit at room temperature for 10 minutes before cooking. Cold shrimp drop the oil temperature and cook unevenly.

Skipping the wire rack. If you drain fried shrimp directly on paper towels, the bottom steams and turns soft. Always rest on a rack for even crispiness.

Oversaucing too early. Making this ahead and leaving shrimp sitting in sauce is the fastest way to lose your crust. Keep shrimp and sauce separate until the very last moment.

Overcooking the shrimp. Large shrimp only need 2 to 3 minutes per side. Overcooked shrimp turn rubbery and tough – watch them closely.

Topical Relevance – What to Serve With Bang Bang Shrimp

This dish is incredibly versatile and pairs well with so many things. Here are some ideas to build a complete meal around it:

Bang Bang Shrimp Tacos – Pile the sauced shrimp into warm flour tortillas with shredded purple cabbage, sliced avocado, and a drizzle of extra sauce. An absolute crowd-pleaser.

Over Jasmine Rice – Serve it as a rice bowl with steamed broccoli and cucumber slices for a quick weeknight dinner that feels restaurant-worthy.

As a Pasta Topping – Toss with linguine, a splash of pasta water, and extra sauce for a creamy bang bang shrimp pasta that people will be talking about for days.

With Asian Slaw – A crunchy sesame ginger slaw on the side balances the richness of the sauce perfectly.

Lettuce Cups – Serve in butter lettuce cups for a lighter, low-carb appetizer option that’s also beautifully presentable for guests.

How to Store and Reheat Bang Bang Shrimp

Store leftover fried shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. To reheat, place shrimp in an air fryer at 375°F for 3 to 4 minutes to restore crispiness. Avoid microwaving – it makes the coating soft and chewy. Toss with fresh sauce just before serving again.

Frequently Asked Questions

When you give this Bang Bang Shrimp Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

What does bang bang shrimp taste like?

It tastes creamy, slightly sweet, and gently spicy all at once. The crispy coating gives it a satisfying crunch while the sauce is rich and bold. Think of it as the perfect balance between indulgent comfort food and bright, punchy Asian-inspired flavors.

Can I make bang bang shrimp ahead of time?

You can prep the sauce up to 3 days in advance and store it covered in the fridge. You can also bread the shrimp and refrigerate them on a tray (uncovered) for up to 2 hours before frying. However, fry and sauce them fresh right before serving for the best texture.

Is bang bang shrimp very spicy?

With the amounts listed in this recipe, it has a mild to moderate heat. The sweet chili sauce provides more sweetness than spice. If you’re heat-sensitive, reduce the sriracha to ½ tablespoon or omit it entirely – the sauce is still delicious.

Can I bake bang bang shrimp instead of frying?

Yes! Arrange coated shrimp on a greased baking sheet and bake at 425°F for 10 to 12 minutes, flipping once halfway through. They won’t be quite as crispy as fried, but they’re still absolutely delicious and much lighter.

What kind of shrimp is best for this recipe?

Large or extra-large shrimp (16/20 count per pound) work best because they stay juicy inside while the coating crisps up on the outside. Smaller shrimp can overcook very quickly. Fresh or frozen both work – just make sure frozen shrimp are completely thawed and dried before coating.

Can I use frozen pre-cooked shrimp?

It’s not recommended. Pre-cooked shrimp will overcook during frying and turn rubbery. Always start with raw shrimp for the best texture and flavor.

Once you make this bang bang shrimp at home, it’s genuinely hard to justify ordering it at a restaurant again. You control the heat, the crunch level, the sauce ratio – and it costs a fraction of what you’d pay dining out.

Make it for your next get-together and watch it disappear in minutes. Try it in tacos on a Tuesday and suddenly Tuesday becomes everyone’s favorite night. Save this recipe now, because I promise you’ll be coming back to it again and again.

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