I started making Bang Bang Shrimp at home after ordering it countless times and rarely being fully satisfied. Some versions were overly fried, others had sauce that tasted flat, and many lost their texture within minutes of hitting the table. I wanted a version that stayed crisp, had real flavor, and could be made without deep frying or complicated steps.
What makes this Bang Bang Shrimp reliable is that it uses ingredients that are easy to find and techniques that work in a home kitchen. It comes together fast and delivers the same result every time. I make it for weeknight dinners, but it also works well for entertaining because it can be served as an appetizer or as part of a larger meal.
- Why This Recipe Works
- Ingredients
- Substitutions and Additions
- What You Need to Know
- How To Make Bang Bang Shrimp
- FAQs
- Bang Bang Shrimp Recipe
This is the kind of recipe that earns its place in your rotation.
Why This Recipe Works
This Bang Bang Shrimp works because every step is designed to solve the most common problems people run into when making it at home. Shrimp that turn soggy, sauce that overwhelms, or coating that falls off are all addressed here.
- The shrimp are lightly coated instead of heavily battered. This allows them to cook quickly and evenly while keeping the inside tender. A lighter coating also means the shrimp stay crisp longer once the sauce is added , which is key if you are serving them for more than a few minutes.
- The sauce is mixed separately and added at the right time. Rather than cooking the shrimp in the sauce, they are tossed just before serving . This keeps the coating intact and ensures the shrimp stay crisp instead of soaking up excess moisture. The balance of creamy, sweet, and spicy is intentional so the sauce complements the shrimp instead of masking their flavor.
- Pan frying instead of deep frying makes this recipe more practical for home kitchens . You get the texture you want without large amounts of oil or extra cleanup. The shrimp cook fast, which also helps prevent overcooking, one of the most common mistakes with shrimp.
This recipe has been tested to work consistently, whether you are making a small batch or doubling it for a crowd. The ingredients are straightforward, the steps are clear, and the results are repeatable. That is what makes this Bang Bang Shrimp reliable enough to come back to again and again.
Ingredients
These four ingredients are non negotiable if you want Bang Bang Shrimp that stays crisp, balanced, and consistent. Most issues with this dish come from swapping or skipping one of them.
- Large raw shrimp are essential. Pre cooked shrimp tend to dry out and become rubbery once fried, especially when coated. Smaller shrimp overcook before the coating has time to set, which leads to uneven texture. Raw, large shrimp give you control over doneness and hold their shape through frying and saucing.
- Cornstarch is what keeps the shrimp crisp. Using only flour creates a heavier coating that absorbs oil and softens quickly once the sauce is added. Cornstarch fries lighter and forms a surface that resists moisture, which is critical for keeping the shrimp from turning soggy.
- Mayonnaise is the correct base for the sauce. Substituting yogurt or cream-based sauces makes the mixture too thin and prone to breaking once tossed with hot shrimp. Mayo provides stability, cling, and the right richness so the sauce coats evenly instead of sliding off.
- Sweet chili sauce provides both sweetness and controlled heat in one ingredient. Replacing it with straight hot sauce or honey and chili flakes throws off the balance. Without it, the sauce becomes either too sharp or too sweet, losing the signature Bang Bang flavor.
Note : Find the full list of ingredients and measurements in the Recipe Card .
Substitutions and Additions
While the core ingredients should stay the same, there is room to adjust the recipe once the base is respected. Over time, I have tested a few variations to accommodate different preferences without breaking what makes the dish work.
- Heat level adjustments Not everyone enjoys the same level of spice. I have friends who like the flavor of Bang Bang Shrimp but not the heat, so I reduce the sriracha in the sauce without removing it entirely . The sweet chili sauce still provides balance, and the dish keeps its identity without becoming flat.
- Alternative coatings for allergies For friends who cannot have flour, I have tested using only cornstarch for the coating . The texture stays crisp, though slightly lighter. This works well as long as the shrimp are dried thoroughly before coating.
- Extra crunch additions When serving this as an appetizer, adding finely sliced green onions or a sprinkle of toasted sesame seeds just before serving adds texture without affecting the coating. These are added at the end so they do not introduce moisture.
- Serving variations The shrimp themselves stay the same, but how they are served can change. I often use them in tacos, garlic butter rice, or on top of shredded lettuce for a lighter option. The key is to keep the shrimp separate from sauces or dressings until the last moment to preserve texture.
These adjustments are based on real kitchen use, not theory. As long as the core ingredients remain intact, small changes like these allow the recipe to work for different tastes without sacrificing consistency.
What You Need to Know
Cornstarch vs. Flour
This is one of the most common questions I get when people make Bang Bang Shrimp at home. The short answer is that cornstarch matters more than you think.
Using only flour creates a thicker coating that absorbs oil and softens quickly once the sauce is added. I have tested this more times than I can count, especially when cooking for friends who prefer a heavier crunch. The result is always the same. The shrimp lose their crispness within minutes and start to feel greasy instead of light.
Cornstarch behaves differently. It fries faster, forms a thinner crust, and holds up better once the shrimp are tossed in sauce. This is why I always use cornstarch as the main component of the coating. It creates the kind of surface that stays intact instead of breaking down under moisture.
If you are worried about measuring accurately, a simple set of measuring cups makes a noticeable difference. Precision matters here more than people expect.
Mayonnaise Based Sauce vs. Other Substitutes
I have friends who are not big fans of mayonnaise, so I have tested alternatives like yogurt, sour cream, and cream based sauces. While they may sound similar, they do not behave the same once mixed with hot shrimp.
Yogurt based sauces tend to thin out and release water, which causes the coating to soften almost immediately. Cream-based sauces separate when tossed with heat, leading to uneven coverage and a greasy finish. Mayonnaise stays stable, coats evenly, and keeps the sauce where it belongs.
Whisking the sauce by hand instead of using a blender helps maintain the right texture. A simple whisk gives you control and prevents overmixing.
Frying Shrimp Without Overcrowding Another common mistake is overcrowding the pan. Shrimp need space to fry properly. When too many are added at once, the temperature drops and the coating steams instead of crisping.
A wide nonstick skillet makes a noticeable difference here. It allows the shrimp to cook evenly and brown properly without sticking or soaking in oil. I always cook in batches rather than rushing the process.
These small details are what separate shrimp that stay crisp from shrimp that fall flat. Once you understand why each step matters, the recipe becomes much easier to repeat with consistent results.
How To Make Bang Bang Shrimp
- Marinate Shrimp: In a medium bowl, combine peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to tenderise
- Make the Sauce: In a separate bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, ginger paste, parsley, sesame oil, garlic, and soy sauce. Mix well and set aside.
- Coat the Shrimp: In another bowl, whisk together cornstarch, breadcrumbs, salt, Cajun spice, and black pepper. Dredge the shrimp in this mixture, coating both sides evenly.
- Fry the Shrimp: In a large skillet, heat oil over medium heat. Fry shrimp in batches until golden brown and crispy.
- Drain: Transfer cooked shrimp to a wire rack or paper towel-lined plate to remove excess oil.
- Sauce & Serve: Place the shrimp in a large bowl. Garnish with chopped green onion and serve hot while crispy!
When I make Bang Bang Shrimp , I love pairing it with sides that just get it. Black Beans & Rice add a smoky, zesty lift that makes every bite pop, and Cheesy Brussels Sprouts roast up all golden and melty and hard to resist grabbing one straight from the pan. Garlic Green Beans with Parmesan bring that fresh, garlicky crunch that keeps the plate lively.
And for a little indulgence? Easy Cheesy Garlic Bread is perfect for soaking up every last drop of sauce, while Fried Rice with Bacon adds a smoky, savory bite you’ll want seconds of. Together, they make a spread that’s playful, balanced, and totally satisfying.
No problem. Regular mayo works fine. Add a tiny splash of rice vinegar and a pinch of sugar to mimic that silky, slightly sweet Kewpie vibe.
Yes! Coat the shrimp as usual, place them on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 10–12 minutes, flipping halfway. Not quite the same crunch, but still delicious.
It’s more of a flirty heat than a full-on burn. If you like things milder, cut back the sriracha. Want to turn up the fire? Add an extra drizzle.
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IngredientsUSMetric1x2x3x
Shrimp
- ▢ 1 lb jumbo shrimp
- ▢ 2 cup buttermilk
- ▢ 1½ cup cornstarch
- ▢ ¾ cup breadcrumbs
- ▢ vegetable oil for frying (enough for shallow fry)
- ▢ 1 tsp salt
- ▢ 1 tbsp cajun spice
- ▢ 1 tsp black pepper
- ▢ 1 green onion finely chopped for garnish
Bang Bang Sauce
- ▢ ½ cup japanese mayonnaise
- ▢ ¼ cup thai sweet chili sauce
- ▢ 3 tbsp sriracha
- ▢ 1 tsp ginger paste
- ▢ 1 tbsp parsley finely chopped
- ▢ 2 tsp sesame oil
- ▢ 1 tsp garlic minced
- ▢ 1 tsp soy sauce
Instructions
- In a medium bowl, combine peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to tenderise.
- In a separate bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, ginger paste, parsley, sesame oil, garlic, and soy sauce. Mix well and set aside.
- In another bowl, whisk together cornstarch, breadcrumbs, salt, Cajun spice, and black pepper. Dredge the shrimp in this mixture, coating both sides evenly.
- In a large skillet (10-inch), heat oil over medium heat to 350°F (≈ 175°C). Fry shrimp in batches for about 3 minutes, or until golden brown and crispy. Avoid overcrowding the pan and don’t overcook
- Transfer cooked shrimp to a wire rack or paper towel-lined plate to remove excess oil.
- Place the shrimp in a large bowl. Pour the Bang Bang sauce over and gently toss to coat. Garnish with chopped green onion and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
- For the crispiest coating, let the dredged shrimp rest on a rack for 5 minutes before frying.
- Don’t overcrowd the pan—fry in batches so the oil temperature stays consistent.
- Adjust sriracha to taste for a milder or spicier sauce.
- If using frozen shrimp, thaw completely and pat dry to avoid soggy coating.
- The sauce can be made a day ahead and stored in the fridge; toss with shrimp just before serving.
