Creamy Bang Bang Shrimp

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Skill Level: Easy | Spice Level: Medium | Serves: 4

This Creamy Bang Bang Shrimp recipe delivers restaurant-quality magic right in your own kitchen. Featuring plump, crispy shrimp coated in an irresistibly creamy, sweet, and spicy sauce, it’s a flavor explosion that comes together in under 30 minutes. Perfect as a dazzling appetizer, a taco filling, or served over a bed of rice for a complete meal.

Ingredients

For the Bang Bang Sauce:

• 1/2 cup mayonnaise

• 1/4 cup Thai sweet chili sauce

• 2 tablespoons Sriracha or similar chili garlic sauce (adjust to taste)

• 1 tablespoon honey

• 1 teaspoon rice vinegar

• 1 clove garlic, minced

For the Shrimp:

• 1.5 pounds (680g) large shrimp, peeled and deveined (tails on or off)

• 1/2 cup buttermilk

• 1 cup cornstarch

• 1/2 cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable or canola oil, for frying (about 2 cups)

For Serving (Optional):

• Chopped scallions or cilantro

• Toasted sesame seeds

• Lime wedges

• Shredded lettuce or cabbage

• Steamed jasmine rice

Instructions

1. Make the Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and minced garlic until completely smooth and creamy. Cover and refrigerate until ready to use. This allows the flavors to meld beautifully.

2. Prep the Shrimp

Pat the shrimp completely dry with paper towels—this is crucial for a crisp coating. In a large bowl, toss the shrimp with the buttermilk, ensuring each piece is coated. Let them marinate for 10 minutes at room temperature.

3. Dredge the Shrimp

In a separate shallow dish (a pie plate works well), whisk together the cornstarch, flour, paprika, garlic powder, salt, and pepper. Using a fork or tongs, take a few shrimp from the buttermilk, letting the excess drip off, and dredge them thoroughly in the flour mixture. Place the coated shrimp on a wire rack or plate. Repeat with all shrimp.

4. Fry to Crispy Perfection

In a large, heavy-bottomed pot, Dutch oven, or deep skillet, heat about 1.5 inches of oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
Working in batches to avoid overcrowding (which lowers oil temp), carefully add the shrimp. Fry for 2-3 minutes, turning once, until golden brown, crispy, and cooked through. The shrimp cook quickly!
Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate or a clean wire rack to drain.

5. Sauce and Serve

In a large bowl, gently toss the hot, crispy shrimp with the chilled Bang Bang sauce. Start with about 3/4 of the sauce, adding more until your desired sauciness is achieved.
Garnish immediately with chopped scallions and a sprinkle of sesame seeds. Serve hot with lime wedges on the side.

Serving Suggestions:

• As an Appetizer: Serve piled high on a platter with toothpicks.

• As Tacos: Fill warm flour tortillas with shredded cabbage, bang bang shrimp, and a drizzle of extra sauce.

• As a Bowl: Serve over a bowl of steamed jasmine rice with steamed broccoli or a quick-pickled cucumber salad.

Nutritional Information (Per Serving, sauce included, without optional sides)

• Calories: ~520

• Total Fat: 28g

• Saturated Fat: 4g

• Cholesterol: 285mg

• Sodium: 1450mg

• Total Carbohydrates: 38g

• Dietary Fiber: 0g

• Sugars: 14g

• Protein: 28g

Note: Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands, measurements, and cooking methods, especially the amount of oil absorbed during frying.

Chef’s Notes & Tips for Success

• Oil Temperature is Key: Maintain that 350°F oil. If it’s too cool, the shrimp will be greasy; too hot, they’ll brown before cooking through.

• Make it Ahead: The sauce can be made up to 3 days in advance. Store covered in the refrigerator.

• Air Fryer Method: For a lighter version, spray dredged shrimp with oil and air fry at 400°F for 6-8 minutes, flipping halfway, until crispy. Toss in sauce as directed.

• Spice Control: For milder shrimp, reduce the Sriracha to 1 tablespoon. For extra heat, add a pinch of cayenne to the dredge or a dash of hot sauce to the creamy sauce.

• Keeping it Crispy: For the crispiest results, sauce the shrimp just before serving. You can also serve the sauce on the side for dipping.

Indulge in the perfect bite—succulent, crunchy, creamy, sweet, and spicy all at once. This Creamy Bang Bang Shrimp is guaranteed to become a fast favorite for weeknights and entertaining alike!