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Close-up of crispy bang bang shrimp on a white plate showing glossy sweet chili sauce glaze and spring onion garnish — bang bang shrimp
Abdul Rehman

Bang Bang Shrimp

Crispy fried shrimp in a creamy, sweet-heat sauce made from mayonnaise, sweet chili sauce, and sriracha. This bang bang shrimp recipe delivers restaurant-level results at home in 40 minutes using everyday pantry ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinate Time 15 minutes
Total Time 40 minutes
Course: Appetizer / Main
Cuisine: Asian-inspired
Calories: 490
Ingredients Method

Ingredients
  

For the Shrimp:
  • 500 g 1 lb large shrimp, peeled and deveined, 21-25 count per pound
  • 120 ml ½ cup buttermilk
  • 1 large egg
  • 120 g 1 cup cornstarch
  • 60 g ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp fine salt
  • ½ tsp black pepper
  • Vegetable or canola oil for frying
For the Bang Bang Sauce:
  • 120 g ½ cup full-fat mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 to 2 tsp sriracha
  • 1 tsp honey
  • 1 tsp fresh lime juice
Garnish:
  • 2 spring onions thinly sliced
  • 1 tsp sesame seeds optional

Method
 

  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste, adjust sriracha, and refrigerate until needed.
  2. Whisk buttermilk and egg in a medium bowl. Add shrimp, toss to coat, and marinate for 15 minutes.
  3. Mix cornstarch, flour, garlic powder, paprika, salt, and black pepper in a wide shallow bowl.
  4. Heat oil in a heavy-bottomed pan to 175°C (350°F). Use a thermometer.
  5. Lift each shrimp from the marinade, let excess drip off for 2 seconds, then press firmly into the coating on both sides.
  6. Fry 6 to 8 shrimp at a time for 2 to 3 minutes, turning once, until golden-brown and shrimp reach 63°C (145°F) internal temperature.
  7. Drain on a wire rack. Keep finished batches warm in a 120°C (250°F) oven.
  8. Add all fried shrimp to a large bowl, pour over three-quarters of the sauce, and toss to coat. Plate, garnish with spring onions and sesame seeds, and serve remaining sauce on the side.