This homemade bang bang shrimp recipe gives you crispy shrimp coated in a spicy-sweet, creamy sauce that’s just as addictive as the copycat Bonefish Grill bang bang shrimp you’ve seen on menus (and yes, a few restaurants like Cheesecake Factory have their own takes).
It’s a popular appetizer that can easily become a fun main course over rice or a crunchy salad. Whether you want fried shrimp, a lighter air fryer version, or popcorn shrimp-style bites, I’ll walk you through the prep time, cooking time, and tips so your shrimp come out golden brown every time.
Gina’s Recipe Rundown:
Texture: Perfectly crispy on the outside, tender and juicy on the inside, with a creamy sauce that clings to every bite without making the shrimp soggy.
Taste: Sweet, spicy, and slightly tangy with just enough heat to keep things interesting, balanced by a rich, creamy sauce and savory shrimp in every bite.
Ease: Quick and beginner-friendly, this recipe comes together in under 30 minutes with simple ingredients and straightforward steps—no deep frying or special equipment required.
Why I love it: I love this Bang Bang Shrimp because it’s the perfect mix of crispy, creamy, and spicy, and it tastes like a restaurant favorite without the extra effort at home.
Why You’ll Love This Recipe
You’ll love this Bang Bang Shrimp because it’s crispy, creamy, and packed with flavor—all in under 30 minutes. It tastes like a restaurant favorite but comes together easily at home, and the sweet-spicy sauce keeps every bite irresistible. Perfect for weeknight dinners, entertaining, or just a little indulgent treat!
Ingredient Notes
- Shrimp – Use medium shrimp, peeled and deveined. Fresh or frozen both work—just make sure frozen shrimp are fully thawed and patted dry.
- Buttermilk – Helps tenderize the shrimp and gives the coating something to cling to. Regular milk with a splash of lemon juice works in a pinch.
- Cornstarch – Key for that light, crispy coating without feeling heavy or greasy.
- Avocado Oil – Neutral flavor with a high smoke point, making it ideal for pan-frying.
- Mayonnaise – The creamy base of the sauce that balances out the heat and sweetness.
- Thai Sweet Chili Sauce – Adds the signature sweet heat that makes Bang Bang Shrimp so addictive.
- Old Bay Seasoning – Brings savory, slightly spicy flavor that pairs perfectly with shrimp.
- Sriracha – Adjust to taste for extra heat and a little tang.
- Green Onion – A fresh, mild finish that adds color and crunch right before serving.
Kitchen Equipment
- Medium bowl (for dredging mixture)
- Small bowl (for beaten eggs and for sauce prep)
- Slotted spoon (for removing shrimp from hot oil)
- Paper towel-lined plate or sheet pan to drain fried shrimp
- Deep fryer or Dutch oven (for hot oil frying) or deep skillet — or an air fryer if you prefer less oil
Things you’ll find handy
- A slotted spoon makes removing fried shrimp from hot oil easy and safer.
- A paper towel-lined plate helps absorb excess oil so the bang bang sauce doesn’t go watery.
- If you’re prepping for a crowd, use a Dutch oven or deep fryer for consistent hot oil, and transfer finished shrimp to a sheet pan in a single layer while keeping them warm in a low oven.
How to Make Bang Bang Shrimp
- Start by tossing your shrimp in buttermilk in a medium bowl so each piece gets a nice coating.
- Next, pour some cornstarch into a large bowl. Using a fork, lift the shrimp out of the buttermilk (shake off any extra) and toss them in the cornstarch until they’re fully coated.
- Heat the avocado oil in a large Dutch oven or heavy pot over medium heat until it reaches 375°F. Carefully add the shrimp, one at a time, giving them space so they don’t stick together. Cook for about 1–2 minutes per side, until golden and crispy. Once done, place the shrimp on a drying rack.
- While the shrimp are cooking, whisk together mayonnaise, Thai sweet chili sauce, Old Bay, and Sriracha in a small bowl. When all the shrimp are fried, toss them with about ¾ of the sauce so each piece is nicely coated. Save the rest to drizzle on top before serving.
- Finish with a sprinkle of green onions, grab a plate, and dig in!
Variations & Substitutions
- Popcorn shrimp: Use smaller shrimp and keep cook times shorter for a popcorn shrimp version perfect for finger food.
- Extra crispy: Mix a little extra corn starch into the panko for a crunchier crust.
- Oven-baked / sheet pan: For baked shrimp, arrange on a sheet pan, spritz with oil, and bake at 425°F until golden (about 10–12 minutes), flipping halfway.
- Sauce swaps: If you like a more restaurant-style bang bang sauce, increase the Thai sweet chili sauce and decrease mayo slightly for a tangy, spicy-sweet sauce.
- Copycat versions: If you’re chasing the copycat Bang Bang shrimp or copycat Bonefish Grill Bang Bang shrimp experience, keep the sauce bright and slightly sweet, and make sure the shrimp are double-coated and fried in hot oil so they stay crisp when tossed. Many fans compare this recipe to Bonefish Grill’s bang bang shrimp and other chain versions like Cheesecake Factory twists — each has its own spin on sweetness and heat.
Storage
Cooked shrimp: Keep leftover cooked shrimp and sauce separately in airtight container(s) in the fridge for up to 2 days. Re-crisp fried shrimp in the air fryer or oven on a sheet pan for the best texture.
Sauces will keep longer but separate; stir before using.
Expert Tips
Pat your shrimp dry – Moisture is the enemy of crispiness. Make sure your shrimp are well-dried before dredging in cornstarch.
Don’t overcrowd the pan – Fry in batches if needed. Crowding lowers the oil temperature and makes the shrimp soggy.
Use a neutral, high-heat oil – Avocado, canola, or peanut oil works best for that golden crunch.
Cornstarch is key – For ultra-crispy shrimp, cornstarch works better than flour and keeps the coating light.
Adjust the heat – Taste your sauce and add Sriracha gradually. You want a balance of sweet and spicy without overpowering the shrimp.
Toss immediately – Coat the shrimp in the sauce right after frying so it clings perfectly while still hot.
Serve right away – Bang Bang Shrimp is best fresh; the crispy texture diminishes if it sits too long.
Garnish smart – Thinly sliced green onions or a squeeze of lime adds a fresh pop and brightness to every bite.
FAQ’s
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before coating. Extra moisture can make the shrimp less crispy.
Can I bake instead of fry?
Yes! Bake at 425°F for 10–12 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious.
How spicy is Bang Bang Shrimp?
The heat comes from Sriracha, which you can adjust to taste. Start with a little and add more if you like it hotter.
Can I make the sauce ahead of time?
Definitely! The sauce can be mixed a day ahead and stored in the fridge. Just toss the shrimp in it right after frying for the best coating.
What can I serve with Bang Bang Shrimp?
They’re great as an appetizer, over rice or noodles, in tacos, or even as a salad topper.
Can I use a different oil for frying?
Yes—neutral oils with high smoke points, like canola or peanut oil, work best for crispiness.
How do I keep shrimp crispy after frying?
Drain them on a wire rack instead of paper towels to avoid steaming. Toss in the sauce just before serving.
If you love this shrimp recipe, you’re going to love these other shrimp recipes, too. Please click each link below to find the easy, printable recipe!
Pair This With These Great Recipes
Panda Express Chow Mein – Copycat Recipe
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Bang Bang Shrimp
Ingredients
- 1 pound shrimp (medium-sized ) – raw, shelled, deveined, and rinsed
- ¾ cup buttermilk
- ¾ cup cornstarch
- 1 cup avocado oil
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- ¼ teaspoon Old Bay Seasoning
- ¼ teaspoon Sriracha
3 tablespoons green onion, chopped
Instructions
- Combine the shrimp and buttermilk in a medium-sized bowl. Toss to coat.
- Add the cornstarch to a large bowl.
- Use a fork to remove the shrimp from the buttermilk (draining off the excess buttermilk) and toss in the cornstarch to coat.
- Add the oil to a large Dutch oven or heavy, deep pot. Heat over medium, bringing to 375 degrees.
- Place the coated shrimp in the hot oil, working them into the oil one at a time to keep them from sticking together. Keep good spacing between them while cooking. Cook 1-2 minutes on each side.
- Remove the fried shrimp and place them on a drying rack.
- Once all the shrimp are cooked, immediately transfer them to a bowl
- Whisk the mayonnaise, Thai sweet chili sauce, Old Bay seasoning, and Sriracha in a small bowl.
- Add ¾ of the sauce to the cooked shrimp. Toss to coat.
- Use the remainder of the sauce to drizzle over the shrimp before serving.
- Serve with green onion for garnish.
Notes
- Great with pasta, tacos, on skewers, with rice and vegetables, or as an appetizer.
- Greek yogurt can be used in place of mayonnaise.
- More Sriracha can be used for more heat.
- Seasoning was not added to the cornstarch, as the sauce provides all the flavor. Add salt and pepper to the cornstarch as desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts