Easy Bang Bang Shrimp Recipe | 30-Minute Dinner

Imagine biting into perfectly crispy shrimp coated in a luxuriously creamy sauce that’s sweet, spicy, and utterly irresistible. That’s the magic of Bang Bang Shrimp, a beloved dish that’s captured the hearts of food lovers everywhere. While Bonefish Grill may have made this dish famous, you can create this restaurant-quality appetizer right in your own kitchen in just 30 minutes.

What is Bang Bang Shrimp?

Bang Bang Shrimp combines crispy fried shrimp with a signature sauce that strikes the perfect balance between creamy, sweet, and spicy flavors. While it gained widespread popularity through Bonefish Grill’s menu, this dish has evolved into a staple of modern Asian-fusion cuisine. The beauty lies in its versatility – serve it as an impressive appetizer, add it to your main course rotation, or make it the star of your next party spread.

The Perfect Bang Bang Sauce

The heart of this dish lies in its iconic sauce. Our version combines Japanese Kewpie mayonnaise (which has a richer, more umami flavor than regular mayonnaise), Thai sweet chili sauce, and sriracha. This trio creates a sauce that’s creamy, sweet, and packs just the right amount of heat. The secret to perfect Bang Bang sauce is balancing these elements – start with less sriracha and adjust to your preferred spice level.

Ingredients & Smart Substitutions

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 cup buttermilk (or mix 1 cup milk with 1 tablespoon lemon juice)
• Vegetable oil for frying
• 1 cup cornstarch (or potato starch for extra crispiness)
• Salt and pepper to taste

For the Sauce:

• ½ cup Kewpie mayonnaise (regular mayonnaise works too)
• ¼ cup Thai sweet chili sauce
• 2 teaspoons sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon rice vinegar

Expert Tips for Perfect Bang Bang Shrimp

The difference between good and great Bang Bang Shrimp lies in the details. Here are my time-tested secrets:

Tenderizing: Soaking shrimp in buttermilk for 15-20 minutes isn’t just tradition – it’s science. The lactic acid in buttermilk breaks down proteins, resulting in exceptionally tender shrimp. This step also helps the coating stick better.

Coating Technique: Double-dredging isn’t necessary here. Instead, thoroughly coat each shrimp in cornstarch and shake off the excess. This creates a light, crispy shell that stays crunchy even after being sauced.

Frying Perfection: Maintain oil temperature between 350-375°F. Fry in small batches to prevent temperature drops, which can lead to greasy, soggy coating. Each batch should take only 2-3 minutes until golden brown.

Step-by-Step Instructions

1. Prepare the Sauce: Whisk together Kewpie mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a large bowl. Adjust seasonings to taste and set aside.
2. Prepare the Shrimp:

• Soak cleaned shrimp in buttermilk for 15-20 minutes
• Meanwhile, heat oil to 350°F in a deep pan or wok
• Drain shrimp and pat dry with paper towels
• Season cornstarch with salt and pepper
• Coat each shrimp thoroughly in the seasoned cornstarch

3. Frying Process:

• Fry 8-10 shrimp at a time for 2-3 minutes until golden brown
• Drain on paper towels briefly
• While still hot, toss with the prepared sauce
• Serve immediately, garnished with chopped green onions and sesame seeds

Storage and Reheating

For best results, store the fried shrimp and sauce separately. The fried shrimp will keep in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until crispy again, then toss with sauce. The sauce can be stored separately for up to a week.

Perfect Pairings

Transform this appetizer into a complete meal by serving it:

• Over steamed jasmine rice with stir-fried vegetables
• In lettuce wraps with pickled vegetables
• Alongside Asian slaw for a light lunch
• As part of an Asian-fusion dinner with noodles

Air Fryer Alternative

Yes, you can make this in an air fryer! Preheat to 400°F, spray the coated shrimp with oil, and cook for 7-8 minutes, flipping halfway through. While the texture will be slightly different from deep-frying, it’s a healthier option that still delivers great results.

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• Shrimp Ceviche

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes! Thaw frozen shrimp overnight in the refrigerator or under cold running water. Make sure to pat them completely dry before coating. In fact, frozen shrimp are often fresher than « fresh » shrimp at the seafood counter.

My sauce is too spicy/not spicy enough. How can I adjust it?

Start with half the amount of sriracha and adjust to taste. To make it milder, add more mayonnaise or sweet chili sauce. For extra heat, add more sriracha or a few drops of your favorite hot sauce.

Can I make this without deep frying?

Yes! Beyond air frying (400°F for 7-8 minutes), you can pan-fry the shrimp in about 1/4 inch of oil, or bake them at 425°F for 10-12 minutes. While deep frying gives the crispiest result, these alternatives are still delicious.

Why isn’t my shrimp getting crispy?

Common issues include: oil not hot enough (should be 350-375°F), overcrowding the pan, or too much moisture in the shrimp. Use a thermometer, fry in small batches, and ensure shrimp are well-dried before coating.

This Bang Bang Shrimp recipe proves that restaurant-quality dishes are absolutely achievable at home. With these detailed instructions and pro tips, you’ll be creating this crowd-pleasing dish like a seasoned chef. Whether you’re planning a special dinner or just craving something extraordinary for a weeknight meal, this recipe delivers restaurant-worthy results every time.