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If crispy, golden shrimp bathed in a creamy-sweet-spicy sauce sounds like your love language… welcome home. These Bang Bang Shrimp are dangerously addictive—the kind of dish that disappears the second it hits the table.
Think juicy jumbo shrimp with a light, crunchy coating, tossed in a silky sauce that’s equal parts creamy, tangy, and fiery. Perfect for date night, game day, or any time you want to impress without spending hours in the kitchen.
No Boring Shrimp Allowed
Shrimp have a bad habit of being either bland or overcooked—but not these. Here, they get the spotlight they’ve been craving, dressed in a coating that stays crisp and light long after frying, thanks to that flirty balance of cornstarch and breadcrumbs. Then comes the Bang Bang sauce, clinging to every curve, not just sitting on top but embracing each shrimp in layers of flavor—spicy heat from sriracha, softened by the silky richness of Japanese mayo, and brightened with fresh parsley and a whisper of sesame oil. It’s the kind of bite that wakes up your taste buds, keeps you reaching for “just one more,” and makes you wonder why you ever settled for boring shrimp.
Shrimp Worth Falling For
Juicy, golden, and coated in that irresistible Bang Bang sauce—these shrimp are a total heart-stealer from the very first bite. Here’s what makes them unforgettable:
- Jumbo shrimp – Plump and tender, the perfect canvas for all that flavor.
- Buttermilk – Keeps every bite juicy and melt-in-your-mouth soft.
- Cajun spice – Smoky heat that teases without overpowering.
- Bang Bang sauce – A creamy-sweet-spicy mix that clings to every crispy edge.
Note: Find the full list of ingredients and measurements in the Recipe Card.
From Pan to Party in 30 Minute
In under half an hour, you can turn simple shrimp into an irresistible showstopper—crisp on the outside, juicy inside, and coated in a sauce that’s the perfect mix of creamy, sweet, and spicy.
- 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—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.
FAQs
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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Bang Bang Shrimp Recipe
Ingredients
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
