Description
Bang Bang Shrimp originated from the creative kitchens of popular chain restaurants but has since become a beloved dish that home cooks everywhere want to master. This Copycat Bang Bang Shrimp recipe captures everything that makes the original so addictive – from the golden, crispy exterior to the creamy, flavor-packed sauce that brings just enough heat to keep things interesting.
Ingredients
For the Shrimp:
- 1 pound large shrimp (21–25 count), peeled and deveined, tails removed
- 1 cup all-purpose flour (substitute with gluten-free flour blend if needed)
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buttermilk (substitute with regular milk mixed with 1 tablespoon lemon juice)
- Vegetable oil for frying (about 4 cups)
For the Bang Bang Sauce:
- ½ cup mayonnaise (use vegan mayo for dairy-free option)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon honey (use maple syrup for vegan option)
- ½ teaspoon garlic powder
For Garnish:
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
Instructions
Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder in a medium bowl until completely smooth. Taste and adjust the heat level with additional sriracha if desired. Set aside to let the flavors develop while you prepare the shrimp. The sauce should have a beautiful coral color and a consistency that coats the back of a spoon.
In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Whisk until evenly distributed – the cornstarch is crucial for achieving that extra-crispy texture that makes restaurant-style shrimp so irresistible. Pour buttermilk into another shallow dish. Pat the shrimp completely dry with paper towels, as any excess moisture will prevent proper coating adhesion.
Pour oil into a heavy-bottomed pot or deep skillet until it reaches about 2 inches deep. Heat to 350°F (175°C) using a thermometer for accuracy. Maintaining proper oil temperature is essential – too hot and the coating burns before the shrimp cooks through; too cool and you’ll end up with greasy, soggy results.
Working with one shrimp at a time, dip into buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture, pressing gently to ensure the coating adheres well. Place coated shrimp on a wire rack while you finish the remaining pieces. This two-step process creates layers that result in maximum crispiness.
Carefully lower 6-8 shrimp into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through. The shrimp should float to the surface when properly cooked. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
While the shrimp are still warm, gently toss them in the Bang Bang sauce until evenly coated. The contrast between the hot, crispy shrimp and the cool, creamy sauce creates the perfect temperature balance. Transfer to a serving platter and garnish with sliced green onions, sesame seeds, and cilantro leaves for that authentic restaurant presentation.
Nutrition
- Calories: 385
- Sodium: 680mg
- Fat: 20g
- Carbohydrates: 24g
- Protein: 24g