Crispy, golden shrimp coated in a creamy, sweet-and-spicy sauce that packs a punch—what’s not to love? This Easy Bang Bang Shrimp recipe delivers restaurant-quality flavor with minimal fuss, making it perfect for busy weeknights, special occasions, or even as a crowd-pleasing appetizer. It’s got crunch, spice, and a hint of sweetness that’s utterly addictive. You’ll find yourself licking your fingers and possibly hoarding the last piece (it’s that good).

Let me tell you, Bang Bang Shrimp has a special place in my heart (and belly). The first time I made it, it was a game-changer—a dish that seemed way too impressive for how easy it actually was to pull off. Trust me, once you master this recipe, you’ll feel like a total kitchen rockstar.

My first bite of Bang Bang Shrimp: Love at first crunch

I first discovered Bang Bang Shrimp on a cozy Friday night while dining out with friends. We ordered it as a starter, and I distinctly remember the waiter placing that crispy, saucy goodness right in the center of the table. The plate was sprinkled with chili flakes and fresh parsley, and the aroma was incredible—spicy, tangy, and just a little sweet.

The moment I took my first bite, I was hooked. The shrimp were perfectly crispy, coated in the most flavorful sauce that clung to each piece. It was one of those “how is this so good?!” moments. Fast forward to a few weeks later, and I was determined to recreate it at home. After a little experimentation (and some glorious trial and error), I finally nailed it. Now, this dish makes a regular appearance at our dinner table, and every bite feels like a mini celebration.

The story behind Bang Bang Shrimp

Bang Bang Shrimp is thought to have originated as a restaurant favorite at Bonefish Grill, where it quickly became an iconic appetizer. The dish’s magic lies in its fusion of Asian-inspired flavors—spicy chili-garlic sauce, creamy mayo, and a hint of sweetness from honey—all tossed with crispy fried shrimp. Over time, this popular dish has inspired countless home-cook variations, and for good reason. It’s simple, versatile, and utterly delicious.

While the classic version involves frying the shrimp, you can find baked or air-fried adaptations popping up, making it a bit lighter while keeping the signature flavors intact. One thing’s for sure: however you make it, the star of the show will always be the bold, creamy Bang Bang Sauce.

Let’s talk ingredients: Building the perfect bite

The beauty of this recipe lies in its simplicity, but that doesn’t mean the ingredients don’t matter. Here’s what makes each one shine:

Shrimp: Fresh, medium-sized shrimp are the heart of this dish. I always recommend peeled and deveined shrimp for convenience. If you’re in a pinch, frozen shrimp work great too—just thaw them first.
Cornstarch: This is your crispy secret weapon! It creates that light, crackly crust that perfectly holds the sauce. Flour works in a pinch, but cornstarch takes it to another level.
Buttermilk: A quick soak in buttermilk tenderizes the shrimp and helps the coating stick better. If you’re out of buttermilk, try using regular milk with a squeeze of lemon juice as a substitute.
Chili-garlic sauce & sriracha: These give the Bang Bang Sauce its signature kick. Adjust the spice level to your liking—add more if you love heat or tone it down for a milder version.
Honey: Balances the spice and adds a touch of sweetness. Maple syrup or brown sugar work as substitutes if you’re out of honey.
Paprika: Adds flavor and a hint of smokiness to the shrimp coating. You can swap it for cayenne pepper if you want an extra punch.

Essential kitchen gear: Keep it simple

You don’t need fancy gadgets to pull off this dish, but a few trusty tools will make your life easier:

Wide pot or deep fryer: For perfectly fried shrimp, a wide, deep pot is ideal. If you’ve got a deep fryer, even better!
Candy or deep-fry thermometer: Keeping your oil at the right temperature (375°F) is key to crispy shrimp. No thermometer? Toss in a small piece of bread—if it sizzles and browns in about 30 seconds, you’re good to go.
Tongs or slotted spoon: These make flipping and retrieving the shrimp a breeze.
Paper towels: For draining excess oil—an underrated but essential step for keeping your shrimp crispy.

Step-by-step: Let’s fry up some magic

Ready to dive in? Here’s how to make this irresistible Bang Bang Shrimp:

Prep the sauce: In a small bowl, mix together mayo, chili-garlic sauce, sriracha, honey, paprika, lemon juice, and a pinch of salt and pepper. Give it a taste—add more sriracha if you want extra heat! Pop it in the fridge while you prep the shrimp.
Coat the shrimp: Toss your peeled and deveined shrimp in buttermilk. Let them soak while you heat up your oil to 375°F (this gives the coating time to really stick). In a separate bowl, mix cornstarch, cayenne, salt, and pepper.
Bread the shrimp: Drain the shrimp from the buttermilk, shake off the excess, and toss them in the cornstarch mixture until fully coated. For extra crunch, refrigerate the breaded shrimp for 20-30 minutes before frying.
Fry to perfection: Fry the shrimp in small batches (don’t overcrowd the pot!) for about 1-2 minutes per side. They should be golden and crispy. Transfer to paper towels to drain.
Toss in sauce: While the shrimp are still warm, toss them in the prepared Bang Bang Sauce until they’re evenly coated.
Garnish and serve: Sprinkle with chopped parsley and chili flakes for a pop of color and extra flavor. Serve immediately and bask in the compliments!

Variations to try (because we all like options!)

Lighter version: Skip the frying and bake the shrimp at 400°F for 10-12 minutes, flipping halfway. Spray them with a little cooking oil before baking to mimic that golden crispiness.
Gluten-free: Great news—this recipe is naturally gluten-free, thanks to the cornstarch. Just double-check your sauces to ensure they’re GF-friendly.
Vegan twist: Swap shrimp for cauliflower florets or tofu cubes. The coating and sauce work beautifully with both!
Seasonal flavors: Add a little orange zest to the sauce in the winter for a citrusy kick, or use fresh herbs like cilantro in the summer for a refreshing twist.
International spin: Mix in some curry powder to the sauce for an Indian-inspired take, or drizzle with a bit of soy sauce for a subtle umami boost.

Serving ideas: Make it a meal

Bang Bang Shrimp is a star on its own, but it’s even better with some complementary dishes. Serve it over a bed of jasmine rice or alongside a crisp Asian-style slaw. For a fun appetizer platter, pair it with vegetable spring rolls and edamame. And don’t forget to add a sprinkle of sesame seeds or chopped scallions for extra flair!

Drinks to pair with Bang Bang Shrimp

A crisp white wine like Sauvignon Blanc or a light Pinot Grigio pairs beautifully with the spice and richness of the sauce. Prefer beer? A cold, hoppy IPA cuts through the creamy sauce perfectly. For non-alcoholic options, try a ginger-lime soda or iced green tea.

Storing and reheating

If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F for about 8-10 minutes to crisp them back up. Avoid microwaving—it’ll make the shrimp soggy.

Scaling up or down

This recipe easily doubles if you’re feeding a crowd—just fry the shrimp in batches to keep them crispy. For smaller portions, simply halve the ingredients. Keep in mind that the sauce is so good, you might want to make extra no matter what!

Common issues and how to avoid them

Shrimp not crispy enough? Make sure your oil is hot enough (375°F). Too cool, and the shrimp will absorb oil and get soggy.
Sauce too spicy? Cut back on the sriracha or chili-garlic sauce, and add a bit more honey to balance things out.
Coating falls off? Refrigerating the breaded shrimp before frying helps it stick better.

Give it a try!

This Easy Bang Bang Shrimp recipe is the kind of dish that makes you feel like you’ve ordered takeout from a fancy restaurant—but with the satisfaction of making it yourself. It’s simple, packed with flavor, and endlessly customizable. So grab your apron and get ready for some crispy, saucy goodness. I promise, this one’s going to be a keeper!

Frequently asked questions

1. Can I make this ahead of time?
You can prep the sauce and bread the shrimp in advance, but fry the shrimp and toss them in the sauce just before serving for the best texture.

2. Can I use frozen shrimp?
Absolutely! Just thaw them completely and pat them dry before coating.

3. Is there a substitute for buttermilk?
Yes, mix regular milk with a teaspoon of vinegar or lemon juice for a quick buttermilk substitute.

4. What’s the best way to control the spice level?
Adjust the amount of sriracha and chili-garlic sauce to suit your taste. Adding more honey can also balance out the heat.

5. Can I bake these instead of frying?
Definitely! Bake the shrimp at 400°F for 10-12 minutes, flipping halfway, and spray with oil for a crispy texture.

Easy Bang Bang Shrimp Recipe