Delicious Bang Bang Shrimp Recipe lovers, this one’s for you. If you’ve ever tried the version from Bonefish Grill, you know what I’m talkin’ about. This recipe? Better. Fresher. Less sugar-loaded. And the best part?

You control everything the spice level, the crunch factor, the whole vibe. It’s crispy, creamy, and totally addictive, without the takeout guilt.

This ain’t just some party app. It’s a crunchy little firework, dipped in a creamy chili mayo, wrapped in lettuce or tucked into tacos whatever mood you’re in. Simple ingredients, sharp techniques. We’re going deep into flavor science, and a bit messy on purpose. Let’s do this.

What Is Bang Bang Shrimp?

Bang Bang Shrimp is deep-fried shrimp tossed in a sweet, spicy, creamy sauce usually mayo-based, punched up with sriracha and a touch of sugar. It originated in American casual dining (Bonefish made it famous), but the flavor profile? Pure fusion. Southeast Asian heat meets Southern fried.

The genius? It’s the contrast.
Crunchy shell, pillowy center.
Cool sauce, hot shrimp.
Slightly sweet, then spicy, then cooling again.
It bangs. Literally.

Now, to do it right, there’s technique. You gotta nail the batter, the oil temp, and when to sauce. This ain’t toss-and-go. It’s timing, texture, and balance. And don’t even think about soggy shrimp we’re better than that.

Ingredients & Substitutions

Let’s line it all up like pros. No fluff here just what matters, and why.

For the Shrimp:

• 1 lb large shrimp (peeled, deveined, tail-off) go for 16/20 or 21/25 count. Bigger shrimp = juicier bite.
• 1 cup buttermilk tenderizes slightly, adds tang. Sub Greek yogurt thinned with milk if you’re stuck.
• ½ tsp kosher salt
• ½ tsp white pepper milder, won’t muddy the color.
• ½ tsp garlic powder
• 1 cup cornstarch don’t sub flour here unless you’re desperate. Cornstarch = that shatter-crunch.

For the Sauce (the bang):

• ½ cup mayo Japanese Kewpie is ideal. Regular works, just squeeze in a splash of rice vinegar.
• 2–3 tbsp Thai sweet chili sauce it’s the backbone. Don’t skip. Mae Ploy’s a classic.
• 1–2 tsp sriracha adjust heat to taste. Or swap for gochujang if you’re feelin’ funky.
• 1 tsp honey or sugar rounds it out. Optional, but nice.
• Splash of lime juice wakes it up.

Garnish / Serve With:

• Finely shredded cabbage or iceberg adds cool crunch.
• Scallions, thin-sliced
• Toasted sesame seeds (optional)
• Tortillas or lettuce cups (optional) taco-style’s a vibe.

Substitutions & Notes:

• No buttermilk? Splash of lemon juice in milk, 5 min wait.
• Gluten-free? Cornstarch is GF. Just watch your chili sauce and sriracha labels.
• No shrimp? Try crispy tofu or cauliflower florets. Same treatment.

Step-by-Step Instructions

1. Marinate the shrimp

Toss peeled shrimp with buttermilk, salt, pepper, garlic powder. Let it sit for 15–30 mins, max. This gives it a light briney soak and preps it for that starch cling.

Don’t let it go too long. Acid + shrimp = ceviche. You want fryable, not mush.

2. Make the sauce

Whisk all sauce ingredients in a bowl. Taste it. Needs more kick? Hit it with another squirt of sriracha. Too sharp? Tiny bit more honey.

Let it chill. Literally. Cold sauce + hot shrimp = dream.

3. Dredge like you mean it

Pull shrimp from marinade. Let the excess drip off. Toss in cornstarch. Every crevice should be coated, but don’t pack it on like glue.

Pro tip: toss ’em in a bag with the starch and shake. Easy even coat. You’re not makin’ tempura this crust is thicker.

4. Fry hot, fry fast

Heat neutral oil (canola, peanut, etc.) to 375°F in a deep pan or fryer.

Work in batches. Fry shrimp for 2–3 minutes tops, until golden and crisp. Don’t crowd the pan they’ll steam instead of crisp.

Drain on paper towels or a rack. Hit with a little salt while they’re hot.

5. Sauce last second

Toss fried shrimp in the sauce just before serving. Not a minute earlier.

Sauce too soon = soggy sadness.
Too late = naked shrimp.

Do it in a bowl, gentle fold. Or serve with the sauce on the side if you wanna keep the crunch maxed.

6. Plate like a boss

Layer over cold shredded cabbage. Top with scallions, sesame, a squeeze of lime.
If you’re feelin’ bold serve ’em taco-style in a toasted corn tortilla. Game over.

Cooking Techniques & Science

Let’s nerd out for a sec.

Why cornstarch?

Cornstarch fries up drier and crunchier than flour. It forms tiny bubbles and cracks those catch the sauce, make it stick, add that addictive crisp.

Flour? Kinda greasy. Softer. Okay for a biscuit. Not here.

Why buttermilk?

Bit of acid, bit of fat. Helps the cornstarch cling. Adds tang too. You can skip it, sure but your shrimp won’t have the same texture. It’s subtle, but it matters.

Fry temp matters

375°F gives you a fast crisp with minimal oil absorption. Too low, and the shrimp go soggy. Too high, and the starch burns before the inside cooks.

No thermometer? Drop a breadcrumb in. If it sizzles hard and rises fast, you’re good.

Sauce balance

Mayo alone? Too thick. Chili sauce adds that sticky-sweet heat. Lime cuts the fat. Sriracha sharpens the edges. It’s a dance of flavor. If you just dump them in together without tasting, you’re guessing blind.

Don’t do that. Taste. Adjust. Always.

Serving & Pairing Suggestions

These shrimp are bold. Loud. So think contrast.

Serve them with:

• Chilled lettuce wraps fresh, cool crunch.
• Warm tortillas makes ‘em feel like street food.
• Sticky jasmine rice balances the spice.
• Pickled slaw sharpens everything.
• Cold beer or sparkling rosé both cut through the fat, lift the dish.

Garnish matters too. Thin-sliced green onions add freshness. Toasted sesame = nuttiness. Even crushed peanuts work if you’re feelin’ Thai-inspired.

Presentation? Just pile ’em high. Don’t overthink it. Warm bowl, chilled plate whatever keeps the temp contrast alive.

FAQs About Delicious Bang Bang Shrimp Recipe

Can I bake or air-fry the shrimp instead of deep frying?

Yes, but be ready for a different texture. Air fryer at 400°F, 6–8 minutes, flip once. Not as crispy, but still tasty.

How do I make the sauce less spicy for kids or sensitive folks?

Cut the sriracha or skip it. Up the mayo, maybe a touch more honey. You’ll still get great flavor, just less kick.

How far ahead can I make Bang Bang Shrimp?

You can prep the sauce and dredge the shrimp ahead. But fry and sauce right before serving for best texture.

What’s the best oil for frying shrimp?

Neutral high-smoke-point oils like canola, vegetable, or peanut. Avoid olive oil it smokes too fast and adds unwanted flavor.

Can I use frozen shrimp?

Absolutely. Just thaw ’em fully and pat dry. Extra moisture messes up the dredge.

Want me to whip up a printable version or design a plating guide?

Conclusion

Bang Bang Shrimp ain’t complicated. But it is easy to mess up.

That sauce? It’s a symphony. Not just “mayo and stuff.”
That crunch? It’s science. Temp. Time. Technique.

This dish shows off contrast, restraint, and a bit of swagger. It’s fusion done right no overthinking, just smart flavor-building. And once you’ve nailed it, you’ll never trust the restaurant version again. Sorry, Bonefish.

Final pro tip? Don’t sauce it all. Sauce half. Serve half plain. Watch your guests fight over both.