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bang bang shrimp - recipe

Bang Bang Shrimp

Crispy, golden-fried shrimp tossed in a creamy, sweet-and-spicy Bang Bang sauce inspired by the iconic Bonefish Grill appetizer. This easy copycat recipe combines crunchy cornstarch-coated shrimp with a bold blend of mayonnaise, Thai sweet chili sauce, and sriracha for the perfect balance of texture, heat, and flavor. Ready in minutes, it's an irresistible appetizer, party snack, or seafood dinner that tastes just like the restaurant favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American, asian
Servings 4 people
Calories 375 kcal

Ingredients
  

  • 1 lb 40/60 Shrimp raw peeled & deveined
  • 1 cup buttermilk
  • ¾ cup cornstarch or potato starch
  • 1 cup vegetable oil or any neutral oil
  • ¾ teaspoon salt
  • 1 green onion finely chopped for garnish
  • 1 bib or romaine lettuce Chopped or shredded
  • 1 ea lemon juiced

Bang Bang Sauce

  • ½ cup Japanese mayonnaise or Hellmann's mayo
  • ¼ cup sweet chili sauce
  • 2 tablespoon sriracha or add more if you prefer it spicier

Instructions
 

  • In a medium bowl, combine the peeled and deveined shrimp with buttermilk. Let sit for 10 minutes to help tenderize.
  • In a small bowl, mix the sauce ingredients as listed above and set aside.
  • In a shallow bowl, whisk together the cornstarch and salt. Coat the shrimp evenly on both sides with the mixture. Make sure to shake off any excess cornstarch.
  • Heat vegetable oil in a large 10-inch skillet or heavy-bottomed pan over medium heat, or to 350°F using a digital thermometer. Fry the shrimp in batches until golden on both sides, about 1.5 minutes per side. Avoid overcrowding and do not overcook.
  • Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.
  • Place the shrimp in a large mixing bowl and pour the prepared sauce over. Gently toss to coat. Plate with chopped lettuce tossed in lemon juice and salt. Garnish with green onions and serve immediately while crispy.

Notes

Soak the shrimp in buttermilk to tenderize. The lactic acid helps break down proteins, resulting in a more tender texture.
Coat the shrimp evenly in the starch mixture, making sure there are no bare spots for a crisp, even coating.
Fry the shrimp in small batches to maintain oil temperature. Overcrowding the pan can lead to soggy, unevenly cooked shrimp.
Avoid overcooking. Shrimp cook quickly in hot oil, so fry just until golden, about 1.5 minutes per side, to prevent a rubbery texture.
Let excess oil drain after frying. Transfer the shrimp to a wire rack or paper towel-lined plate to keep them crisp.
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