5 from 20 votes
Bang Bang Shrimp Recipe
The Bang Bang Shrimp recipe produces crispy fried shrimp coated in a spicy-sweet sauce made with mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar. The shrimp are marinated in buttermilk and sriracha, then coated in a mixture of cornstarch, rice flour, and spices before frying. The result is a crunchy yet tender shrimp dish with a creamy, tangy, and mildly spicy sauce, finished with fresh green onions for garnish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
905 kcal
Course:
Main Course, Dinner
Cuisine:
Asian-American Fusion
Ingredients
bang bang sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
shrimp
- 1 pound Shrimp peeled and deveined with tails intact, extra large
- 1 1/2 cups buttermilk
- 1 tablespoon sriracha
- 1 cup cornstarch
- 2 tablespoons rice flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 3 cups neutral cooking oil for frying, generic cooking oil
garnish
- 2 green onion thinly sliced on a bias
Instructions
bang bang sauce
- Combine all ingredients in a mixing bowl.
- Whisk together and set aside.
Cup of Yum
shrimp
- Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
- In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
- Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
- Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet.
- Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
- Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
- Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat shrimp in a lightly oiled pan over medium-high heat for 2-3 minutes, flipping individually to preserve coating.
- Allow coated shrimp to rest before frying to improve adhesion and crispness of the coating.
- Prepare the bang bang sauce ahead of time and store it refrigerated for up to 3 days; remove from fridge 15 minutes before use.
- Shake excess buttermilk off shrimp before coating to prevent sogginess and ensure even frying.
Nutrition Information
Calories
905kcal
(45%)
Carbohydrates
48g
(16%)
Protein
19g
(38%)
Fat
71g
(109%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
22g
(129%)
Monounsaturated Fat
39g
(195%)
Trans Fat
0.3g
(15%)
Cholesterol
159mg
(53%)
Sodium
1378mg
(57%)
Potassium
308mg
(7%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
432IU
(9%)
Vitamin C
6mg
(7%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 905
% Daily Value*
| Calories | 905kcal | 45% |
| Carbohydrates | 48g | 16% |
| Protein | 19g | 38% |
| Fat | 71g | 109% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 1378mg | 57% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.