Tasty Bang Bang Shrimp with Sweet Chili Sauce

Here is my favorite bang bang shrimp recipe, with crispy cornstarch-coated shrimp and a creamy, spicy sweet chili sauce that hits all the right notes.

This dish is always a hit at our house when we’re craving something that tastes like takeout but is so much better homemade. The shrimp get perfectly crispy on the outside while staying tender inside, and that sauce is seriously addictive.

What Kind of Shrimp Should I Use?

For this bang bang shrimp recipe, you’ll want to use medium to large shrimp, ideally in the 31-40 or 21-30 count per pound range. You can buy them either fresh or frozen – just make sure frozen shrimp are completely thawed and patted dry before you start cooking. I recommend getting shrimp that are already peeled and deveined to save yourself some prep time, though leaving the tails on or off is totally up to you and your personal preference. If you’re buying fresh shrimp at the store, give them a quick sniff – they should smell like the ocean, not fishy, which means they’re nice and fresh.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Buttermilk: Don’t have buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Cornstarch: All-purpose flour works fine here, though your coating won’t be quite as crispy. You could also try a 50/50 mix of flour and cornstarch for a middle ground.
• Vegetable oil: Any neutral oil with a high smoke point will do – canola, peanut, or sunflower oil are all good choices for frying.
• Sweet chili sauce: If you can’t find sweet chili sauce, mix 3 tablespoons of honey with 1 tablespoon of rice vinegar and a pinch of red pepper flakes. It won’t be exactly the same but gets you close.
• Mayonnaise: Greek yogurt or sour cream can replace mayo if you prefer, though the sauce will be tangier and less creamy.
• Sriracha: Any hot sauce works here – adjust the amount based on how spicy your choice is compared to sriracha.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang shrimp is overcrowding the pan, which drops the oil temperature and leads to greasy, soggy shrimp instead of crispy ones – fry them in small batches and give each piece plenty of space.

Another common error is not getting the oil hot enough before adding the shrimp, so use a thermometer to make sure it reaches 350°F, and if you don’t have one, test by dropping a small piece of bread in the oil (it should sizzle immediately).

Coating the shrimp while they’re still wet from the buttermilk is actually good, but shake off any excess before dredging to prevent clumps of cornstarch, and make sure to toss the shrimp with the sauce right before serving so they stay crispy.

Finally, don’t skip draining the fried shrimp properly on a wire rack or paper towels – any excess oil will make your sauce slide right off and create a messy dish.

What to Serve With Bang Bang Shrimp?

Bang bang shrimp is pretty rich and spicy, so I like to serve it over a bed of white rice or fried rice to balance out all those bold flavors. You could also stuff it into lettuce wraps with shredded cabbage and carrots for a lighter option that’s still really satisfying. A simple cucumber salad with rice vinegar makes a great cooling side dish that cuts through the heat from the sriracha. If you want to go the full appetizer route, serve it alongside some steamed edamame or vegetable spring rolls for a fun spread.

Storage Instructions

Store: Keep any leftover bang bang shrimp in an airtight container in the fridge for up to 2 days. I like to store the shrimp and sauce separately so the coating doesn’t get too soggy. Just toss them together again when you’re ready to eat.

Reheat: To get that crispy texture back, reheat the shrimp in the oven at 375°F for about 8-10 minutes, or pop them in an air fryer at 350°F for 4-5 minutes. The microwave will work in a pinch, but the coating won’t be as crispy.

Make Ahead: You can mix up the bang bang sauce a day or two ahead and keep it in the fridge. The shrimp are definitely best when fried fresh, but you can bread them a few hours early and keep them in the fridge until you’re ready to fry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 45-55 g
• Fat: 100-115 g
• Carbohydrates: 85-100 g

Ingredients

For the shrimp and coating:

• 1 lb shrimp (peeled, deveined, and tails removed)
• 1 cup buttermilk
• 1 cup cornstarch (I always use Argo for the crispest coating)
• 1 cup vegetable oil
• 1 tsp salt
• 3/4 tsp garlic powder
• 1/2 tsp black pepper
• 1 green onion (thinly sliced on a bias for garnish)

For the sauce:

• 1/2 cup mayonnaise (I prefer Hellmann’s for the creamiest base)
• 1/3 cup sweet chili sauce (I use Mae Ploy for authentic Thai flavor)
• 3 tbsp sriracha
• 1 tsp fresh lime juice

Step 1: Prepare the Sweet Chili Sauce

• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 3 tbsp sriracha
• 1 tsp fresh lime juice

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until completely smooth and combined.

The lime juice brightens the richness of the mayo and balances the heat beautifully.

Set the sauce aside while you prepare the shrimp—this allows the flavors to meld slightly.

Step 2: Marinate Shrimp and Prepare Coating

• 1 lb shrimp
• 1 cup buttermilk
• 1 cup cornstarch
• 1 tsp salt
• 3/4 tsp garlic powder
• 1/2 tsp black pepper

Place the shrimp in a shallow bowl and pour the buttermilk over them, stirring gently to coat all pieces evenly.

While the shrimp soak for 10 minutes, combine the cornstarch, salt, garlic powder, and black pepper in a separate shallow dish or plate.

Mix thoroughly with a fork to break up any clumps in the cornstarch—this ensures an even, crispy coating.

Step 3: Heat Oil and Coat Shrimp

• shrimp from Step 2
• 1 cup vegetable oil
• dry coating mixture from Step 2

Heat the vegetable oil in a deep skillet or saucepan to 350°F (use a thermometer for accuracy).

While the oil reaches temperature, working in batches, remove the shrimp from the buttermilk one at a time and dredge thoroughly in the cornstarch mixture from Step 2, shaking off excess.

I like to double-coat mine by briefly dipping them back into the buttermilk and then the cornstarch again—this creates an extra-crispy exterior that really stands up to the sauce.

Step 4: Fry Shrimp Until Golden and Crispy

• coated shrimp from Step 3

Carefully place the coated shrimp into the hot oil and fry for 1.5 minutes on the first side until golden and crispy.

Flip each shrimp and fry for another 1.5 minutes on the second side.

Work in batches to avoid overcrowding the pan, which drops the oil temperature and results in soggy coating.

Transfer the cooked shrimp to a rack or paper towel-lined plate to drain.

Step 5: Toss with Sauce and Serve

• fried shrimp from Step 4
• sweet chili sauce from Step 1
• 1 green onion

While the shrimp are still warm, transfer them to a bowl and pour the sweet chili sauce from Step 1 over them.

Toss gently to coat all pieces evenly, being careful not to break the crispy coating.

Transfer to a serving plate and top with the thinly sliced green onions.

Serve immediately while the shrimp are hot and the coating is at its crispiest.

Tasty Bang Bang Shrimp with Sweet Chili Sauce

Delicious Tasty Bang Bang Shrimp with Sweet Chili Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 3.5 servings

Calories 1650 kcal

Ingredients

  

For the shrimp and coating::

• 1 lb shrimp (peeled, deveined, and tails removed)
• 1 cup buttermilk
• 1 cup cornstarch (I always use Argo for the crispest coating)
• 1 cup vegetable oil
• 1 tsp salt
• 3/4 tsp garlic powder
• 1/2 tsp black pepper
• 1 green onion (thinly sliced on a bias for garnish)

For the sauce::

• 1/2 cup mayonnaise (I prefer Hellmann's for the creamiest base)
• 1/3 cup sweet chili sauce (I use Mae Ploy for authentic Thai flavor)
• 3 tbsp sriracha
• 1 tsp fresh lime juice

Instructions

 

• In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until completely smooth and combined. The lime juice brightens the richness of the mayo and balances the heat beautifully. Set the sauce aside while you prepare the shrimp—this allows the flavors to meld slightly.
• Place the shrimp in a shallow bowl and pour the buttermilk over them, stirring gently to coat all pieces evenly. While the shrimp soak for 10 minutes, combine the cornstarch, salt, garlic powder, and black pepper in a separate shallow dish or plate. Mix thoroughly with a fork to break up any clumps in the cornstarch—this ensures an even, crispy coating.
• Heat the vegetable oil in a deep skillet or saucepan to 350°F (use a thermometer for accuracy). While the oil reaches temperature, working in batches, remove the shrimp from the buttermilk one at a time and dredge thoroughly in the cornstarch mixture from Step 2, shaking off excess. I like to double-coat mine by briefly dipping them back into the buttermilk and then the cornstarch again—this creates an extra-crispy exterior that really stands up to the sauce.
• Carefully place the coated shrimp into the hot oil and fry for 1.5 minutes on the first side until golden and crispy. Flip each shrimp and fry for another 1.5 minutes on the second side. Work in batches to avoid overcrowding the pan, which drops the oil temperature and results in soggy coating. Transfer the cooked shrimp to a rack or paper towel-lined plate to drain.
• While the shrimp are still warm, transfer them to a bowl and pour the sweet chili sauce from Step 1 over them. Toss gently to coat all pieces evenly, being careful not to break the crispy coating. Transfer to a serving plate and top with the thinly sliced green onions. Serve immediately while the shrimp are hot and the coating is at its crispiest.