Bang Bang Shrimp Recipe: Better Than Takeout

introduction

The first time I tried Bang Bang Shrimp was at a lively seafood restaurant with friends, and the aroma of crispy shrimp topped with a spicy, creamy sauce lit up the table. Since then, I’ve been on a quest to recreate that moment at home. I’ve perfected this recipe, making it easy to enjoy whenever cravings strike. It’s a simple dish that brings joy and flavor to any meal. You can savor each bite, enjoying the crunch of the shrimp and the kick of the sauce. It’s not just a recipe; it’s a delightful experience that you can share with loved ones, making your home feel like a cozy restaurant.

why make this recipe

Why make Bang Bang Shrimp? It combines crispy, flavorful shrimp with a spicy sauce that’s hard to resist. It’s perfect for a dinner party, a cozy family meal, or just as a tasty snack. The best part is that it’s quick and easy to make, so you won’t spend hours in the kitchen. Plus, when you make it at home, you can adjust the flavors to fit your taste. You get to control the heat and sweetness, ensuring each bite is just right. Further, it’s a fun dish to share with friends or family, bringing everyone together over a delicious plate of shrimp.

how to make Bang Bang Shrimp

Ingredients:

• 400g of large shrimp, peeled and deveined
• 1 cup buttermilk
• ½ tbsp of sriracha
• 1 cup of cornstarch
• 2 tsp of garlic powder
• 1 tsp of onion powder
• 1/2 tsp of msg / salt
• 4 cups of vegetable oil or more for frying
• 1/2 cup of mayo
• ¼ cup + 1 tbsp of Thai sweet chili sauce
• 4 tbsp of sriracha or chili sauce
• 1 tbsp of lemon juice
• Chives
• Chili oil

Directions:

1. In a bowl, add buttermilk, sriracha, and shrimp. Mix until the shrimp are evenly coated, then set it aside for 20 minutes.
2. In another bowl, combine mayo, Thai sweet chili sauce, sriracha, and lemon juice. Set this mixture aside.
3. For the dry batter, mix cornstarch, garlic powder, onion powder, and salt in a bowl.
4. Remove the shrimp from the buttermilk and shake off the excess. Coat it in the cornstarch mixture and shake off any extra.
5. Heat a pot of oil over medium-high heat. Fry the shrimp for about 4 minutes or until golden brown and crispy. Set them aside to cool.
6. Toss the fried shrimp with the sauce, serve with hot steamed rice, and garnish with green onions or chives. Enjoy!

how to serve Bang Bang Shrimp

Bang Bang Shrimp is best served hot and crispy. You can plate it up with a side of steamed rice or a fresh salad for a complete meal. Drizzling extra sauce on top adds a nice touch and makes it even more delicious. Don’t forget to garnish with chives for a pop of color.

how to store Bang Bang Shrimp

If you have leftovers, store the shrimp in an airtight container in the refrigerator. They are best eaten within 1-2 days. To reheat, you can place them in the oven or an air fryer to bring back some of the crispiness. Avoid using a microwave, as it may make the shrimp soggy.

tips to make Bang Bang Shrimp

• Ensure the oil is hot enough before frying the shrimp. You can test it by dropping a small amount of batter in the oil; it should sizzle and rise quickly.
• Use large shrimp for a better bite.
• Adjust the amount of sriracha in the sauce to suit your spice preference.
• For an even crispier texture, double dip the shrimp in the buttermilk and cornstarch mixture.

variation

You can make a spicy version by adding more sriracha or using a hotter chili sauce. Another variation is to use chicken or tofu if you’re looking for a different protein.

FAQs

Q: Can I use frozen shrimp for this recipe?

A: Yes, just make sure to thaw them completely and pat them dry before using.

Q: How spicy is Bang Bang Shrimp?

A: The spice level can vary based on how much sriracha you use. You can adjust it to make it milder or spicier according to your taste.

Q: Can I make the sauce ahead of time?

A: Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator until you’re ready to toss the shrimp.

Bang Bang Shrimp

A crispy and flavorful dish of shrimp tossed in a spicy, creamy sauce that’s perfect for sharing.

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Prep Time 20 minutes mins

Cook Time 4 minutes mins

Total Time 24 minutes mins

Servings: 4 servings

Course: Appetizer, Main Dish

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Shrimp

• 400 g large shrimp, peeled and deveined Use large shrimp for better bite.
• 1 cup buttermilk
• ½ tbsp sriracha Adjust according to spice preference.
• 1 cup cornstarch
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp msg / salt Use salt if preferred.
• 4 cups vegetable oil or more for frying Ensure the oil is hot before frying.

For the Sauce

• 1/2 cup mayo
• ¼ cup Thai sweet chili sauce
• 4 tbsp sriracha or chili sauce Adjust according to spice preference.
• 1 tbsp lemon juice

Garnish

• Chives For garnish.
• Chili oil For drizzling.

Method

 

Preparation

1. In a bowl, add buttermilk, sriracha, and shrimp. Mix until the shrimp are evenly coated, then set aside for 20 minutes.
2. In another bowl, combine mayo, Thai sweet chili sauce, sriracha, and lemon juice. Set this mixture aside.
3. For the dry batter, mix cornstarch, garlic powder, onion powder, and salt in a bowl.
4. Remove the shrimp from the buttermilk and shake off excess. Coat in the cornstarch mixture and shake off any extra.

Cooking

1. Heat a pot of oil over medium-high heat.
2. Fry the shrimp for about 4 minutes, or until golden brown and crispy. Set them aside to cool.

Serving

1. Toss the fried shrimp with the sauce, serve with hot steamed rice, and garnish with green onions or chives.

Notes

Best served hot and crispy. If you have leftovers, store in an airtight container and consume within 1-2 days. Reheat in the oven or air fryer to maintain crispiness.