Creamy Bang Bang Shrimp

Name: Creamy Bang Bang Shrimp
Total Time: 25 minutes
Active Time: 25 minutes
Difficulty: Easy
Servings: 4 as an appetizer, 2 as a main

Crispy, golden-brown shrimp smothered in a creamy, sweet, spicy, and tangy sauce—Creamy Bang Bang Shrimp is an irresistible restaurant-style appetizer you can master in minutes at home. This recipe delivers the perfect bite: a tender, juicy shrimp encased in a light, crispy coating, generously coated in a glossy, flavor-packed sauce that strikes a magical balance between heat, sweetness, and creaminess. Served over lettuce for a cool crunch and finished with a sprinkle of green onions, it’s a guaranteed crowd-pleaser perfect for parties, a fancy-feeling weeknight dinner, or a standout game-day snack.

Ingredients

For the Bang Bang Sauce:

½ cup mayonnaise (full-fat for best texture)
¼ cup Thai sweet chili sauce
2 tablespoons Sriracha or other hot chili sauce (adjust to taste)
1 tablespoon honey
1 teaspoon rice vinegar or fresh lime juice
1 teaspoon garlic powder

For the Shrimp:

1 pound (450g) medium-large raw shrimp (31/40 count), peeled, deveined, tails on or off
½ cup buttermilk (or ½ cup milk + ½ tablespoon vinegar/lemon juice)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
Neutral oil for frying (vegetable, canola, or peanut), about 2 cups

For Serving:

2 cups shredded iceberg or butter lettuce
2 green onions, thinly sliced
1 tablespoon sesame seeds (optional)
Lime wedges

Equipment

Large heavy-bottomed pot, Dutch oven, or deep skillet for frying
Deep-fry thermometer (highly recommended)
Wire rack set over a baking sheet or paper towel-lined plate
2-3 medium mixing bowls
Whisk
Tongs or spider strainer

Instructions

Part 1: Make the Bang Bang Sauce & Prep Shrimp (10 minutes)

The sauce can be made ahead, allowing flavors to meld.

Make the Sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, honey, rice vinegar, and 1 teaspoon garlic powder until completely smooth and uniform. Taste and adjust heat or sweetness if desired (more Sriracha for heat, more honey for sweetness). Cover and refrigerate until ready to use.
Marinate the Shrimp: Pat the shrimp very dry with paper towels—this is crucial for a crisp coating. In a separate bowl, whisk together the buttermilk, salt, and pepper. Add the shrimp, toss to coat evenly, and let marinate for 5-10 minutes while you prepare the coating and oil.

Part 2: Dredge & Fry the Shrimp (10 minutes)

The key to success is maintaining proper oil temperature.

Prep the Dredge & Oil: In another bowl, whisk together the cornstarch, flour, paprika, and ½ teaspoon garlic powder. Pour oil into your heavy pot to a depth of about 1 ½ inches. Heat over medium-high heat to 350°F (175°C). Use your thermometer; the correct temperature is essential.
Dredge the Shrimp: Working with a few shrimp at a time, remove them from the buttermilk, letting excess drip off. Dredge them thoroughly in the cornstarch-flour mixture, pressing gently to ensure an even, clumpy coating. Shake off excess and place on a plate. Avoid overcrowding the dredging bowl to keep the mixture dry.
Fry to Perfection: Once oil is at 350°F, carefully add shrimp in batches of 6-8, ensuring not to crowd the pot. Fry for 2-3 minutes, turning once, until the coating is crispy, lightly golden, and the shrimp are pink and cooked through.
Drain: Use a spider strainer or tongs to transfer the fried shrimp to the wire rack. Letting them drain on a rack keeps them crispier than draining on paper towels. Briefly fry the remaining batches, allowing the oil to return to 350°F between each batch.

Part 3: Sauce & Serve (5 minutes)

The grand finale where everything comes together.

Coat the Shrimp: Transfer all the hot, crispy shrimp to a large bowl. Pour about ¾ of the prepared Bang Bang sauce over the top. Using a spatula or large spoon, gently toss until every shrimp is evenly and generously coated. Add more sauce if desired.
Plate Immediately: Create a bed of shredded lettuce on a serving platter or individual plates. Pile the saucy shrimp on top. Drizzle with any remaining sauce from the bowl.
Garnish & Serve: Sprinkle generously with sliced green onions and sesame seeds (if using). Serve immediately with lime wedges on the side for a bright, citrusy squeeze.

Chef’s Notes & Tips

Oil Temperature is King: If the oil is too cool, the shrimp will absorb oil and become greasy. If it’s too hot, the coating will burn before the shrimp cooks through. A thermometer is your best friend.
The Coating Secret: The cornstarch-flour blend creates an incredibly light, crisp, and almost glass-like crackle that holds the sauce beautifully. Do not substitute with only flour.
Make it an Entrée: Serve the sauced shrimp over a bowl of steamed white rice or noodles with a side of steamed broccoli for a complete meal.
Air Fryer Method: For a lighter version, skip the buttermilk. Toss dry shrimp lightly in oil, then dredge in the cornstarch mixture. Spray with oil and air fry in a single layer at 400°F (200°C) for 6-8 minutes, flipping halfway. Toss with sauce as directed.
Spice Control: The sauce is designed to be medium-spicy. For mild, use 1 tablespoon Sriracha. For extra heat, add a pinch of cayenne to the dredge or more Sriracha to the sauce.

Nutrition Information (Per Serving, based on 4 appetizer servings)

Calories: ~520 kcal
Total Fat: 34g
- Saturated Fat: 5g
Cholesterol: 145mg
Sodium: ~900mg
Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Sugars: 13g
Protein: 18g

Note: Nutritional information is an estimate and can vary significantly based on the amount of oil absorbed during frying and specific sauce brands used. Sodium is primarily from the sauces and salt in the marinade. For a lighter version, the air fryer method drastically reduces fat content. The dish’s signature richness comes from the creamy, mayo-based sauce and the crispy fried coating, which are central to its indulgent, restaurant-quality appeal.