Spicy Bang Bang Shrimp

Spicy Bang Bang Shrimp is my go-to when the craving for takeout hits but I want something fresh and homemade. That signature sauce steals the spotlight every time creamy tangy with a slow-building heat that wakes up your taste buds. Each shrimp comes out light and crisp delivering all those restaurant vibes right from your own kitchen.

The first time I made this my family hovered over the stove grabbing shrimp right as they came out. Now whenever friends visit this is the first thing they request.

Ingredients

• Large shrimp: peeled and deveined fresh or frozen defrosted shrimp give you unbeatable texture look for firm and glossy
• Buttermilk: tenderizes the shrimp use a cultured buttermilk for best results
• Cornstarch: brings that shatteringly crisp coating check it is lump-free
• All-purpose flour: rounds out the batter with structure a higher protein flour fries up best
• Vegetable oil: neutral flavor and high smoke point perfect for frying
• Chopped chives: mild onion note for garnish fresh chives add vibrant color
• Mayonnaise: shapes the base of the bang bang sauce opt for full fat for creaminess
• Sweet chili sauce: provides mellow heat and sweetness pick a thick high quality variety
• Sriracha: gives signature spice use your favorite brand for best flavor
• Honey: balances the heat this is subtle and optional

Instructions

Marinate the Shrimp:

Soak your peeled and deveined shrimp in buttermilk for ten to fifteen minutes. This little step bathes the shrimp in tang and helps the coating stick perfectly later. The buttermilk also ensures the shrimp stays tender through frying.

Make the Sauce:

In a separate bowl combine mayonnaise sweet chili sauce sriracha and honey. Stir until the sauce is silky and evenly mixed. Taste and adjust the sriracha if you want more heat. This will be tossed with the hot shrimp for signature flavor.

Coat and Fry:

Set up a shallow bowl and mix cornstarch with flour slicing through to break up any lumps. Lift each shrimp from the buttermilk letting the excess drip off then press firmly into the dry mix to coat the whole surface. Heat vegetable oil in a deep skillet or pot to three hundred fifty degrees. Fry the shrimp in batches cooking each side for two to three minutes. Turn only once golden. The shrimp should feel crisp and smell toasty.

Toss in Sauce:

Let freshly fried shrimp rest briefly on a paper towel or rack. While they are still hot tumble them into the bang bang sauce and toss until every nook is glazed. The warmth helps the sauce stick and amps up the fragrance.

Garnish and Serve:

Arrange the shrimp on a platter or pile them in a bowl. Scatter chopped chives over the top for a pop of green and a gentle onion flavor. Serve right away for maximum crunch. These shrimp are a knockout on lettuce leaves rice or just with a fork.

Sriracha is my must have in this recipe. One time my younger brother snuck extra into half the batch and we ended up with a spicy challenge at the dinner table. It is those playful moments that make this dish a fixture at family gatherings.

Storage Tips

Leftover shrimp are best crisped up in a hot oven for about five minutes. Sauced shrimp will lose crunch so store sauce and shrimp separately if possible. Refrigerate shrimp in an airtight container for up to two days.

Ingredient Substitutions

Greek yogurt is a lighter swap for mayonnaise in the sauce. Use gluten free flour for a GF option. If you run out of buttermilk a tablespoon of lemon juice in regular milk makes an easy alternative. Try scallions if you do not have chives.

Serving Suggestions

Pile shrimp into lettuce cups with extra sauce for a bright hand held snack. Layer over a bowl of rice with pickled veggies for a fun rice bowl dinner. These are also a hit tucked inside soft tacos with slaw.

Cultural Context

Bang Bang Shrimp is inspired by classic Asian fusion the creamy sweet spicy sauce referencing flavors from Thai and Japanese kitchens. The dish shot to fame in American restaurants but really feels like a new twist on classic tempura and spicy dipping sauces.

Seasonal Adaptations

Use fresh local shrimp in summer for brightest flavor. Try diced fresh red chili in the sauce if you have it in season. Swap out chives for tender spring scallions in early spring.

Helpful Recipe Notes

Always preheat oil for best crispiness. Taste sauce before tossing to dial in heat. Do not crowd the pan fry shrimp in batches for even cooking.

Success Stories

Friends have told me this shrimp recipe finally convinced them frying at home can be easy and fun. My neighbor mixes the sauce for everything from grilled chicken to salmon after trying it once. The quick cook time makes it a favorite for impromptu celebrations or just movie night.

Freezer Meal Conversion

Coat and fry shrimp as directed then cool quickly. Freeze on a tray until firm then transfer to freezer bags. Reheat at four hundred degrees for ten minutes. Keep sauce in the fridge to toss with hot shrimp.

With these tips and tricks you can bring restaurant-quality crispy shrimp home any night of the week. Let everyone drizzle on extra bang bang sauce and savor every fiery bite.

Recipe FAQs

→ How do you get Bang Bang Shrimp extra crispy?

Marinate shrimp in buttermilk, then dredge in a 50/50 mix of cornstarch and flour before frying in hot oil for maximum crunch.

→ Can I make the bang bang sauce spicier?

Yes, simply add more sriracha or a pinch of cayenne to make the sauce as fiery as you like.

→ What oil is best for frying shrimp?

Vegetable oil or canola oil works best since they have a high smoke point and a neutral flavor.

→ How should Bang Bang Shrimp be served?

Serve right after tossing in the sauce. Great with lettuce wraps, atop rice bowls, or as a finger food appetizer.

→ Can this be made ahead of time?

The shrimp is best enjoyed fresh for maximum crispness, but you can make the sauce in advance and store it in the fridge.