Bang Bang Shrimp is a crowd-pleasing appetizer that perfectly balances a crispy shrimp exterior with a creamy, spicy sauce. The combination of bold flavors and crunchy texture makes it an irresistible dish to enjoy anytime, whether as a starter or a fun finger food for gatherings.
This homemade version lets you tailor the spiciness of the creamy sauce to suit your preferences, ensuring each bite is bursting with flavor. Get ready to impress your family and friends with this vibrant, restaurant-quality dish made right in your kitchen.
- Customizable spicy creamy sauce to match your heat preference
- Crispy, golden shrimp coated in a flavorful, seasoned breadcrumb mix
- Quick and simple to prepare with common pantry ingredients
Ingredients
- Mayonnaise: Provides a rich, creamy base for the sauce, balancing the heat with smoothness.
- Thai sweet chili sauce: Adds a sweet and slightly tangy flavor that complements the spice perfectly.
- Chili garlic sauce: Brings heat and a touch of garlicky pungency to the sauce, enhancing its spiciness.
- Egg: Beaten to create a liquid base that helps the breading adhere firmly to the shrimp.
- Buttermilk: Adds a slight tang and tenderizes the shrimp while combining with the egg for the coating.
- All-purpose flour: Forms the first layer of dry coating that helps achieve crispiness.
- Panko breadcrumbs: Contributes extra crunch and a light texture to the shrimp coating.
- Salt: Enhances the overall flavor of the breadcrumb mixture and balances savory notes.
- Ground black pepper: Adds subtle heat and depth to the breading mixture.
- Onion powder: Provides mild sweetness and a savory aroma to the coating.
- Garlic powder: Infuses the breading with a warm, pungent flavor.
- Paprika: Gives a gentle smoky flavor and vibrant color to the shrimp coating.
- Medium shrimp: Peeled and deveined, these are the star of the dish offering a juicy bite.
- Vegetable oil: Used for frying, chosen for its neutral flavor and high smoke point.
Instructions
- Make the bang bang sauce
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In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, and chili garlic sauce until smooth and well combined. This sauce is key to giving the shrimp the signature spicy, creamy coating, and combining the ingredients early allows the flavors to meld.
- Prepare the egg and buttermilk mixture
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In another bowl, whisk together the beaten egg and buttermilk thoroughly. This mixture will help the breadcrumb coating stick to the shrimp and also tenderize the seafood slightly during breading.
- Combine the dry breading ingredients
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In a separate bowl, mix the all-purpose flour, panko breadcrumbs, salt, ground black pepper, onion powder, garlic powder, and paprika. Whisk until all spices are evenly distributed. This seasoned breading is essential to add flavor and crunch to the shrimp.
- Coat the shrimp properly
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Dip each shrimp first in the flour mixture, then in the egg and buttermilk mixture, and finally back into the flour mixture. This double-dip method creates a thick, crispy crust that stays on well during frying. Arrange coated shrimp on a plate and refrigerate for 20 to 30 minutes to set the breading firmly.
- Heat the vegetable oil for frying
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Pour vegetable oil into a deep-sided skillet approximately 2 inches deep and heat over medium until the temperature reaches 350°F (175°C). Maintaining the correct oil temperature is crucial for frying the shrimp to a golden crisp without absorbing too much oil.
- Fry shrimp until golden and crispy
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Carefully add shrimp in batches to avoid overcrowding the pan. Fry each batch for about 3 minutes total, turning halfway through, until the shrimp are golden brown and crispy. Remove them using a slotted spoon and place on paper towels to drain excess oil.
- Toss shrimp in bang bang sauce
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Transfer all fried shrimp to a large bowl. Spoon about 1/4 cup of the prepared sauce over the shrimp and gently toss to coat each piece evenly. Serve remaining sauce on the side for dipping. This step ensures every bite is flavorful without overpowering the shrimp’s texture.
- Use fresh or properly thawed shrimp to maintain the best texture.
- Refrigerating coated shrimp before frying helps the crust adhere better and fry crispier.
- Maintain oil temperature to avoid greasy shrimp and ensure even golden color.
Storage Tips
Store any leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain crispiness; avoid the microwave to prevent sogginess.
Serving Suggestions
Serve bang bang shrimp as a standalone appetizer with dipping sauce or over a bed of fresh greens or steamed rice for a light meal. Garnish with sliced green onions or chopped cilantro for added freshness and color.
- Opt for medium-sized shrimp for a perfect balance of bite-sized pieces and easy handling.
- Customize the sauce heat by adjusting the chili garlic sauce amount to suit your spice tolerance.
- Panko breadcrumbs provide a lighter, crunchier crust compared to regular breadcrumbs, enhancing texture.
FAQs
- Can I use frozen shrimp?
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Yes, frozen shrimp work well for this recipe. Thaw them in cold water for about 20 minutes for best results.
- What can I substitute for buttermilk?
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You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- How do I keep the breading from falling off?
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Double-dipping the shrimp first in the flour mixture, then egg mixture, and again flour helps breading adhere better. Also, chilling the coated shrimp before frying is important.
- Can I bake the shrimp instead of frying?
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Baking may result in a less crispy texture. Deep frying is preferred for achieving the signature crunch.
- Is the bang bang sauce very spicy?
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The sauce balances heat and sweetness, but you can adjust the chili garlic sauce amount to increase or reduce spiciness based on your taste.
- What oil is best for frying?
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Vegetable oil or any neutral oil with a high smoke point such as canola or peanut oil is ideal for frying shrimp.
Bang Bang Shrimp
Equipment
- 1 mixing bowl for sauce, egg, and breading mixtures
- 1 skillet with deep sides for frying
- 1 thermometer to monitor oil temperature
- 1 paper towels for draining fried shrimp
Ingredients
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tablespoon chili garlic sauce
- 1 egg beaten
- 1 cup buttermilk
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 pound medium shrimp peeled and deveined
- vegetable oil 2 inches deep for frying
Instructions
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, and chili garlic sauce. Set aside.
- In a medium bowl, whisk the egg and buttermilk until combined.
- In another bowl, mix flour, panko breadcrumbs, salt, black pepper, onion powder, garlic powder, and paprika.
- Dip each shrimp first in the flour mixture, then in the egg mixture, and again in the flour mixture. Repeat for all shrimp.
- Place coated shrimp on a plate and refrigerate for 20 to 30 minutes to help breading adhere.
- Heat vegetable oil in a deep skillet to 350°F (176°C), about 2 inches deep.
- Fry shrimp carefully in hot oil for about 3 minutes total, turning halfway, until golden brown.
- Remove fried shrimp with a slotted spoon and drain on paper towels.
- Place shrimp in a large bowl, add ¼ cup sauce, and toss to coat evenly.
- Serve shrimp immediately with remaining sauce on the side.
Notes
- Use frozen shrimp thawed in cold water for convenience.
- Fresh, unopened mayonnaise enhances flavor quality.
- Make buttermilk substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk.
