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A close-up of crispy Bang Bang Shrimp drizzled with creamy sauce and garnished with scallions and chili flakes.

Bang Bang Shrimp

This homemade bang bang shrimp features crispy coated shrimp tossed in a creamy sweet chili sauce with just the right amount of heat. It is quick to make, packed with protein, and perfect as an appetizer or served over rice or lettuce for a light meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 pound raw shrimp peeled and deveined, tails removed
  • 1 cup buttermilk
  • 3/4 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
For the sauce
  • 1/3 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon honey
For serving
  • 2 green onions sliced
  • 1 tablespoon sesame seeds

Equipment

  • Bowl
  • Deep pan
  • Small bowl
  • Plate

Method
 

  1. Place shrimp in a bowl and pour buttermilk over them. Let sit for 10 minutes while preparing the coating and sauce.
  2. In a separate bowl mix cornstarch, garlic powder, paprika, salt, and black pepper.
  3. Heat about 2 inches of vegetable oil in a deep pan to 375 degrees F.
  4. Remove shrimp from buttermilk, letting excess drip off, then dredge in the cornstarch mixture until fully coated.
  5. Fry shrimp in batches for 2 to 3 minutes until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel lined plate.
  6. In a small bowl whisk together mayonnaise, sweet chili sauce, hot sauce, and honey until smooth.
  7. Toss the warm shrimp in the sauce until evenly coated.
  8. Transfer to a serving dish and sprinkle with green onions and sesame seeds. Serve immediately.

Notes

Cook shrimp until opaque and firm. Shrimp should reach an internal temperature of 145°F for safe consumption.