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A close-up of a pile of crispy, saucy Bang Bang Shrimp, garnished with green onions and chili flakes.

Bang Bang Shrimp in 30 Minutes

This bang bang shrimp is crispy, flavorful, and coated in a creamy sweet and spicy sauce that tastes just like your favorite restaurant appetizer. Ready in only 30 minutes, this easy shrimp recipe makes a delicious dinner, party appetizer, or game day favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1.5 pounds large shrimp peeled and deveined
  • 1 cup buttermilk
For the Coating
  • 0.75 cup cornstarch
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
For Frying
  • 2 inches Vegetable oil for frying
For the Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tablespoons hot sauce
  • 1 tablespoon honey
For Garnish
  • 2 green onions sliced

Equipment

  • medium bowl
  • Separate bowl
  • Deep skillet or pot
  • Paper towel lined plate
  • Clean bowl

Method
 

  1. Combine the shrimp and buttermilk in a medium bowl. Let the shrimp soak for 10 minutes.
  2. Whisk together the cornstarch, garlic powder, paprika, salt, and black pepper in a separate bowl.
  3. Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
  4. Remove the shrimp from the buttermilk and lightly coat each piece in the cornstarch mixture.
  5. Fry the shrimp in batches for 2 to 3 minutes until golden brown and crispy. Transfer to a paper towel lined plate.
  6. Whisk together the mayonnaise, sweet chili sauce, hot sauce, and honey in a clean bowl until smooth.
  7. Add the crispy shrimp to the sauce and toss gently until evenly coated.
  8. Garnish with sliced green onions and serve immediately. Cook shrimp to an internal temperature of 145°F for safe serving.

Notes

For the crispiest texture, fry the shrimp in small batches so the oil temperature stays hot. Serve immediately after tossing in the sauce to keep the coating crunchy.