Bang Bang Shrimp Recipe

This tasty, simple-to-prepare Bang Bang Shrimp recipe of battered fried shrimp in a zesty sriracha mayo comes together in minutes. You will be blown away at how quickly this comes together.

Shrimp is one of my favorite things to eat. It’s delicious, easy to prepare, and cooks quickly. Try my Shrimp and Grits or Bacon Wrapped Shrimp.

Bang Bang Shrimp

Bang bang shrimp is a simple appetizer that was created and popularized by the Bonefish restaurant chain. It consists of buttermilk marinated shrimp that are then coated in cornstarch and fried until lightly browned and then coated in bang bang sauce.

This is an easy-to-make recipe that is always a crowd-pleaser. The optional variation is to set up a standard breading procedure by first coating in the cornstarch, then the buttermilk, and finally, panko breadcrumbs. This creates a crunchier crust, but it is not a part of the traditional recipe. I prefer to serve the bang bang shrimp with additional sauce on the side for dipping.

Ingredients and Substitutions

• Shrimp – I used freshly peeled, deveined, tail-off 31-40 shrimp. You can use frozen thawed shrimp for this. In addition, the biggest I would go is 26-30 for the shrimp.
• Buttermilk – Use a full-fat buttermilk.
• Cornstarch – Any brand of cornstarch will work. This will help create a fluffy coating on the shrimp.
• Sriracha – You will need to use Sriracha sauce for this recipe. No, hot sauce will not work.
• Seasonings – Garlic and onion granules were used in the cornstarch batter, along with coarse salt.
• Oil – I like to use expeller-pressed peanut, vegetable, or avocado oil for frying.

How to Make Bang Bang Shrimp

Preheat the oil over medium heat until it reaches 375°.

In a medium-sized bowl, whisk together the buttermilk, sriracha, salt, and pepper until combined.

Add the shrimp to the bowl and mix it in completely. Let it marinate at room temperature for 10 to 15 minutes.

In the meantime, make the Bang Bang Sauce for the shrimp.

In a wide shallow bowl or a 9” cake tin, mix together the cornstarch, garlic granules, onion granules, and salt.

Remove the shrimp a handful at a time and place it in a colander to remove as much excess buttermilk marinade as possible.

Next, add the shrimp to the cornstarch mixture and toss it around until they are completely coated.

Place the shrimp in a separate colander and shake to remove excess cornstarch.

Add all the shrimp a few at a time so that they don’t clump in the oil, and cook while frequently gently stirring for 60 to 90 seconds or until lightly browned and cooked through.

Set the shrimp on some paper towels to drain off any excess oil. Repeat the process until all the shrimp are breaded and fried.

Add the shrimp to a large bowl along with 2/3 cup of bang bang sauce and toss with optional sliced green onions until coated.

Place the bang bang shrimp on a plate of optional julienne butter leaf lettuce.

Garnish with optional sliced green onions and additional bang bang sauce.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it’s done, being tossed in the sauce.

How to Store: Cover and store in the refrigerator for up to 3 days. Cover and freeze once they are cooked for up to 3 months. Go directly from the freezer to the oven, spread out evenly on a cookie sheet tray lined with parchment paper at 375° for 12-15 minutes or until hot and cooked through.

How to Reheat: Place the desired amount of bang bang shrimp evenly spread out on a cookie sheet tray lined with parchment paper and bake at 375° for 5-7 minutes or until hot. 

Chef Notes + Tips

• You’ll know the shrimp is cooked when it forms a C. If it is a tight C where the ends are connecting, they can start to get tough, so observe.
• Once you start cooking the shrimp in batches, keep the heat turned up so that it maintains a 375° temperature. The cold shrimp will cause the oil temp to drop, so be sure to do this.
• If the breading is falling off while frying, that means the oil is not hot enough.
• You will need enough cooking oil to fill your pot by 2 inches.
• The garlic and onion granules can be substituted for powder.

More Shrimp Recipes

• Shrimp Boil
• Shrimp Scampi
• Fried Shrimp
• Shrimp Bisque
• Shrimp Cocktail

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Bang Bang Shrimp Recipe

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5 from 14 votes

This tasty, simple-to-prepare Bang Bang Shrimp recipe of battered fried shrimp in a zesty sriracha mayo comes together in minutes.

Servings: 6

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Ingredients 

US CustomaryMetric

• 1 cup full-fat buttermilk
• 3 tablespoons sriracha sauce
• 1 ½ pounds fresh peeled, deveined, tail-off 31/40 shrimp
• 1 cup cornstarch
• 1 tablespoon garlic granules
• 1 tablespoon onion granules
• coarse salt and fresh cracked pepper to taste
• bang bang sauce
• cooking oil for frying

Instructions

• Preheat the oil over medium heat until it reaches 375°.
• In a medium-sized bowl, whisk together the buttermilk, sriracha, salt, and pepper until combined.
• Add the shrimp to the bowl and mix it in completely. Let it marinate at room temperature for 10 to 15 minutes.
• In the meantime, make the Bang Bang Sauce for the shrimp.
• In a wide shallow bowl or a 9” cake tin, mix together the cornstarch, garlic granules, onion granules, and salt.
• Remove the shrimp a handful at a time and place it in a colander to remove as much excess buttermilk marinade as possible.
• Next, add the shrimp to the cornstarch mixture and toss it around until completely coated.
• Place the shrimp in a separate colander and shake to remove excess cornstarch.
• Add all the shrimp a few at a time so they don’t clump in the oil and cook while frequently gently stirring for 60 to 90 seconds or until lightly browned and cooked through.
• Set the shrimp on some paper towels to drain off any excess oil. Repeat the process until all the shrimp are breaded and fried.
• Add the shrimp to a large bowl along with 2/3 cup of bang bang sauce and toss with optional sliced green onions until coated.
• Place the bang bang shrimp on a plate of optional julienne butter leaf lettuce.
• Garnish with optional sliced green onions and additional bang bang sauce.

Notes

Make-Ahead: This is meant to be eaten as soon as it’s done, being tossed in the sauce.

How to Store: Cover and store in the refrigerator for up to 3 days. Cover and freeze once they are cooked for up to 3 months. Go directly from the freezer to the oven, spread out evenly on a cookie sheet tray lined with parchment paper at 375° for 12-15 minutes or until hot and cooked.

How to Reheat: Place the desired amount of bang bang shrimp evenly spread on a cookie sheet tray lined with parchment paper and bake at 375° for 5-7 minutes or until hot. 

You’ll know the shrimp is cooked when it forms a C. If it is a tight C where the ends are connecting, they can start to get tough, so observe.

Once you start cooking the shrimp in batches, keep the heat turned up so that it maintains a 375° temperature. The cold shrimp will cause the oil temp to drop, so be sure to do this.

If the breading is falling off while frying, that means the oil is not hot enough.

You will need enough cooking oil to fill your pot by 2 inches.

The garlic and onion granules can be substituted for powder.

Nutrition

Calories: 138kcalCarbohydrates: 13gProtein: 16gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 144mgSodium: 830mgPotassium: 183mgFiber: 0.4gSugar: 1gVitamin A: 236IUVitamin C: 5mgCalcium: 83mgIron: 0.4mg

Course: Appetizer

Cuisine: American

Author: Chef Billy Parisi