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Crispy Bang Bang Shrimp

Crispy Bang Bang Shrimp with golden fried shrimp tossed in a creamy sweet-and-spicy sauce. Coated in a cornstarch-and-flour dredge and fried at 350°F for a crisp, restaurant-style bite.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 1 cup buttermilk
  • 0.75 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • Vegetable oil for frying
For the Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp lime juice
Garnish
  • Chopped green onions
  • Sesame seeds

Equipment

  • 1 deep skillet

Method
 

Marinate the shrimp
  1. Place shrimp in a bowl and cover with buttermilk, then let sit at room temperature for 15 minutes.
  2. In another bowl, combine cornstarch, all-purpose flour, garlic powder, paprika, and salt, stirring to evenly distribute the seasonings.
Make the sauce
  1. In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and fully combined.
Fry and toss
  1. Heat vegetable oil in a deep skillet to 350°F (175°C).
  2. Remove shrimp from buttermilk and coat each piece in the cornstarch-and-flour mixture.
  3. Fry shrimp in batches for 2–3 minutes at 350°F (175°C) until golden and crispy, stirring gently if needed for even browning.
  4. Transfer fried shrimp to a paper towel-lined plate to drain.
  5. Place cooked shrimp in a large bowl and drizzle with Bang Bang sauce.
  6. Toss shrimp gently to coat, then garnish with chopped green onions and sesame seeds.
  7. Serve immediately for best crispness.

Notes

Pro tip: keep batches small so the oil stays near 350°F (175°C) and the coating stays crisp; avoid over-tossing once sauce is added. Refrigerate leftovers in a sealed container up to 2 days, though texture will soften. Freezing is not recommended for fried, sauced shrimp. For a lighter option, swap mayonnaise with light mayo for a reduced-fat sauce without changing the method.