This Bang Bang Shrimp is so good – you’ll be wanting to add it to the menu regularly. Also known as firecracker shrimp, this crispy shrimp is coated with a creamy, spicy sauce – it’s no wonder it’s such a popular dish!
If you like things a little spicy, try these Beef Satay Noodles or these Shrimp Tostadas.
I am a spicy girl. Give me something with some spice, and I’ll eat it up.
Cover crispy shrimp in a sweet and spicy sauce? I’m all over it.
This Bang Bang Shrimp has its roots as a copycat recipe from Bonefish Grill. I’ve actually never been to a Bonefish Grill, so I don’t know how this stacks up as a copycat, but all I know is that it is delicious.
I was first introduced to this shrimp as firecracker shrimp, but then later started making bang bang shrimp tacos that used the same sauce. But no matter what you call it, it is delicious.
I believe it is served as an appetizer at Bonefish Grill, but we eat this as a main dish. Serve it up over rice, and everyone will be licking their plates clean. It’s that good.
Ingredients
- Mayonnaise: If you have Japanese mayonnaise, that is even better, but regular mayonnaise definitely works here.
- Sweet Chili Sauce: I typically use Mae Ploy Sweet Chili Sauce, but have also used Thai Kitchen chili sauce. Both are usually readily available at my local grocery store.
- Sriracha: You can add as much or as little sriracha to make this dish more or less spicy. The recipe calls for 2 teaspoons, which I think gives it a decent amount of heat, but it’s definitely not a lot. If it was just me, I’d probably double that amount because I like it really spicy, but 2 teaspoons was perfect for my family.
- Shrimp: You want to use shrimp that is peeled and deveined. Some people leave the tails on, but I think that just makes for way more work when you are eating, so I call for removing the tails as well. I used a medium sized shrimp, but this recipe will really work with any size. Just remember that the smaller the shrimp are, the faster they will cook.
- Buttermilk: If you don’t have buttermilk on hand, you can use a buttermilk substitute.
- Cornstarch: Cornstarch makes the shrimp super crispy and light. You can make a heavier breading with panko breadcrumbs, but I prefer the lightness and crispiness you get from cornstarch.
- Oil: To fry the shrimp, you need a neutral flavored oil. I typically use vegetable oil, but canola is also another popular choice.
How to Make Bang Bang Shrimp
STEP 1: I like to make the bang bang sauce first to give it time to sit in the refrigerator to let the flavors combine for a little bit before you use it. Simply whisk the mayonnaise, sweet chili sauce, and sriracha together.
STEP 2: Place the shrimp in a bowl and pour the buttermilk over the top. Make sure the buttermilk coats the shrimp, and let it sit for about 10 minutes.
STEP 3: Working with one shrimp at a time, remove the shrimp from the buttermilk and let the excess buttermilk drip off. I find this is easiest with a pair of tongs.
STEP 4: Take the shrimp and coat it in the cornstarch. I like to tap it after covering it in the cornstarch so that you don’t get a lot of excess sticking to the shrimp.
STEP 5: Lay the shrimp on a cooling rack over a baking sheet. This makes clean up a little easier.
STEP 6: Heat about 1 inch of oil in a heavy pot, or I like to use a cast iron skillet. Once the oil is hot, add some of the shrimp to the hot oil, but don’t crowd them. You’ll cook the shrimp in batches.
STEP 7: Once all of the shrimp has been cooked, add it to a large bowl. Pour the refrigerated bang bang sauce over the top.
STEP 8: Gently stir until the shrimp is coated. You don’t want to remove the breading from the shrimp, so stir gently.
Tips and Tricks
The cornstarch tends to get clumpy when the buttermilk starts to get mixed in. I find it easiest to only add half of the cornstarch at a time. When the first half starts to get clumpy, dump it out and add the remaining cornstarch.
I like to coat all of the shrimp in the buttermilk and cornstarch before I start frying them. They cook very fast, so having everything ready to cook makes things so much easier.
This is best served right after cooking. The shrimp will get soggy as it sits in the bang bang sauce. If you do have leftovers, store them in the refrigerator. They won’t be as good the next day, but I still never turn down the leftovers!
I like to serve this bang bang shrimp over rice, with a simple Asian slaw on the side.
More Shrimp Recipes
Shrimp Fra Diavolo
Coconut Shrimp Tacos with Mango Salsa
Gnocchi with Pesto, Shrimp, and Asparagus
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Bang Bang Shrimp (Firecracker Shrimp)
Ingredients
- 1/4 cup mayonnaise
- 1/3 cup sweet chili sauce
- 2 teaspoons sriracha
- 1 pound peeled, deveined shrimp tails removed
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- Oil for frying
Instructions
- Combine the mayonnaise, sweet chili sauce, and sriracha in a small bowl. Cover and refrigerate until needed.
- Place the shrimp in a bowl. Pour the buttermilk over, and stir to make sure all of the shrimp is coated. Let it sit for 10 minutes.
- Working with one shrimp at a time, remove from the buttermilk and let any excess drip off. Coat the shrimp in cornstarch, shaking off any excess. Place on a cooling rack over a baking sheet (to catch any drips).
- Heat about 1 inch of oil in a heavy bottomed pan or a cast iron skillet. Heat to about 350ºF.
- Add a few of the shrimp to the hot oil, making sure not to crowd them. Cook for 1-2 minutes, then turn and cook the other side. The shrimp should be golden brown. Remove to a paper towel lined plate. Continue cooking the shrimp in batches until it has all been fried.
- Place the cooked shrimp in a bowl and pour the bang bang sauce over the top. Stir gently to combine.
- Serve over greens, rice, or an Asian slaw.
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