Easy Bang Bang Shrimp Recipe
Introduction
Easy Bang Bang Shrimp is a delightful dish that combines crispy shrimp with a creamy, spicy sauce for an irresistible fusion of flavors. Despite its restaurant-worthy appeal, this recipe is simple and approachable, perfect for home cooks looking to impress without the fuss.
Ingredients
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup (120 g) cornstarch (or all-purpose flour for softer coating)
- 1 egg, beaten
- ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
- ½ cup (120 g) mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup (60 ml) Thai sweet chili sauce
- 1 tbsp sriracha sauce (adjust to spice level)
- 1 tsp honey (optional, for sweetness)
- 1 tsp lime juice (for tang)
- 2-3 cups (480-720 ml) oil for deep frying (vegetable, canola, or peanut oil)
- 1 tbsp chopped green onions
- 1 tsp sesame seeds (optional)
- Lettuce leaves or rice, for serving
- Optional add-ins: ½ tsp crushed chili flakes, ½ tsp lime zest
Instructions
- Step 1: Clean and pat dry the shrimp thoroughly using paper towels to remove moisture, which prevents crisping. Season the shrimp with salt, black pepper, and garlic powder, tossing gently to coat evenly.
- Step 2: In a bowl, whisk together the egg and buttermilk. Dip each shrimp into this mixture, then dredge in cornstarch until fully coated, shaking off any excess. Work in batches to avoid overcrowding.
- Step 3: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until creamy and smooth. Adjust the seasoning to your taste and set aside.
- Step 4: Heat oil in a deep frying pan to 175°C (350°F). Fry the shrimp in small batches for 2-3 minutes per side until golden and crispy. Drain on paper towels or a wire rack.
- Step 5: Let the fried shrimp cool for 1 minute, then toss gently with the bang bang sauce to coat evenly. For extra crispiness, drizzle sauce over shrimp just before serving instead of tossing.
- Step 6: Serve the shrimp arranged over fresh lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges.
Tips & Variations
- Air-fry the shrimp at 200°C (400°F) for 8-10 minutes, spraying lightly with oil for a healthier option.
- For a baked version, place coated shrimp on a lined baking sheet and bake at 200°C (400°F) for 12-15 minutes, flipping halfway through.
- Add crushed chili flakes or extra sriracha for a spicier kick.
- Use Greek yogurt or vegan mayo in the sauce as a lighter or dairy-free alternative.
- Substitute shrimp with cauliflower florets or tofu cubes for a vegetarian option, following the same coating and sauce steps.
- Replace cornstarch with rice flour for an extra crispy texture or use all-purpose flour for a softer coating.
Storage
Store leftover fried shrimp without sauce in an airtight container in the refrigerator for up to 2 days. Reheat by air frying at 190°C (375°F) for 4-5 minutes to regain crispiness. Avoid microwaving as it softens the coating. Keep the sauce separately in the fridge for up to 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, you can use rice flour or a gluten-free flour mix instead of cornstarch or all-purpose flour to keep it gluten-free without sacrificing crispiness.
How do I keep the shrimp coating crispy after adding the sauce?
To maintain crispiness, toss the shrimp with sauce just before serving rather than letting them sit in the sauce for too long. Alternatively, drizzle sauce over the shrimp instead of tossing.
Print
Easy Bang Bang Shrimp Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Easy Bang Bang Shrimp recipe delivers a perfect balance of crispy coated shrimp with a creamy, spicy, and slightly sweet bang bang sauce. Using air-frying or deep-frying methods, it offers a healthier alternative to traditional fried shrimp dishes. The recipe blends Asian flavors with American textures for a quick, impressive, and crowd-pleasing appetizer or main dish that supports heart and thyroid health thanks to protein-rich shrimp and omega-3 fatty acids.
Ingredients
Shrimp Coating
- 500 g (1 lb) large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup (120 g) cornstarch (or all-purpose flour for softer coating; rice flour for gluten-free)
- 1 egg, beaten
- ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
Bang Bang Sauce
- ½ cup (120 g) mayonnaise (or Greek yogurt for a lighter option)
- ¼ cup (60 ml) Thai sweet chili sauce
- 1 tbsp sriracha sauce (adjust to spice level)
- 1 tsp honey (optional, for sweetness)
- 1 tsp lime juice (for tang)
For Frying & Garnish
- 2–3 cups (480–720 ml) oil for deep frying (vegetable, canola, or peanut oil; or avocado oil for high-heat stability)
- 1 tbsp chopped green onions
- 1 tsp sesame seeds (optional)
- Lettuce leaves or steamed jasmine rice, for serving
Optional Add-Ins
- ½ tsp crushed chili flakes for extra heat
- ½ tsp lime zest for added freshness
Instructions
- Preparing the Shrimp: Clean and thoroughly pat dry the shrimp with paper towels to remove moisture, ensuring a crisp coating. Season with salt, black pepper, and garlic powder, tossing gently to coat evenly. In a separate bowl, whisk together the egg and buttermilk mixture. Dip each shrimp into this liquid, then dredge fully in cornstarch or chosen coating, shaking off excess. Work in batches to avoid overcrowding for best crispiness.
- Making the Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, sriracha, honey (if using), and lime juice. Whisk until the mixture is creamy, smooth, and has a glossy orange-pink hue. Taste and adjust for desired spice or sweetness. Keep the sauce chilled while frying the shrimp to maintain thickness and coating adherence.
- Coating and Frying: Heat oil in a deep frying pan to 175°C (350°F). Fry shrimp in small batches for approximately 2-3 minutes per side until golden brown and crispy. Remove using tongs and drain on paper towels or a wire rack. Test one shrimp to confirm oil temperature and adjust heat accordingly to avoid burning.
- Tossing with Sauce: Allow fried shrimp to cool for one minute, then gently toss with the prepared bang bang sauce until evenly coated. For maintaining extra crispiness, consider drizzling sauce over shrimp just before serving rather than tossing to avoid sogginess.
- Plating & Garnishing: Arrange the sauced shrimp over fresh lettuce leaves or steamed jasmine rice. Garnish with chopped green onions, sesame seeds, and lime wedges to enhance presentation and flavor. Serve immediately for optimal texture and taste.
Notes
- Oil temperature is key: if shrimp turn soggy, the oil was too cool; maintain steady 175°C (350°F).
- Ensure shrimp are completely dry before coating and do not skip the egg-buttermilk dip for the coating to adhere properly.
- If the sauce is too thin, add an extra tablespoon of mayonnaise to thicken.
- Adjust spiciness by reducing or increasing sriracha and balance extra heat with honey.
- Too sweet sauce can be balanced with additional lime juice or a pinch of chili flakes.
- Store leftover shrimp (without sauce) in an airtight container refrigerated up to 2 days; reheat in air fryer at 190°C (375°F) for 4-5 minutes.
- Sauce can be stored separately in the fridge for up to 3 days.
- Consider baking at 200°C (400°F) for 12-15 minutes or air-frying at 200°C (400°F) for 8-10 minutes as healthy cooking alternatives.
- Vegetarian alternatives include substituting shrimp with cauliflower florets or tofu cubes using the same batter and sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American Fusion
Keywords: bang bang shrimp, crispy shrimp, Asian fusion appetizer, shrimp recipe, fried shrimp, air fryer bang bang shrimp, easy shrimp recipe, healthy shrimp appetizer
