Bang Bang Shrimp Recipe

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This bang bang shrimp recipe is all about crispy golden shrimp coated in a sweet and spicy sauce that keeps you coming back for more. It’s quick to make, loaded with bold flavor, and sure to disappear fast.

If you enjoy a good spicy recipe, try my original buffalo sauce or spicy peanut salad dressing next.

Creamy, sauced shrimp garnished with chopped green onions, served on a bed of fresh green lettuce leaves.

Let’s talk about this recipe

Over the years I’ve tried plenty of bang bang shrimp, and while some were good, none ever nailed that perfect blend of sweet, spicy, and tangy flavors. They always left me wishing the sauce had just a little more to offer.

So I went to work on my own version, and this one truly hits the mark. The shrimp fry up crisp and light, and once they’re coated in that bold, creamy sauce, they’re unforgettable. It’s the same kind of reaction I get when I serve my portobello mushrooms with shrimp scampi stuffing — both dishes have a way of stealing the spotlight and getting rave reviews after just one bite.

What makes this recipe so good

A Buttermilk soak keeps the shrimp tender and adds a subtle tang that helps the coating stick better.
Cornstarch coating creates the crunch you crave and makes each bite perfectly golden and crisp.
Balanced sauce is sweet, tangy, and spicy all at once in a way that keeps you reaching for more.
Fresh garnishes like crisp lettuce and scallions bring it all together and make every bite even more delicious.
Made to impress so whether you serve it as an appetizer or a main dish, this shrimp always gets people talking.

Ingredients for bang bang shrimp

You only need a handful of ingredients to make delicious shrimp that’s crispy, coated in sauce, and absolutely unforgettable. So, gather them up and let’s get started!

Various labeled ingredients in bowls and spoons, including shrimp, mayo, ginger garlic, buttermilk, cornstarch, water, sugar, red pepper flakes, sriracha, fish sauce, rice vinegar, and garnishes.

Mayonnaise: I like to use my homemade mayonnaise for this recipe because it gives the best flavor, but store-bought will work just fine.
Rice vinegar: A splash of rice vinegar brightens the sauce and balances out the richness.
Fish sauce: Just a touch of fish sauce brings that deep, savory umami flavor that makes the sauce so good.
Buttermilk: I soak the shrimp in buttermilk to keep them tender and give them a subtle tang, and it makes the coating stick better too.
Scallions: Chopped scallions add more than just color on top — they give each bite a fresh pop of flavor and a little crunch.

See recipe card below for full information on ingredients and quantities.

Make it your own

Swap in chicken tenders, if you don’t have shrimp on hand, for a dish that’s every bit as irresistible.
Try it with veggies like cauliflower, zucchini, or mushrooms for a vegetarian version that still delivers big on flavor.
Go gluten free, by using tapioca starch instead of cornstarch, and you’ll still get that light, crispy coating.
Turn up the heat with extra sriracha, or a sprinkle of cayenne, if you like your shrimp with more of a kick.
Use other seafood, like scallops or a simple white fish, because this sauce pairs beautifully with almost anything from the sea.
Serve them in tacos with lettuce, avocado, and a spoonful of my pico de gallo for a quick and easy dinner everyone will love.

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How to make bang bang shrimp

Making this bang bang shrimp recipe is quick and straightforward. Just follow these simple steps and you’ll have shrimp that’s crispy, saucy, and packed full of flavor before you know it.

Shrimp in a bowl of buttermilk on a striped cutting board.

Light orange sauce in a white bowl sitting on a striped cutting board.

Step 1: Soak the shrimp in buttermilk for about an hour so they stay tender and pick up a little tang.

Step 2: Whisk the sauce ingredients together in a bowl until everything is smooth and creamy.

Shrimp coated in cornstarch in a white bowl on a striped cutting board.

Fried shrimp sitting on a paper towel with a basket skimmer sitting next to it.

Step 3: Drain the shrimp and roll them in cornstarch, making sure they’re well coated.

Step 4: Fry the shrimp in hot oil until they’re golden and crisp, then set them on paper towels just long enough to drain.

Shrimp in a creamy white sauce that has red pepper flakes visible in it in a white bowl with a wooden spoon resting on the edge of it.

Shrimp coated in a white sauce with red pepper flakes visible in it sitting on a bed of lettuce on a plate with scallion slices sprinkled on top.

Step 5: Toss the shrimp in the sauce right away so every piece gets coated.

Step 6: Serve them on a bed of shredded lettuce with scallions sprinkled over the top.

Recipe FAQs

Can I bake instead of fry the shrimp?

You can bake them, but they won’t get as crisp as they do in hot oil. Coat them in cornstarch and roast until they’re cooked through.

Can I make the sauce ahead of time?

Yes. It will keep in the fridge for up to 3-5 days, and you’ll just need to whisk it before using.

How do I reheat the leftovers?

Warm the shrimp in a skillet until heated through. Add the scallion and lettuce garnishes after reheating so they stay fresh.

Can I make this recipe less spicy?

Absolutely. Just cut back on the sriracha or crushed red pepper, or leave them one of them out all together, for a milder sauce.

What kind of shrimp should I use?

Medium to large raw shrimp are the best choice, peeled and deveined so they cook quickly and stay juicy.

Serving ideas

Bang bang shrimp makes a fantastic appetizer, but it’s just as easy to turn it into a meal. You can spoon it over a bowl of rice for a quick dinner, tuck it into tacos with your favorite toppings, or toss it with pasta when you’re craving something different. It even works well in a wrap with crisp lettuce and fresh veggies for a lighter option.

It also pairs beautifully with sides. Try it with my garlic asiago potato wedges for something hearty, or alongside my farmhouse coleslaw for a fresh, crunchy contrast. However you bring it to the table, this dish has a way of stealing the spotlight and always gets people talking.

A person in an apron serves creamy, sauced shrimp on a bed of lettuce leaves, with bowls of dipping sauce on the side, all arranged on a wooden countertop.

Diane Gail’s tips for success

Soak the shrimp in buttermilk: Letting them sit for at least an hour keeps them tender and adds a subtle tang.
Coat the shrimp evenly in cornstarch: A good even coating gives you that light, crispy crunch in every bite.
Fry in small batches: Small batches keep the oil hot so the shrimp cook quickly and don’t turn soggy.
Toss the shrimp in the sauce while they’re hot: The heat helps the sauce cling tightly to the coating.
Add the garnishes last: Scallions and lettuce should be added at the end so they stay fresh and crisp.

Final thoughts

This bang bang shrimp recipe makes it easy to get the crispy, golden shrimp tossed in a sweet, spicy, and tangy sauce that you get at your favorite restaurant right in your own kitchen. A quick buttermilk soak keeps the shrimp tender, a light cornstarch coating delivers plenty of crunch, and the simple sauce comes together in just a few minutes. Serve it over rice, tucked into tacos, or on a bed of lettuce whenever you want a fast, flavor-packed seafood dish.

Other recipes you’ll love

Brown oval dish of sausage dip topped with diced tomatoes with a wooden spoon in it. — **Sausage Dip Recipe**

Blue dish with creamy white dip topped with bacon and scallions in it. — **Bacon Blue Cheese Dip**

A salad with lettuce, red onion, and red bell pepper, topped with pieces of buffalo chicken, as creamy dressing is being poured over it. — **Grilled Buffalo Chicken Salad**

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One Comment

DianeGail says:

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These bang bang shrimp with homemade sauce are absolutely irresistible! With the perfect balance of spicy, creamy, and sweet flavors, they’re guaranteed to be a crowd-pleaser. If you give this recipe a try, I’d love to hear what you think—please leave a review or share your experience in the comments below! And if you have any questions about the recipe or need help along the way, don’t hesitate to ask in the comment section—I’m happy to assist. Enjoy!