Bang Bang Shrimp

Shrimp covered in a creamy white sauce and topped with chopped scallions, with red pepper flakes on them, sitting on a bed of lettuce.

Bang Bang Shrimp is a crowd-pleasing appetizer or main dish, featuring crispy shrimp tossed in a bold, sweet-spicy sauce. Served over crisp lettuce and topped with scallions, this dish delivers restaurant-style flavor right from your kitchen.

Course Appetizers

Cuisine American

Prep Time 15

Cook Time 10

Additional Time 1

Total Time 1 25

Servings servings

Calories 538kcal

Author Diane Gail

Ingredients

1 lb shrimp peeled and deveined
1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoons granulated sugar
2 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
3/4 teaspoon fish sauce
1/8 teaspoon ground ginger
1/8 teaspoon granulated garlic
3/4 cup cornstarch
2 teaspoon cornstarch
vegetable oil for frying
leaf lettuce for serving bed
sliced scallions for garnish

US Customary - Metric

Instructions

Soak the shrimp: Place shrimp in a bowl with buttermilk and soak for 1 hour to tenderize and enhance flavor.
Make the sauce: In a separate bowl, whisk together mayonnaise, water, rice vinegar, sugar, crushed red pepper, sriracha, fish sauce, ground ginger, granulated garlic, and 2 tsp cornstarch until smooth.
Drain the shrimp: Pour off the buttermilk and let the shrimp drain briefly in a colander or strainer.
Coat in cornstarch: Roll each piece of shrimp in the 3/4 cups of cornstarch, coating well for an even, crisp texture.
Fry the shrimp: Heat oil in a skillet or deep pan, then fry shrimp in batches until golden and crispy.
Drain after frying: Use a slotted spoon or tongs to transfer shrimp to a paper towel-lined plate to remove excess oil.
Toss in sauce: Place the fried shrimp in the bowl with sauce and gently toss to coat evenly.
Prepare the plate: Arrange leaf lettuce on a serving platter to create a fresh bed for the shrimp.
Finish and serve: Spoon the sauced shrimp over the lettuce and garnish with sliced scallions before serving.

Notes

Soak for full flavor: The buttermilk soak infuses subtle tang and helps the coating stick better.
Adjust spice level: Add more or less crushed red pepper or sriracha to dial the heat up or down.
Use neutral oil: A neutral high-heat oil like vegetable, canola, or sunflower oil works best for frying.
Work in batches: Avoid overcrowding the pan to keep the shrimp crispy.
Serve immediately: For best texture, serve while hot—don't let the shrimp sit in sauce too long before plating.

Nutrition