Bang Bang Shrimp
This crispy, creamy, and slightly spicy Bang Bang Shrimp is a quick 25-minute appetizer that stays shattered-crisp under a luscious sweet chili mayo sauce.
- The Flour-Cornstarch Blend: Cornstarch lacks gluten-forming proteins, ensuring the crust remains light and crispy rather than tough and bready.
- Buttermilk Bath: The acidity of buttermilk tenderizes the shrimp while providing a sticky surface for the starch matrix to cling to.
- Sauce Emulsion: Sweet chili sauce and sriracha create oil-soluble flavor compounds that bloom beautifully when mixed with mayonnaise.
I still remember standing over my tiny apartment stove at midnight, desperately trying to recreate crispy, sweet-heat shrimp. I tapped my metal tongs against my hip, fished out a pale, limp shrimp, and watched the soggy coating slide right off. It was a greasy, disappointing mess.
I actually cried over that pan.
Bear with me here, because the physics of a soggy fry is actually quite simple. Most home cooks dredge seafood in straight cornstarch, which works beautifully for thirty seconds until steam from the shrimp liquefies the crust. When you toss that moisture-softened shell into a heavy, mayonnaise-based sauce, the emulsion breaks and you get a gummy coating instead of a shattered, crispy crunch.
The simple fix is a quick buttermilk dip followed by a flour-cornstarch blend. This creates a robust starch matrix that stays shattered-crisp under heavy sauce, much like the coating on my firecracker shrimp lettuce wraps.
You probably already have these ingredients in your pantry. No fancy equipment needed. Grab your favorite heavy skillet—I highly recommend a seasoned cast-iron pan for its superior thermal mass—and let's get frying.
Bang Bang Shrimp
Ingredients
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1/2 cup buttermilk
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1.5 teaspoons Diamond Crystal kosher salt (or 3/4 teaspoon fine sea salt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Neutral oil (such as canola or peanut oil) for frying
- 1/2 cup mayonnaise (Kewpie brand preferred)
- 3 tablespoons Thai sweet chili sauce
- 1 tablespoon Sriracha (adjust to taste)
- 2 green onions, finely sliced (for garnish)
Directions
- Make the sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and fully emulsified. Set aside.
- Prepare the dredge: In a shallow dish, whisk together the all-purpose flour, cornstarch, Diamond Crystal kosher salt, garlic powder, and cayenne pepper. Pour the buttermilk into a separate shallow bowl.
- Coat the shrimp: Pat the shrimp completely dry with paper towels. Working in batches, dip each shrimp into the buttermilk, letting the excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing gently to ensure a thick, even coating.
- Fry until golden: Heat about 2 inches of neutral oil in a heavy skillet or Dutch oven to 375°F (190°C). Fry the shrimp in small batches for 2 to 3 minutes, turning once, until they are golden brown and crispy. Use a slotted spoon to transfer them to a wire rack set over a baking sheet to drain.
- Toss and serve: Transfer the warm, crispy shrimp to a large bowl. Drizzle the prepared sauce over the top and toss gently until every shrimp is beautifully coated. Transfer to a serving bowl, garnish with sliced green onions, and serve immediately.
Notes
- Kewpie Mayonnaise: I highly recommend using Kewpie mayonnaise for the sauce base; if substituting standard Hellmann's, add 1/2 teaspoon of rice vinegar to match Kewpie's signature tang.
- Cornstarch Science: Cornstarch is crucial here because it lacks gluten-forming proteins, ensuring the crust remains light and crispy rather than tough and bready.
- Frying Workflow: Do not crowd the frying pan; adding too many shrimp at once drops the oil temperature rapidly, causing the starch to absorb oil instead of crisping, resulting in a greasy mess.
- Storage Behavior: Once tossed in the sauce, the starch matrix will inevitably soften over time; leftovers stored in the fridge will lose their crunch, though they still taste delicious cold.
- Salt Conversion: This recipe is calibrated using Diamond Crystal kosher salt. If you are using fine table salt, reduce the volume by half to avoid over-salting.
Serving Suggestions
These crispy, saucy bites are incredibly versatile and can easily anchor a full meal or shine as a party appetizer. Here are a few of my favorite ways to plate and enjoy them:
- Serve over a bed of shredded green cabbage or a quick Crunchy Mango Slaw for a bright, acidic contrast.
- Tuck them into warm flour tortillas to make a quick variation of Cilantro Lime Shrimp Tacos.
- Tuck them inside fresh butter lettuce leaves to create crispy shrimp lettuce cups for a refreshing, low-carb crunch.
- Serve alongside crispy Bang Bang Tofu for a fun "half-and-half" appetizer platter.
- Pair with a side of 5-Minute Sautéed Bok Choy with Garlic and Sesame Seeds to round out a complete dinner.
- Garnish with toasted sesame seeds and finely sliced red chilies for extra heat and visual pop.
Storage and Reheating
Let's be completely honest here: fried seafood is always best enjoyed immediately while the crust is still shattered-crisp. If you do end up with leftovers, store them in an airtight glass container in the fridge for up to two days.
Do not even think about using the microwave to reheat these. The microwave will turn your beautiful shrimp into rubbery, sad little erasers swimming in warm mayo.
Instead, pop them into an air fryer at 350°F (175°C) for about three to four minutes. This will help crisp up the outer starch layer again without completely overcooking the delicate shrimp inside.
Ingredient Substitutes
If you find yourself missing an ingredient or want to adapt this recipe for dietary needs, here are the easiest swaps that still deliver incredible flavor:
- Shrimp: You can easily swap the shrimp for bite-sized chicken breast pieces or firm tofu cubes.
- Buttermilk: If you don't have buttermilk, mix 1/2 cup of whole milk with 1/2 tablespoon of lemon juice and let it sit for five minutes.
- Thai Sweet Chili Sauce: A mix of honey, a splash of rice vinegar, and a pinch of red pepper flakes can work in a pinch.
- Sriracha: Any garlic-forward hot sauce, like Sambal Oelek or even Frank's RedHot, will do the trick.
Go ahead, whip up a batch of these, and watch them disappear from the table in under five minutes flat. Your kitchen might smell a bit like a fry shack for an hour, but trust me, every single crispy bite is worth it.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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