Bang Bang Shrimp is an absolute banger and one of my all-time favorite shrimp recipes out there. It's made by deep-frying battered shrimp and then slathering in a mayo-based sweet chili sauce. Popular at the BoneFish Grill, it's surprisingly easy to make at home, and once you learn to make it, you will never buy it again.
About This Recipe
I think Bang Bang Shrimp has to be one of my favorite Chinese-American dishes of all time. The crispy crusted shrimp combined with the sweet and spicy chili mayo is out of this world delicious. I love eating it with a bowl of rice and veggies, but it's also amazing as a protein on tacos or in ramen.
I remember in high school, my friends and I used to go to this spot downtown and we would always order a plate of bang bang shrimp. I asked the waitress once what was in the sauce, and she asked the chef, but all she came back with was "mayo" and "chili sauce".
After experimenting with a bunch of different variations, I think I have a recipe that tastes really similar to the restaurants! It's a combination of Sriracha, Thai chili sauce, and mayonnaise, which I will discuss more about below!
Key Ingredients
Frozen raw shrimp (peeled and deveined): I recommend using a medium-sized or larger shrimp. I usually go with U31-40, which means there are 31-40 shrimps per pound. I find this size is perfect for bite-sized pieces.
Buttermilk: The buttermilk will tenderize the shrimp and create a wet batter for the shrimp.
Seasonings: Garlic powder, onion powder, salt, and black pepper.
Cornstarch: This is for coating the shrimp. I know a lot of you are used to coating with flour, but I highly recommend using cornstarch for Chinese-American foods. It will give the crust a lighter and crispier coating.
Chili mayo sauce: For this, you'll need Sriracha hot sauce, Thai chili sauce, and mayonnaise. The type of mayonnaise is extremely important for the taste. My number one choice is Kewpie Japanese mayonnaise, but if you can't find that, Duke's or Hellman's are my next choices.
Instructions
STEP 1: Combine the shrimp, buttermilk, and seasonings in a medium bowl. Let this marinate for about 10 minutes (seafood does not need to be marinated for that long).
STEP 2: Add the cornstarch to a shallow dish. Working one at a time, coat each shrimp in the cornstarch.
STEP 3: Transfer each shrimp to a baking sheet while you're dredging.
STEP 4: Heat about 1 ½ inches of oil to 350°F in a large pot. Fry the shrimp in several batches for 2 minutes until golden and crispy.
STEP 5: In a large bowl, combine the sauce ingredients. Add the shrimp and toss to evenly coat. Enjoy! The shrimp tastes best immediately, as the crust will slowly soften from the sauce.
Bang Bang Shrimp
Ingredients
For the bang bang shrimp
- 1 pound large shrimp (peeled and deveined, tails removed)
- ½ cup buttermilk
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¾ cup corn starch
For the bang bang sauce
- ¼ cup high-quality mayonnaise
- 1 ½ tablespoons Thai sweet chili sauce
- 1-2 teaspoons Sriracha hot sauce (or to taste)
Instructions
- In a medium bowl, combine the shrimp, buttermilk, salt, garlic powder, onion powder, and black pepper. Let this marinate for 10 minutes.
- Add the cornstarch to a shallow dish or bowl.
- Working one at a time, pull a piece of shrimp out of the dredge, shake off excess, then dredge in the cornstarch. Transfer to a baking sheet while you bread the rest.
- Heat 1 ½ inches of oil to 350°F in a large pot. Fry the shrimp in 3 batches for 2 minutes until golden brown on the outside. The internal temperature of the shrimp should reach 145°F. Transfer to a paper towel-lined plate.
- In a large bowl, add the mayonnaise, sweet chili sauce, and sriracha. Stir with a spoon, then dump in the fried shrimp. Toss to evenly coat and enjoy!
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