If you have a craving for something crispy, creamy, and packed with a little kick, you have to try this Copycat Bang Bang Shrimp Recipe. This dish combines perfectly fried shrimp with a luscious, spicy sauce that brings all the flavors together in a way that’s simply irresistible. Whether you’re recreating a favorite restaurant appetizer or just want to impress friends at your next dinner gathering, this recipe delivers that crispy texture and tangy, sweet heat that will keep everyone reaching for more.
Ingredients You’ll Need
You’ll find that the ingredients for this dish are straightforward but absolutely essential to achieve that incredible balance of flavor and texture. Each component plays a key role, from the perfect spice mix for the coating to the creamy, fiery sauce that clings beautifully to every bite of shrimp.
- Large shrimp (1 pound): Peeled and deveined with tails removed to give you a clean canvas for that crispy coating.
- All-purpose flour (1 cup): Provides structure to the coating, helping that crunch hold strong.
- Cornstarch (½ cup): The secret to achieving that extra-crispy, light texture you love in restaurant-style shrimp.
- Garlic powder (1 teaspoon plus ½ teaspoon): Adds a gentle pungency to both the shrimp coating and the sauce.
- Onion powder (1 teaspoon): Infuses a subtle depth of savory flavor into the breading.
- Paprika (1 teaspoon): Contributes a mild smokiness and beautiful color to the shrimp crust.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Balances all the flavors and elevates the overall taste.
- Buttermilk (1 cup): Ensures the coating sticks perfectly, and you can substitute with milk plus lemon juice for convenience.
- Vegetable oil (about 4 cups): Must-have for frying the shrimp to golden, crispy perfection.
- Mayonnaise (½ cup): Creates that creamy base in the Bang Bang sauce; swap with vegan mayo if needed.
- Sweet chili sauce (2 tablespoons): Brings sweet heat and sticky texture to the sauce.
- Sriracha (1 tablespoon): Adds a spicy kick that can be adjusted to your heat preference.
- Rice vinegar (1 teaspoon): Gives a slight tang to balance the flavors in the sauce.
- Honey (1 teaspoon): Adds a mild sweetness and glossy finish; maple syrup works as a vegan substitute.
- Green onions (2): Thinly sliced for a fresh, crunchy garnish.
- Sesame seeds (1 tablespoon): Toasted seeds add a nutty flavor and lovely texture as a final touch.
- Fresh cilantro leaves: Brighten the dish with a burst of herbaceous flavor.
How to Make Copycat Bang Bang Shrimp Recipe
Step 1: Prepare the Bang Bang Sauce
Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder in a medium bowl until smooth and beautifully coral-colored. Adjust the sriracha to dial up or soften the heat to your liking. Letting this sauce sit while you prep the shrimp allows the flavors to meld perfectly, building a creamy, balanced topping that will coat every bite deliciously.
Step 2: Set Up the Breading Station
Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper thoroughly in a shallow dish. This seasoned flour mix is where the signature crunch begins. In a separate dish, pour the buttermilk, which helps the coating stick beautifully. Pat the shrimp dry to ensure every crusty layer adheres perfectly, letting you enjoy that irresistible crispiness.
Step 3: Heat the Oil
Fill a heavy pot or deep skillet with vegetable oil to about 2 inches deep and heat it to 350°F (175°C). Using a thermometer is key here to keep the temperature just right. Too hot, and the coating will burn before the shrimp is cooked through; too cool, and you’ll end up with oily, soggy bites. This step is crucial for that perfect golden crunch.
Step 4: Coat the Shrimp
Dip each shrimp into the buttermilk first, shaking off any excess, then dredge thoroughly in the seasoned flour mixture, pressing gently to help the coating stick well. Lay the coated shrimp on a wire rack while you finish the batch. This two-part battering ensures every shrimp picks up layers that fry up ultra-crispy and delicious.
Step 5: Fry to Golden Perfection
Carefully place 6 to 8 shrimp into the hot oil, taking care not to crowd the pan to maintain temperature and even cooking. Fry each batch for 2 to 3 minutes, flipping halfway through, until they’re golden brown and wonderfully crisp. Shrimp should float to the top when done. Remove with a slotted spoon and let them drain on paper towels to maintain that crunch.
Step 6: Toss and Serve
While the shrimp is still warm, gently toss them in the Bang Bang sauce until evenly coated in that creamy, spicy glaze. The contrast of hot crispy shrimp against cool, flavorful sauce is what makes this Copycat Bang Bang Shrimp Recipe so special. Finally, transfer to a serving plate and sprinkle with sliced green onions, sesame seeds, and fresh cilantro for an authentic and gorgeous finish.
How to Serve Copycat Bang Bang Shrimp Recipe
Garnishes
Simple garnishes like thinly sliced green onions, toasted sesame seeds, and fresh cilantro not only add pops of color but also layers of texture and herbaceous brightness that perfectly complement the rich, spicy sauce. These little touches really bring the dish to life in both appearance and flavor.
Side Dishes
Serving this shrimp alongside refreshing sides like a crisp salad, steamed jasmine rice, or even crispy fries makes for a complete meal that balances creaminess, spice, and fresh crunch. Think about cool cucumber salad or a tangy slaw to offset the boldness of the shrimp and sauce—making each bite interesting and satisfying.
Creative Ways to Present
This Copycat Bang Bang Shrimp Recipe is perfect as an appetizer, but it also shines served over a bed of creamy mashed potatoes or tossed into a noodle bowl with crunchy veggies for an elevated casual dinner. For parties, try serving it in mini taco shells or lettuce cups for a fun handheld treat that guests will love.
Make Ahead and Storage
Storing Leftovers
Place any leftover bang bang shrimp in an airtight container and refrigerate for up to two days. The shrimp will stay crispy for a short while but will soften over time as the sauce seeps in, so it’s best enjoyed fresh when possible.
Freezing
While frying and saucing taste best fresh, you can freeze the cooked shrimp before saucing. Layer them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Use within one month for optimal flavor and crispness after reheating.
Reheating
To bring back some of that crispiness, reheat shrimp in a hot oven or air fryer set to 350°F (175°C) for a few minutes. Avoid microwaving, which can make the coating soggy. Add sauce fresh after warming to keep that delightful bang bang flavor intact.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour with a gluten-free flour blend and ensure your frying oil is free from gluten cross-contamination. Cornstarch is naturally gluten-free and helps maintain the crispy texture.
Is it possible to make a vegan version of this Bang Bang Shrimp?
Yes! Use vegan mayo and replace shrimp with battered cauliflower or king oyster mushroom slices for a similar texture. Adjust the sauce sweetness and heat to your taste, and you’ll have a vegan delight.
How spicy is the sauce in this recipe?
The sauce has a mild to medium heat thanks to the sriracha and sweet chili sauce, but you can easily customize the spice level by adding more or less sriracha depending on your preference.
Can I bake the shrimp instead of frying?
You can bake them, but frying gives that signature crunchy texture that baking usually can’t quite replicate. If baking, coat the shrimp the same way and bake at 425°F (220°C) on a greased sheet, flipping halfway through, to get them as crisp as possible.
What’s the best way to serve leftovers?
Leftover bang bang shrimp tastes fantastic warmed up and served over a fresh salad, tossed with rice noodles, or even chopped into tacos for a quick flavorful lunch.
Final Thoughts
This Copycat Bang Bang Shrimp Recipe is a sure-fire way to bring a bit of restaurant magic right into your kitchen, delighting your taste buds with every crispy, creamy, spicy bite. I guarantee once you try it, it’ll become one of your favorite go-to dishes whether for an indulgent weeknight treat or a special occasion. So, grab your ingredients and start frying up some seriously addictive shrimp—you won’t regret it!
Print
Copycat Bang Bang Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Copycat Bang Bang Shrimp recipe delivers crispy, golden-fried shrimp tossed in a creamy, tangy, and mildly spicy sauce that perfectly balances heat and sweetness. Inspired by the popular restaurant favorite, this dish features a light, extra-crispy coating achieved using a blend of flour and cornstarch, paired with a flavorful homemade Bang Bang sauce. It’s a quick and crowd-pleasing appetizer or main course ready in under 30 minutes.
Ingredients
Shrimp and Coating
- 1 pound large shrimp (21–25 count), peeled and deveined, tails removed
- 1 cup all-purpose flour (substitute with gluten-free flour blend if needed)
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buttermilk (substitute with regular milk mixed with 1 tablespoon lemon juice)
- Vegetable oil for frying (about 4 cups)
Bang Bang Sauce
- ½ cup mayonnaise (use vegan mayo for dairy-free option)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon honey (use maple syrup for vegan option)
- ½ teaspoon garlic powder
Garnish
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, honey, and garlic powder until smooth and well combined. Taste and adjust the heat by adding more sriracha if desired. Set aside to let the flavors meld while preparing the shrimp. The sauce should be creamy with a coral color and thick enough to coat the back of a spoon.
- Set Up the Breading Station: In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk together until evenly mixed. Pour the buttermilk into another shallow dish. Pat shrimp dry thoroughly with paper towels to ensure proper coating adhesion.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep skillet until it is about 2 inches deep. Heat the oil to 350°F (175°C) using a thermometer for accuracy. Proper temperature is critical to achieve a crispy coating without greasy or burnt shrimp.
- Coat the Shrimp: Dip each shrimp into the buttermilk, allowing excess to drip off, then dredge it into the seasoned flour mixture, pressing gently to adhere the coating well. Place the coated shrimp on a wire rack to prevent sogginess while coating the others.
- Fry to Golden Perfection: Carefully lower 6-8 shrimp at a time into the hot oil without overcrowding. Fry for 2-3 minutes until golden brown and crispy, turning once halfway through to ensure even cooking. The shrimp should float to the surface when done. Remove with a slotted spoon and drain on paper towels. Repeat with remaining shrimp.
- Toss and Serve: While still warm, gently toss the fried shrimp in the prepared Bang Bang sauce until evenly coated. Transfer to a serving platter and garnish with sliced green onions, sesame seeds, and fresh cilantro leaves. Serve immediately for the best texture and flavor.
Notes
- Ensure shrimp are completely dry before breading to get maximum crispiness.
- Maintain oil temperature at 350°F to prevent greasy or burnt shrimp.
- You can make the Bang Bang sauce ahead and refrigerate, but toss shrimp just before serving.
- For a dairy-free version, use vegan mayonnaise and substitute honey with maple syrup.
- Adjust sriracha amount according to your preferred heat level.
