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
Scale
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.
