Bang Bang Shrimp with Creamy Spicy Sauce (Crispy & Addictive)

I first made bang bang shrimp after my husband came home raving about something he'd eaten at a restaurant — crispy shrimp, creamy spicy sauce, the whole thing. He described it in so much detail that I knew I had to figure it out at home. It took me three tries to get the coating right, but once I did, I stopped thinking about the restaurant version entirely.

What makes this version work is the combination of cornstarch and flour in the coating. The first time I used just flour and the shrimp came out soft and a bit doughy. Adding cornstarch was the fix — it gives you that light, shatteringly crispy exterior that holds up even after you toss the shrimp in the sauce. The sauce itself is four ingredients: mayo, sweet chili sauce, sriracha, and a little honey. I know it sounds simple, but the balance of creamy, heat, and sweetness is exactly right.

This has become one of my go-to recipes when I want something that feels a little special without taking all evening. My husband requests it at least twice a month. Saad treats it like a snack and will stand at the counter eating directly from the serving plate if I don't watch him. We usually serve it over rice for dinner, but if you're looking for something to serve alongside, my honey butter skillet corn is genuinely good next to this.

One thing to set expectations on: fry the shrimp in batches. I know it feels tedious when you're hungry, but crowding the pan is how you end up with steamed, soggy shrimp instead of crispy ones. Keep a sheet pan lined with paper towels nearby and work in small groups. The whole frying process takes maybe 12 minutes total, so it's not as long as it sounds.

Why You'll Love This Recipe

• The coating actually stays crispy: Most fried shrimp recipes I've tried go soft within minutes of hitting the plate. The cornstarch-flour mix here holds up well — even after tossing in the sauce, you still get a bit of crunch in every bite. I've made this for guests and served it five minutes after frying with zero complaints.

• The sauce takes four minutes to make: You're whisking together mayo, sweet chili sauce, sriracha, and honey — that's it. No cooking, no blending, no special equipment. I make it while the oil heats up so it's ready to go when the shrimp come out of the pan.

• You can dial the heat up or down easily: Start with 1 tablespoon of sriracha if you're cooking for kids or heat-sensitive people, and taste the sauce before you add more. My husband always asks me to add extra sriracha to his portion. The honey keeps it from going too sharp even when you go heavy on the heat.

• It works as an appetizer or a full meal: Serve it over steamed rice with a drizzle of extra sauce and some sliced green onions and it's dinner. Put it on a platter with lime wedges and it's a starter for a party. I've also stuffed it into flour tortillas with some shredded cabbage and a squeeze of lime, which is genuinely one of my favorite ways to eat it.

• The ingredients are all grocery store staples: Sweet chili sauce is in the Asian aisle at Walmart and most Walmarts, Kroger, or Aldi stores. Sriracha is easy to find. Everything else you probably already have. I don't need to make a special trip anywhere to cook this.

Ingredients

• 1 lb large shrimp, peeled and deveined
• ½ cup buttermilk
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Vegetable oil, for frying
• For the Bang Bang Sauce:
• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1–2 tablespoons sriracha (start with 1, taste, then add more)
• 1 tablespoon honey
• For Garnish:
• Chopped green onions
• Sesame seeds
• Lime wedges (optional but I always include them)

Directions

1. Marinate the shrimp: Put the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Let them sit for 10–15 minutes. The buttermilk helps the coating stick and keeps the shrimp tender inside — don't skip this step.
2. Mix the coating: In a separate bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder. Make sure it's evenly mixed so you don't get pockets of plain flour on any shrimp.
3. Heat the oil: Pour about 1–2 inches of vegetable oil into a heavy skillet or deep pan and heat to 350°F (175°C). If you don't have a thermometer, drop a small pinch of flour in — if it sizzles immediately, the oil is ready.
4. Coat the shrimp: Lift each shrimp from the buttermilk, letting the excess drip off, then press it into the flour-cornstarch mixture. Make sure every part is coated and place them on a clean plate while you finish the batch.
5. Fry in batches: Fry the shrimp in small batches — I do about 6–8 at a time depending on pan size. Cook 2–3 minutes per side until they're golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Let the oil return to temperature between batches.
6. Make the sauce: While the shrimp are draining, whisk together the mayo, sweet chili sauce, sriracha, and honey in a small bowl. Taste it and adjust — more sriracha for heat, more honey if you want it a little sweeter.
7. Toss and serve: Add the fried shrimp to a large bowl, pour the sauce over, and toss gently until everything is coated. Transfer to a serving plate and top with green onions, sesame seeds, and lime wedges. Serve right away.

Tips for Success

• Don't crowd the pan: I learned this after my first attempt came out limp and pale on one side. When you put too many shrimp in at once, the oil temperature drops and they start steaming instead of frying. Fry in batches of 6–8 and give each shrimp space to sit flat. It takes a few extra minutes but the difference in texture is completely worth it.

• Dry your shrimp before the buttermilk soak: If you're using frozen shrimp (which is what I use most of the time — it's totally fine), thaw them and then pat them dry with paper towels before putting them in the buttermilk. Excess moisture in the coating makes it slip off during frying. I learned this the hard way when half my coating ended up floating in the oil.

• Make the sauce first, then fry: The sauce takes four minutes. Get it done before you start frying so you're not scrambling between tasks. Fried shrimp goes from perfect to overdone quickly, and you want to be paying attention to the pan, not measuring mayo.

• Toss, don't drown: Add the sauce gradually if you're unsure. I start with about two-thirds of the sauce, toss to coat, and then add more if needed. If you dump all the sauce in at once with a light coating, you can end up with saucy, soggy shrimp instead of coated ones. You can always add more sauce; you can't take it away.

• Serve immediately: This isn't a dish that holds well. The sauce softens the coating over time, so the longer it sits, the less crunch you get. Have your plates, garnishes, and sides ready before you start tossing. I usually call everyone to the table while the last batch is frying.

Variations

• Bang bang shrimp tacos: This is honestly my favorite way to stretch the recipe into a full meal. Warm small flour tortillas, add shredded cabbage or coleslaw mix (the bagged kind from the grocery store is fine), pile on the sauced shrimp, and finish with a squeeze of lime. If I have avocado, I slice that in too. The whole family eats this version without complaint, which is rare.

• Baked or air-fried version: For a lighter option, skip the oil entirely. For the oven: bake coated shrimp on a greased sheet pan at 400°F (200°C) for 12–15 minutes, flipping halfway. For the air fryer: 400°F for 8–10 minutes. The coating won't be quite as shatteringly crispy as deep-fried, but it's still good and much less oil. I make this version on weeknights when I don't want the mess of frying.

• Bang bang chicken: Use boneless chicken breast or thighs cut into bite-sized pieces instead of shrimp. The coating and sauce are exactly the same — just increase the frying time to about 4–5 minutes per side, or until the internal temperature hits 165°F. My husband actually prefers this version for a main course because it's more filling.

• Gluten-free version: Swap the all-purpose flour for a gluten-free flour blend — Bob's Red Mill 1-to-1 works well. The cornstarch is already gluten-free, so you're really just swapping one ingredient. Make sure your sweet chili sauce is gluten-free too (most are, but check the label). I've made this for a friend with a gluten sensitivity and she couldn't tell the difference.

• Extra spicy version: If you love heat, add 1 teaspoon of cayenne pepper to the coating mixture and use 2 full tablespoons of sriracha in the sauce. You could also add a few drops of your favorite hot sauce on top when serving. If you're into spicy shrimp recipes, my firecracker shrimp skewers use a similarly bold flavor profile and are worth checking out.

Serving and Storage

Serving

Serve bang bang shrimp immediately after tossing in the sauce — this is not a recipe that improves with sitting. Over steamed jasmine rice is my go-to for dinner. For parties, I pile the shrimp on a platter with lime wedges and toothpicks on the side and people eat them standing at the counter. Tacos (see the variation above) are my third-favorite way. If you want a side dish that doesn't compete with the shrimp, plain steamed rice or a simple green salad are both good choices.

Storage

Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F for about 8–10 minutes or in an air fryer at 380°F for 5–6 minutes — both methods bring back most of the crispiness. Microwaving will make them soft and a little rubbery, so I'd avoid it. You can also freeze the fried (but unsauced) shrimp for up to a month. Freeze them in a single layer on a sheet pan first, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer and toss with fresh sauce.

Frequently Asked Questions

Can I make the bang bang sauce ahead of time?

Yes — the sauce actually keeps well in the fridge for up to 3 days in a sealed jar or container. I often make a double batch and use the extra as a dipping sauce for other things during the week. Just give it a quick stir before using since the ingredients can separate slightly.

Can I use frozen shrimp?

Absolutely — I use frozen shrimp almost every time. Thaw them overnight in the fridge or in a bowl of cold water for about 20 minutes. The important step is patting them completely dry before they go into the buttermilk. Wet shrimp make the coating slide off in the oil, which is frustrating to deal with mid-fry.

What oil is best for frying?

Any neutral oil with a high smoke point works well — vegetable oil, canola oil, or peanut oil are all good. I usually use vegetable oil because it's what I always have in the pantry. Avoid olive oil; it smokes at lower temperatures and will make the shrimp taste off.

How do I make this less spicy?

Start with just 1 tablespoon of sriracha and taste the sauce before adding more. You can also reduce it further or leave it out entirely — the sauce will still taste good, just sweeter and milder. The honey and sweet chili sauce carry enough flavor that it won't taste bland without the heat.

Can I bake these instead of frying?

Yes — bake at 400°F (200°C) on a greased sheet pan for 12–15 minutes, flipping once halfway through. The air fryer is even better for this: 400°F for 8–10 minutes gives you a good crisp without all the oil. The coating won't be identical to deep-fried, but it's a solid option for a weeknight when I don't want to deal with a pot of hot oil.

A Few Last Thoughts

This is one of those recipes that looks more impressive than the effort it actually takes. The frying is the only part that requires real attention, and once you've done it once, you'll have the timing down. I've made this for dinner parties and for regular Tuesday nights and it works equally well for both — just scale up the shrimp if you're feeding more people. I usually double the batch because a single pound disappears embarrassingly fast at my table.

If you want to make a full spread around this, I'd point you toward the cheesy onion focaccia bread — it's great for soaking up any extra sauce on the plate. On nights when I want something a little more indulgent alongside, I'll also put together a quick side of honey butter skillet corn, which comes together in under 10 minutes and pairs well with the sweetness in the bang bang sauce.

I genuinely think this is one of the better recipes on this site for convincing people that cooking at home beats ordering out. The restaurant version that started all of this? I haven't thought about it in months. 🍤✨

If you made this and liked it, here are a few more recipes from my kitchen worth trying:

• Firecracker Shrimp Skewers — bold, spicy, great on the grill
• Cheesy Onion Focaccia Bread — soft, pull-apart, excellent alongside anything saucy
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