This Bang Bang Shrimp Recipe delivers crispy golden shrimp coated in a creamy, spicy-sweet sauce that’s totally addictive. Inspired by the famous restaurant favorite, this easy homemade version tastes even better — crunchy on the outside, tender inside, and full of flavor in every bite.

Why You’ll Love This Recipe

You get restaurant-quality Bang Bang Shrimp right at home — perfectly crispy, coated in a signature creamy-spicy sauce, and ready in under 30 minutes. It’s easy, affordable, and tastes incredible whether you serve it as an appetizer, in tacos, or over rice. The texture and flavor balance — crunchy, tangy, sweet, and spicy — make it unforgettable.

Bang Bang Shrimp

Bang Bang Shrimp is one of those dishes that’s impossible to stop eating — crispy fried shrimp tossed in a creamy, slightly spicy sauce that hits every flavor note just right. This version captures that signature restaurant taste (yes, just like the one from Bonefish Grill) but made simple and fresh in your own kitchen.

What makes Bang Bang Shrimp special is the contrast. Each shrimp is lightly breaded and fried to golden perfection — crisp, airy, and not greasy. Then it’s coated in a silky sauce that’s both creamy and tangy, with just enough heat to keep things exciting.

The secret to the magic? The Bang Bang sauce — a blend of mayonnaise, sweet chili sauce, honey, and rice vinegar. It’s creamy, a little spicy, a little sweet, and 100% irresistible. You can easily adjust the spice level to your liking.

The shrimp coating has layers of texture. It starts with a buttermilk soak (to tenderize and add tang), then a dredge in a seasoned flour-cornstarch mix for crunch. A quick dip in Panko breadcrumbs gives that final crisp coating that stays crunchy even after saucing.

The flavoring blend — onion powder, garlic powder, dried basil, and oregano — adds subtle depth that keeps every bite savory and balanced.

It’s also a fast recipe. You can have it on the table in about 25 minutes from start to finish, which makes it perfect for weeknight dinners, casual parties, or even game-day snacks.

Presentation-wise, Bang Bang Shrimp looks great served on lettuce cups, piled over jasmine rice, or wrapped in tacos with shredded cabbage and a drizzle of extra sauce. It’s bright, colorful, and completely crowd-pleasing.

If you’ve never fried shrimp before, don’t worry — this method is easy and forgiving. You only need about half an inch of oil in your skillet, and the shrimp cook in under 2 minutes per side. The result is a crisp exterior with a tender, juicy interior.

And while the sauce is rich and creamy, it’s not heavy. The combination of chili sauce and rice vinegar cuts through the mayo beautifully, making the dish feel light and fresh.

Want a healthier twist? You can also bake or air-fry the shrimp for a lighter take while keeping that satisfying crunch.

This Bang Bang Shrimp Recipe is the kind of dish that feels special but doesn’t take much effort — a little spicy, a little sweet, and completely addictive. Serve it as an appetizer for guests or make it a meal with some steamed rice and veggies. Either way, it’ll disappear fast.

Servings & Time

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Shrimp

• 1 pound medium shrimp, peeled and deveined

• 1 cup buttermilk

• 3/4 cup all-purpose flour

• 1/2 cup cornstarch

• 1 large egg

• 1 tablespoon hot sauce (adjust to taste)

• 1 cup Panko breadcrumbs

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• Kosher salt and freshly ground black pepper, to taste

• 1/2 cup vegetable oil (or more, as needed, for frying)

For the Sauce

• 1/4 cup mayonnaise

• 2 tablespoons sweet chili sauce

• 1 tablespoon honey

• 1 teaspoon rice vinegar

Instructions

1. Prepare the sauce:

   • In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, and rice vinegar until smooth.

   • Taste and adjust — add more chili sauce for spice or honey for sweetness. Set aside.

2. Marinate the shrimp:

   • Place shrimp in a bowl with buttermilk and hot sauce. Toss to coat and let sit for 10 minutes. This tenderizes the shrimp and adds flavor.

3. Prepare the coating:

   • In one shallow bowl, mix flour, cornstarch, onion powder, garlic powder, basil, oregano, salt, and pepper.

   • In another bowl, beat the egg lightly.

   • Place Panko breadcrumbs in a third bowl.

4. Bread the shrimp:

   • Remove shrimp from the buttermilk, letting excess drip off.

   • Dredge each shrimp in the flour mixture, dip into the egg, then coat in Panko.

   • Press gently so the crumbs adhere well.

5. Fry the shrimp:

   • Heat 1/2 inch of vegetable oil in a large skillet over medium heat.

   • When the oil is hot (around 350°F/175°C), add shrimp in batches.

   • Fry for about 1–2 minutes per side, until golden and crisp.

   • Transfer to a paper towel–lined plate to drain excess oil.

6. Toss in sauce:

   • Place fried shrimp in a large bowl and drizzle with the Bang Bang sauce.

   • Toss gently until shrimp are evenly coated.

7. Serve:

   • Garnish with chopped green onions or sesame seeds, if desired.

   • Serve immediately over rice, lettuce leaves, or in tacos.

Tips

• Lighter Version: Air fry at 375°F for 7–8 minutes or bake at 400°F for 12–15 minutes until crispy.

• Spice Control: Adjust hot sauce or chili sauce based on your preferred heat level.

• Make Ahead: You can mix the sauce a day ahead; store in the fridge. Fry shrimp just before serving for best texture.

• Serving Ideas: Serve as an appetizer with lime wedges or as a main over jasmine rice or salad.

• Crispiness Tip: Don’t overcrowd the pan; fry in batches so shrimp stay crunchy.