There's something irresistible about the creamy, spicy kick in the Copycat Bang Bang Shrimp Recipe that makes it a definite crowd-pleaser. With a simple sauce and crispy-fried shrimp, this dish brings exciting flavors that you can whip up in under 30 minutes!
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Why You'll Love This Recipe
I first tried this Copycat Bang Bang Shrimp Recipe when I was feeling adventurous and craving that tangy, sweet heat from my favorite restaurant. The best part? It’s shockingly easy to make, and you get that crispy, spicy, creamy combo in every bite, just like the original.
- Authentic Flavor: The sauce perfectly balances sweetness, spice, and tang, just like the original Bang Bang Shrimp you love.
- Quick and Easy: Takes about 20 minutes from start to finish — perfect for busy nights or last-minute guests.
- Crispy Texture: Coating shrimp in cornstarch before frying gives that satisfying crunch without being heavy or greasy.
- Versatile Dish: Serve as an appetizer, over rice, or in tacos. You can even tweak the spice level to fit your mood.
Ingredients & Why They Work
Each ingredient in this Copycat Bang Bang Shrimp Recipe plays a key role in replicating that signature taste and texture. From the creamy mayo base to the sweet heat of Thai chili sauce, these components come together for a flavor-packed dish. Don’t overlook quality shrimp and fresh buttermilk—their freshness really makes a difference.
- Mayonnaise: Provides a creamy base that balances the sweet and spicy sauce perfectly.
- Thai Sweet Chili Sauce: Brings sweetness with a subtle kick, key for that unique Bang Bang flavor.
- Sriracha: Adds heat and depth; adjust amount to your preferred spice level.
- Shrimp (raw, shelled, and deveined): Look for fresh or properly thawed shrimp for the best texture and taste.
- Buttermilk: Helps coat the shrimp, tenderizing it and ensuring the cornstarch sticks well.
- Cornstarch: Creates a light, crisp coating that fries up beautifully without heaviness.
- Vegetable Oil: Use a neutral oil with a high smoke point for frying; this keeps shrimp crispy without burning.
Make It Your Way
One of my favorite parts about this Copycat Bang Bang Shrimp Recipe is how easy it is to personalize. Whether you want it extra spicy or prefer a lighter sauce, it adapts wonderfully. I often swap out the mayonnaise for Greek yogurt for a tangy twist or add a squeeze of lime juice for fresh brightness.
- Variation: I once made a lower-calorie version by baking the shrimp coated with cornstarch and spraying lightly with oil — the results were still crunchy and delicious, plus healthier.
- Spice Level: Feel free to dial up or down the Sriracha and Thai sweet chili sauce for your heat preference.
- Dipping Sauce Option: Keep some sauce on the side for dipping extra crispy shrimp bites — it’s a hit with guests.
Step-by-Step: How I Make Copycat Bang Bang Shrimp Recipe
Step 1: Whisk Together That Perfect Bang Bang Sauce
Start by mixing the mayonnaise, Thai sweet chili sauce, and Sriracha in a small bowl. This creamy, tangy sauce is the heart of the dish, so taste and adjust the spice here. I like to make this first and pop it in the fridge while prepping shrimp so the flavors meld beautifully.
Step 2: Soak the Shrimp in Buttermilk
Place your raw, shelled, and deveined shrimp in a bowl with buttermilk, stirring to coat evenly. Let them soak for a few minutes—this tenderizes the shrimp and helps the cornstarch stick better. When you remove them, give a little shake so excess buttermilk drips off; too much moisture can mean soggy fries.
Step 3: Coat Shrimp with Cornstarch
Spread cornstarch on a plate or shallow dish, then press each shrimp into the starch, coating evenly. I prefer cornstarch over flour here for a lighter, crunchier crust. Make sure every nook of shrimp is coated without clumps—this step locks in that crispiness you want when frying.
Step 4: Fry to Golden Perfection
Heat about 2 to 3 inches of vegetable oil in a heavy-bottomed pan to 375°F (190°C). Fry shrimp in batches for just 1-2 minutes per side until they’re lightly golden and crispy. Don’t overcrowd the pan—giving them space ensures even cooking. Let fried shrimp rest on a wire rack to stay crisp before tossing in sauce.
Step 5: Toss and Serve Immediately
Once all shrimp are fried, toss them gently with the prepared sauce so every piece is coated evenly. Serve immediately while the shrimp are hot and crispy. Trust me, once you try this fresh, you’ll never want pre-made frozen versions again.
Top Tip
Over the years, I’ve learned that the key to truly fantastic Copycat Bang Bang Shrimp Recipe lies in balance—especially the frying and sauce coating. Here are a few hard-earned tips that help my shrimp come out restaurant-quality every time:
- Oil Temperature Matters: Using a thermometer to keep the oil at 375°F helps shrimp crisp up quickly without soaking up excess oil.
- Don’t Skip the Buttermilk Soak: It tenderizes the shrimp and ensures the coating sticks for maximum crunch.
- Toss Shrimp Right After Frying: Coat them immediately with sauce so the heat helps the sauce cling without making the batter soggy.
- Use a Wire Rack to Drain: Letting shrimp rest on a rack keeps them crispy instead of steaming on paper towels.
How to Serve Copycat Bang Bang Shrimp Recipe
Garnishes
I usually sprinkle chopped green onions and a little fresh cilantro on top—they add brightness and a pop of color that complements the rich sauce. A wedge of lime on the side is also great for squeezing over, especially if you like a bit of citrus tang cutting through the creaminess.
Side Dishes
This recipe pairs wonderfully with simple sides like steamed jasmine rice or fried rice to soak up that delicious sauce. For a crispy contrast, serve with a cool cucumber salad or crunchy slaw to balance the heat and creaminess.
Creative Ways to Present
For special occasions, I love serving the shrimp in mini lettuce cups or on crispy wonton chips for a fun appetizer. Skewering shrimp as bite-sized kabobs with dipping sauce on the side also makes for a playful presentation that's perfect for parties.
Make Ahead and Storage
Storing Leftovers
I store leftover fried shrimp separately from the sauce in airtight containers in the fridge. This way, the shrimp stays crispier overnight, and you can toss them with fresh sauce right before serving again. It’s best eaten within 1-2 days for optimum freshness.
Freezing
While I don't recommend freezing fried shrimp with sauce, you can freeze the raw shrimp after coating them in cornstarch. Flash freeze on a tray, then transfer to a freezer bag. When you're ready, fry straight from frozen for a quick treat.
Reheating
To keep the shrimp crispy when reheating, I like to warm them in a 350°F oven for 5-7 minutes on a wire rack. Avoid microwaving if possible—it makes them soggy. Once hot, toss with fresh bang bang sauce and dig in.
Frequently Asked Questions:
Yes! Frozen shrimp works well, but be sure to thaw and pat them dry thoroughly to avoid splattering and soggy coating during frying.
The recipe has a mild to medium heat thanks to the Thai sweet chili sauce and Sriracha, but you can easily adjust the spice level by adding more or less Sriracha depending on your preference.
Absolutely! Baking is a lighter alternative. Coat shrimp in cornstarch, spray lightly with oil, and bake at 425°F on a wire rack for 10-12 minutes, flipping halfway, until crispy.
Rice dishes, crunchy slaws, or fresh salads complement the spicy and creamy shrimp wonderfully. You can also serve it in lettuce wraps or tacos for a fun twist.
Final Thoughts
I genuinely enjoy making this Copycat Bang Bang Shrimp Recipe whenever I want an impressive appetizer or a quick dinner that feels indulgent yet simple. Sharing it with friends always gets so many compliments, because it nails that perfect blend of crispy, creamy, and spicy every single time. Give it a try – I’m sure it’ll become a favorite in your kitchen too!
Print
Copycat Bang Bang Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Bonefish Grill Bang Bang Shrimp recipe features crispy fried shrimp coated in a creamy, spicy, and sweet sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. Perfect as an appetizer or a flavorful snack, this dish delivers a delightful combination of textures and bold flavors.
Ingredients
Sauce
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- ¼ teaspoon Sriracha
Shrimp
- 1 pound raw shrimp, shelled and deveined
- ½ cup buttermilk
- ¾ cup cornstarch
- Vegetable oil, for frying (about 2-3 inches in depth)
Instructions
- Prepare the sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha. Stir well until smooth and set aside.
- Marinate the shrimp: Place the shrimp in a second bowl and add the buttermilk. Stir to ensure all shrimp are well coated and let them soak for several minutes to tenderize and flavor the shrimp.
- Coat the shrimp: Remove the shrimp from the buttermilk, allowing excess liquid to drain off. Dredge each shrimp thoroughly in cornstarch to create a crisp coating once fried.
- Heat the oil: In a heavy-bottomed pan, pour 2-3 inches of vegetable oil and heat it to 375 degrees Fahrenheit, ensuring it is hot enough for frying but not smoking.
- Fry the shrimp: Carefully fry the shrimp in batches, cooking for 1 to 2 minutes on each side or until they turn a light golden brown. Avoid overcrowding the pan to maintain oil temperature. Transfer fried shrimp onto a wire rack to drain excess oil.
- Coat and serve: Once all shrimp are fried, toss them in the prepared sauce until evenly coated. Serve immediately for optimal crispiness and flavor.
Notes
- Use fresh or thawed shrimp for best results; small to medium shrimp size works well for frying.
- If buttermilk is unavailable, substitute with milk mixed with a teaspoon of lemon juice or vinegar to mimic acidity.
- Ensure the oil temperature remains steady at 375 degrees for crispy shrimp; use a thermometer for accuracy.
- Drain fried shrimp on a wire rack instead of paper towels to avoid sogginess.
- Adjust Sriracha quantity to control the spice level in the sauce.
- Serve immediately as fried shrimp tend to lose crispiness if left out too long.
Nutrition
- Serving Size: 100 g
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 145 mg

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